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Review of Thanksgiving Dinner at the Post Hotel – Lake Louise, Alberta

January 9, 2019 By karin Leave a Comment

Bountiful Thanksgiving decor
Bountiful Thanksgiving decor in the dining room lobby

The Post Hotel is a lovely place to spend and celebrate Canadian Thanksgiving. The holiday falls on the second Monday in October, but many families celebrate with a bountiful Turkey Dinner on the Sunday. This tradition is upheld beautifully in the dining room at the Post for all of their guests, which on that evening swelled to include many Calgary and Banff-area residents gathering in large, multi-generational family groups and for a delicious dinner.

While the full menu is still available, a luscious, multi-course Thanksgiving meal, crowned of course by a golden roast turkey, was the star of our recent visit this past October. Pop the champagne with us (make it an elegant, sparkling Billecart-Salmon for this special occasion…)

Billecaart-Salmon Champagne
Billecaart-Salmon Champagne

…and first feast your eyes on the menu:

Thanksgiving Dinner Menu at the Post Hotel, Sunday October 7, 2018
Thanksgiving Dinner Menu at the Post Hotel, Sunday October 7, 2018



The wine lovers’ dilemma with almost any tasting or multi-course meal is what to pair with all the variety. Glancing at the menu you’ll see that we had a trout tartar, strudel, and turkey- with-gravy riddle to solve. The Billecart-Salmon completed the first piece of the puzzle, complementing the amazingly luscious tartar which was matched perfectly with a sharp-sweet-creamy honey mustard coulis. The photo doesn’t lie – the portion was very generous.

Trout Tartar
Trout Tartar

The second course was also a fine partner for the champagne. The strudel filling was a blend of finely-chopped rich and earthy mushrooms wrapped in delicate, buttery phyllo pastry. The red cabbage foam didn’t photograph particularly well (looks a bit like blueberry yogurt) but it was prettier in person and very good with the strudel. The shiny golden ball on the left is the apple jelly – delicate, tart and sweet, and refreshing.

Mushroom Strudel
Mushroom Strudel

At this point in the meal, our wine was poured – a 2012 Patz Hall Pinot Noir. It had a clear red, purple colour characteristic of the grape, and a smooth, elegant taste. The only red to match roast turkey in my experience. (The wine went well with my last few bites of strudel as well…good timing!)

Patz and Hall Pinot Noir 2012
Patz and Hall Pinot Noir 2012

And here it is – Happy Thanksgiving, Turkey dinner is served!

Turkey Dinner, like nowhere else...
Turkey Dinner, like nowhere else…

I have had wonderful homemade turkey meals over the years always prepared by loving hands, and nothing can quite replace the ambience of that special family gathering. But I must say that this meal was outstanding. The white and dark meat morsels of turkey were moist, tender and…just what turkey should always be. The cornucopia of ingredients in the stuffing  – chicken, bison, fuji apple, chestnuts, sourdough pretzel bread, to name a few – made for an impressive accompaniment. The turkey port wine sauce was a rich pool of gravy, the kind you encourage everything on your plate to touch and sop up. (And while I admit to eating and enjoying the canned stuff, the spiced cranberry chutney was out-of-this-world – so good!). Even the brussel sprouts and carmelized cubes of sweet potato were perfect.

Apologies – we don’t have a shot of the lovely dessert (must be that Turkey/Tryptophan effect). It was a Pumpkin Mousse with Ginger-Pecan cookie, maple whipped cream and orange/cranberry compote – but like all Post desserts, it was delicious and generous.

The meal may not have been ‘homemade’, but it was certainly made with loving care. The many families surrounding us, clearly engaged in a yearly tradition, confirmed that this is a wonderful place to celebrate the holiday.

While I’m sure we now have you dreaming of visiting the Post Hotel in October, it should be noted that the Canadian Thanksgiving weekend in October is also the last weekend the hotel and dining room is open before a five-week closure as staff prepares for the busy winter ski season. So, our suggestion is to aim to spend a few crisp, early-October days in the Rockies at the Post, ending a great stay with a spectacular Thanksgiving dinner you won’t soon forget.

