Sweet goat-cheese mousse: What a concept!

Spectacular fireworks open Winterlude in Ottawa. Photo by Dennis Catangay.

Kicking back in Zoe’s Lounge at the Fairmont Chateau Laurier in Ottawa is a fine way to conclude a road trip that started 10 hours earlier. We have a window table under the atrium with a view of the stately National Arts Centre and Wellington Street where pedestrians in parkas and toques scurry back and forth.

As we had a productive meeting earlier in Picton to discuss the Ontario cheese trail concept, I’d like to end the day on a cheese high. I order a French onion soup, make a “Canadian cheese board” my main, and finish the meal with what turns out to be an exceptional apple cake.

The aroma from the duo of cheeses—Gruyere and Oka, both from Quebec—on the onion soup makes it soooooooo inviting. Significant Other makes a note to combine the two on a grilled cheese sandwich sometime. The soup itself is rich and hearty. (Why is that the closer one gets to the Quebec, the better the French onions soups taste?)

The Canadian cheese plate is fine in an ordinary sort of way: Oka is always nice, three-year Balderson Heritage Cheddar has bite, Ermite from Abbaye de Saint-Benoit-du-Lac has blue tang and a linger of mushrooms, while the Chevalier Triple Cream Brie is suitably creamy. On the side there is a tasty mission-fig chutney and a perfect cluster of small grapes.

But the piece de resistance is the apple cake, more specifically, brown butter apple cake served with roasted walnut vanilla ice cream, marinated cranberries, drizzle of creme anglaise and caramel sauce, and—Wait for it!—a dollop of sweet goat-cheese mousse.

What an amazing flavour! The sweetened whipped cream is a perfect match for the goat cheese. A perfect end to the meal and a day on the road to visit Ottawa for Winterlude.

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