Well here’s a festive dish. Called “House Pasta” — beetroot stained fettuccine cooked right to firm, clinging to a pistachio pesto, further greened with parsley leaves, blobbed white with chevre, and slick with a pepita and pistachio oil. In addition to looking good, it had a vibrant flavour. The only thing missing was the gold bow.
Merry first Christmas to The Albion Rooms in Ottawa’s Novotel Hotel, and to its team, led in the kitchen by chef Stephen La Salle. Ottawa is the richer for this new place.