WARNING:The following information may contain wit, humor and verbal abuse.
We, the owners & creators of Chambar Restaurant would like to congratulate Fissal Oubida, the new owner of Chambar Belgian Bistro in Shanghai in opening his new restaurant.
We often wish that someone had given us advice when we opened that could have lowered the hurdles - so would like to share what we hope will be valuable advice:
We'd like to offer our assistance with your menu, which aside from the mussels is getting repeatedly slagged on shanghai blog sites. Although this blogging phenomenon by self proclaimed food critics and possibly sex deprived individuals (why else would you be posting these comments at 2am) are not always complimentary, there are some great people who are genuinely passionate about food. Anyways, feel free to peruse the menu section of our website as it's continually changing and an easy way for the conceptually challenged to get new ideas.
Please switch to using sustainable seafood, we know this is not a priority in China, considering they're still serving shark fin soup - but give the our oceans a break will you.
We would strongly advise against serving half waffles (give people the whole damn thing) and DO NOT top with spray can cream and chocolate out of a tube!!
Ditch the gingham table cloths, Belgium has no alpine chalets & Heidi is not from this country - although there are some hot blondes.
If you are going to advertise a url (www.cham-bar.com) you may want to register it first. Now that we own it, it points to this news page which exposes your blatant incompetence for being original.
If you are going to blatantly steal our logo, which took owner & designer Karri Schuermans about 100 hours to create old school typography style, please don't insult her further by adding brush script text below it, and definitely don't add photoshop glow filters - please, this is graphic blasphemy.
It was nice of you to be a patron of Chambar while you lived in Vancouver. We hope all our guests take home a wonderful experience - but not the name, logo and concept. Granted a Belgian style restaurant is by no means an original concept, it helps to have a Belgian chef as good as Nico Schuermans. Don't get us wrong, we take no ownership of the cuisine from this small country (with a big beer list) that many can't locate on a map. Be sure to take legal letters that arrive in the mail quite seriously, especially the ones stating that the 'Chambar' name and logo you've used are already registered in China. Take this from someone's foresight, which has now become your hindsight.
For any of you readers who happen to visit Shanghai, please be sure to ask Mr Oubida what 'Chambar' means. - First person to retweet the link to this article from our twitter page with the real meaning of Chambar gets a case of Chambar Ale. www.twitter.com/chambar. If you don't know what Chambar means, make something good up and post on our Facebook page. The winner will also receive a case of Chambar Ale.
DISCLAIMER: You have received this message from the original Chambar Restaurant in Vancouver, Canada. This message is intended only for those who may confuse or think we are in any way related or associated with the Chambar Belgian Bistro in Shanghai. We consider ourselves privileged as imitation is the sincerest form of flattery. Any other distribution, copying or disclosure of our logo or name is strictly prohibited as stated by trademark law. This e-mail is intended for your own humour.
Below is an excerpt from our trademark registration in China:
VAN MAG RESTAURANT AWARDS 2010 Posted May 18, 2010
VANCOUVER MAGAZINE RESTAURANT AWARDS 2010
Chambar Restaurant was recognized with 4 accolades at the 21st annual Vancouver Magazine Restaurant Awards. Awarded GOLD for Best Other European, with Pastry Chef Eleanor Chow receiving an honorable mention for Best Last Course. Our Guest Relations guru Eryn Collins was honoured with a Premier Cru award for her outstanding contribution to Vancouver’s hospitality industry over the past 10 years. Chambar also tied with The Diamond for an honorable mention as Best Bar and Lounge.
“There is an incredible amount of talent and ambition in Vancouver right now,” says Chambar onwer Karri Schuermans, “it’s wonderful to have so many members of the Chambar family recognized for their extraordinary efforts and achievements. We are very grateful to all the people that work with us, from kitchen staff to servers, dishwashers to polishers, cleaners and administration people, and of course wonderful and talented managers. There are a lot of people that work very hard to provide people with a dining experience. Our staff are the ones who deserve the recognition.”
This is what Vancouver Magazine says... Five years on, “the little restaurant that could,” as one judge put it, “still can, and does.” Another judge pointed to the “innovative and excellent cuisine, a bar program that’s second to none, and stellar desserts” at Chambar (Gold). Other commendations: “There’s a real warmth to the assured service which makes the room feel friendly and lively, without tipping into frantic buzz.” “Euro Vancouver cooking with a North African influence makes a welcome change from the relentlessly local focus of so many rooms.” “The food is unpredictable in the most delightful way. Moules Congolaise always rates, as do fries with harissa mayo. And the lamb tagine!” A year of expansive thinking has yielded—after last year’s Café Medina—a private room, a house-brewed Belgian ale, and the Dirty Apron cooking school next door. Chambar took this category hands down. Add a Comment
August 9, 2010 Posted
Remoissenet ‘Renommee’ 1997
In a market the forces us to search for true value, this wine over delivers in every way. In 1997, Remoissenet de-classified their Puligny Montrachet to create this gem, giving it amazing value.
