The Vermillion Room stands out as one of the most memorable dining experiences I have had in Banff, and in this post I’ll present my thoughts (with photos) on my time in this restaurant.
Pictured here is my favourite dish from this restaurant, the Steak Frites, complete with a roasted garlic aioli, cafe de Paris butter, and truffle fries. The steak is a 12 oz piece of New York Striploin, which is known for its juicy and flavourful sensation in the mouth. I opted for the steak medium rare and it was honestly incredible, one of the most delicious cuts of meat I have eaten.
The French Onion Soup rivals anything in France, and in my opinion, supersedes it. With grass fed beef bone broth, cave aged gruyere, sweet onions, and baguette croutons, the flavours will melt in your mouth (quite literally). The dish is presented in traditional lion head bowls and complete with thinly cut slices of potatoes.
The French Onion Soup rivals anything in France, and in my opinion, supersedes it. With grass fed beef bone broth, cave aged gruyere, sweet onions, and baguette croutons, the flavours will melt in your mouth (quite literally). The dish is presented in traditional lion head bowls and complete with thinly cut slices of potatoes.
Another showstopper of a dish, the beef tartare (tartare de boeuf) uses Alberta beef, cured and raw hen yolks, topped with a triple mustard aioli, pickled shallots, and cornichons. The potato crisps not only give a salty crunch to the plate but provide a contrast in the texture of the dish, further elevating it as a whole.
Another showstopper of a dish, the beef tartare (tartare de boeuf) uses Alberta beef, cured and raw hen yolks, topped with a triple mustard aioli, pickled shallots, and cornichons. The potato crisps not only give a salty crunch to the plate but provide a contrast in the texture of the dish, further elevating it as a whole.