For more information on dining at the Post Hotel or to view a dinner menu, please visit www.posthotel.com

Filed Under: Hotel Reviews, Restaurant Reviews Tagged With: 2012 Patz Hall Pinot Noir, Billecart-Salmon Champagne, Canadian Thanksgiving, fine dining, Lake Louise dining, multi-course meal, Post Hotel, Post Hotel wine cellar, turkey dinner

Per Se, New York City, NY

May 13, 2018 By karin Leave a Comment

Our evening at Per Se, French Laundry’s Thomas Keller’s three-Michelin-starred Manhattan restaurant, may be one of the finest dining experiences we’ve ever had. (A brief glance at the menu below and you’ll no doubt begin to see why…)

Per Se Tasting Menu - April 1, 2018
Per Se Tasting Menu – April 1, 2018

From the phenomenal food and its artistic presentation, to the outstanding service, to the spectacular view – everything about this meal marks it as among the very best. A changing nine-course tasting menu is offered daily, and along with it we enjoyed a wine pairings menu assembled from Per Se’s remarkable, award-winning wine list. This is a dream of a restaurant that you need to try.

Per Se Dining Room View
Per Se Dining Room View

Let me first say that you may read reviews and stories that question Per Se’s location ‘in a mall’. It’s true that the restaurant is located on the 4th floor of the Time Warner Center. I can actually understand the surprise at finding such an upscale in a shopping center. But please don’t let this discourage you from eating there, please – you’ll be missing out. First of all, the ‘mall’ itself is very tasteful, including several upscale boutiques. Second, the top floor location and the subdued, elegant decor lifts you right out of the shopping world anyway. Third – the VIEW! Large windows allowing you to take in Manhattan’s iconic Columbus Circle, Central Park and the lights of the New York skyline  – this is a feature of Per Se, not a liability. Don’t let the word ‘mall’ evoke the wrong image and cause you to miss out!

Per Se Dining Room
Per Se Dining Room



So, with that out of they way, come with me on a little visual journey of our nine-course meal with wine pairings.  Not pictured but implied is the incredible service that was attentive, friendly, and personal  making us feel like honoured guests – it really was impeccable. (As the story goes, apparently a professional choreographer was  brought in to train staff how to move, clear, and serve with the deftness and ease of dancers, and it shows  – or rather, doesn’t – adding to the magic of the experience.) Also, as I’ve said elsewhere, I have number of dietary restrictions. Not only were all those who served us aware of all my allergies, modifications were made where necessary so that I could enjoy each dish without the sense that I was giving anything up. In fact, the maitre d’ and I began the evening with a chat where he clarified each of my concerns and then let me know what they had already planned to accommodate me. I was not only put completely at ease – which is really all we ‘allergy people’ want – but I was truly made to feel that my experience would be just as phenomenal as it would be for someone with nothing to  worry about. They really handled this beautifully, and I would suggest that no matter your restrictions or concerns, the team at Per Se is able to rise to the occasion.

Amuse Bouche
Amuse Bouche

Back to the magic! As you’ll see in the photos above and those that follow the art of presentation; design went into the arrangement of each dish, including the gorgeous Amuse Bouche above that began our meal – Thomas Keller’s signature Salmon Cornet, a delicate cone filled with salmon tartare and red onion crème fraîche.

"Oysters and Pearls"
“Oysters and Pearls”

We moved on to “Oysters and Pearls” (above), a combination of tapioca with oysters and caviar. This was a rich and creamy dish, with pleasant ‘bubble-burst’ textures from both the tapioca and caviar. Surprising, and very luxurious.

Hudson Valley Moulard Duck Foie Gras
Hudson Valley Moulard Duck Foie Gras

Them came the Hudson Valley Moulard Duck Foie Gras, the first of the dishes bearing some color.  I couldn’t help but think I was looking at a lovely painting on a white canvas. It was rich and sumptuous not only to eat, but to look at. We sipped on the proper and perfect (only?) pairing for Foie Gras, Sauternes (the cold liquid gold Chateau d’Yquem).

Chateau d'Yquem, Sauternes 1995
Chateau d’Yquem, Sauternes 1995

 

Sauteed Fillet of Mediterranean Lubina
Sauteed Fillet of Mediterranean Lubina

The Foie Gras was followed by the Sauteed Fillet of Mediterranean Lubina (sea bass). It was tender and crips and accompanied by delicate vegetables  (asparagus and radish), along with Meyer lemon and “Plancton Marino”.  So pretty, and somewhat ‘refreshing’ after the rich amuse bouche, “oysters and pearls”, and foie gras. This and the next course, also seafood (scallop), was paired with glass of crisp Sauvignon Blanc (Kenzo Estate Napa Valley 2016).

