The Fairmont Banff Springs has a new restaurant: The Vermillion Bar & Brasserie. The Vermillion replaces the main floor Bow Valley Grill and, wow, it’s a stunner.
Mary Bailey
Photos courtesy Fairmont Banff Springs
The menu is pan-Canadian, featuring east- and west-coast seafood with an emphasis on local beef, sharing plates and bistro classics such as steak frites, steak tartare and chicken liver pâté, dishes no self-respecting brassiere could be without. The menu also highlights the Spring’s close relationships with local producers, with ingredients coming from a variety of nearby farms and ranches—such as pork from Primrose Farm in Camrose, root veg from Leffers Brothers Organics near Coaldale and goat cheeses from Fairwinds Farm in Fort McLeod.
“We have access to so many amazing small farmers, producers and artisans in Alberta that bring such passion to what they grow and create. This inspires our chefs to celebrate our land,” says executive chef Robert Ash.
Chef Ash builds on the foundation created by the Fairmont culinary team, the creative apprenticeship program for young cooks; the in-house butchery and increased local sourcing, to bring a uniquely western Canadian approach to French brasserie cooking. For example—boeuf bourguignon is made new and western by using bison instead.
The room is drop-dead gorgeous, its grandeur and spectacular views made intimate by a variety of seating areas with luxe blue armchairs, cozy tub chairs, leather banquettes and polished metal accents and wood and tile floors. Think Parisian bistro or a circa 1930’s ocean liner. Bet that charming little bar by the window will not only become the go-to spot for a cocktail before dinner, but also a haven for solo diners.
AAA Caesar
The Vermillion’s delicious riff on the ’60s era Bullshot cocktail.
| 1 oz. | Lot 40 Rye |
| 1 oz. | French onion stock |
| 8 dashes | Worcestershire |
| 5 dashes | Tabasco |
| 2 cracks | black pepper |
| Clamato juice |
Rim glass with celery salt. Measure all ingredients except Clamato into a highball glass. Add 6 1-inch ice cubes, top with Clamato, stir. Garnish with a fresh celery stick, Gruyere cracker, cocktail onion, blue cheese-stuffed olive and a lime wedge.
Makes 1 cocktail.
Bison Bourguignon
| 1300 g | bison tri tip |
| 500 ml | red wine |
| 10 g | thyme |
| 5 g | peppercorns |
| 1500 mL | beef glaze |
| 300 g | pearl onions |
| 300 g | button mushrooms (cleaned with a kitchen towel to remove any dirt that may be on them) |
| 40 g | butter |
| 200 g | boar bacon |
Preheat oven to 300ºF
Cut the bison into 1-inch cubes, marinate overnight in the red wine with the thyme and peppercorns. Strain the bison and discard the peppercorns and thyme, keeping the red wine. In a very hot pan sear the bison on all sides. Deglaze with the reserved red wine and cook until reduced by half. Add the beef, glaze and cover the pot with a lid.
Place into the preheated oven and cook for 2.5-3 hours until the meat is tender. Remove from the oven, taste the braising liquid and adjust seasoning if needed. Set aside.
Place fresh pearl onions into a pot of salted boiling water for 2 minutes to loosen the skins. Remove from water and, when cool enough to handle, remove the skins from the onions. Sauté with 20g of butter until slightly caramelized, remove from pan and set aside. Sauté the mushrooms with the remaining 20g of butter until soft, about 5 minutes. Remove from the pan and set aside.
Cut the boar bacon into ¼-inch dice and cook in the oven until they begin to brown, about 10-15 minutes (you don’t want the bacon to become crisp for this dish). Remove from the oven and strain any bacon fat. Set aside.
To compile: Add the sautéed pearl onions, button mushrooms and boar bacon to a pan and sauté to bring back to temperature. Ladle a small amount of the braising liquid from the bison over the ingredients just enough to lightly coat everything. Next, with a slotted spoon, arrange the braised bison meat evenly into 6 bowls, then spoon the onion, mushroom and bacon mixture evenly between each bowl, ladle more of the braising liquid over the top of each bowl.
Garnish with parsley if you like. Serve with truffle parmesan French fries and fresh country bread.
Serves 6.