Fairmont Dessert Recipe
Bok Mull
Try these recipes from Fairmont hotels around the world. Crab cakes, fried rice, poached salmon and a refreshing dessert! Click through the pages at the bottom right hand side to see all of the recipes.
For the Crab Cakes
1. Pick through the crab meat to make sure it is free of shell and cartilage.
2. In a bowl mix the crab meat with all of the ingredients then season with the salt and pepper
3. Form the cakes with a 8cm round cookie cutter.
4. Heat a small amount of oil in a pan and sear both sides of the crab cake until they are golden brown.
For the Marinated Cucumber
1. In a small pot heat the sugar, vinegar and water until the sugar is dissolved.
2. Cool the liquid.
3. Once the liquid is chilled pour it over the cucumber ribbons and let marinate for 1 hour
For the Aioli
1. Mince and mash the garlic to a paste with a chefs knife.
2. In a bowl whisk together the egg yolk, lemon juice and mustard.
3. Add the oil a few drops at a time to the yolk mixture, whisking constantly until all oil is incorporated and mixture is emulsified
4. Whisk in garlic paste and season with salt and pepper. If aioli is too thick, whisk in 1 or 2 drops of water.
For the Marinated Grapefruit
1. Bring the lemon juice, water, sugar & anise to a boil.
2. Place the grapefruit segments in a small bowl and pour the boiling liquid over top. Cover and place in the refrigerator until cool.
To assemble: Using the back of a spoon, place a line of aioli on the plate. Place the seared crab cake on top. Drain the cucumber and grapefruit from their liquid and toss with a little
Method and Assembly
In hot wok caramelize pork until golden brown. Add ginger, and saut until fragrant. Add rest of vegetables and saut until slightly tender, add garlic, and scallion.
Add rice, and fried rice sauce and saut for 2-3 mins until rice is evenly coated with sauce, add pineapple until it is warmed through.
Method and Assembly
Bring equal amounts of sugar and water to a boil.
Add Togarashi off the heat and allow to cool.
Peel and Slice Pineapple into 1 inch thick rings and soak in syrup for two days.
To finish:
1) Arrange the Salmon on in the center of warm entre sized bowls.
2) Place the Baby vegetables decoratively atop the salmon filet.
3) Pour approximately 4 ounces of the hot Vegetable and White wine nage into the bowls.
4) Garnish the dish by placing the fennel fronds and chervil sprigs atop the baby vegetables, drizzle the remaining extra virgin olive oil into the nage on each bowl.
PROCESS:
TO MAKE THE SYRUP:
1. Make sugar syrup with the sugar and 1/2 cup water over medium heat. Once the sugar is dissolved, remove the pan from the heat and add the thyme sprigs, and steep for 1 hour.
2. Pit the cherries and combine the them with ascorbic acid and salt in the bowl of a food processor, puree.
3. Remove the thyme sprigs from the syrup and add the honey. Pour 1/2 cup of the honey-thyme syrup into the cherry puree and process.. Taste the mixture; it should be sweet, but not too sweet, you may need to add a little more syrup. Pour mixture into a bowl and refrigerate for at least 2 hours before churning in an ice-cream machine.
Tucked away in a back hallway off the main lobby of the hotel, the Walliser Stube is a tiny European-style alpine restaurant with a cozy, yet elegant ambiance. The menu is European influenced, with dishes from Germany and Switzerland. The restaurant has seating for about four tables upstairs and another 3-4 smaller tables downstairs, plus a bar area. We sat upstairs in the loft area, with a balcony that overlooked the tables below. Large windows looked out over the lake and mountains. In such an intimate setting, we were able to enjoy a nice dinner without the clamor found in most restaurants. Since we made an early reservation, we had the place to ourselves for the first hour but even after other tables filled up, we continued to enjoy quiet dining and individualized service.
