Some of the highlights of my experience at Bearfoot Bistro in Whistler, Canada were the vodka tasting room (I really really love vodka) champagne bottles sabered by yours truly and the nitrogen ice cream made table side.
We started out the evening with the freshest oysters, some cocktails and caviar sampling.
While we waited for the next course, we got a tour of the vodka tasting room. The Belvedere Ice Room was one feature that is truly unique. It may be trendy to have a vodka tasting room in other restaurants, but this particular one claims to the “world’s coldest”. I believe it! The walls were back lit making this blue aura in the space, adding to the look to the room. Like an igloo, but filled with vodka. Which is pretty much the only way I’ll get into a cold room like that ever again.
Once we returned to the table we were pleasantly buzzed. I received a shaved vegetable and truffle plate with a smooth cream sauce. The colors of this dish were so attractive. My mouth was watering before I even got a fork to the plate. I chose the vegetarian option for my main course. So tasty! When it came to the table, again my eyes were amazed. It was so artfully put together, with orange and green contrasting colors and textures. Crispy dried edibles decorated the plate with blanched bok choy, seared tofu and vegetable roll ups made this plate a real masterpiece. It really belonged in a modern art museum.
The wine pairings were on point. They have a wine cellar that is stocked floor to ceiling with over 20,000 the best wine choices. The sommelier gave us the grand tour through this labyrinth.
And to ensure our good luck, we sabered a couple of champagne bottles. This is an old tradition dating back to the days of Napoleon. It’s great! You pick the bottle and they show you how to do it safely. Then they give you a gift box with the cork in it to prove your sabering skills.
Another thing about the Bearfoot bistro is that it holds a Guinness World Records Certificate. On the wall a plaque commemorates the feat Andre Saint Jaques accomplished, sabering 21 champagne bottles in a single minute here.
For dessert, we tried their signature nitro ice cream, prepared tableside. The waiter created this cloud by combining a vanilla liquid mixture with nitrogen liquid, which caused a really dramatic effect. Smoke and gas emerged from the bowl and after a few minutes of mixing voila! Ice cream appeared, like magic!
We had an amazing time here. Wherever you are in the world, the Bearfoot Bistro is a restaurant you cannot miss.
