I just returned from spending 6 weeks in Whistler working at Bearfoot Bistro to complete my Le Cordon Bleu culinary education. I chose to do my externship there with Executive Chef Melissa Craig because I’ve been fortunate enough to experience dinner there a handful of times and have said that it was one of my top 5 meals of all time. That’s saying a lot! There’s something about the way Chef Craig composes her menus using as much local ingredients as possible bringing together the unexpected. Absolutely delicious and worth the trip and money. Go for a special event if you need to justify the price:)
There are two menu options – the prefix 3 course menu where you choose a starter, entree and dessert. The other is the chef’s menu which is a 5 course tasting menu. If you’re adventuresome try the chef’s menu. You can let your server know if there are things you don’t care for or have allergies to.
Cuisine: Modern Canadian
Noteworthy for: their state of the art wine/champagne cellar where you can saber a bottle of champagne and their oh-so-chilly negative 18 degrees celsius Belvedere vodka room. Pictures in this room turn out great by the way!