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March 2019
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Going back down to Montreal, two gastronomic stops allow for the discovery of seasonal regional products and of the inventiveness of Chefs Québec.

Restaurants Les Fougère et sMoulin de Wakefield Mill, Ottawa. Une halte. mars 2019. Plume Voyage Magazine #plumevoyage @plumevoyagemagazine @plumevoyage © Françoise SPIEKERMEIER

At the Wakefield Mill, a former flour mill turned into a 4-star hotel in 2001, the MUSE restaurant offers fine French cuisine from Quebec, with an exquisite international wine list.

Not to be missed, 15 minutes from Ottawa, the Les Fougères restaurant that also serves as a delicatessen with ready-made, homemade dishes. Chef Yannick Lassale, the chef, won the Gold Medal for Canada’s Best Chef in 2019. There, we can enjoy tobico, flying fish caviar and duck confit with Canadian wine made from endogenous grapes resistant to temperatures of minus twenty to thirty!

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