Les Fougères, Chelsea, Quebec

If you’re in the Ottawa Valley or the Outaouais and you mention the concept of regional cooking in Quebec, Les Fougères will be named. Chef Charles Part and Jennifer Warren Part are completely and utterly dedicated to serving forth the best food and wine to their clientele. Aside from the impeccable dinners, their Sunday brunch is amazing.  I often judge a restaurant by its salads and the winter salad that Charles and Jennifer serve is perfect.  Start with house smoked bacon lardons and fresh goats milk cheese then toss simply with a classic vinaigrette and tender greens. It’s a dish to return for, time and again.   Charles, with his British roots, make a daily curry as served with pappadums and richly flavoured chutneys.  The one pictured at the right was created with fresh bay scallops.  Delish!

This talented team inspire others and share their knowledge as well. Their book, A Year at Les Fougères, won the Gold Medal/Food Culture at the Cuisine Canada Culinary Book Awards in 2008.

Of course they’ve won other awards….the Prix d’Excellence du magazine Wine Spectator/Wine Spectator Award of Excellence; the Gold Medal (Ottawa) in the Gold Medal Plates competition; Cordon d’Or-Gold Ribbon – Self-Published Cookbook – for A Year at Les Fougères, but it’s the guests comments that mean the most. Here are a few….

• “Of course the food is always superb but it is the service that always makes me glad I came and brought my friends. Life happens here, not just the ritual of dining.” – Karen
• “Un repas exceptionnel dans une ambiance incomparable. Merci d’avoir comblé toutes nos attentes! “- Suzanne & Brad
• “Innoubliable. Je viens de Montréal. Je vous ferai une très bonne publicité. Félicitations! Quelle belle soirée. Personnel impeccable et service parfait. Merci » – Monique
• “Dear Master Chef! What creations!! – of international standard. In from London visiting and my meal here this evening amazed me! You certainly know how to construct a total culinary experience. Regards, and looking forward to my return” Allan L., Mayfair London SW1

Un menu spécial québécois afin d’apprécier et de célébrer les délicieux aliments du Canada (2011)
A special Quebec menu of thanksgiving for, and celebration of, the wonderful foods and food cultures of Canada

Terrine pressée de foie gras et de canard du Québec, avec compote à la rhubarbe et au romarin
Pressed terrine of pure Québec foie gras and duck
with rhubarb and rosemary compote
La Cuvée des Laurentides,
Vignoble Rivière du Chêne

*****
Essence de champignons cueillis dans la région garnie d’un soufflé de basilic frais du jardin
Essence of locally foraged mushrooms garnished with a fresh garden basil soufflé
Pinot Blanc 2009, Mission Hill, Okanagan Valley
*****
Truite arc-en-ciel des Cantons de l’Est légèrement fumée sur bois d’érable, puis grillée avec glaçure de sirop d’érable de Don Thom et vinaigre balsamique du Québec, servie avec hémérocalle en tempura de raifort
Lightly smoked over maplewood Rainbow trout from the Eastern Townships finished under the grill with Don Thom’s maple syrup and Québec wild grape balsamic. Served with Day Lily pod dipped in horseradish tempura
Riesling 2006, Château des Charmes, Niagara on the Lake
*****
Escalope de bison de la Petite Nation poêlée avec salsa verde d’oseille, jus aux canneberges de Venosta et légumes fraîchement cueillis de la ferme Juniper
Seared Petite-Nation bison escalope with a sorrel salsa verde, Venosta cranberry jus and just harvested Juniper Farm vegetables
Meritage 2008, Ravine vineyards, St-Davids Bench
*****
Rassembleu, fromage bleu semi ferme de lait de vache de la fromagerie de la Table Ronde, dans les Laurentides servi avec confiture de prunes jaunes et thym frais et biscuits maison aux noisettes
Rassembleu-Organic, blue veined semi firm , cows milk cheese from the Fromagerie de la Table Ronde in the Laurentians. Served with yellow plum and fresh thyme jam and homemade hazelnut crackers
La Part des Anges 1998, L’Orpailleur (Dunham, Québec)
*****
Pouding estival avec groseilles, gadelles, framboises, mûres et cassis locales, servi avec crème fraîche au miel de Shawville
Summer pudding with local gooseberries, red currants, raspberries, blackberries and black currants served with crème fraîche stirred with Shawville honey
Adélard 2009, Rivière du chêne, Saint- Eustache
*****
Fraises locales au chocolat noir de la chocolaterie locale Olivia
Local strawberries dipped in 77% dark chocolate from local chocolatier “Olivia”

*****
Mélange de café “Bean Fair” de Wakefield ou Récolte de Thé Inuit Nunavik toundra
Bean fair Wakefield blend coffee or Nunavik tundra -harvested Inuit Tea

Les Fougères is one of about 300 restaurants that celebrate Food Day across Canada. Contact them at the number below to reserve a table.

Les Fougères est l’un des 300 restaurants à travers tout le Canada qui participent au Journée des terroirs . Contactez Les Fougères directement, au numéro ci-dessous, afin de faire votre réservation.

783 Route 105, Chelsea
J9B 1P1
T: 819 827 8942

www.fougeres.ca

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