Category Archives: Accommodations

Five Star Alliance announces World’s Best Restaurant Hotel Awards

The World’s Best Hotel Restaurant Award goes only to properties where “world-class restaurant is the proximity of fine-dining to luxury guestrooms,” according to the Alliance. “The World’s Best Hotel and Resort Restaurant means grand hotel dining within a luxury property. Michelin stars and top-starred Forbes Guide restaurants abound on our list of the top luxury hotel and resort restaurants.”

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Recipients of the Award included:

  • ABaC Restaurant & Hotel, Barcelona, Spain
  • Bab Al Shams Desert Resort and Spa, Dubai, United Arab Emirates
  • CuisinArt Resort And Spa, Rendezvous Bay, Anguilla
  • Homestead Inn, Greenwich, CT, United States
  • Meadowood Napa Valley, St Helena, CA, United States
  • The Inn at Little Washington, Washington, VA, United States
  • Trout Point Lodge of Nova Scotia | East Kemptville, Nova Scotia, Canada

“We’re honoured by the selection and greatly appreciate the restaurant award,” said co-owner and chef Vaughan Perret. “Everyone at the Lodge works extremely hard to provide guests with a truly exceptional dining experience, but given our wilderness location and size, we often don’t get noticed in the worldwide restaurant ratings.”

World’s top 10 hotel culinary schools list includes Canada’s Trout Point Lodge

Trout Point Lodge has placed number 5 on a list of the world’s top 10 hotel culinary schools just published by Fox News in the United States and curated by Gayot.com.

“Both globetrotting gourmets and rookie cooks should check out the world’s top 10 hotel culinary schools where everyone can take lessons while on holiday,” stated the article.

This Yarmouth County, Nova Scotia, wilderness lodge was singled out as embodying cutting edge offerings for tourists: “Rugged wilderness, sustainable food practices and cozy quarters that include freestanding cottages make this Atlantic Canada lodge one of our favorites.” The commentary authored by the food-oriented guide Gayot also praised Trout Point’s “innovative French Acadian cuisine.” The Lodge was the only hotel on the list representing Canada.

The online version of the article can be found at http://www.foxnews.com/travel/2013/11/08/top-10-hotel-culinary-schools/.

Other hotels among the top 10 include Villa Giona of Verona, Italy, and the Sazon Cooking School at Casa de Sierra Nevada, San Miguel de Allende, Mexico.

Trout Point Lodge has earned 5 stars in the Inn category from Canada Select and is a member of Small Luxury Hotels of the World. Gayot was founded by André & Alain Gayot. André Gayot, who with his friends

Henri Gault and Christian Millau coined and promoted the term “Nouvelle Cuisine” in the early 1970s, has been directing sophisticated travelers to the world’s best restaurants, hotels, shops, sightseeing and cultural attractions for more than 45 years. His expertise provided a foundation for Gayot guides in the United States, beginning in 1981.

Alain Gayot, André’s son, participated in the launch of the American guide book series and began researching ways to distribute the content electronically, initially with Minitel technology in the early ’90s, later with partners of the Prodigy network, and finally on the web with AOL and other media companies.

Give a gastronomic gift! Nova Scotia Seafood Cooking School

Trout Point Lodge has announced 2013 dates for the Nova Scotia Seafood Cooking School. The 3 day, 2-night all inclusive programs will be held May 17-19, 2013, and September 27-29, 2013.

Offered every year since 2000, the cooking school experience covers all aspects of seafood cookery, from quality seafood selection to sustainability issues, and from cold smoking you own salmon to hands-on classes in the Trout Point Lodge kitchen.

The Nova Scotia Seafood Cooking School also makes a great gift for the holidays! Gift Certificates can be purchased online.

Trout Point Lodge opens year-round, including exceptional dining

Trout Point Lodge in Yarmouth County, Nova Scotia, will remain open year-round in 2012-13 says Chef/Proprietor Vaughan Perret. For the late Fall, Winter, and early Spring period, the Lodge will serve 3-course supper in place of the elaborate 5-course dinners served during the primary tourism season . . . but quality will not suffer. Half Board (breakfast & dinner) will cost $144/couple.

