The only bar where sunglasses are almost mandatory on a clear day.
Baking is a science – especially at this elevation
It’s not just the propane that gets messed up with the altitude, yeast is affected too. But, as Chef Meddane points out with the slight wave of a hand, anyone who knows how to bake, knows it’s not about following the recipe. Its about understanding the chemistry.
“As long as you start with the right proportions of sugar, yeast and water, you can adjust the rest of the ingredients to create the right consistency and viscosity to bake a loaf of bread. Baking is the most alive thing you can do. Yeast won’t react the same on a humid day as a dry day, summer or winter, or at different elevations. So, following a recipe won’t work. You have to follow the methodology,” says the chef.
Menus are picked for fast and slow experiences
Picking the menu is a bit of an art that a head chef should be master of. Meddane has worked at four other winter ski resorts and was the Banquet Sous-chef at the Fairmont Banff Springs Hotel before coming to Eagle’s Eye in 2016. So, he is used to working in a small kitchen with limited storage for food.
The menu is written to consider the equipment, the space, the available ingredients and the time it takes to cook. Lunch needs to be delicious, but quick to create so guests can get back to the slopes. Dinner is an entirely different menu with rich flavours and sauces prepared in-house.
“Dinner up here is an experience as well as a meal,” said Chef Meddane.
Eagle’s Eye not only has a fantastic restaurant, it has a killer bar with a backdrop like no other. It’s the only bar I know of that you need to wear your sunglasses for sun protection. If you forgot yours, they have spares on hand. The patio in the spring is spectacular. Stop in for the signature Caesar. It’s like a meal in a mug.
Check here for the Eagle’s Eye Restaurant. If you want to stop in for dinner, reservations are strongly advised.
Read more about Kicking Horse and start planning your trip here.