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There are few restaurants in Calgary with a legacy like La Chaumière. One of Calgary’s premier French restaurants, La Chaumière has been known for its exquisite dishes, superb wines and attentive service since its doors first opened in 1978. In fact, the owner, Joseph De Angelis, has had the pleasure of watching customers grow up in his restaurant.
“We have second and third generation guests coming here all the time,” he says. “They came here as children and now come with kids of their own.”
Joseph describes La Chaumière’s menu as “old world French cuisine with a decidedly Canadian influence” and strives to combine French cooking techniques with locally sourced ingredients. “Our food is cooked in the French style using the classic sauces, but we use meat and fish that’s as local as possible,” says Joseph. “We believe it’s important to support local businesses and their hard work.”
One dish that perfectly encapsulates La Chaumière’s approach to food is their entrecôte de bison, a premium cut of Alberta-raised bison with a chestnut tartelette and cranberry jus.
PÂTÉ MAISON AVEC CORNICHONS, SAUCE CUMBERLAND
Pâté maison with gherkins, rosehip Cumberland sauce
CHICORÉE ET BISON FUMÉ AU CHUTNEY
Belgian endive with smoked bison Bündnerfleisch,
apple and cucumber chutney, puffed wild rice
SAUMON FUMÉ ET CONDIMENTS
Smoked salmon with condiments, Carpineto olive oil
GAMBAS MARINÉS, COQUILLES ST. JACQUES ET CALAMARI
Marinated prawns, scallops and calamari on chilled ratatouille
POTAGE DU JOUR
Soup of the day
CONSOMMÉ DE BOEUF ET VENAISON ALBION
Beef and venison consommé with asparagus and truffle
BISQUE DE HOMARD
Lobster bisque
TOMATES HOTCHKISS ET MOZZARELLA DE BUFFLE
Hotchkiss tomatoes with buffalo mozzarella, basil and Carpineto olive oil
TRIO DE SALADE CRUDITÉ
Trio of crudité salad
ÉPINARDS AU BACON, OEUF ET ÉCHALOTE
Spinach leaves with bacon, hard boiled egg and roasted shallot dressing
AVOCAT ET TOMATES AU VINAIGRE BALSAMIC BLANC
AVOCAT ET TOMATES AU VINAIGRE BALSAMIC BLANC 11.50
CHEFS DAILY SPECIALS
OMELETTE AUX CREVETTES ET GOUDA
Soft omelette with baby shrimps and Gouda cheese
FILET DE TRUITE SAUTÉE AUX CÂPRES, CITRON ET PERSIL
Sautéed local trout filet with capers, lemon and parsley
CABILLAUD SAUTÉ AU MISO ET SÉSAME BEURRE BLANC 17.50
Sablefish with parsnip puree and wilted greens, miso and sesame beurre blanc
SAINT-JACQUES ET GAMBAS SAUTÉES
Sautéed scallops and prawns with mixed greens bouquet
CONFIT DE CANARD ET POMMES DE TERRE SARLAT
Duck confit with potatoes Sarlat and broccoli fleurette
JOUES DE VEAU BRAISÉ AUX CHAMPIGNONS
Braised veal cheeks with mushrooms
FOIE DE VEAU SAUTÉ AUX LARDONS ET OIGNONS 17.50
FOIE DE VEAU SAUTÉ AUX LARDONS ET OIGNONS 17.50
ESCALOPE DE POULET DANS UNE CROÛTE DE LENTILLES ET PISTACHE
Chicken escalope crusted in lentils and pistachios, brown sage butter
STEAK DE BOEUF HACHÉ HOLSTEIN
Hamburger beef steak Holstein, fried egg and anchovy
DESSERT DU JOUR
CRÈME GLACÉE OU SORBET DU JOUR
House-made ice cream or sherbet in a hazelnut tile cup
TARTE AUX POMMES ET GLACE AU CARAMEL
Baked apple tarte with caramel ice cream
