THE MAL­LARD LOUNGE at the Fair­mont Chateau Whistler

Whistler Traveller Magazine - - FRONT PAGE - 604-938-8000 fair­mont.com/whistler/din­ing

Com­fort food is taken very se­ri­ously at the Mal­lard Lounge. Chef Devon Tol­hurst serves a mac and cheese with orec­chi­ette pasta, peas, ba­con, Gruyere, white wine and a crunchy panko crust … and lob­ster … lots of suc­cu­lent lob­ster. “There’s noth­ing classier than lob­ster,” she says. “It brings an ex­tra level of deca­dence. This mac and cheese is the adult ver­sion.” The lob­ster – sus­tain­able and cer­ti­fied Ocean­wise – is flown in from the East Coast still alive to en­sure it’s still fresh when cooked. It’s served as a main dish in the Mal­lard Room, or as a side in the Wild­flower Restau­rant where, Tol­hurst says, it goes very nicely with a steak. “Just have a spoon­ful or eat a whole plate,” she says with a laugh. “It’s a great dish for when you’ve been out and ac­tive all day. You don’t feel so bad about in­dulging.” With all that de­li­cious rich­ness, you’re go­ing to need a drink that can cut through with some acid­ity. Gen­eral Man­ager Franz Zim­mer­man has just the thing: the An­ar­chist Moun­tain Chardon­nay from Osoy­oos, at the B.C. end of the Sonora Desert. “They strug­gle with wa­ter,” Zim­mer­man ex­plains, “so the grapes are a lot smaller than those that are ir­ri­gated. It makes for a much more in­tense and fo­cused flavour.”

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