Our chef, Didier Vidal, has been cooking and creating in the hotel kitchens since it was built.

He proposes traditional fare that changes with the seasons. He draws his inspiration from the meat of the Beaufortain Valley, game, and freshwater fish from the lakes. He concocts with equal talent local specialities like “farçon” (bacon and potato cake), veal in reblochon cheese sauce, and “crozets” (local variety of pasta).

A wide selection of French wines are available. Didier Vidal also organises gourmet dinner evenings, an opportunity to bring together other chefs for a session of culinary demonstrations and tastings.

Jean-Jacques Berthod, the hotel manager, also makes an appearance every evening to unveil some of the very special cheeses made in the Beaufortain Valley, where he was born. Finally, in both winter and summer, it is a sheer pleasure to eat on the terrace at the foot of the ski runs and flower-filled meadows. Plenty to delight gourmet palates and healthy appetites!

• >>> Lunchtime menu (PDF 182 kb)

• >>>  Evening menu (PDF 158 kb)
  
  

• >>> Special menus for Christmas and New Year’s Eve (PDF 211 kb)

The cuisine prepared by our chef, Didier Vidal, pleases even the most demanding palates.

The menu of the day, the gourmet menu, local specialities, grilled meat and fish, and plainer fare are served in the restaurant or on the terrace. That is not forgetting children who have their own attractively priced menus.

The  Le Calgary’s restaurant is open at lunchtime (during the school summer and winter holidays) and every evening.
From 12:15 to 1:30 pm. for lunch and in the evenings from 7 p.m. (7:30 in the summer) to 9 p.m.

• >>>  Recipes of the chef  (PDF 200 kb)
  

• Book your table >>> contact@hotelcalgary.com <<<