October 4, 2010 – While the name Blanche Neige (Snow White) evokes for many an image of the fairy tale heroine from the Brothers Grimm, for Montrealers, who always seem to know how to eat well, Blanche Neige is also an epicurean specialty named after a pretty little Saanen goat recently adopted by the renowned Fairmont The Queen Elizabeth.
Continuing its relentless pursuit of excellence, the legendary establishment’s gourmet restaurant, The Beaver Club, spearheaded by Chef Martin Paquet, will be using Blanche Neige’s dairy contributions in a variety of dishes from entrées to desserts, including asparagus bundle with goat cheese, iced nougat, and cheesecake with red berries, much to the delight of food connoisseurs. The Blanche Neige cheese, exclusive to The Beaver Club, also comes in varieties, such as La Tour Saint-François, the Peau d’Ours, and l’Îlot, all originating from La Fromagerie du Vieux St-François in Laval, where the Blanche Neige of the caprine kind currently lives.
This unique setup comes from the desire of the culinary team at the Fairmont to both showcase Québec goods by supporting local producers and to continue its green initiatives by offering bio-based products. Not unlike The Queen Elizabeth, where much is synonymous with elegance and refinement, Blanche Neige is a champion of her breed, nourished in an ecological manner. Her cheeses are available for purchase at the hotel’s Boutique Gourmandise.