Rocky Mountaineer devotees have long known that this award-winning rail journey is the best way to see the Canadian Rockies. But passengers enjoying GoldLeaf Service in the bi-level glass-domed coach know that it's also the best way to taste Canada.
Prime Alberta beef, wild salmon from the Pacific Ocean and even fresh game are some of the stars of Rocky Mountaineer's regionally inspired five-star dining. The three-course a la carte meals are made with the freshest ingredients from two of Canada's most bountiful regions: British Columbia and Alberta.
Onboard Rocky Mountaineer's GoldLeaf Service, guests travel through the breathtaking scenery of British Columbia and the Canadian Rockies, surrounded by comfort and elegance. The glass-domed coach offers panoramic views from the upper level and an intimate dining room with crisp white linens, gleaming silverware and fresh-cut flowers on the main level.
Rocky Mountaineer's dream team of four world-renowned chefs prepare fresh meals on the train with the skill of celebrity chefs plying their art in spacious state-of-the-art restaurant kitchens. Chefs Frédéric Couton, Joseph Lassaga, Jean Pierre Guerin and Raoul Prigent bring an international flair cultivated in Geneva, Spain and France. Their diverse backgrounds and expertise showcase innovative menu creations that celebrate the distinctive character of Western Canada and provide a decadent culinary experience onboard.
To accommodate more than 100,000 international guests who travel onboard the Rocky Mountaineer every year, a team of 85 culinary employees, including eight sous chefs and two executive sous chefs, prepare delicious meals for up to 72 guests per coach, with four meal seatings per day. These experts have perfected the art of cooking onboard a moving train. Their rolling workspaces are equipped with custom-made stainless steel galleys. Every cleverly designed fridge and oven has locking doors to assure safety on the moving trains.
Rocky Mountaineer's GoldLeaf Service cuisine has been featured in numerous publications, including Northwest Palate, Saveur magazine, Canadian Living, Vancouver Cooks and Dining by Rail.