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Bearfoot Bistro Restaurant Review: An après ski glass of bubbly at the Champagne Bar can introduce a casual version of executive chef Melissa Craig's culinary creations. The bar by itself is a showstopper. Cast in solid pewter and lined with high-backed leather stools, it boasts a river of ice topped with chilled Champagne flutes. And there's more, including the frosty Belvedere Ice Room (Canada’s first sub-zero vodka room; Canada Goose down parkas are supplied) where for starters you may sample 50 exotic vodkas from around the globe and nosh on gravlax, oysters and caviar. If you'd like to learn to saber your own bottle of Champagne, Bearfoot Bistro owner André St. Jacques will escort you to the wine cellar for a personal lesson. In the dining room, chef Craig will guide you through her tasting menu complemented by a flight of paired wines. Standout dishes include Quebec foie gras and American Wagyu beef tartare; Australian lamb rack and braised lamb cheeks, heirloom bean ragoût and lamb bacon; and Vancouver Island black cod with beluga lentils and salsify ragoût, smoked pork belly with leeks, and frisée. Nitro ice cream, prepared tableside, is a treat, or opt for the made-to-order apple tart Tatin with ice apple cider caramel, Labrador tea and sour cream and Dutch shortbread. The selection of premium Champagnes and the wine list are an oenophile’s dream, featuring treasures such as Château Mouton-Rothschild dating to 1945, plus a 1914 Moët & Chandon.