CARPACCIO DANANAS, SORBET À LA FRAMBOISE
Pineapple carpaccio with raspberry sorbet and honey citrus sauce
FONDANT AU CHOCOLAT 10.50
Seven minute soft chocolate cake
VACHERIN GLACÉ AUX FRUITS ET NOIX DE MACADEMIA
Vacherin glacé with raspberry, mango and macademia nuts
FRUITS MARINÉS AU GRAND MARNIER
Fresh fruit and berries marinated in Grand Marnier
PÂTÉ MAISON ET CORNICHONS, SAUCE CUMBERLAND
Pâté maison with gherkins, rosehip Cumberland sauce and rosehip salt
CONFIT DE CANARD À LA ROQUETTE ET POMMES SARLAT
Duck leg confit with arugula and Sarlat potatoes
CARPACCIO DE COQUILLES ST. JACQUES
Scallop carpaccio with sundried tomatoes and citrus zest, black lava salt
TARTARE DE THON Á LORANGE ET AVOCAT
Tuna tartare with orange and avocado
SAUMON FUMĖ ET CONDIMENTS
Smoked salmon with Bermuda onion, capers and Carpineto olive oil
FOIE GRAS SAUTÉ AVEC DES HUÎTRES CHAMPIGNONS ET PORT
Sautéed foie gras with oysters mushrooms and Port wine
ESCARGOTS BRAISÉ AU VIN ROUGE, GLACÉS AVEC BRIE
Braised escargots with red wine, herbs and bacon, glazed with Brie cheese
GAMBAS SAUTÉS AVEC UNE TARTLETTE PROVENÇALE
Sautéed prawns with a provençale inspired tartlette
CALAMARS FRITS ET POMMES DE TERRE INCAS
Fried calamari rings with Inca potatoes and cumin spiced yoghurt
POTAGE DU JOUR
Soup of the day
BISQUE LA CHAUMIÈRE
La Chaumière lobster bisque
CONSOMMÉ DE BOEUF ET VENAISON ALBION
Beef and venison consommé with asparagus and truffle
TOMATES HOTCHKISS ET MOZZARELLA DE BUFFLE
Hotchkiss tomatoes with buffalo mozzarella, basil and Carpineto olive oil
LAITUE, COURGE MARINÉ ET FROMAGE DE CHÈVRE
Butter lettuce leaves with marinated squash and herbed goat cheese
ÉVENTAIL DAVOCAT, CONCOMBRE ET TOMATES
Avocado fan with cucumber and cocktail tomatoes, white balsamic vinaigrette
FEUILLES DÉPINARDS AUX CANNEBERGES, PÉCANS ET PARMESAN CROQUANTS
Spinach leaves with cranberries, pecans and Parmesan crisps
FILET DE SAUMON ET LENTILLES, BEURRE PINOT NOIR
Salmon filet with red lentils, thyme and bacon, Pinot Noir butter
FILET DE BAR CROUSTILLANT AVEC UNE ÉMULSION DAGRUMES, SOJA ET PIMENT DOUX
CABILLAUD RÔTI DANS UNE CROÛTE DE PESTO ET TOMATE
Baked sablefish with pesto and a tomato crust, beurre blanc
SAINT-JACQUES ET GAMBAS SAUTÉES
Sautéed scallops and prawns with sundried tomato
QUEUES DE SCAMPIS RÔTIS AU FENOUIL ET POIVRE ROSE
Baked scampi tails with fennel and pink peppercorn
MAGRET DE CANARDNOBLE FARM RÔTI AU THYM ET MIEL
Roasted Noble Farm duck breast with thyme and honey, red wine sauce
ENTRECÔTE DE BISON
Bison entrecote with chestnut tartelette and cranberry jus
FILET DE VEAU SAUTÉ AU FOIE GRAS ET PORT
Sautéed veal filet with foie gras and Port wine
RIS DE VEAU SAISI Á LA SAUCE TRUFFE
Veal sweetbreads with braised Belgian endive and truffle sauce
CARRÉ DAGNEAU À LA PROVENÇALE
Rack of Alberta lamb à la provençale
FILET DE BOEUF DE LALBERTA, SAUCE BÉARNAISE
Filet of Alberta beef, Béarnaise sauce
SELECTION DE FROMAGE
Selection of fine cheese
CRÈME BRÛLÉE
SOUFFLÉ AU GRAND MARNIER (Pour deux)
(Allow 30 minutes for preparation, preferably order with your meal)
FRAISES FLAMBÉES MAISON (For two)
TRIO DE CRÈME GLACÉE ET SORBET MAISON
Trio of home-made ice cream and sherbet