Room rates are also a great value, with spacious main lodge rooms with river views now starting at $139/night. Rates do not include service and tax.

A range of activities remains available, including the longtime guest favourite: a riverside wood-fired hot tub. The Lodge also plans to add themed wine tastings on weekends.

The Lodge recently celebrated receiving 5 stars in the Inn category from the national accommodation rating agency, Canada Select. The Lodge had 4 1/2 stars for the previous 12 years.

Trout Point Lodge invited to Food Day Canada

“deep in the lake-dotted wilderness, in a region so under-populated that the night skies are renowned for star-gazing, is the fabulous Trout Point Lodge.”

Food Day Canada is the time and place for Canadians to share their food and their stories with each other while leading other nations in cultural diversity, food ethics, magnificent flavours … and fun! Trout Point Lodge has joined the roster of restaurants nationwide selected by celebrated food writer Anita Stewart to represent Atlantic Canada on Food Day. Stewart notes:

The Lodge’s garden is a real and essential part of their operation and this year (2012) they are doubling their size. They’re even attempting to grow some vitis vinifera grapes.  The Wine Spectator presented them with a 2011 Award of Excellence, no mean feat for a lodge in a forest.  They house-smoke their own salmon, scallops, trout and swordfish, bake their own breads from organic flours and even make a selection of fresh cheeses.

L’art de vivre column: Franschhoek, South Africa

Like an experiential oasis amidst the days of safari game drives and Cape Town nights, Franschhoek provided a couple of days of enchanting, civilized respite. A quintessential wine town, one can visit numerous wineries on the edge of town or in nearby Paarl or Stellenbosch–c’est facile! Inviting accommodations and restaurants galore take their place next to well manicured homes and tree lined streets.

The stylish and verdant boutique hotel Le Quartier Francais will provide one of the most super overall accommodation experiences in South Africa, with its 2 dining venues–including the acclaimed Tasting Room–tasteful decoration, and abundant green spaces. Le Quartier’s 4 Quarters suites provide abundant space, dressing room, and a dedicated pool & butler.

Be sure to take a short drive to sister property Moreson Vineyards and the restaurant Bread & Wine, where sumptuous, perfectly prepared lunches accompany house wines.

Food & cuisine at Trout Point Lodge of Nova Scotia, 2010

For the 11th year, Trout Point Lodge will host the Nova Scotia Seafood Cooking School. The 3-day, 2-night programs will be offered in May, June, July, September, and October.
Culinary Vacations Schedule
Seafood Cookery, 3-day, 2-night program including accommdation, meals, and hands-on culinary instruction:
May 14-16, 2010 Seafood Cookery
June 18-20, 2010 Mediterranean Cuisine with an emphasis on seafood
July 2-4, 2010 Seafood Cookery
September 10-12, 2010 Seafood Cookery
October 8-10, 2010 Mediterranean Cuisine with an emphasis on seafood
Here’s how Kate Williams of Time Out New York summarized the experience:
“The classes cover many seafood basics, from how to tell whether fish and shellfish are fresh to which kitchen equipment you’ll need for a range of cooking processes, including grilling and salt-baking. In addition, the chefs are eager to demonstrate advanced methods—such as tea-smoking—which you’ll probably never use in your closet-size New York kitchen but are fun to learn nonetheless. I picked up several fundamentals of Cajun cooking, like the “holy trinity” (a mix of chopped onion, garlic and celery that’s at the heart of many recipes) and how to make different kinds of roux. One of the most useful skills I acquired was how to properly cut an onion so that you end up with uniform pieces, rather than giant chunks and tiny slivers.”
These programs have received high ratings from concierge.com, Peter Greenburg, and Bon Appetit among others.
In addition, Trout Point will offer wine tasting and cooking classes by the hour for the entire season from May 1 to late October. The Lodge will also debut a new dining venue–a more cozy and romantic option to the longstanding granite-walled Dining Room.