 

Charcoal-Grilled Maine Sea Scallop
Charcoal-Grilled Maine Sea Scallop

The meaty Charcoal-Grilled Maine Sea Scallop stood up well to the black trumpet mushrooms with which it was served. It also came with a pleasant blend of carrots, brocolli sprigarello (somewhat like brocolli rabe) and a Spanish Caper Emulsion. Very lovely – and hard to believe we were still near the beginning of our meal…

 

"Bread and Butter"
“Bread and Butter”

Next , we moved on to “Bread and Butter”  – a course that provided a needed pause before the coming chicken and lamb courses, but that also truly stood out as one of the highlights of the entire meal. Simplicity itself – bread and butter – but is there anything better? When every ingredient involved is absolutely the most perfect version of itself, each delicate bite is heaven. This Smoked Paprika “Parker House Roll” with Diane St. Clair’s Animal Farm butter was incredible, I can still taste it. ( In the photo, it looks deceptively like one of those jam-filled shortbread cookies – not the case. Best bread and butter, ever.)

I have to stop right here and acknowledge that this is sounding and looking like a lot – and it is truly decadent. But I can also tell you that there was something about the pacing of the courses – and how each bite was a ‘discovery’ – that caused the focus to shift from quantity of food and onto pure experience of food, a pleasure.

Four Story Hill Farm "Poularde au Cordon Bleu"
Four Story Hill Farm “Poularde au Cordon Bleu”

So, in this spirit of extraordinary ‘food experience’, we moved on to the tender, juicy and flavourful Four Story Hill Farm “Poularde au Cordon Bleu” with Fave Beans, Preserved Ramps and Serrano Ham Jus. Another feast of color, design and presentation not just for the palate, but for the eyes. (Isn’t it just so perfect and pretty, that you can just eat it up? Good thing you can!)

Lopez de Heredia. Vina Tondonia, Rioja Reserva 2005
Lopez de Heredia. Vina Tondonia, Rioja Reserva 2005

The picture-perfect poularde was paired with a lovely glass Spanish Rioja. (Always fun to start in on those red wines…)

Cheers!
Cheers!

Below is a photo of another standout dish of the evening – the Rib-Eye of Elysian Fields Farm Lamb with Black Mission Figs, Caramelized Cipollini Onions and a Rosemary-Balsamic Sauce.  The lamb was perfectly cooked (as you would expect), but those tender figs! They offered a sweet little bite to play off the rosemary-infused balsamic sauce. Earthy and fresh at the same time.

Ribeye of Elysian Fields Farm Lamb
Rib-eye of Elysian Fields Farm Lamb

 

Cabernet Sauvignon, "Trailside Vineyard", Napa Valley 2004
Heitz Wine Cellars, Cabernet Sauvignon, “Trailside Vineyard”, Napa Valley 2004

The wine served with the lamb, the Heitz Trailside Vineyard Cabernet Sauvignong (2004) was a jewel red color and went down very smoothly, another beautiful pairing.

 

"Gougere"
“Gougere”

So here I  go with ravings over ‘bread’ again -pastry really – but another unexpectedly amazing course – Gourgère with Aged Gruyère. Warm and comforting, with hot, bubbling cheese bursting from the center of a perfectly formed choux pastry – what a great twist on the already ingenious idea of the cheese course.

And now we move on to pure fun, even whimsy, as plate after plate of dessert arrived. Note the pure joy on my face and the five dessert dishes you can actually see in the shot (that business to my right is yet another dessert, topped with a meringue confection). Per Se really comes out to play for the dessert course, literally inundating you with sweet treats. The chocolate olive oil magic (topped with gold leaf) pictured below was seriously one of the most divine things I’ve ever tasted.

Me and my many desserts
Me and my many desserts

Another dessert shot. If you look closely, you’ll see little candy chicks floating on a sweet fruity pond of goodness. It was actually Easter Sunday, so they had a little fun with theme…

Dessert heaven
Dessert heaven
Dessert heaven continues
Dessert heaven continues

The sweet, delectable items were paired with warming glasses of Taylor Fladgate 30 Year Old Tawny Port.