Another dining at the Fairmont Chateau Lake Louise option is the Lakeview Lounge, set right off the main lobby, with stunning floor-to-ceiling windows that look out over the mountain and lake. Although the scenery is elegant, the atmosphere is relaxed and family-friendly. As guests walk into the Lakeview Lounge, they enter a large bar and lounge area, and to the right (facing the windows) is the dining area. Reservations are not required, but I recommend arriving earlier in the evening for better seating. The menu at Lakeview Lodge is casual as well, with soup, salads, and burgers the typical fare. The lounge does have an extensive cocktail and wine menu, which we took advantage of.
My husband had a local brewed IPA, I had a Gunpowder cocktail with Gunpowder gin, Lillet, yellow chartreuse, and grapefruit juice; our son ordered a special non-alcoholic gin & tonic with fresh thyme and blueberries.
Poppy Brasserie is the main breakfast restaurant at the resort, located on the lower level. For families staying at the resort, children under 12 eat breakfast free. Although diners can order off the menu, most people opt for one of two buffet choices, including the Glacial Continental for 26 CAD or full hot and cold buffet for 34 CAD. Beverages are included in the buffet, including coffee, specialty coffees, tea, juice, and other beverages. The cold buffet includes bread and pastry items, cheese, yogurt, and fruit. The hot buffet included pancakes or waffles, bacon, egg dishes, and a made-to-order omelet bar. The pastries, a popular choice, are made fresh in-house. I saw one lady filling a to-go box to the brim with pastries!
Bottom Line: The breakfast was hearty and delicious. The omelet bar was a nice option, as was the breakfast bread pudding, which was a little sweet but tasty. My only complaint was the specialty coffee. I ordered a mocha and the espresso did not taste freshly brewed, it tasted like it was from a machine, and lacked the whipped cream and chocolate swirl you would find at most espresso bars. The regular coffee was fine and their orange juice was fresh squeezed. $$
Alpine Social is a busy bar/restaurant located on the lower level. Although we came early for dinner, there was already a bar crowd embedded, with televisions blaring a hockey game from several sections of the room. This is more a place for having a few drinks apr-ski than enjoying a relaxing dinner, yet the food was unique and tasty.
For cocktails, my husband ordered a local beer, a Grizzly Paw Red. Our son ordered a hot Toki Tea Toddy with Suntory Toki whiskey, honey syrup, oolong tea, star anise, and lemon. I ordered a Seeking Shelter cocktail with vodka, Gifford Apricot du Roussillon, prosecco, cranberry juice, ginger shrub, and lemon.
Chateau Deli, located off the lobby near Walliser Stube is a 24-hour deli and coffee shop. Through busy, we were able to get in and out within 7-10 minutes. In the morning, they serve specialty coffees, pastries, and breakfast sandwiches; the rest of the day they have soups, salads, and pastries. Several days during our visit, my husband bypassed the breakfast buffet at Poppy Brasserie and grabbed a coffee and muffin before hitting the slopes. We did not try any of the soups, salads, or desserts, but did try their specialty coffees (the espresso is brewed fresh here) and their made fresh daily pastries.
Although dining options were limited at the Fairmont Chateau Lake Louise this time of year (winter) especially for dinner, there are many wonderful gourmet choices for dining. Would we dine at all of these restaurants again? Absolutely. Each of the restaurants was wonderful in its own way, some with better food and some had a better atmosphere, but all with exceptional service. Our favorite place to dine was Walliser Stube, followed by The Fairview Lounge (for dinner) and Poppy Brasserie (breakfast), as well as the Chateau Deli (for sweet treats).
Julie is the chief food, travel, and luxury lifestyle writer/photographer/publisher for A Cork, Fork, & Passport. Julie has 35+ years in the travel business as a writer, travel advisor, and traveler. She is an accomplished home chef, recipe developer, and mixologist, but her proudest job is wife and mom. She loves board games, 80's New Wave, and chasing dachshunds! Julie lived in the Phoenix, Arizona area for 25 years but recently moved back to upstate New York.
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