Category Archives: Nova Scotia

On the innovative menu at Trout Point Lodge of Nova Scotia

The Trout Point kitchen emphasizes what is fresh & local: organic produce, herbs, wild foods, and sustainable seafood. The Lodge has had its culinary talents praised by a variety of sources, including Travel & Leisure, Food & Wine, and ForbesTraveler. Trout Point’s chef/proprietors previously operated one of Louisiana first certified organic farms, Chicory Farm, as well as the acclaimed Chicory Farm Cafe in New Orleans, and count among just a handful of North Americans inducted into the French Guilde des fromagers in 1994. They also cooked at Costa Rica’s Inn at Coyote Mountain and have taught cooking classes in Granada, Spain.

Nigel Richardson of The Telegraph has said: “In one place, decor and cuisine came together in a glorious synthesis of international quality and style. That place was Trout Point, a wilderness lodge in the western interior where refugees from Louisiana have created a Cajun-Acadian gastronomy of simple excellence. That night I dined on squash blossoms stuffed with beef and crabmeat, sat around a camp fire and watched the merest flickering of the aurora borealis in the northern sky.”

Here are some examples of the ever-changing menu items served in the new Chez la Foret restaurant:

  • Grilled sustainable swordfish skewers on a bed of spaghettini with Spanish saffron and organic maitake mushrooms
  • Provencal lentil soup 
  • Oyster and fennel soup
  • Fresh local haddock crusted with dill & sesame with a white wine, dill, & cream reduction
  • Seafood Gumbo with scallops, oysters, & shrimp
  • Saffron-scented Mediterranean chick pea soup with chorizo
  • Grilled Trout Point grape leaves stuffed beef & lemongrass
  • Haddock ceviche
  • Caribbean black bean soup
  • Creole chicken & kkra gumbo
  • Scallops ravigote with wild mushrooms and garden chives
  • Local Ruisseau oyster with Brie & bacon jam from the Yarmouth Farmer’s Market

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

“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

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.

Don’t miss the Canadian Chefs’ Congress, Grande Pre, Nova Scotia

The Canadian Chefs’ Congress, September 17-18, 2012, connects chefs to our land, in solidarity with farmers, fishers, gardeners, foragers and all artisanal food producers. It is a biennial gathering of chefs from across our country that reinforces the passion and integrity of the Canadian food culture. Canadian Chefs’ Congress connects chefs to our land, in solidarity with farmers, fishers, gardeners, foragers and all artisanal food producers. It is a biennial gathering of chefs from across our country that reinforces the passion and integrity of the Canadian food culture.


This coming September 16-18, 2012, the third congress will take place in Nova Scotia at the Land of Evangeline Campground in Grand Pré near Wolfville and will be organized at the provincial level by a committee led by Chef Craig Flinn of Chives Canadian Bistro in Halifax. The National Steering Committee will work collaboratively with the provincial committee. This congress will focus on the importance and struggle of the family farm in Canada and the rich culinary history and influence of Acadian culture in Canada and the world.

A featured event is on Acadian/Cajun cuisine.

Trout Point Lodge Chef/Proprietors Vaughn Perret and Charles Leary will participate in the panel on Acadian/Cajun cuisine at the Canadian Chefs’ Congress, September 18, 2012, in Grande Pre, Nova Scotia. Paul Kennedy, host of CBC Radio’s popular Ideas program, will moderate the discussion of how an Acadian food culture based in Atlantic Canada was transplanted to the Mississippi Delta, and transformed into trendy Cajun cooking. Perret & Leary, who operated Chicory Farm and New Orleans’ Chicory Farm Cafe before moving to Nova Scotia, are co-authors of The Trout Point Lodge Cookbook: Creole Cuisine from New Orleans to Nova Scotia. They have served as the Lodge’s chefs as well as cooking school instructors since 2000.

Perret & Leary will share the stage with Stephen Stryjewski, Chef/Owner , Cochon, New Orleans, Louisiana, and Karen Mersereau, Chef/Owner, Hotel Paulin, Caraquet, New Brunswick.

