Le Grand Lodge - Info Le Grand-Lodge January 2010

Summary

• Word from the General Manager

• Packages at Le Grand Lodge

• Gastronomy at Le Grand Lodge

• Our Friends Tell Us

• Hélène Mouton Massothérapie

• Calendar of Events

• Real Estate Opportunity


Welcome to the second decade of this 21st century!

To ring in this new milestone, Le Grand Lodge has decided to freshen up its website. With our partner, Influenza, we have collaborated on a new site that will soon be launched and we hope it will make your online reservations easy and simple. In order to arouse your curiosity, we are pleased to present a teaser of our new homepage. Of course, we will be sure to let you know when it will officially be launched, and the address remains the same (www.legrandlodge.com). We thank you in advance for sharing with us your comments and suggestions in order to bonify this new website, made for you.

Winter has settled in

Chez Borivage: Perfect score yet again

Our partner Québec Resorts and Country Inns conducted a surprise visit at the end of November. Their judges inspected both our lodging amenities and our restaurant.

To our delight, we received a score of 90% for our hospitality related services and a perfect score for the entrée, main course and dessert with a total of 549 points on 558 for Chez Borivage. This confirms that we are living up to the high expectations of both our clients and our friends. Congratulations to the entire team!

See you soon by the fireside!

Michel Garnier
General Manager
Le Grand Lodge Mont-Tremblant

Borivage

Finally Mother Nature bestowed some hefty snowfalls upon us and we can celebrate the Holidays and New Year’s at it should be with crackling fires and snow covered trees. She had us worried for awhile but the lawn mowers were finally traded in for the snow ploughs… The winds of the Great North have spoken!

Chez Borivage: Exciting new menu

The Executive Chef, David along with Steven his Maître D’, has inaugurated an exciting new menu that is sure to surprise the most seasoned gourmand. New regional specialties are featured with the same multiple choice Table d’hôte formula. To whet your appetite, here are some of the dishes you will find on your next visit:

•	Borivage Beefsteak with a Foie Gras Cappuccino and a Cloud of Salted Chocolate
•	Slow Cooked Guinea Fowl Breast with Caramelized Peaches and Figs
•	Marinated Boar Chop with Acacia Honey, Thyme and Rosemary
•	St-Eustache Ostrich Tenderloin, Melted Bénédictin Cheese and Cabernet Sauce

		Chef David’s Recipe Corner
		Maple Glazed Sweetbread with Warm Curry and Tomato Salad

Ingredients

Ingredients - Curry Fennel

•	600 g calf sweetbread
•	60 g flour
•	30 ml olive oil
•	30 g shallot, minced
•	15 ml wine vinegar
•	60 ml maple syrup
•	200 ml veal stock
•	5 g ginger, cut in julienne

•	2 bulbs fennel cut in brunoise
•	30 ml olive oil
•	5 g Madras curry
•	Fleur de sel and freshly ground pepper
•	8 ripe cherry tomatoes

In a saucepan drizzled with olive oil, sauté the fennel at low heat. Add the curry, fleur de sel and pepper. Keep warm.

Blanch the sweetbreads in boiling water for 6 minutes then cool in cold water. Clean the sweetbreads by removing the skin and the small nerves then slice in escalope. Flour lightly and brown on each side in a saucepan drizzled with olive oil. Keep warm.

Add the shallots in the same saucepan then add the vinegar and the maple syrup. Cook until caramelized then add the veal stock and ginger and let it reduce.

Make a cross-like incision on the tops of the cherry tomatoes, drizzle with olive oil, season with salt and pepper then bake for 5 minutes at 350°.

Prepare the plates: first place the curry fennel then arrange the sweetbreads over top and pour the sauce around the edge of the plate. Add the cherry tomatoes and shavings of maple sugar.

Some tricks from the Chef’s kitchen

When purchasing the sweetbreads make sure they are a good size, a milky color with a tint of pink and cook them soon after they have been purchased.

Before blanching the sweetbreads, soak them in lightly salted water for an hour. Change the water every 20 minutes.

Bon appétit !

Bartender's hint

A great bartender once shared with me an uncommon pearl of wisdom: «the best cocktails should never have more than 3 ingredients… and ice is one of the ingredients»! Too often there is a risk of masking the flavor of the main alcoholic drink when too many ingredients have been mixed together.

Here are some suggestions of delicious and simple combinations:
(serve in a tall glass with ice cubes)

•	Bourbon, lime juice and ginger ale
•	Vodka, orange juice and lemon soda
•	Gin and Black Sambucca
•	Rum and pineapple juice
•	Rye, Kahlua and milk

Moderation and balance are key…

Cheers!

Here is a sampling of comments from our clients.
If you wish, you can share your comments on www.tripadvisor.com

« Thank you to the entire team but mostly to those at the reception who helped me during our stay at the Grand Lodge »

« Everyone had a wonderful time at our Christmas party held at the Grand Lodge. We are ready to book for next year »

« The woman who took care of our room (sorry, I forgot her name) did a perfect job and made us feel very welcomed. Very good service + + + »

Facelift for our Boutique

With the New Year, our SPA boutique had a rejuvenating facelift. Come by and see us in our new elegant décor and discover our range of products.

You will find:
• Vagheggi – an Italian line of fine cosmetic products
• Handmade soaps made of purely natural ingredients
• Gom-mee SPA products exclusively designed for children

Wishing you and yours Happy New Year 2010!

We look forward to pampering you.

Telephone:
819 425-5891

Toll Free:
1 866 766-8866

Fax:
819 425-9725

December 19 to January 3

Christmas And New Year's Eve Celebrations

Holiday magic is a tradition in Tremblant! Festive family fun with the Crazy Parade every night after a day on the slopes. Games and friendly competitions are on the menu.

January 2

Demo Day

Everyone is welcome! The biggest names in the ski industry gather at the base of the South Side to let you try out the newest releases in snow toys and gear. If you like what you see, you can benefit from special promotional deals from boutiques in Tremblant's pedestrian village. This is your only opportunity to try your equipment before you buy.

January 9

Burton El Nino

Young boarders ages 15 and under will be able to hone their technique with guidance from members of the Burton team, while pitting themselves against other boarders in a friendly jam.

January 16-17

Coupe Taschereau

Provincial-level GS and SL race for young men and women ages 13 and 14, organized by the Tremblant Ski Club. More than 150 participants from Quebec, Ontario, and the USA are expected to attend.

January 18-22

Super G training Camp

DLS-level SG race for young men and women ages 13 and 14, organized by the Tremblant Ski Club. More than 120 participants from the Laurentians Ski Division are expected.

January 18-22

NSIA