THE GRILL ROOM AND WILDFLOWER
Gaspor Farms Porcelet
RESTAURANT at the Fairmont
Milk-fed suckling pig is just one of many reasons The Grill Room was
recently named best Whistler restaurant in the Vancouver Magazine
Executive Chef Isabel Chung and Sous Chef Derek Bendig have been
working with new suppliers over the past year. And this incredibly
succulent porcelet from Gaspor Farms in Quebec, fattened up with
warm milk and natural supplements, so they grow sweeter and twice
the size of the average piglet, is a dream dish for ketogenic dieters —
or any meat eater, for that matter.
At the Wildflower, you’ll find the densely rich belly crisped to a
crackling finish, served with creamy celery root, rhubarb glaze
and toasted hazelnuts. In the adjacent Grill Room, a four-diamond
steakhouse, the leg is slowly cooked on the bone until the juicy meat
slips right off and is served with roasted loin.
“It’s such a pure, clean flavour,” says Bendig. “I always tell people,
‘That’s what pork should taste like.’”
604-938-8000 | fairmont.com/whistler/dining
Halibut Petits Pois
If you can tear yourself away from the wood-fired pizzas, you might
be amazed by this buttery pan-roasted halibut served à la Françoise
on a creamy bed of garden-ripened peas and smoky bacon. If this is
why French women don’t get fat, we’ll take a second helping.
Petits pois is a classic dish that Executive Chef James Paré and
Chef de Cuisine Nick Surowy often served at the legendary Savoy
Hotel in London, where Paré was executive chef, before he returned
home to partner with his uncle, Jay Paré, at Caramba! Together,
they have turned one of Whistler’s favourite casual, family-friendly
restaurants into an underrated, Mediterranean-focussed gem that
hits far above its weight class.
Paré pairs the wine-braised peas with fresh local halibut in the
summer months. “It’s packed with protein, but not fatty like salmon.
It’s the steak of the sea.”
604-938-1879 | carambarestaurant.com