GLOBE@YVR

Inside the Fairmont Hotel at Vancouver International Airport

3111 Grant McConachie Way

Richmond, BC

Tel:  604-248-3281

Web: http://www.fairmont.com/vancouverairport

Twitter: @fairmont_at_yvr

Advice: Make a reservation or try your luck without one and try to snag one of the window tables.

Mushroom Veloute Soup

Squash and Brie Ravioli

Seared Quebec Foie Gras

Overlooking the airport gates and runway, my friend and I dined in this beautifully appointed, sound proofed restaurant which offered a great view of airplanes coming and going. The menu was impressive and was created with many tempting dishes, Executive Chef Kamal Silva and his team are locally inspired, they recently started their own vegetable garden nearby in Terra Nova where they grow many of the herbs and vegetables for the restaurant. To begin our meal Sous Chef Marcus Routbard served us a sampler of their Mushroom Veloute Soup with artichoke and truffle foam ($12 for the regular sized portion). For our starters, I had the delicious Squash and Brie Ravioli ($22 for regular portion, I had an appetizer portion) with cinnamon pumpkin puree, parmesan seed crisp, with winter friscee and lemon buer blanc. My friend had the Seared Quebec Foie Gras ($19) with truffled shallot confit, mini brioche and crabapple anise. Sabrina our very informative server, suggested wines to pair with our meal and we went with her suggestions, to go with these starters we had a glass of the Black Hills Alibi (BC).

Fruits De Mer Grilles

Wild Pacific Salmon

We then moved on to our main entrees, I was eagerly awaiting to taste the Fruits De Mer Grilles ($36) grilled crisp skin wild pacific salmon, scallops and prawns, pomme alliumettes, asparagus and lemon buerre blanc which looked so impressive. My friend had the Wild Pacific Salmon ($32) with asparagus risotto, asiago tomato, flat leaf parsley and caper relish.  Although we intended to have a second white wine to go with the mains, again we took our servers advice and enjoyed a glass of the Joie Rosé (BC) which complemented our fish entrees so well. Half way thru our meals we also enjoyed the light Tantalus Reisling (BC) which was paired well with these selections.

Dessert Flight

To end our meal I had the Kea Lani Orange Pineapple Caffeine-free Tea and since I couldn’t decide on what to have for dessert I ended up going with the Dessert Flight ($18) that included samples of their Creamy key lime custard, Mini-organic chocolate molten grand marnier cake, Salt sprint island chevre & pumpkin swirl cheesecake and Cranberry white chocolate mousse. My friend knew exactly what he wanted and he enjoyed a cappuccino along with a bowl of Chocolate Gelato.

The restaurant has an impressive wine list of local BC wines as well as other regions to pair with their wonderful food. The cocktail list boasts a lineup of inventive cocktails too. Whether you are staying the night or looking for that night out on the town, leave your car at home and take skytrain out to this wonderful escape.

Review by: Richard Wolak