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Press & News 

Introducing this Season's Culinary Team at Trout Point Lodge in Nova Scotia

6/7/2018

1 Comment

 
Trout Point Lodge is thrilled to be featured in Wine Spectator's Turning Tables.

Award of Excellence winner Trout Point Lodge in Nova Scotia, Canada, brought on Jonas Kwekkeboom as sous chef for this season; executive chef Andreas Preuss returns for his second season. The resort's restaurant, which offers a 180-selection French-focused wine list and a four-course prix-fixe menu, will be open through October.
​
"We are always raising the bar of quality, creativity and service and [Kwekkeboom] brings a fantastic skill set to the team," Preuss told Wine Spectator via email. "He's also been a big help in planting our on-site vegetable and herb gardens this season."
1 Comment
Camila link
1/26/2021 07:33:12 am

Grateful for sharring this

Reply



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​TROUT POINT LODGE OF NOVA SCOTIA
189 TROUT POINT ROAD, EAST KEMPTVILLE
NOVA SCOTIA B5A 5X9, CANADA
+1 902 761 2142
INFO@TROUTPOINT.COM
www.troutpoint.com
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​©2023 Trout Point Inc.
  • Reserve Now
    • Make A Reservation
    • Gift Cards
    • Policies
  • About
    • About Trout Point Lodge
    • Gallery
    • Sustainability
    • Press & News
    • Careers
  • Stay
    • Main Lodge
    • Beaver Hall
  • Packages
    • All Packages
    • Spring Yoga Retreat
    • Celebrate
    • Romance
    • Girls Getaway
    • Fly Fishing
    • Starlight Culinary Escape
    • One Night Getaway
    • Two Night Getaway
    • Three / Four Night Getaway
    • Elopement
  • Dine
    • Cuisine
    • Sample Menus
    • Wine List
  • Experiences
    • The Tobeatic Wilderness
    • Forest Bathing
    • Culinary Experiences >
      • Daily Cooking & Wine Classes
      • Gourmet Lobster Experience
    • Stargazing Resort >
      • Astro Conditions
    • Rock & Ice: Geo-excursions
    • La Région Bon Temps . . . toujours acadienne
    • Yarmouth and Acadian Shores
  • Events
    • Luxury Corporate Retreat
    • Special Occasions
    • Weddings
    • Elopements
  • Plan Your Visit
    • Getting Here
    • What To Bring
    • Policies