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Araxi (Gold) chef James Walt, quintessential 100-mile dieter, has branched out of late: Peruvian chilies in particular have brought welcome complexity to his farm-to-table oeuvre. (His elk tartare, tossed with citrusy amarillo and smoky panca chilies, is one of his brightest dishes ever.) Wine director Samantha Rahn adds wild-card jouissance to suggested pairings. At Bearfoot Bistro (Silver), head chef Melissa Craig is in top form, balancing exquisite finesse, innovative use of texture, and an instinctive knack for handling flavours. Her new smoked duck breast brined in maple syrup and peppercorns, for instance-served alongside the requisite champagne sabring, excellent cocktails, live piano, and infectious joie de vivre-makes for a dining experience on par with some of the best in the world. Bronze winner Sidecut’s signature rubs and sauces, and lovely selection of side dishes from classic creamed spinach to fingerling potatoes with lime aioli, elevate steak to true Whistler heights.