La Chaumiere Restaurant
139 17 Avenue SW, Calgary, AB, T2S 0A1
403-228-5690 Fax: 403-228-4448 | Website
Fine cuisine, wines and an elegant dining room are all contributing factors to La Chaumiere’s success.
Category:
Restaurants
What:
| Cuisine Type | | French |
| Ambiance | | Quiet Conversation, Romantic Spot, Theme Restaurant |
| Meals Served | | Lunch, Dinner |
| Amenities | | Full Bar, Great Wine List, Local Favorites, Must Reserve, Notable Chef, Parking, Wheelchair Accessible |
| Pricing | | |
| Payment | | Discover, MasterCard, American Express, Visa, Cash |
When:
| Mon-Fri: 11:45AM-2:30PM 5:45PM-12AM Sat: 5:30PM-12AM |
Profile Last Updated: September 26, 2008
Ready to Serve
The finest French cuisine, a wine list containing over 800 varieties and an elegant dining room environment have contributed to La Chaumière’s success with its Calgary clientele since 1978. The restaurant also has banquet rooms for weddings, parties and business meetings, plus a private dining room for up to a dozen guests. The patio can be just as dignified as the inside, surrounded by greenery and fresh air to supplement fresh food and drink. Menu items are modified with each season and the wine cellar is constantly being replenished with new and old world vintage selections that date as far back as the 1960s.
Sensational Starters
Lunch appetizers at La Chaumière include: Marinated artichokes and eggplants with Calabrese threads, green asparagus spears with fried bocconcini and smoked bison Carpaccio with pear, watercress and Fontina cheese. A soup of the day like oxtail consommé or lobster bisque is a wonderful introduction to your meal. Salads range from a symphony of organic tomatoes, to organic spinach salad with egg, new potato crisps and blue cheese. Dinner can start with items like a forest mushroom tart, tuna tartare, or the finest Beluga caviar on ice and condiments. Featured amongst the selection of evening appetizers are foie gras, braised escargots, sautéed prawns Napoleon with truffled celery root purée, and seared scallops wrapped with eggplant on caramelized zucchini.
Kitchen Creativity
The entrées at La Chaumière range from light midday fare, to the most creative adaptations of Alberta beef. Soft omelettes with truffles, fish dishes like red snapper fillet, seared sablefish and halibut fillet, and baked organic chicken, pan fried veal liver, grilled veal bratwurst and grilled lamb paillard are all on the lunch menu. Night dining allows for more elaborate options, like roasted Muscovy duck breast with figs and rosemary, Bison entrecôte with horseradish crust and red wine sauce and a Chateaubriand bouquetière built for two. Dessert can come as simple as house-made ice cream or sherbet, chocolate cake or lemon custard, or as magnificent as the soufflé au Grand Marnier.
The finest French cuisine, a wine list containing over 800 varieties and an elegant dining room environment have contributed to La Chaumière’s success with its Calgary clientele since 1978. The restaurant also has banquet rooms for weddings, parties and business meetings, plus a private dining room for up to a dozen guests. The patio can be just as dignified as the inside, surrounded by greenery and fresh air to supplement fresh food and drink. Menu items are modified with each season and the wine cellar is constantly being replenished with new and old world vintage selections that date as far back as the 1960s.
Sensational Starters
Lunch appetizers at La Chaumière include: Marinated artichokes and eggplants with Calabrese threads, green asparagus spears with fried bocconcini and smoked bison Carpaccio with pear, watercress and Fontina cheese. A soup of the day like oxtail consommé or lobster bisque is a wonderful introduction to your meal. Salads range from a symphony of organic tomatoes, to organic spinach salad with egg, new potato crisps and blue cheese. Dinner can start with items like a forest mushroom tart, tuna tartare, or the finest Beluga caviar on ice and condiments. Featured amongst the selection of evening appetizers are foie gras, braised escargots, sautéed prawns Napoleon with truffled celery root purée, and seared scallops wrapped with eggplant on caramelized zucchini.
Kitchen Creativity
The entrées at La Chaumière range from light midday fare, to the most creative adaptations of Alberta beef. Soft omelettes with truffles, fish dishes like red snapper fillet, seared sablefish and halibut fillet, and baked organic chicken, pan fried veal liver, grilled veal bratwurst and grilled lamb paillard are all on the lunch menu. Night dining allows for more elaborate options, like roasted Muscovy duck breast with figs and rosemary, Bison entrecôte with horseradish crust and red wine sauce and a Chateaubriand bouquetière built for two. Dessert can come as simple as house-made ice cream or sherbet, chocolate cake or lemon custard, or as magnificent as the soufflé au Grand Marnier.
