Chef’s Table is back for its 2026 edition on July 15, 16, 23, 29, 30 as well as August 6, 12 and 13.
If you’ve ever relaxed in a thermal pool at Thermea Spa Village and thought, “This moment couldn’t get any better,” let us introduce you to the Chef’s Table experience because spoiler alert—it can, and it absolutely did.
Thermea Spa Village has always been a favourite escape of ours, but this time it beautifully combined our love for food, wellness, and time spent together.
overview of a thermal bath
✕
beach area at the Spa Village
✕
Barik sauna
✕
guest entering a thermal bath
✕
hanging chairs
✕
guest reading near an outdoor fireplace
✕
A Setting Like No Other
The Chef’s Table experience includes all day access to the Nordic spa. That means we were able to arrive in the morning and stay until the experience began at 5 p.m. After a long, indulgent day of hot-cold-rest cycles, steam rooms, and silent relaxation zones, we made our way to the dining area.
The vibe was intimate and relaxed—refined without being stuffy, warm without being overly formal, we were in our robes afterall!
After an introduction by Chef Darnell, who by the way holds a Red Seal Certification from Red River College and a pastry degree from Le Cordon Bleu in Paris, it was time to begin.
Amuse Bouche: A First Taste of What’s to Come
Smoked Goldeye Mousse on Toasted Brioche
Right off the bat, this tiny bite set the tone. Creamy, smoky, and delicately balanced with the crispness of the brioche. It was a whisper of a Manitoba staple wrapped in French technique.
The Aufguss Ritual: Heat, Aromatherapy, and Intentional Pause
Before the dinner officially began, we were invited to the sauna for a special Aufguss Ritual—a signature moment that bridges the spa and dining experiences.
Let’s just say this isn’t your average pre-dinner activity.
Inside the sauna a Ritual Artisan performs a choreographed towel ceremony set to music, wafting aromatic steam infused with essential oils throughout the space. The scents: citrus, mint, and something slightly sweet, were specifically selected to reflect the dishes in the dining experience that was to come.
Photos and words truly won’t do this ritual justice, it’s something you have to experience for yourself.
Finally, to complete the Aufguss Ritual we participated in the cold plunge. Whether you go in head first or wade through the icy cold water waist up, you’ll emerge feeling refreshed and ready to indulge in dinner. We were tingling with anticipation, quite literally!
Guided Meditation & the Chef’s Table
Back at the table, we began with a short, guided meditation. The intention? To carry the mindfulness of the sauna into our dining experience. We closed our eyes, breathed deeply, and were invited to slow down, to truly taste each bite and be present with every flavour.
From here, the courses unfolded beautifully:
1st Course: PEI Lobster Cappuccino | Japanese Custard | Vanilla Butter Lobster
It was warm, buttery, and luxurious—comforting but with surprising complexity.
2nd Course: Bison Tenderloin Tartar | Cured Egg Yolk | Juniper Ash | Roasted Kale Oil | Sourdough
This dish felt wild and woodsy. The juniper ash added this aromatic depth that was unexpected, while the bison was tender and perfectly gamey.
3rd Course: Endive | Finnish Mustard Vinaigrette | Manchego Cheese | Crispy Chorizo
This was like an elevated Caesar salad. The endive was crisp and crunchy while the mustard vinaigrette and cheese gave it a punch of flavour. One of our favourite bites from the evening.
4th Course: Black Cod | Paella | Egg Yolk Emulsion
The cod was melt-in-your-mouth soft and sat atop a cast-iron cooked paella that offered a different take on this Spanish classic.
5th Course: Champagne Sorbet | Sturgeon Caviar | Cantaloupe
Talk about a palate cleanser! Light and playful with a luxurious pop from the caviar and sweet cantaloupe.
6th Course: Prime Striploin | CA Merlot Beef Jus | Farmers Market Harvest
This dish was a true labour of love. The steak was perfectly cooked, exuding that delicious wine sauce. Chef Darnell also explained how he and his team visited the local farmer’s market to hand pick the vegetables, ensuring a true farm to table experience.
7th Course: Banana Genoise Cake | Chocolate Cremeux | Brown Butter Sablé | Honey Mascarpone Ice Cream
This final course sealed the deal for us. Rich, comforting, and unforgettable, especially that honey mascarpone ice cream!
Wine Pairings That Danced with Every Bite
Each wine pairing enhanced the journey. The bright Chenin Blanc refreshed the palate early on, the Tenute Lu Spada brought depth to the middle courses, and the Fleur Haut Gassens Bordeaux Supérieur paired with the striploin was absolute perfection.
More Than a Meal
This wasn’t just about food—it was about presence, connection, and the art of slowing down. From the heat of the Aufguss to the meditative moments at the table, every part of the evening was crafted to make us feel more here. And we did.
We finished our time at the spa enjoying a few more thermal cycles, reading by the fire, and reminiscing on the incredible experience we just shared.
WRITTEN BY LILY AND JOSH, @WPGEATS