Taylor Fladgate 30 Year Old Tawny Port
Taylor Fladgate 30 Year Old Tawny Port

Then, much to my dining companion’s delight, Per Se carried the extremely rare and wonderfully flavorful Old Rip Van Winkle Ten Year Bourbon. You just can’t find this stuff anywhere –  and the copper-color beverage was bold, warming, spicy, and everything he’d hoped. What a way to end not just a meal, but an epic food journey.

Old Rip Van Winkle
Old Rip Van Winkle

If you love food, wine and culinary adventure,  and you find yourself in New York, do make reservations at Per Se. In fact, it may be the reason you go in the first place.

Visit www.thomaskeller.com/perseny for reservation inquiries, and for more information about menus, pricing and location.

Filed Under: Restaurant Reviews Tagged With: best dining New York, dining Columbus Circle, fine dining, Michelin star restaurant, tasting menu, Thomas Keller New York, three-Michelin-starred restaurants, Three-Star Michelin

Nobhill Tavern (Las Vegas, NV)

January 1, 2009 By karin Leave a Comment

Now here’s a treat! We had one of the most relaxing, enjoyable meals of our stay in Las Vegas at Nobhill in the MGM Grand. Chef Michael Mina brings a bit of San Francisco to Vegas, and it’s fantastic. From great food, to great service to comfortable surroundings, this is a must on your list!

The restaurant itself is hip but also very inviting. Neutral colors, low lighting, and plush seats envelope you in style and comfort. Warm “San Francisco” sourdough bread is brought to your table to start you off, served with a selection of organic butters. As the butter melts into the hot, perfectly chewy roll–the ultimate comfort food–you know just how much you’re going to be cared for. 



The menu boasts a number of tantalizing starters and appetizers, such as Cheese Fondue with the restaurant’s signature sourdough bread, or an equally tempting and enormous Shellfish Platter. We chose the Charcuterie Board, featuring delectable smoke meats and sausage, tangy cheeses, and incredibly mouth-watering marinated olives. Served with warm foccacia bread and a selection of mustards, this starter was perfectly satisfying. The whole grain and lavender mustards were particularly noteworthy–I could have eaten them up with a spoon. 

Our selections for the main course are certainly worth writing home about! My dining companion had the famous “Michael’s Lobster Pot Pie.” And yes, it is as rich and decadent as it sounds. The pie features a Two Pound Maine Lobster, Fingerling Potatoes, Seasonal Vegetables and a rich Brandy Cream sauce. Presentation is part of the fun: Our server arrived at our table with a large pot fit with a pastry “lid” atop a wheeled cart. The tender, golden crust was cut from the pot and placed on the dinner plate. The pie “filling” was then ladled in generous spoonfuls over the crust: heaps of sweet lobster meat, tender potatoes, and beautiful vegetables, all artfully presented. It is a monster of a course, but absolutely fantastic in every aspect! 

For myself, I chose the Crispy Skin Japanese Snapper served over Butternut Squash Risotto, Chanterelle Mushrooms, and a Red Wine Butter Sauce. The flavors were so wonderful and complementary! I especially enjoyed the contrast of the salty, crispy snapper skin with the sweet, creamy butternut squash risotto. Based on the attention to detail and flavor in the dishes we ordered, you surely cannot go wrong with any of the entrees. And there are many offerings to tempt you (including non-seafood options), from seasonal tasting menus, to courses like  Suckling Pig with Perigord Truffles, Red Snapper  with Cauliflower puree, and a twist on comfort food: Whole-Fried Chicken For Two Truffle Mac N’ Cheese and Onion Jus.

Lest I forget, our meals were accompanied by a sampling of creamy mashed potatoes in various flavors: sour cream and chive, curry, mustard, horseradish, and classic. Served “family style,” this  “side” was an unanticipated delight. I personally loved the exotic curry flavor and hot horseradish, while my dinner companion’s top choice was the sour cream and chive. Truly, there’s something for everyone here!

Nobhill features a good wine list, with plenty of tantalizing white wines to whet your seafood-inspired palette. There are choice reds, to be sure, but I feel you can never go wrong with a crisp, French Chardonnay, with that distinctive mineral undertone. Perfection!

