It's not too early to start planning Valentine's Day!

Fun fact: we’ve already started to book for Valentine’s Day 2020!

Start your planning early, and celebrate the most romantic day of the year in the most romantic City, beautiful Beaumont.

We'll be offering a special 3 course dinner menu for $75/person + GST & gratuity.

Two hour seating times are available on both Thursday, February 13 & Friday, February 14.

Looking to add something sweet to the table to surprise your sweetheart? Email sylvia@dinechartier.com to arrange for artisanal chocolates and a heartfelt card to be waiting on the table for your arrival :)

We would love the chance to create new memories with you this Valentine's day!

Valentine’s Day

Set Menu

Amuse Bouche

Pâté and Cheese Plate

Variety of Canadian cheeses, house made pates, pickles and sourdough.

Course One

Quinoa Croquettes

quinoa risotto / aged cheddar / thyme / charred jalapeno and scallion puree / pickled carrot (gluten free)

Endive Boats

port poached fig jam / gorgonzola / endive / maple candied walnuts / fresh pear (gluten free)

Mushroom “Scallops”

Gruger Family Fungi king oyster mushroom medallions / green pea purée/ mint / pistachio dust / fresh peas (gluten free)

Course Two

Tenderloin

RedTail Farms grass finished tenderloin / dijon herb potato pave / broccolini / tarragon bearnaise (gluten free)

Chinook Salmon

organic chinook salmon / maple chili glaze / celeriac and parsnip purée/ smoked olive tapenade / Gull Valley cherry tomatoes / wilted spinach / fresh basil (gluten free)

Pork Loin

Irvings Farm butter poached pork loin / brown sugar glaze / parmesan apricot risotto / roasted garlic / shaved brussel sprouts (gluten free)

Tarte au Byalbi

roasted red pepper puree / eggplant / zucchini / tomato / garlic parsley oil / micro greens

Dessert

Crème Brûlée

cinnamon dulce latte / torched sugar (gluten free)

Chocolate Trio

passionfruit rosemary caramel / rosewater espresso ganache / maple white chocolate ganache (gluten free)

Foie Gras Eclair

foie gras mousse / bourbon corn glaze / pâte à choux / candied pecans

Ring in the New Year at Chartier!

Join us on Tuesday, December 31st as we say farewell to 2019 and welcome in the new year!

We'll be offering a 3 course tasting menu for $75/person which includes a glass of prosecco, and the promise to avoid asking what your new years resolutions are.

There are 9 seating times available: 5pm, 5:15pm, 5:30pm, 7pm, 7:15pm, 7:30pm, 9pm, 9:15pm, and 9:30pm.

We would love to celebrate with you, please don't hesitate to call with any questions!

The Search is (Legit) Over - Welcome Head Chef Tamara Solon

Photo Credit: Natasha Dixon Photography

A few months ago, we led a nation wide search for our next Head Chef. After receiving applicants from across the country, we narrowed our sights onto two incredibly talented candidates.

We announced our choice chef, celebrated the addition, and just two days later said goodbye. When you know - you know - and the volume and pace of our kitchen wasn’t the right for him. It was the first time we really understood how blessed we are to have such a busy restaurant, and realized that not everyone moves at the same speed we do.

It was a challenge, to say the least. Letting our team know of another change in leadership was tough, but we were all incredibly grateful that we found out sooner than later that we picked the wrong candidate.

We were in the middle of working on our spring menu, a huge change from our heavy winter focused dishes - a menu that is instrumental in setting us up for success over the busy spring and summer months. Luckily, since day one, our menu building process was a collaborative one - never relying on one single person to create, but instead brainstorming as a team to build on ideas, concepts, and refine until we get it *just* right. The team work between our sous chef, Chef de Partie, Chef de Boulangerie and our management team was fluid, easy, and most importantly FUN. Like, hella fun. It was a reminder of why we got into this industry, and why we stay in it. We were able to put together one of our favourite menus to date, and we thoroughly enjoyed the process.

The month after our short lived chef choice left and our spring menu launched successfully, it was evident that we had what we needed all along.

It is with great pleasure, huge pride, and overwhelming joy that we officially announce our new Head Chef - Tamara Solon.

Chef Solon has been with the Chartier family since inception, and her work ethic and passion for making people happy with food is unparalleled. In our entire combined hospitality career, we have never met someone so trustworthy, kind, and excited about food. She cares about our producers and farmers, roots for their success, and genuinely values the heart and soul they pour into their craft. She is tough - Beyonce in a wind fan tough - Chuck Norris wrestling a grizzly bear tough - beef jerky in the snow tough (you get the idea) - without being cold, or distant. She cooks with heart, she is humble and eager to learn and grow every single day. On top of all that, she had multiple letters of support from her colleagues during our Head Chef search, showing the respect and dedication she leads her team with.

We have unwavering faith in the direction that Chef Tamara is taking Chartier, and we feel more confident (and happier) than ever that we are headed in the right direction - making our guests happy and loved in a medium we all understand; food.

If you see Chef Tamara buzzing around the dining room, please feel free to give her a hug, a high five, and a hello - she would love to meet you.

Thank you to everyone for your feedback, your loyalty, and your kindness during so much change - we are eternally grateful.

Love,

Darren and Sylvia Cheverie

Photo Credit: Natasha Dixon Photography

Photo Credit: Natasha Dixon Photography

Photo Credit: Natasha Dixon Photography