The complimentary evening hors d'oeuvres in the concierge lounge were spectacular. They changed each evening, and they were all top notch.
This amuse at Saint Amour included an oyster with mignonnette, and a handmade rye cracker with creme fraiche and beluga caviar.
The plate of foie gras done seven (yes, !) different ways was spectacular. My favorites were the hazelnut meringue cookie sandwich filled with foie gras mousse, and the foie gras brulee!
The lobster bisque was loaded with huge pieces of lobster, and topped with foamed milk and lobster roe. Yummy!
The steamed asparagus appetizer was served wrapped with warm ewe's milk chese, and a poached quail egg.
The fish course was a grilled diver scallop, and grilled salmon on melting fennel and fennel puree.
The amuse at Champlain (at the Fairmont) was a foie gras pate.
The tataki of red-tailed deer was served with fresh local blackberries on top. Melt-in-your-mouth!
This appetizer plate of three different foie gras preparations was so wonderful, especially the foie gras shooter. I think it was floating on a sauternes reduction. The grilled foie gras was served on a fresh local wild blueberry compote. Even the foie gras terrine was exceptionally prepared
The fish course at Champlain was a lobster pommes gallette. I loved the bowls.
My entree was fresh shrimp with basil from the hotel gardens.
The dessert was white and dark chocolate with cherries.
Then came the mignardises, which were consumed without benefit of photography because they were so delicious.
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