How did we manage to have dessert, you ask? How could we not, I say, based on the calibre of the rest of our meal! I was delighted to find a twist on my favorite, crème brulee; the Cinammon Spiced Creme Brulee with Crisp Brown Sugar wafer combined the rich creaminess of crème brulee with my favorite spice. My chocolate-fiend companion enjoyed every bit of the decadent Valhrona Chocolate Soufflé with Milk Chocolate-Espresso Ice Cream.

Service was flawless. Our server was knowledgeable, friendly, helpful and attentive and kept the evening relaxing and laid back.

We recommend dining at Nobhill and will make it a priority to return there on our next Vegas trip.

Overall Dining Experience
We give Nobhill Five Stars – Outstanding!

For more information or to make reservations, visit www.mgmgrand.com or call (702) 891-7337.

Filed Under: Restaurant Reviews Tagged With: fine dining, James Beard, Las Vegas, MGM Grand, Michael Mina, Nevada, NV, Review of Nobhill Restaurant

Joël Robuchon (Las Vegas, NV)

February 20, 2007 By admin Leave a Comment

In short, there is nothing like Joël Robuchon At The Mansion. The heavy doors to the dining room separate you completely from the ding-ing, whirling, beeping, flashing slot machines that are otherwise the hallmarks of your Vegas experience. You enter into a space of supreme elegance in mauve, lavender, and black. Plush, velvety fabrics, a crystal chandelier, and an intriguing wall of greenery surround you. The space is small, intimate, and graceful, much like the food–truly little works of art–that you will be served.

Famed French Chef Joël Robuchon has created a menu “degustation” unparalleled by any restaurant in Vegas, and likely by any restaurant in North America. From the decadent 13 course list, to the exquisite delicacy of the ingredients, to the soaring bill you will face when all is said and done, Robuchon is far more than a meal; it is an unforgettable event.

Named simply after the central ingredient, the offerings on the degustation menu for our visit included Le Caviar, La Truffe, Le Boeuf de Kobe, and La Langoustine (Robuchon’s signature). Each course is delicate and presented with the exacting hand of an artist. The dishes and trays chosen for each course reflect the color, texture, and ethnic inspiration of the ingredients. Flowers garnish ambrosia-like concoctions. Sauces are dotted onto your plate with geometric precision. No luxury is spared, as dishes accompanied by gold leaf or marked by more caviar than one can readily consume surely attest.



The food defies description and must be experienced to truly understand why Robuchon is known throughout the world as the “Chef of the Century.” If you do go, stop to savor each bite, as every one is a revelation of complementarity and balance. Robuchon seems to gravitate toward unusual, delicately flavored foamy concoctions. He liberally accompanies dishes with fine truffles. By course number 9 or 10, you wonder how on earth you are going to manage. It is all rather too much, really. For the stomach, for the palate, for the brain. But then again, of course it is. Robuchon, on the surface so alien to Vegas, is in fact right at home–in its appeal to your inner Hedonist.

The wine list is, to be sure, out of this world. But the varied flavors on the tasting menu make picking the perfect wine a challenge, if not impossible. With a desire to match at least most of the courses and to indulge in a wine as fine as the meal, we selected a Burgundy –Cote de Nuit, Dom Rene Engel 2002. Our sommelier was supremely knowledgeable, and as French as they come–an unusual encounter in a city as American and over-the-top as Vegas. And of course, the fleet of servers and attendants is constantly clearing away this, and refilling that, before you even know your needs. The service is so good and attentive it is almost too good, taking perhaps a fraction of intimacy away from the meal.

You are presented with a menu tied in a delicate ribbon as a keepsake. Each guest is also given a huge (no exaggeration here) loaf of brioche as a token of thanks, highly unnecessary, highly decadent–actually, a fitting conclusion.

We certainly recommend dining at Joël Robuchon to those who love food, cooking, wine, and fine service – it is simply an extraordinary experience.

Overall Experience
We give Joël Robuchon Restaurant 5 Stars – Outstanding!
Joël Robuchon Restaurant is located in the MGM Grand Hotel and Casino, 3799 Las Vegas Boulevard South, Las Vegas, Nevada 89109. For more information or to make reservations, call (702) 891-7925 or visit www.mgmgrand.com.

