Chef Paul Rogalski “Chief Culinary Officer/Co-Owner of Rouge writes: “The foundation of great food starts with the ingredients. Preparing them with respect is the foundation of cuisine. For this very reason my menu will be created as close to the moment as possible as I explore what the best available ingredients are”.
Rouge inhabits the former home (c.1891) of A.E. Cross one of the Provinces most successful businessmen. The Cross House is a designated Calgary Municipal and Province of Alberta Heritage site and is nested on the banks of The Bow River in the beautiful and historic community of Inglewood.
Rouge is a collaborative effort. Olivier Reynaud, also an owner, and Chef Rogalski met in the mid-90s. They discovered mutual respect for each other’s professional abilities and experience, and a common dream of using their vast restaurant experience to create their own fine dining establishment in Calgary. And it’s worked. The list of awards Rouge has accumulated is very long, but recent highlights include Olivier Reynaud and Paul Rogalski being named Independent Restaurateurs of the Year for Canada 2011, by Foodservice and Hospitality Magazine, and Paul being named in the Top 50 Influential People of 2011, by Alberta Venture Magazine.
Leading Rouge’s culinary team is Chef Brian Diamond who brings his knowledge and passion of cooking to the storied halls of Inglewood’s renowned restaurant. Originally a Saskatchewan native, Chef Diamond relocated to Calgary in 2007 but soon, his natural curiosity beckoned him to foreign shores where he found himself in Australia. It was during his time on the lush Gold Coast that he truly came to appreciate the significance of sourcing produce and ingredients from one’s own backyard. The Aussie attitude to food has often been fundamental to changing many young culinary minds. This crucial principle now reinforced, he returned to Canada where he began work at Il Sogno as their Sous Chef before rising to the position of executive Chef. Today, Chef Diamond’s dedication to locally sourced ingredients is complimented by the beautiful garden available to him in Rouge’s own backyard and the quality produce it provides.
What to look for on the menu? Northern Divine caviar, a sustainably produced sturgeon caviar from B.C, is one of the stars of the menu and Brant Lake wagyu beef. There’s 36 Hour Pork Belly paired with Atlantic Lobster. The light duck consomme is embellished with duck confit and there’s a heritage Angus hanger steak with salsa verde and buttermilk onion rings. The wine list is renowned, particularly in Alberta where there’s no political interference in wine-buying decisions.Rouge - Food Day Canada Menu 2019 2
Contact Rouge at the number below to reserve a Food Day Canada table.
Contactez Rouge directement, au numéro ci-dessous, afin de faire votre Journée des terroirs réservation.
1240 8 Avenue Southeast
Calgary, AB T2G 0M7
T: 403 531 2767