Langdon Hall in Cambridge, Ontario, 90 minutes from Toronto, is as sublime and sophisticated as the food Jason Bangerter serves there. As a leader in Canadian cuisine, Bangerter is dedicated to localism and sources 80% of his produce from the region, serving the best fish and fowl with unique seasonal touches, such as sour cherry preserves, chestnut confit, “forest floor broth”, and toasted hay and barley jus, with luxurious flourishes like champagne velouté, organic Canadian caviar, and truffles. Langdon Hall is a 19th-century country house hotel built for the Astors, set in a 75-acre estate with a kitchen garden and spa. In Europe, Bangerter worked with Anton Mosimann and Pierre Koffmann. He came home to Canada in 2002 and is about to complete a decade at Langdon Hall.
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