Filed Under: Restaurant Reviews Tagged With: fine dining, French Food, joel robuchon, Las Vegas

The Post Hotel (Lake Louise, AB)

October 20, 2006 By admin Leave a Comment

There is no more breathtaking setting than the dazzling, turquoise mountain lake, Lake Louise. Nestled between a glacier and towering Rocky Mountain peaks, the lake is a pool of serenity that sends any onlooker into deep contemplation about nature and its creation. Even the constant bustle of people milling around at the lake side, having group photographs taken against the scenery, chatting in every language in the world cannot take away from the calm, soul-soothing sight of water, stone and snow.

And so one cannot imagine a place to stay that could surpass the grand Chateau Lake Louise that sits overlooks the lake and stands seemingly level to the mountains. A lakeside room may be the finest accommodations on the planet. But setting “setting” aside, there is another place tucked away in Lake Louise. If it lacks the supreme view, it more than makes up for this shortcoming in terms of service, dining, and other luxuries.

The Post Hotel is located in the town of Lake Louise itself about a five minute drive from the actual lake. This luxury log chalet is set beside a babbling mountain brook and majestic, rich green pines. Strolling over the brook’s bridge, one is sure to see cheerful, billowy clouds of smoke coming from several of the hotel’s chimneys. Several rooms and suites are outfitted with a stone, wood-burning fireplace for chilly mountain mornings all year round, cozy après ski afternoons, or romantic evenings. The fireplace alone is a reason to go (and return) to the Post Hotel. Staff cleans the fireplace and refreshes the wood daily so that you can always keep a glowing fire burning.



And it is only the beginning of the luxuries. The rooms, cozy and attractive with wood-beamed ceilings, are outfitted with fine sheets and down pillows and comforters. You sink into the homey yet tastefully patterned sofas and chairs set in front of the fireplace. Bathrooms are spacious, clean and modern, complete with an air tub and fine Aveda products. Even the towels are lofty and cozy. And this is just the sort of touch that you come to expect at the Post Hotel where the greatest attention is paid to the smallest detail to make you feel transported, pampered, and worry-free.

Our sole complaint about our room paired with a strong recommendation–when staying at the Post, be sure to request a room on the “Preferred Side” as opposed to the “Standard Side”. Not only is the view better, but across the parking lot on the Standard Side is a rail line with trains constantly making their way across the Rockies. Charming in postcards, but not so at four in the morning. I’ll say it again–insist on the Preferred Side when making your booking.

The hotel itself is spacious, with a main building, and several private cottages along the mountain brook. If you need a change of scenery from your room or the unparalleled outdoors, an attractive reading room,the great room of the chalet, is steps away. Comfy reading chairs, board games, and walls lined with books make this room a particularly homey and relaxing way to spend a few hours.

The Temple Mountain Spa is another way to wile away hours at a time while at the Post Hotel. With private treatment rooms and luxury products, this is a must for anyone who loves to be pampered.

And we have saved the best for last–the dining. It is truly spectacular. With one of the largest wine lists in Canada, the Post Hotel excels at every aspect of fine dining. Under the masterful direction of Executive Chef, Swiss-born Hans Sauter, the menu is tantalizing and portions almost too generous. With incredible seven course tasting menus, or items like lobster with morel mushrooms and port reduction, you will leave filled and fulfilled. The décor is inviting–tasteful without being stuffy, reflecting the relaxing yet refined alpine chalet atmosphere. A grand stone fireplace enhances the romantic, mountain mood. The Chateau may have the view, but the Post Hotel has the food.

Consider the Post while at Lake Louise. Yes–visit the lake, take the scenic hikes, book a seating for High Tea at the Chateau, and dine at the Waliser Stube there for a classic cheese fondue–nobody does this better than the chateau. But you will not regret returning to the Post to be pampered, to luxuriate over food and wine, to be served like you are a cherished guest. This is what a holiday is all about.

Overall Experience
We give The Post Hotel 5 Stars- Outstanding!

The Post Hotel is located at 200 Pipestone Road, Lake Louise, Alberta, Canada, T0L 1E0. For hotel reservations call (403) 522-3989 or Toll Free in North America at 1-800-661-1586. Email [email protected] or visit www.posthotel.com for more details.

Filed Under: Hotel Reviews Tagged With: fine dining, hotel rooms with fireplaces, hotels Lake Louise, Lake Louise luxury accommodations, The Post Hotel

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