langdon hall country house hotel & spa

i haven't been able to stop thinking about langdon hall since my last visit there almost a year ago (scroll to the bottom for last year's posts). the place is honestly too beautiful and gorgeous to forget and - dare i say - visit only once. maybe this is some sort of addiction on my part? if that's the case then i'm not ashamed to admit that i brought my parents to langdon hall for mother's day this year not for them but for me, to get my "langdon hall fix". the first step in curing an addiction is accepting that i have a problem, right?

okay, maybe a teeny tiny bit of me also wanted to show my 'rents this elegant hotel & spa in cambridge and dine at their 5-diamond award winning restaurant. we arrived at langdon halll (twitter: @langdon_hall, facebook: langdon hall country house hotel & spa) about half an hour before our lunch reservation to walk the gardens. we certainly worked up an appetite!

i wasn't able to get a reservation for sunday (langdon hall had a special sunday brunch for mother's day) so we opted for lunch on saturday instead, which is the standard lunch served from monday to saturday 12:00 pm to 2:30 pm in the restaurant's maindiningroom.

pierre frick alsace gewurztraminer ($70)

house-made sour dough bread & butter 

appetizer 
wood roasted chassagne farm quail ($20)

lentils, green vegetables, hazelnut dressing

cured wild salmon ($18) 
cucumber, geranium, new potato and soft herbs

lamb tartare navarin ($19) 
spring vegetables, daisy leaves, garlic chips

carrot terrine (complimentary) 
heirloom carrots cooked in their own juice, coconut milk, wild ginger pickle, raw carrot, fresh carrot greens, nasturtium

chilled poached snow crab (complimentary) 
grape pickle, gel & sweet wine jelly, grated foie gras torchon, dried sumac (from the property)

main course 
halibut ($28)asparagus, hen of the woods, chicken skin, champagne cream

wagyu flank steak ($28) 
buttermilk fried endives, grain of paradise mascarpone, preserved lemon jus

dessert 
sticky toffee pudding ($14)dates, rum caramel, stout ice cream

butterscotch ($14) 
chocolate sorbet, fried churros

what a treat! yet another brilliant langdon hall meal in my book. much like my last twodiningexperiences at the restaurant, chef jason bangerter (@chefbangerter) effortlessly embodies all the fresh seasonal ingredients from the property's ever-evolving garden into his creations. the vivid reds, greens and yellows appropriately reflect the coming of spring with vibrant flavours that are clean, simple and crisp. under chef bangerter's leadership, the langdon hall menu continues to blossom and is now better than ever.

i wasn't able to get a reservation for lunch on actual mother's day (langdon hall had a special sunday brunch for mother's day) so opted for lunch on saturday instead, which is the standard lunch served from monday to saturday 12:00 pm to 2:30 pm in the maindiningroom...

michelin star worthy. with the advantage of the gardens, this is the bestdiningi've experienced in canada. world class. in my top 10 worldwide. effectively flawless. highly creative in all respects. if you search for food destinations on travel, this is the kind of place that you'd surely pin.. so if you're in driving distance, it's insane not to go.

food lover. been there and done that in many places and yet langdon hall comes out on the top of the list for one of or perhaps the bestdiningexperience in ontario if not canada. we stayed for a weekend and found the presentation and tastes beyond compare. wine selection is superb. wait staff and hotel staff are very attentive to your every need. you simply must experience this hotel.

world class fine dining. a truly world class finediningrestaurant. amazing food. it is very pricey but worth it.

remember my outfit post here and i mention that we brave the snow for our reservation out of town at langdon hall . i have been meaning to try theirdiningroom for a while, it's been awarded five diamond award from aaa/caa which only a handful of of restaurant around the world have earned this distinction. the waiting area of the dinning room, it's just so cozy and warm homemade butter and bread a lot of restaurant made their own bread but churned their own butter.... what?!? as soon as you tasted it, you'll want more and the ratio of butter to bread get closer and closer . i was surprise that our waiter was quite young (most places like this have a more "mature" wait staff) and had a very extensive knowledge of the wine list we went ahead with the tasting menu amuse bouche ~ smoked trout caviar, hazelnut creme fraiche scallop parfait ~ kale, cured ham, black walnut gastrique i didn't know what gastrique is, so i look it up and here's the definition from wikipedia : "is caramelized su