Trout Point Lodge showcases new menus

In 2012, Trout Point Lodge placed its new Chez la Tousquet dinner venue into full operation, with white table cloths contrasting with painted wood panelling and a handcut red sandstone fireplace, views of the river. A hewn hemlock bar rests atop wine racks. Riedel crystal stemware and fine flatware complete the picture. Guests can now enjoy several possible dining spots at the Lodge for an expanded 4-course fixed menu with options . . .

June 22

Spanish Mojama w/ Breviro caviar
choice of soups: Black Eyed Pea w/ shrimp or Roasted Yellow Squash w/ mussels
Fennel & Tangerine Salad
choice of main dishes: Homemade Fettuccine with Wild Mushroom Sauce or Fresh Local Hadock w/ Dill & Sesame
Choice of desserts, including Homemade Chocolate & Caramel Ice Creams with Merengue, Chocolate Gourmandise, Raspberry-Rhubarb Custard Tart, or Vanilla Bean Creme Brulee

July 7

choice of amuse bouche: Grilled King Oyster Mushrooms marinated w/ White Wine or Homemade Gravlox w/ Homemade Creme Fraiche
choice of soup: Oxtail Soup or Eggplant & Pepper Soup w/ Coconut
Greens from the Garden w/ Tarragon Vinaigrette
choice of main dishes: Grilled Local Swordfish (harpoon) w/ Sage Beurre Noisette or Homemade Porcini Ravioli
Choice of Desserts

August 2

House Smoked Sturgeon w/ Acadian Sturgeon Caviar
choice of soups: Black Eyed Pea Soup w/ Cabbage & Leak or Wild Mushroom Soup
Mixed Green Salad from the Gardens
choice of main dishes: Local Scallops Ravigote w/ Lobster & Chanterelles or Homemade Squid Ink Spaghetti alla Arrabiata
Choice of Desserts, including Lemon Curd Tart w/ Vanilla Ice Cream or Homemade Passion Fruit Sorbet

September 3

Charred Trout Point Grape Leaves stuffed with Beef & Lemongrass
choice of soups: Creole Red Bean Soup w/ Coconut & Pork or Carrot & Ginger Soup w/ Shrimp
Baby Spinach Salad w/ Homemade Yoghurt Dill Dressing & Lamb Confit
choice of main dishes: Rainbow Trout Almandine w/ Leek & Potato Mash or Handcut Paparadelli w/ Sun Dried Tomato Pesto
Choice of desserts, including Blueberry White Chocolate Bread Pudding or Pear Tart w/ Maple Glaze

Trout Point’s 180 selection wine list includes selections from $29 to $1245, with strengths in French and Spanish wines. Trout Point has just recently joined Small Luxury Hotels of the World.

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.

Nova Scotia lodge a foodie top 10

Departures has selected Trout Point Lodge of Nova Scotia for its list of the world’s top 10 “Foodie Getaways.” The upscale publication of American Express Publishing, which also prints Food & Wine and Travel & Leisure magazines, selected 10 “ten culinary experiences worth planning a trip around.” The online article and slideshow by author Marnie Hanel can be viewed at

The article lists Trout Point’s Nova Scotia Seafood Cooking School, which has offered culinary vacations every year since 2000 alongside other food-related vacation experiences such as Chef Jean-Georges Vongerichten’s Master Course in New York City and Copenhagen’s Noma, rated 2011’s “World’s Best Restaurant” by San Pellegrino World’s 50 Best Restaurants awards.

The article says: “Jaunt to this Relais & Chateux hideaway three hours outside of Halifax to learn how to select and prepare seafood from water to table.” Trout Point is singled out for teaching specialty techniques, such as hot and cold smoking”as well as “take-home tips for your local fish market.” The cooking vacations consist of 2-night, 3-day all inclusive packages, including cooking instruction and field trips.

Trout Point Lodge offers 8 rooms, 2 suites, and 2 cottages on the banks of the Tusket River adjacent to the Tobeatic Wilderness Area. It is Nova Scotia’s only member of Relais & Chateaux and won the Parks Canada Sustainable Tourism Award in 2007. The National Geographic Society singled out Trout Point’s culinary programs for praise in its worldwide Geotourism Challenge: The Power of Place.