Welcome to
the White Goose Bistro
July 16 - Let us know how we did through our feedback form!
April 29 - New LUNCH MENU and EXPRESS LUNCH MENU!
The White Goose Bistro had new life breathed into it three years ago, when budding chef Ryan Cyre and his family took over the restaurant. Ryan has been involved in the hospitality industry for over a decade, starting out learning the ropes in the kitchen of Earl's Prince George and graduating to Da Moreno were he worked as sous chef to internationally recognized Chef Moreno Miotto. After ten years working with Moreno, Ryan was ready to set out on his own, and since he has, he has taken the culinary world in Prince George by storm. Ryan has appeared on cooking shows, catered events for over 500 people and, most recently, won the 1st annual wine and food pairing prize at the PG wine festival. The White Goose has been recognized nationally for its cuisine as well. For two years En Route (Air Canada's in-flight magazine) praised the the White Goose as one of the best restaurants in Canada. High praise indeed, well-deserved by a restaurant known as one of the "best places to eat in Canada".
At the White Goose Bistro, while the menu speaks for itself, the most intriguing offering does not exist on the menu, per se. Chef Cyre specializes in five or seven course dinners, catered to each client's own whimsy and tastes. You may be surprised what you will find in your five courses, as the Chef's basket is constantly changing. Seasonally you may find things as exotic as fiddleheads added to your dish. When Ryan is feeling saucy (pardon the pun) he'll often add truffle to his sauces. And sometimes he cannot help himself but to go over the top. Ryan often has faux grois on hand as well as caviar, and with a little nudging, they will find their way onto your dish. The five course is truly the way to experience the White Goose Bistro. You get the opportunity to try many items either from the menu or mind of Chef Ryan Cyre and you may just get to push your food knowledge to a wonderful place where you can discover new favourites. The five or seven course menu is also available with wine pairing, often done by sommelier Jeremy Ball, a blast from our past.
Click here to check out our current menu.