Nova Scotia Gourmet Restaurants at
Trout Point Lodge Relais & Chateaux 
Fare at Trout Point intertwines the ethical selection of the freshest local seafood, wild mushrooms & plants, organic ingredients, and produce from extensive on-site gardens to create a unique and unforgettable dining experience 
in dail
y-changing prix-fixe (i.e. set) menus.
Check here for a recent sampling. Winner of an Award of Excellence from Wine Spectator magazine for its
wine list since 2009, there are more than 130 selections to choose from, including specialties from France and Spain.
Dinner at our leading Nova Scotia gourmet destination may occur in The Dining Room with its haute rustic decor, blue granite walls & black slate floors, or perhaps in the more intimate Chez la Tousquet, candle lit with white table linens, paneled walls, hand-hewn bar, red stone fireplace, and classic views of La Riviere Tousquet. Both venues create the perfect stage for a romantic gourmet retreat or that special celebration with family or friends.
A hallmark of Trout Point's Atlantic Acadian cuisine is the use of the Lodge's own in-house ingredients:
--House cold-smoked salmon, scallops, trout, and swordfish;
--Home-made cheeses like chèvre, ricotta, and fresh mozzarella;
--Vegetables, herbs, and salad greens from the Lodge's own ever expanding gardens;
--Desserts, ice creams, sorbets, and artisanal breads (always from organic flours) made daily.
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Trout Point's gastronomy looms large on the North American culinary scene. The owners – organic farmers, cookbook writers and restaurateurs – have won numerous accolades, representing three of only a handful of Americans who are members of the French Cheesemakers Guild. The trio have roots in New Orleans and came to Nova Scotia seeking their Acadian heritage – Louisiana's Cajun culture descends from Atlantic Canada's 17th century French colonists. Food is a mix of Creole, French and modern North American, with seasonal ingredients drawn from the lodge's organic garden and surrounding forest.
Sarah Barrel, The Independent (London)
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Both The Dining Room & Chez la Tousquet serve Nova Scotia seafood Table d'hôte style, with daily-changing fixed seafood
menus
. Local salmon, lobster, scallops, monkfish, halibut, haddock, sole, tuna, oysters, mussels, and other seafood form the primary ingredients; wild chanterelles, black trumpet mushrooms, porcini, or seabeans; garden-fresh organic produce; and always homemade breads and desserts constitute a part of every candlelit dinner.
The charming Dining Room, flanked by two granite fireplaces and a wood-burning grilling oven, serves breakfast, lunch, and dinner. Seating is often en famille at long wooden tables with wildwood chairs.
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The intimate Chez la Tousquet features a handsome carved red sandstone fireplace, stained glass lamps, and hand-hewn hemlock wine bar. In both venues, 5-course dinners consist of:
--
amuse bouche
--choice of soup of the day or steamed mussels
--fresh garden salad
--choice of 2 main dishes: home-made fresh pasta or fresh local seafood
--choice of desserts
--optional cheese course
Dress in the dining venues is always smart casual. Those who want to dress up will never be uncomfortable doing so.
Those wanting a romantic table for two need only ask before mealtime.
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The Trout Point kitchen has had its culinary talents praised by a variety of sources, including Travel & Leisure,
Food & Wine, and ForbesTraveler. The chef/ proprietors previously operated Chicory Farm and the
Chicory Farm Cafe in New Orleans, and count among just a handful of North Americans inducted into the French Guilde des fromagers in 1994. Their food emphasizes what is fresh, local organic vegetables, herbs, wild foods, and seafood. Random House published The Trout Point Lodge Cookbook: Creole Cuisine from New Orleans to Nova Scotia to rave reviews. Perret and Leary's recipes have also been featured in Food & Wine, the New  Orleans Times-Picayune, South Shore Tastes (Nimbus), as well as 85 Inspirational Chefs and Chefs at Home (Network Publishing).
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The Full Board Plan provides two guests with three meals per day for $215.00 (in addition to the room tariff). Half Board is $180.00. 18% service is added to all meal prices. Seating in the dining venues is limited, and reservations are required for lunch and dinner. The lunch seating is at 1:00 p.m. 
and the dinner seating is at 7:30 p.m (7:00 p.m. after September 20). The dinner seating only is open to the general public by advance reservation--761-2142.
Please note that meals usually consist of seafood. Vegetarian and religious diet options only are available with advance notice. Food allergies will always be accommodated. Child meals usually consist of smaller portions of the regular menu.
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