Culinary Excellence
Honestly, we think food tastes better at 2,000 feet. Our chefs have been proving it for years with ingredients you can't find anywhere else.
Honestly, we think food tastes better at 2,000 feet. Our chefs have been proving it for years with ingredients you can't find anywhere else.
Look, we're not gonna pretend we discovered farm-to-table dining or anything. But when you're surrounded by some of Canada's best producers, you'd be crazy not to use 'em.
Every morning our team connects with local farmers, foragers, and fishermen. That trout? Caught yesterday. Those chanterelles? Probably still had forest dirt on them this morning. We've built relationships over the years that let us grab ingredients most restaurants never see.
Our kitchen isn't run by some celebrity chef who shows up twice a year. These folks are here every service, and yeah, they actually care about what you're eating.
Executive Chef
Helena spent 12 years in Montreal's top kitchens before deciding she'd rather cook where she could actually ski after service. She's obsessed with wild game - if it ran through the forest, she knows 6 ways to prepare it. Her grandmother was Cree, and you'll see those influences pop up in unexpected places on the menu.
"I'm not interested in making food that looks good on Instagram. I want you to remember the taste three months from now."
Pastry Chef
Marcus trained in Paris but grew up in Vancouver, which means his desserts somehow make sense even when they shouldn't. He'll throw miso into a chocolate torte and you'll wonder why nobody did it before. Also makes the best sourdough you've ever had - guests literally try to smuggle loaves home in their luggage.
"Dessert's the last thing people taste. Why would you want it to be boring?"
Head Sommelier
Marie-Claire's got opinions about wine, and honestly, you want to hear them. She'll steer you away from the expensive Bordeaux everyone orders and point you toward a BC red that'll blow your mind. Her cellar tours are legendary - fair warning, they usually run long because she can't stop telling stories about the winemakers.
"Anyone can sell you expensive wine. I want to sell you the RIGHT wine."
These dishes are on rotation now, but ask what's really fresh today - the kitchen's always got something special going.
Sourced from a fisherman Helena's known for 8 years - this guy doesn't mess around. We cure it with cedar and maple, serve it with fiddlehead ferns when they're in season, and a sauce that changes depending on what looked good at the market. Sometimes it's wild berry, sometimes citrus, always works.
Pairs With: BC Chardonnay or a light Pinot Noir - Marie-Claire's got strong opinions here
Game from sustainable local suppliers who actually care about the animals. Helena slow-roasts this with juniper and serves it with root vegetables that've been sitting in butter longer than you'd believe. There's usually some kind of wild mushroom situation happening too. Not for everyone, but the people who get it REALLY get it.
Pairs With: Something bold - we're talking a Syrah that can stand up to it
We've got a forager who brings us stuff you can't buy in stores - porcini, chanterelles, pine mushrooms depending on timing. The risotto's made the proper way (which means someone's stirring it for 25 minutes straight), finished with local cheese, and topped with whatever truffle situation we've got going. Vegetarian technically, but meaty as hell in flavor.
Pairs With: Italian white or a light red - Marie-Claire gets creative here
Yeah, miso in dessert sounds weird until you try it. Marcus uses 70% dark chocolate, adds this subtle miso caramel situation, and tops it with fleur de sel. It's rich but somehow not heavy, which shouldn't be possible but Marcus figured it out. We've had people come back three nights in a row just for this.
Pairs With: Late harvest dessert wine or honestly just a good espresso
We're sitting on about 3,500 bottles down there, and Marie-Claire knows every single one. She's been building this collection for 6 years - hits up auctions, visits vineyards personally, and has a network of importers who call her first when something special comes in.
The focus is definitely BC and Pacific Northwest wines (because they're incredible and people sleep on them), but there's plenty of French, Italian, and New World stuff too. Marie-Claire's passionate about education, so the cellar tours aren't just "here's expensive wine" - you'll actually learn something.
Tours run Thursday-Saturday evenings, limited to 8 guests. Includes tastings.
We're open for dinner service seven nights a week, plus weekend brunch that's become kind of a thing around here. Reservations are pretty much required - walk-ins are tough to accommodate, especially Friday and Saturday.
Sunday - Thursday
5:30 PM - 10:00 PM
Friday - Saturday
5:00 PM - 11:00 PM
Saturday - Sunday
9:00 AM - 2:00 PM
Marcus does this thing with bennys that shouldn't work but absolutely does. Get there early.
Call us directly or book through your concierge
(604) 555-0192 We recommend booking 48 hours ahead for weekends
Got a special occasion or need to impress some clients? We've got two private rooms that seat 12-24 people. Helena'll work with you on custom menus, Marie-Claire handles the wine pairings, and honestly it's a pretty seamless setup.
We do anniversary dinners, corporate stuff, wine dinners with winemakers - basically if you want privacy and good food, we can make it happen. The rooms have mountain views too, which doesn't hurt.
Whether it's date night or you just want a proper meal after hitting the slopes, we've got you covered. Book your table and see what the fuss is about.