Bistro Saisons prides themselves in utilizing as much local product as they can with all of their proteins coming from within 150 KM of Edmonton, with the exception of duck breast which they get from the Fraser Valley. Chef and owner, Scott Ards, sources all of their vegetables weekly at Edmonton’s farmers markets.
|Whole Por Loin|
The amount of food served was incredibly generous and I wound up laying down as the food coma started to set in. We finished with a piece of chocolate espresso cake with chocolate-bacon crumble, Grand Marnier caramel and black current compote that was the size of Moo. The cake was decadent, rich and dense, but without being overly sweet. The chocolate bacon crumble added a contrasting texture to the creamy chocolate, although only the larger pieces really tasted of bacon. About a third of the way in, I admitted defeat and was ready for someone to revive me with CPR or roll me home.
Overall, Bistro Saisons did a great job of showcasing pork in delightful and delicious ways, and the company and conversation was fantastic! We will definitely be back to check out Bistro Saisons regular menu.
@ThePorkGirl hopes to host Swine and Dine on a monthly basis at different restaurants around Edmonton. Check out her blog to find out about future events. Swine and Dine was a great way to see what Bistro Saisons could do as it was our first time at their restaurant.
More photos at PhotoBucket!
11358 104 Ave
UPDATED (OCTOBER 30, 2013): CLOSED