Our News
June 8, 2012
100th Birthday
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May 22, 2012
This in from Vancouver Magazine!
Congratulations on receiving Best Upscale French at Vancouver magazine's 23rd Annual Restaurant Awards! Our esteemed judging panel selected your restaurant as one of the best dining experiences in the city
May 5, 2012
These just in.
Tobias McDonald Chef at La belle Auberge has just placed on the podium
at the WACS world Cup Culinary Competition In Daejeon Korea.
He Placed 3rd with the Bronze Medal.
He competed against 7 of the worlds best Chefs
We are exited about his performance and congratulate Him and his able assistant
La Belle"s own young Cook, Jasper Cruickshank.
Tobias also coached the Canadian Senior Team at the same Competition
to a Gold Medal, at which Jasper was also one of the team Members.
Great Results for the Canadian Chefs Federation. We can all be proud of these great
performances as it reflects the Canadian Chef's everywhere.
Forbes Travel Guide Four-Star Restaurants
La Belle Auberge, Ladner
Bishop's, Vancouver
Restaurant Matisse, Victoria
West, Vancouver
La Belle Auberge - Global Chef's Menu (Award winning Gold menu)
Friday June 17 Article from South Delta Leader
JUNE 11, 2011
CHEF TOBIAS MACDONALD - BEST OF THE AMERICAS!
At "Eat Vancouver" held at the Vancouver Convention Centre yesterday, Chef Tobias MacDonald took first place in the World Association of Chefs Societies Global Chefs Challenge Americas semi final.
Tobias, who is Executive Chef at La Belle Auberge Restaurant in Ladner, BC, won the right to represent Canada at the Canadian Culinary Federation's National Selection Competition held last year. Yesterday, he competed against other chefs representing Chile, Equador, Venezuela and the United States and will now move on to represent the Americas at the Global Chefs Challenge to be held at the 35th WACS World Congress to be held in Daejon, South Korea in May 2012.
The Global Challenge competition is specifically designed as a major single chef competition and was created to give an opportunity for a chef from each of the 90 member countries to compete. Similar semi final competitions are being held in Asia, Africa/Middle East and Europe.
Candidates are given 5 hours to prepare 8 three course meals using halibut, Kobe beef and fresh strawberries. Tobias's presentation, techniques and flavor combinations wowed the judges and the public and he was declared the overall winner. He was ably assisted by apprentice chef Jasper Cruikshank, also of La Belle Auberge, who will be competing himself in the CCFCC Junior Competition to be held as part of the CCFCC National Convention, on Wednesday.
Bruno Marti, Chef and Owner of La Belle Auberge was naturally thrilled with the result.
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June 8, 2011
TOBIAS MACDONALD'S FROZEN GRAND MARNIER PARFAIT
Tobias MacDonald, chef de cuisine at La Belle Auberge restaurant in Ladner, will be competing at the World Association of Chefs semifinals this Saturday, cooking a three-course meal. This frozen parfait is part of a four-part dessert plate he'll be making during the competition. For home cooks, it would be great as a simplified stand-alone dessert.
He recommends dextrose rather than regular sugar to cut down on sweetness and says you can buy it at a beer or winemaking store. The strawberry juice is extracted by hanging thawed frozen strawberries in a cheesecloth.
Jelly:
1/2 cup plus 3 tablespoons (170 mL) dextrose
1 cup (250 mL) clear strawberry juice
1/2 cup (125 mL) Grand Marnier
1 package Knox gelatin
Parfait:
1/2 cup (125 mL) sugar
3 1/2 ounces (100 mL) orange juice Zest of one orange
4 egg yolks
1 ounce (30 mL) Grand Marnier
1 cup (250 mL) whipping cream
Gelatin: Bloom gelatin in cold water. Heat dextrose and strawberry juice to 176 F. Once gelatin is dissolved, add Grand Marnier and pour into terrine mould and freeze.
Parfait: Cook sugar, orange juice and zest to soft ball stage or 235 F on a candy thermometer. Meanwhile whip egg yolks in mixer and slowly stream in the hot sugar mixture. Fold in whipped cream. Cool and pour half over frozen gelatin in the terrine mould and freeze.
Top with remaining parfait before serving. Slice and serve with fresh strawberries, a fruit coulis or chocolate sauce.
Makes 8 servings
March 15, 2011
Jasper Cruickshank, a second year apprentice at La Belle Auberge was in Victoria last weekend competing in the British Columbia Junior Chef's Challenge where he won to become the province's top apprentice for 2011. He now moves on to compete against all the other provinces in June.
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A blog entry from www.followmefoodie.com
Photos of LaBelle Auberge - Chaine des Rotisseurs in Vancouver Canada
Click here to see Historic Food video from, The International Wine & Food Society (IW&FS)
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Valentine's Day crew and lobster dish |  |
Michael Gillette Music