VACHERIN GLACÉ AUX FRUITS ET NOIX DE MACADAMIA
Vacherin glacé with raspberry, mango and macadamia nuts
CHAUD-FROID DE CHOCOLAT BLANC
White chocolate soup with a raspberry bombe
FONDANT AU CHOCOLAT ET CRÈME GLACÉE VANILLE
Seven minute soft chocolate cake with vanilla ice cream
FRUITS MARINÉS AU GRAND MARNIER
Fresh fruit marinated in Grand Marnier
CARPACCIO DANANAS, SORBET À LA FRAMBOISE
Pineapple carpaccio with raspberry sorbet and honey citrus sauce
1 dozen Hot and Cold Hors d'Oeuvre
1 dozen Skewers: Chicken, Beef, Scallop or Prawn
House Pâté with Cumberland Sauce and Gherkins
Seafood Terrine with Marinated Prawn and Arugula
Scallop and Prawn Cerviche with Avocado
Tuna Tartare with Micro-Greens
Proscuitto and Melon with Olive Tapenade
Smoked Salmon with Lemon Capers and Parsley
Sautéed Prawn and Scallop with Soft Polenta, Tomato Tarragon Butter
Sautéed Wild Mushroom on Grilled Ciabatta
Seafood Croquette with Lime and Chili Aioli
Roast Portabello Cap with Bell Peppers and Basil
Cheese Beignet on Artichoke and Eggplant Purée
Crisp Calamari Rings with Sautéed Romaine
Seafood Risotto with Octopus and White Wine
Warm Duck Confit on Toasted Kasha Risotto
Carved Duck Breast on Yukon Gold Potato and Fava Bean Hash
Lobster Bisque
Potato Leek Soup with Aged Cheddar
Tomato Gin Bisque
Asparagus Velouté with Corned Beef
Mixed Green Bouquet with White Balsamic and Thyme Vinaigrette
Hotchkiss Tomato and Micro-Green Medley, Carpineto Olive Oil
Butter Lettuce and Radicchio Cup with Cocktail Tomato and Cucumber
Spinach Greens with Golden Beet and Dried Cranberries
Buffalo Mozzarella and Tomato Caprese
Chilled Asparagus with Soft Cooked Egg and Crisp Pancetta
Romaine Leaves with Bell Pepper and Marinated Mushrooms
Sautéed Halibut with Tomato and Lime
Sautéed Spring Salmon with Pink Grapefruit and Caviar
Sautéed Arctic Char with Crab Brandade
Grilled B. C. Sturgeon with Capers and Sundried Tomato
Baked Sablefish with Grainy Mustard Crust
Pan Seared Seabass with Olive Tapenade and Olive Oil Emulsion
Breast of Range Fed Chicken with Mushroom Sauce
Breast of Muscovy Duck with Orange Infused Sauce
Breast of Pheasant with Smoked Salt and Truffled Barley
Elk NY Steak with Cranberry Compote and Red Wine Sauce
Milk Fed Veal with Oka Cheese and Port Wine
Rack of Alberta Lamb Provençale
Bison Steak, Sauce Cheron
Pan Seared "Elk Chop" with Onion and Mushroom Duxelle
Roast Beef Tenderloin Perigourdine
Double Thick Beef Entrecote with Peppercorn Sauce
Medley of Grilled Vegetables with Olive Couscous
Fresh Fruit and Berries Marinated in Limoncello
Seven Minute Soft Chocolate Cake, Vanilla Ice Cream
Salted Caramel Panna Cotta
Tiramisu with Raspberries
Maple and White Chocolate Mousse in a Chocolate Basket
Green Tea Mousse in Dark Chocolate Pastry
Selection of Ice Creams
Selection of Fruit Sorbets
Crème Brûlée
Cheese Selection
Drinks
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The service here is impecable. The food is fantastic. Every course you get is well timed, well plated, and tastes fresh and so so tasty. This is a great place for a fine meal, or a celebration. We keep coming back.
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