Whether you call it a hidden gem, an unexpected surprise or a happy accident, The Grande Kitchen and Bar will most certainly exceed your expectations. Nestled in the the Grande Rockies Resort in Canmore, this elegant dining room is anything but a typical hotel restaurant. While you will find something for everyone on the menu, the presentation, quality of ingredients and the craft in the cooking reveal a playful sophistication not often found in this format. Of course, with a chef like Air Bouphasiry at the helm, it should come as no surprise.
Raised in Laos, Bouphasiry began his culinary career in 1979 under tutelage of European chefs at an Edmonton Marriot. Here he learned the French technique and discipline he would later marry with his southeast Asian roots to create the beautiful fusion of flavours colours and textures you’ll find on the menu at The Grande. Forgive us for starting with dessert, but nowhere is this marriage so prevalent than in the gorgeous French crepe, which transforms a classic European favourite into a cross-cultural culinary adventure with the addition of pandan custard. Popular in Vietnam and neighbouring countries, the leaf of the pandan brings fragrant, grassy vanilla notes to this creamy custard which contrasts beautifully with the tangy berry coulis that accompanies it in the springy, tender crepe. Topped with crème fraiche, berries and crunchy nuts, this dessert has it all: sweet, tart, creamy and crunchy – and it will impress your Instagram followers too.
Choosing from the large menu is a challenge as there’s so much to pique a foodie’s interest from the poke tuna stack to root beer barbecue ribs. But it’s clear the chef has a special place in his heart for seafood, so we had to try his signature seafood pescatore. This dish is a triumph of timing as firm, springy prawns, tender scallops, soft, chewy mussels and just-past-al-dente linguini all land on the table perfectly done in a white wine and tomato broth. Add some salty olives, capers and some toasted garlic ciabatta and you have a dish that pleases the palate as much as it does the eyes.
New on the menu is the spicy hot chicken sandwich that takes this trendy dish to the next level with fresh jalapenos laid in a chili, jalapeno and habanero mayo as a topper. The chicken itself is a juicy breast coated in a crispy panko mixture infused with herbs and spices that make this sandwich an absolute flavour bomb. On the side, you’ll find the chef’s signature chips: potato scallops lightly dusted in flour and deep fried for a tender centre and crispy coating dusted with smoked paprika. Delicious.
The Grande is open weekdays 8 a.m. to 1 p.m. (8 a.m. to 2 p.m. on weekends) for breakfast and lunch and from 5-9 p.m. on weekdays (5-10 p.m. on weekends) for dinner.
Camie Leard
Camie has a passion for music, food and the people who make them. A lifelong Calgarian, Camie brings 20+ years of experience telling stories about the area as an editor, communications professional and blogger. In her spare time, Camie is a painter and musician who is always looking for the next great meal.
