A Chambar Celebration

Since we've joined the Chambar e-mail list from our last visit during Dine Out Vancouver, my friend and I have both been receiving fabulous specials and emails from the restaurant. Included were emails offering a special set menu to celebrate National Belgium Day. Unfortunately, neither of us could make it and try out the feast.

This time around, we jumped at the chance to try the restaurant again as my friend received an email for a free petit plat to celebrate her upcoming birthday. I ordered the L'octopus carpaccio, while the birthday girl ordered the foie de canard 'Villa Lorraine', and Guest #3 ordered the Feuillete de canard confit.

It might have been my liking of sushi and sashimi, but the octopus carpaccio only tasted so so. Even though the lemon and fried capers brought out the freshness of the dish, it lacked the excitement of a dish with the punch that I was looking for. It was refreshing, but it wasn't "blow me out of the water" type of refreshing.

As for the Foie Gras Terrine, we all found it a bit buttery and "jello-ish" than expected. When another friend's canard confit arrived however, we both like the texture of the dish as the duck confit rested comfortably inside it's crispy golden shell, brought out at just the right time.

For main, the b-day girl ordered the moule frite coquette and I the Steak aux echalottes et porto. Guest #4 ordered the Poutine á la Belge and olive sides.

The moule frite is saucy enough to make the dish very satisfying (especially when the sweet aroma of bacon beckons), steamed with a combination of white wine, bacon, vegetables, garlic and a touch of cream, it doesn't overwhelm like most dishes. The fries are crisp outside, moist and soft inside. Dipped with the garlic mayo, a perfect balance is achieved with the light airy mussels.

The Steak aux echalottes was quite average, as I asked for a medium rare (on the rare side) and gotten a medium instead. The exception was the fondant potato. Similar to a filet mignon, the potato sat under the steak and became the base of the dish, absorbing the succulent juices of the steak, port, buttered kale, shallots, and green peppercorn. Seared on the flat side and just right on the inside, this medallion became the highlight of the dish.

The poutine was another great dish, mixed with a green peppercorn, those great fries, a dark, flavourful gravy, and small bits of cheese. What makes this dish incredible is the ability of the chef to pull off the right temperature. Many times, the heat gets unevenly distributed and you end up with a great mix at the top and frozen cheese and fries at the bottom. This mixture did not look like it was poured over very quickly and sent on its way. Great care was taken to heat up the dish as well as to ensure that the mixture spread evenly throughout. All in all, this Chambar celebration was not bad, but next time, I'm definitely filling up on the poutine instead of the carpaccio.

Budget wise, it's not a hole-in-the-wall type of place like Kintaro. It's a eat slowly and enjoy every bite type of place. But a once-in-a-while splurge was in order, and this opportunity came right on cue.