The finals — which featured eight chefs who earned their place by winning regional competitions — were held at the Delta Grand Okanagan from Feb. 18 to 19. Juneau, who hails from Montreal’s Newtown restaurant, won for his dish, which James Chatto described in a report on the Gold Medal Plates website. “[It was] soft boudin noir with a savoury crust set over a smooth white bean purée,” writes Chatto. “The blood and the legume tamed the tannins in the wine — the only dish to do so. He surrounded the boudin with a deconstructed Bordelaise sauce — a brunoise of shallot turned into a chutney, a Melba-thin toast topped with bone marrow butter, a reduction of the mystery wine and some fresh tarragon leaves as a crown.”
Jeremy Charles of St. John’s Raymond restaurant took home the silver and Vancouver’s C Restaurant executive chef, Robert Clark, took bronze.
Some of the judges on hand to evaluate the dishes were Ottawa Citizen restaurant critic, Anne DesBrisay; Regina-based Savour Life magazine publisher, CJ Katz and Vancouver-based wine and food guru Sid Cross.