Vancouver  - Savoury Chef Foods Ltd.

Savoury Chef Foods was the exclusive caterer for the second year in a row for VIP ticket holders of Cirque Du Soleil – Totem Tour 2014. For two months we provided a pre-show canape, chef station reception, full open bar, and desserts during intermission for up to 150 guests. All of this was executed in a pop up kitchen of 20×40 built from scratch. We value our working relationship with Cirque, and look forward to the next opportunity to share our great food with them!

Client Feedback

“Your team is amazing. Thank you for everything!”
– VIP / Beverage Services, Cirque du Soleil


  • Venue: VIP ROUGE EXPERIENCE – Cirque Du Soleil Totem (concord pacific place)

Chef Stationed Menu

action station (chef attended – tiered menu)

ribeye & croquette
‘Sterling Silver’ ribeye, potato croquette, carrot puree, jus

harissa chicken
harissa marinated chicken breast with chickpea puree, yogurt, cumin roasted carrots & cilantro

hot canapes

ricotta & spinach ‘turtle’ shell
ricotta & spinach filled round ‘spinach infused’ gnudi, on white vessel, with crispy prosciutto, and shredded basil

pork belly with daikon
confit ‘fraser valley’ pork belly, radish slaw, red braise glaze

crisp risotto balls stuffed with provolone, sun dried tomatoes & basil oil

scallop ‘harvest’
seared scallop with kabocha squash puree and bacon brown butter, frisee and chervil, on tidbit tray

mini stuffed potatoes
baby potatoes stuffed with crushed potato, bacon and shallots, garnished with creme fraiche and chive

cold canapes

kazu ‘valentino’ beef
Kazu ‘valentino’ cured heritage beef,sambal pineapple, on a crispy hand cut chip

vegetable ‘garden’
a selection of pickled vegetables, on skewers, passed on trays, with ‘edible’ soil made of mushroom pate

smoked salmon tartare
savoury smoked salmon with cucumber, dill, red onion and lemon, with a lemon cream in a savoury sesame waffle cup

beet and horseradish
beets on rye crisp with horseradish cream and hazelnut

wild mushrooms on toast
creamy wild mushrooms with a parmesan tuile on a crostini


matcha green tea macaron
matcha green tea, and dark chocolate ganache macaron

white chocolate panna cotta
white chocolate panna cotta layered with raspberry gelee, topped with fresh fruit and choco stick – served in a votive glass

apple caramel tarts
apple and caramel tart, with frangipane, in a crisp sweet pastry

five-spice profiteroles
Chinese five-spice crusted profiteroles with vanilla pastry cream & seasonal berries

coconut & lime banana cake dessert
vietnamese style banana cake with coconut & lime, absolutely delicious