Chambar’s Belgian Day Medieval Feast

Chambar is celebrating summer with programming that celebrates community and craft through collaborative dinners, live music, and a medieval feast. We were here for the latter.

Drawing on historical Belgian recipes and the age old tradition of communal dining, the evening promised and delivered on an “expression of warmth, heritage and feasting”. (As taken from the Press Release)

Honouring Belgium’s rich heritage, Chambar invited guests down for a medieval-inspired banquet with multi‑course family‑style platters and a complimentary Belgian welcome beer from McClelland Premium Imports. This ticketed, family-style dinner was the most fun we had in a long while.

Expectations for feasting etiquette with an all hands in approach was set with branded bibs placed at ever seat. However, things really didn’t get that messy to warrant it.

We did get sloppy with their additional beer options. After the initial complimentary beer, you can order a la carte from their specialty menu that included beer cocktails, rare flavoured beers, buckets of beer, and kegs of beer.

As a group of four we found the yard of beer most appealing. The Averbode Yardstick is twelve 33cl pours of Averbode Abbey Ale, at 7.5% each.

We committed to and found them a great pairing for the more salty dishes to come. Nine plates of small bites, one per person from vegetable to seafood, with the build up to the roasted pig finale.

The was quite the spectacle that greeted us at the patio’s entrance. Those seated out there for the night were in for a show. A whole pig was slowly rotating over an open flame.

We began with the Tomates aux Crevettes. Shrimp stuffed Kumato tomato with a dill and citrus mayonnaise. This was such a delicious start, that it fuelled our high hopes. The sweetness of the shrimp paralleled with the sweetness of the tomato. Tart and refreshing it jump started our appetites.

The Moules Gratinées is baked mussels on a half shell, served individually dressed in sauces, instead of stacked altogether in a pot. One was done in a white wine garlic sauce and the other a tomato and miso thick paste with good heat. Both bold enough to mask the actual taste of the mussel, and each ate like an appetizer.

Our third course was completely vegetarian, not what I expected from a meat driven feast. Although, at the same time this was the meatiest morsel of any leafy greens I have ever had. Laitue Grillée, charred lettuce, sauce Andalouse, pine nuts, and bacon. This offered a break from everything before and after. A complete pivot on taste and texture. Spicy, salty, crunchy, crispy, and zesty. The flavour profile kept me going back for more, and it had me finishing my greens.

Similarly, the Hareng au Vert cleansed the palate with its overwhelming saltiness. This is where all the beers we ordered came in handy. The original intention was to have this with braised eel, but the last minute substitution was the herring with sorrel and fresh herbs. Salty soft fish over a firm potato slice. The latter offered a nice base, but was not enough to cut into the overpowering fish.

The Toast Cannibale was steak tartare on crispy focaccia. I was not familiar with Tartare having such a pasty texture. It was especially noticeable against the hard crunch of the toast. This was another great salty bite to help us down our long flight of beers.

The Cuisses de Grenouille was BBQ frog legs and avocado ranch. The entire table agreed that these were some of the thickest frog legs we have ever seen. So juicy and meaty, it was here, that I now truly understand their comparison to chicken. Although texturally the meat was a little too tenderized as is. I looked to the blocks of raw vegetable and pickles to add some crunch.

The Les Cailles au Miel is caramelized spiced quail and a honey espelette. By comparison these were less satisfying morsels than the frog, but still so tender with more flavour than any chicken wings. These were some of the best that I have had, not over cooked or over spiced, you could make out the natural roast of the meat and the care put into raising and cooking it.

When we were at the highly anticipated 8th course the restaurant staff paraded the whole roasted pig on a platform for all the guests to witness and marvel at. Served as a main with sides, the Le Cochon à la Broche is spit roasted pig with Salade Liégeoise, Pommes frites, and Kriek beer sauce.

The pork was most tender at the ends attached to fatty bites. It was dry at the centre, and the skin had a brittle-like crunch. For seasoning it bathed in the strong essence of Mediterranean herbs that didn’t seem to compliment the meat, nor was bold enough to carry the richness of it. As it, it was dry and lacked flavour.

However, alongside the cranberry sauce with actual whole berries, the combination of sweet sauce and fragrant herbs reminded me of thanksgiving dinner. I was just missing some gravy for moisture.

Although the meal was furthered by the crispy green beans and a potato side. These two I did like, adding freshness and great flavour with the garlic aioli dip.

And for dessert we had the Gaufre Dame Blanche, a Belgian waffle topped with vanilla ice cream, egg roll, and chocolate sauce. Sadly, batch made for a big event like this, the waffle was room temperature by the time we got to it. I wished for it to be more crispy. This reminded the table of Eggos, and was missing the crystal sugar crunch of a traditional Belgium waffle. We were all impressed by the table side pouring of melted chocolate over it all.

Once again, this was such a great showcase for those, like myself, who are unfamiliar Belgium culture, let alone its national holidays. I highly recommend looking out for this one next year, and in the meanwhile you can still attend their upcoming Sheringham × Chambar Distillery Dinner. Held on Friday, August  8th, 2024 at 6pm. Tickets are $149 per person and the event is described as “A culinary collaboration with Vancouver Island’s famed Sheringham Distillery, featuring a three-course dinner paired with four cocktails, crafted by Chambar’s bar team and Gareth Jones. Celebrating BC’s bounty in an immersive tasting experience.”

Chambar Restaurant
568 Beatty St, Vancouver, BC V6B 2L3
(604) 879-7119
chambar.com