Creative, Authentic Nova Scotia Dining & Wine . . . informed by sense of place.

Winner since 2009

Canada's freshest seafood & meats, fresh mineral waters, as well as vegetables, greens, edible flowers, and herbs selected from extensive on-site gardens allow Trout Point Lodge's kitchen to deftly create food brimming with flavour and subtlety. Each dish is made from scratch, each ingredient hand-picked by the chefs (you will never see a foodservice company truck parked outside Trout Point Lodge). Experience different enchanting dining venues and a 170+ selection wine list amidst the nourishing purity of the Acadian Forest.

"delectable, locally-inspired cuisine"
Montreal Gazette
"Yes, the evening meal. It is the exclamation point for a day's agenda at Trout Point Lodge."
John O. Lumpkin, Associated Press
"After a day of activity (and before one), guests are coddled by truly fine dining—Trout Point’s cooking team of Vaughan Perret and Charles Leary bring a distinctly Cajun approach to local and foraged Nova Scotia delicacies. Their careers saw stops in Louisiana, Costa Rica, and Spain so they bring to the wilderness and extremely sophisticated sensibility. (Cooking classes are among the sought-after activities here). A memorable vacation experience."
Frommer's 2016

Chez la Foret

For 2017, Trout Point offers 2 distinct dining venues for table d'hôte suppers: Chez la Forêt, an intimate venue for couples and Bois et Charbon a larger but still cozy room with slate floors, log beam ceiling, and flanking fireplaces. Trout Point specializes in seafood. For those preferring non-seafood options, there are always choices available, though the kitchen appreciates knowing your preference before dinner service commences. There is a single dinner seating at 7:30 p.m. Working with the chef/proprietors the 2017 Chef de cuisine is Andreas Preuss.

Note that there is no need to reserve Half Board or Full Board in advance. The only reservation required is for dinner on the night of arrival at the Lodge. Trout Point serves a full, a la carte breakfast every morning; no reservations required. Startig with the 2017 season most room rates include Continental breakfast (full hot breakfast available for an additional charge).  

Acclaimed for friendly service, dining occurs in an elegant but informal atmosphere. Trout Point's unpretentious Atlantic Acadian cuisine is distinguished by the finest regional products, intertwining local seafood, organic ingredients, wild woodland delicacies, and produce from the gardens to create an unforgettable dining experience founded on principles of sustainability. Please bear in mind that Trout Point serves daily-changing table d'hote (i.e. set) menus, and choice is limited. Check here for a recent sampling. Winner of an Award of Excellence from Wine Spectator magazine for its wine list for many years, suggested wines are offered every night.

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, edible flowers, and salad greens from the Lodge's own ever expanding gardens;
--Desserts, ice creams, sorbets, and artisanal breads (always from organic flours) baked daily.

A leading member of the Sustainable Restaurant Association, Trout Point has won a coveted 3-star rating in what the London Guardian has termed the "Michelin stars of sustainability" as well as the inaugural Green Restaurant Award from the Restaurant Association of Nova Scotia.

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Trout Point makes informed  sustainable seafood choices for its menus using SeaChoice.org, and prefers organic flours, produce, dairy products, stocks, sugar, and chocolate, as well as Rainforest Alliance certified and Fair Trade teas & coffees.

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Dinner at our leading Nova Scotia gourmet destination may occur in The Bois et Charbon Dining Room with its haute rustic decor, blue granite walls & black slate floors, or perhaps in the more intimate Chez la Forêt, candle lit with white table linens, silver cutlery, crystal stemware, paneled walls, hand-hewn bar, red stone fireplace, stunning framed watercolours, and enchanting views of La Riviere Tousquet. Both venues create the perfect stage for a romantic gourmet retreat or that special celebration with family or friends.

Both venues serve prix fixe meals for dinner.

Chez la Forêt

"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."
Nigel Richardson, The Telegraph

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Bois et Charbon

Trout Point Lodge, World's Best Restaurant Hotel Award Winner 2014 & 2016

"Food & drink 9/10" The Telegraph
"gourmet dining" Luxury Travel magazine
"Sumptuous" Paul Gogarty, The Daily Mail
"Perfect hospitality and fabulous food" Lora Brody
"North America's Best Getaways" Zagat Guide

"innovative French Acadian cuisine"

There are fixed meal plans and prices no matter which dinner venue you choose, Bois et Charbon or Chez la Forêt (or a combination of the two). The 4-course dinner is CAN $96/person, approximately $72/person in U.S. currency.

18% service is added to all meal prices. Seating in the dining venues is limited, and reservations are required for dinner. Packed lunches are available on request and the dinner seating is at 7:30 p.m. An a la carte breakfast is served each day from 8:00 until 9:30 a.m. Continental breakfast is included in most room rates booked directly with Trout Point; full breakfast is an additional $15/person. Lunch is available by reservation for $33/person.

Please note that the Lodge cannot guarantee gluten-free options. Vegetarian and religious diet options only are available with advance notice. Food allergies will always be accommodated.

Yellow Foot Chanterelles from a Mushroom Foray

Chez la Foret: A Fireplace & River Views

Peach custard tart

Here's what others have said:

• "fragrant orange fennel gravlax and a cold-smoked spruce salmon for breakfast at the Trout Point Lodge near Yarmouth." Joan Nathan, New York Times
  

• "more than anything, the owners are inspired by the fresh ingredients around them." Food & Wine
• "exemplifies the way we should all try to cook, eat, and live, through a respect for our food, how it is prepared, and where it comes from." Chef John Besh
• "Roughing it never tasted so good." enRoute
• "delicious seafood dinners."  National Post columnist Bonnie Stern in her Food News
• "In Trout Point's kitchen, the province's abundant and fresh seafood and produce come head to head with [Chef] Perret, who is on a mission to rediscover Acadian cuisine. To achieve that, he has blended local culinary lore with his own background of Cajun and Creole cookery. The results, I can report, are delicious." Pure Canada
• "I ate some of the best soups of my life." Cookbook author & food columnist Diana Henry
• "that night I dined on the province's natural abundance – succulent scallops and freshly foraged mushrooms. It was a memorable meal." The Guardian

Fresh local haddock w/ lobster gumbo sauce

This photo of Trout Point Lodge of Nova Scotia is courtesy of TripAdvisor

Bois et Charbon dining venue