My girlfriend and I visited Langdon Hall for the first time yesterday and the experience was fantastic.
In August, we visited Per Se. Early on in the evening at Langdon Hall, my gf said that she's liking it more than Per Se… I kind of laughed and said don't get ahead of yourself, but as the evening ended, truthfully, I tend to agree with her. Everything was perfect from the food, the wine pairing, the service, the sommelier, the ambiance – 10/10.
Quite frankly I'm unsure how Langdon Hall hasn't received a star yet. This year they were recognized by the michellin guide as a recommended restaurant, however no star yet. I tend to think this is because Canadian restaurants just started getting stars in the last 2-3 years-ish, but I haven't a clue. I've visited Per Se(**), The Five Fields (), and Feitoria (*), and honestly Langdon Hall was my favorite experience.
Onto the food, pic 2 is where the evening starts. On the left was a cacio e pepe cracker and on the right a poached sunchoke with saved truffles. Both delicious. That sunchoke 1 biter is one of the best things I've ever eaten. Pic 3 was also served with these two crackers, it was a deviled quail egg.
Pic 4 was a citrus Panna cotta, it was served with the vase in pic 5 – nothing in the vase was edible, it was encouraged to smell the greens in the vase to enhance the Panna cotta. Iirc it was lemon verbana leaves, citronella, juniper branches, and some other aromatics.
Pic 6 is onions and caviar. This reminded me of oysters and pearls from TFL/Per Se. This was an absolutely stunning dish.
Pic 7 is called Taste the ocean, it was a mix of king crab, sea urchin and sous vide scallop is a delicious broth. I've never really enjoyed the taste of sea urchin that much but I really enjoyed this dish.
Pic 8 is juniper smoked trout with a fish skin cracker. Table side the greens are lit with a torch and begins to smoke. The aroma was to enhance the flavors and it worked brilliantly.
Pic 9 is lobster with a crustacean velouté, corn, chanterelle, and a thin layer of sweet corn gel on the bottom. While I've had version of lobster is a lobster sauce many times before this version may have been my favorite take on it. Stunning dish.
Pic 10 is Stracciatella Casoncelli with truffles sliced tableside and a maderia before blanc. Again, perfect dish.
Pic 11 was Lamb belly woth rutabaga puree, and another version of poached rutabag.
Pic 12 was a vanilla semifredo with a consomme of berries and a lemon verbana tuille
Pic 13 was the 2nd desert including some sort of delicious parfait that is sprayed tableside with rose water, and some additional snacks I'd call a maple cannot and a chocolate cookie.
Again, fantastic experience. Will definitely be back. The server Tyler was excellent and the sommelier was super knowledgeable and put me onto some new regions to try and some small batch wineries in the area to buy from. We'll definitely be returning in the future
by skiingguymike