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No. 4

Langdon Hall




Celebrating its 30th anniversary this year, Langdon Hall remains as vital and extraordinary as it was the day it opened.

Chef Jason Bangerter has overseen the culinary operation for the past six years, and with each passing season his menus become more focused and even more evocative of the region and the property. The kitchen relies heavily on the many talented local farmers and foragers and makes brilliant use of the bounty of its own carefully tended gardens. In the kitchen, those products are treated with reverence. Humble beets (jellied), parsnips (smoked) and cabbage (coal-roasted) receive the same level of attention and respect as foie gras, caviar and lobster.

Theatrical flourishes—a single scallop is perched on tiny branches studded with pinecones on top of a bowl of billowing smoke, a truffle tart balances on a round stone—add drama, but are always underscored by great depth of flavour and flawless technique. Menus change several times a year, but chef’s truffle soup is almost always available: dense with puréed mushrooms and truffle oil topped with truffle foam, it makes a strong case for culinary maximalism. A recent dish featured a ruby red wedge of aged squab breast, cooked in duck fat, alongside a silky-smooth purée of ssunchoke, united by chocolate-infused jus. Sommelier Faye MacLachlan’s suggested pairing, a 2016 Barbera d’Asti—all dried strawberry, vanilla and incense—was inspired, but there are 1,400 vintages to choose from if diners prefer to explore on their own.


Monday to Friday

7:00 AM until 10:30 AM

Saturday, Sunday

7:30 AM until 10:30 AM


Monday to Saturday

12:00 PM until 2:30 PM



12:00 PM until 2:30 PM


Monday to Sunday

5:30 PM until9:00 PM

Photo By: Jennifer Houghton

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