A rainy Friday includes the Duchess, Culina Millcreek and La Ronde

Early one Friday morning, Dan and I headed out to the Duchess right when it opened and were treated to a fully stocked Duchess. Check it out! Look at all the beautiful macarons all lined up and ready to be bought! One child who came into the store said it looked like mini hamburgers - they sort of do! Just much tastier. 

macarons L to R - creme brulee, coconut, salted caramel, matcha, strawberry, pistachio, lemon, dark chocolate, rose, lavender and orange blossom.  

fresh goods!

From behind the display case.

We were also treated to a small French style breakfast. With fresh almond croissants right out of the oven, macarons of my choice (lemon, orange blossom, coconut, salted caramel) accompanied with coffee and tea, who could say no?

Then, after a long day at work, we headed out to Culina Millcreek for some dinner. This was a perfect option since this particular Friday - the start of the May long weekend, was a rainy, cold, snow flurry and windy one; which called for a cozy and appetizing dinner. Culina fit the bill perfectly. 

PEI mussels in a white wine, tomato and leek sauce. 
comments: too delicious to write notes on! But, we do remember the sauce being more like a thin soup, and the bread triangles came in handy as they helped sop up the remaining broth.

home made ravioli filled with cashews, feta, sage; originally on a bed of warm white bean and vegetable salad. However, as I was aching for their quinoa salad they gladly substituted it for me. The quionoa, which is very nutritious, was accompanied with dried cherries, feta, almonds, chickpeas, millet and an apple cider vinaigrette. 

Brome Lake Duck Breast - on a bed of roasted potatoes in a white balsamic and cherry reduction.

This entree, was not only aesthetically pleasing but a winner on the taste front. Dan enjoyed it thoroughly! I'm not a huge fan of dried cherries in my food, but with the cherry reduction it went very well with the duck. The cherry reduction added a hint of sweetness to the duck meat, and the cherries gave the dish more body. Without a doubt, we  recommend these dishes and will return again! 

After a fulfilling meal at Culinas, night's end found us at La Ronde - Edmonton's revolving restaurant. Given all the food we had eaten and the night's events, it was crucial find a seat facing forward. Nevertheless, if you're looking for a great way to enjoy the night sky, try pairing it with this dessert. Light and not too filling, the sorbet helped balanced the rather heavy meal we had eaten. It was also a great way to end a day of culinary adventures.   

 Hazelnut Praline topped with strawberry white chocolate cream and strawberry sorbet accompanied with strawberries macerated in Amaretto.

The Duchess
10720-124 St.
(780) 488-4999
Closed Monday & Tuesday & holidays
Wed: 9am-6pm
Thurs & Fri: 9am-8pm
Sat & Sun: 10am-5pmhttp://duchessbakeshop.com/

Culina Millcreek
9914 89 Avenue Northwest
Edmonton, AB T6E 2S5
(780) 437-5588
Mon-Wed: 9am-3pm, 5-10pm
Sat: 10am-2pm, 5-10pm
Sun: 10am-2pm

La Ronde
located in Chateau Lacombe
10111 Bellamy Hill Road Northwest
Edmonton, Alberta T5J 4B5
(780) 420-8366 or 1-800-661-8801
reservations recommended
Sunday brunch: 10:30am-2pm
Dinner (daily): 5:30pm-10:30pm


  1. I have never had a macaron before (yes, I live under a rock...teehee) and keep hearing the ones at the Duchess are amazing. I MUST try! Your eats look delicious. Thank you for sharing. Hope you're having a wonderful weekend!

  2. Thanks for the great mention, it's greatly appreciated.
    Ed Donszelmann
    Culina Millcreek

  3. Wonderful, wonderful day today! I enjoyed your post - but hearing about this day from you personally was even better. Are you leaving something out? what a magical day in the city!

  4. @lequan: Yes, you much try the Duchess & their macarons! They are good!

    @Culina Millcreek: Thanks for reading. It was a memorable evening that went nicely with all the day's events & surprises!

    @Valerie: haha, you are right that I didn't mention the coolest thing of all. It was and still a magical day that I will look fondly upon! Thanks again for the awesome post with the sous vide! NOw that my reports are finally done I will have time to keep up with you!


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