The secret here is the vintage. At 13 years old it continues to show a youthful energy perfectly balanced with a mature posture.
A deep, rich golden yellow appearance sets up a brilliant palate of lemon, green apple, Bosque pear, flint and grilled almonds. The development shows through with a suggestion of honeyed caramel and toasted brioche though the finish.
Pairing Suggestion with Chambar menu items: Apetizer - La brochette d’autruche Main - Flétan aux pistaches (For descriptions of these menu items please visit our MENU section).
Unfortunately the archaic prohibition time liquor laws here in BC prevent us from selling this wine outside the restaurant, we therefore recommend visiting one of Liberty Wine Merchants locations.
To celebrate our 5 year anniversary we produced Chambar Ale, a beer created to pair with Chef Nico Schuermans food. The stunning bottle design by Glasfurd Walker features 22 carat gold lettering has been picked up by Coolist. The beer is now available in preferred beer & wine stores, cafe's, restaurants and nightclubs here in Vancouver. Check this website www.chambarale.com for locations or come enjoy on tap exclusively at Chambar.
Brilliant Ozzy winemaker, Chester Osborn, has crafted this fashionable wine using some of the noble grapes of the Rhone Valley of France. A generous, aromatic nose of apricot, peach and pear wrapped by honeysuckle and orange blossom. It is expansive on the palate and has a perfect balance of acidity and weight. Stone fruits, citrus and melon open to ginger notes with spice, pine nuts and tangerine. Sublime.
Pairing Suggestion with Chambar menu items: Apetizer - Les coquilles st. jacques Main - Flétan aux pistaches (For descriptions of these menu items please visit our MENU section).
Unfortunately the archaic prohibition time liquor laws here in BC prevent us from selling this wine outside the restaurant, we therefore recommend visiting one of Liberty Wine Merchants locations.
The Dirty Apron Cooking School launching a series of classes aimed at turning gourmet dishes into love connections.
Love food but tired of cooking for one? The Dirty Apron Cooking School is bringing city singles together in a class designed to help students meet their match in the kitchen. The class will be a no-pressure combination of cooking, wining, dining and dating, matching male and female students together to co-create gourmet dishes.
With 20 spaces available, students will have the opportunity to meet 10 like-minded food lovers. Paired up at random, each student will cook smoked salmon blinis with lemon yogurt, harrissa prawns with herb salad, seared Hallumi with pomegranate molasses, herb crusted lamb medallions, and chocolate soufflé with chocolate dipped strawberries; rotating between stations to mingle and meet as they cook and eat. Breaking the ice a little further will be Michaela Morris and Michelle Bouffard of House Wine, who will offer commentary with each dish to help demystify wine pairings (and possibly the opposite sex).
The first Singles in the City class will run on Wednesday, July 31st and will continue once each month thereafter. Each student is guaranteed to leave at the very least with a few new recipes. Hopefully they’ll pick up a few new phone numbers, too. For more information please visit www.dirtyapron.com.
The Dirty Apron Cooking School has teamed up with Project Chef to present cooking camps for our budding young chefs.
The menus are designed by chef and teacher, Barb Finley, developer of Project CHEF: Cook Healthy Edible Food. Designed with young learners in mind, the children are actively engaged in the cooking process, from start to finish.
The 5 day classes run throughout the summer holidays and run from 10am-2pm. We offer classes for two age groups: 7-11 year olds and 12-17 year olds.
This is a fantastic, boutique winery in Napa Valley. Family owned and operated, the Frias family produce hand-crafted wines that are some of the most sought after in California. For this wine, they use juice from their coveted cabernet, merlot and limited syrah.
This rosé showcases the essence of summer. A dry, bright and refreshing wine with crisp acidity. Loaded with juicy watermelon, strawberry and delicate floral aromatics. The palate showcases, candied red fruits, pear and blueberry. Vivacious!
Pairing Suggestion with Chambar menu items: Apetizer – Le Mini Méchoui Main –Saumon Blanc Fumé (For descriptions of these menu items please visit our MENU section).
