Originally built as a Federal Revival mansion by the famous New York Astor family at the turn of the 20th-century, the property still exudes the air of an old Ontario estate, but few people are aware of the international connections in Langdon Hall’s hundred-year history. Built by the son of an English man who inherited American wealth, the grand home was intended as a summertime contrast to life in New York, London and a château in the Loire valley. From the outset, when the mansion was finally sold in 1982 with about thirty surrounding acres, the transformation of Langdon Hall from a private residence into a luxury country house hotel embraced the British tradition. To compliment the English ambience that is alive inside Langdon Hall, much has been done to renovate the grounds and gardens to their original Victorian magnificence, as envisaged by its owners architect William Bennett and Mary Beaton.
Considered to be one of the top hotels in Canada, I've been escaping to Langdon Hall for over 20 years and have spent many memorable weekends there with both friends and family, blissfully enjoying their spectacular spa, playing croquet on the verdant lawns, relaxing in the gorgeous outdoor pool, exploring the impressive chef's kitchen garden, and of course indulging in Langdon Hall's exceptional cuisine by the superbly talented Jason Bangerter — one of my favourite chefs in Canada — who also has a new cookbook featuring recipes he created for Langdon Hall. In addition to Langdon Hall's main dining room, one can also dine at Wilks' Bar, which was recently integrated with the adjacent conservatory, where afternoon tea was previously served. Offering lighter lunches and dinners in the new space, designed by Sarah Richardson, Wilks' Bar still fortunately retains the unique wood burning fireplace and period photos of Langdon Hall’s original founding family. Still elegant and refined, taking time for lunch at Wilks' is one of life's more delicious pleasures, especially when dining with special friends.
Langdon Hall's redesigned Conservatory
A lovely chilled 2021 La Cave d'Augustin Florent Côtes de Provence Rosé
An absolutely delicious Rosé
Heritage Deviled Eggs garnished with Langdon Hall edible flowers and herbs
Heritage Deviled Eggs custom garnished with other Langdon Hall edible flowers and herbs
Beer Battered Cod with lemon herb aioli, chubby chips and malt vinegar powder
Lobster Roll with toasted bun, artisan lettuce and salt and vinegar chips
Shrimp Pasta with vegetable succotash, tarragon cream and chicken bone jus
with fresh herb and flower garnish
Chef Jason Bangerter's new Langdon Hall cookbook
Chef Bangerter with his new cookbook
Langdon Hall focuses on seasonal, locally grown ingredients,
come from from the Kitchen Herb Garden, with many seasonal plantings currently underway
Well-Dressed Peewee Hen Eggs With Caviar, Greenhouse Flowers & Herbs
Makes 6
Recipe courtesy of Chef Jason Bangerter
Aioli (makes extra):
2 large egg yolks
1 garlic clove, finely minced or grated with a Microplane
1/2 tbsp fresh lemon juice
1 tsp white wine vinegar
1 tsp Dijon mustard
1 cup vegetable oil
1/2 tbsp olive oil
1 tsp kosher salt
Devilled Eggs:
6 peewee or regular eggs, simmered for 10 minutes, cooled and peeled
2 tbsp aioli (recipe above)
1 tsp Dijon mustard
1 tsp kosher salt
Garnishes (any or all):
Shiso leaves
Basil leaves
Chervil leaves and flowers
Bachelor’s button petals
Nasturtium leaves and flowers
Dill leaves and flowers
Fennel fronds
Marigold leaves and flowers
Canadian sturgeon caviar, for serving
For the Aioli: in a medium bowl, whisk the egg yolks with the garlic, lemon juice, white wine vinegar and mustard to mix well. While whisking, add the vegetable oil in a thin stream, followed by the olive oil, whisking continuously to emulsify. The aioli will thicken to the texture of a silky mayonnaise. If it becomes too thick, thin it with a few drops of room-temperature water. Stir in the salt. Transfer the aioli to a covered container and refrigerate for up to 5 days.
For the Devilled Eggs: with a sharp knife, cut a thin slice from the top and bottom of each egg so they will sit upright once halved. Evenly slice the eggs in half crosswise. Remove the yolks and reserve for the filling. The egg white should have a cup shape. Rinse the egg whites in the water to clean out any remaining yolk and dry them on paper towel.
In a food processor, purée the reserved egg yolks with the aioli and mustard until you have a smooth, creamy texture without lumps. If there are lumps, pass the mixture through a fine-mesh sieve. Season with salt.
To Serve: using a teaspoon or a piping bag fitted with a plain tip, fill each egg white cup with the yolk mixture. Garnish the top with soft herbs and edible flowers, and to finish, place a generous spoonful of Canadian sturgeon caviar on the side.
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