L'Oree du Bois Restaurant - French and regional cuisine Gatineau - Hull

«Very definitely worth a journey for its own sake, the food in the low-slung farm house is extraordinary and reasonable. »
The New York Times

« Two of us sampled the house chocolate plat a rarily an even the best of restaurtant menus. Almost a dozen handmade chocolates adorned the plate that was decorated with laltice of white and dark chocolate interspersed raspberry, kiwi and pineapple coulis. The result was impressive. »
The Stanstead Journal

Example of "Table d'hôte"
Our "À la carte" menu
Wine card
Groupe menu - lunch
Group menu - dinner

L'Orée du Bois invites you to sample its fine French and regional cuisine. Its chef, Guy Blain, has created a cuisine which mingles traditional and new dishes but rejects extremes. He uses local products: asparagus, broccoli, mushrooms, raspberries, currants, all come from the area.

In close relationship to the terroir, they buy only the freshest produce in season from nearby producers. Their delicate herbs grow in their own garden. They slowly smoke their fish, poultry and meat over a bed of savoury maple sawdust. And they make their own deep, rich chocolate on the premises.


	Duckling confit with green and black peppercorn sauce

Their well-stocked wine cellar has long contributed to their excellent reputation with rare vintages and lesser known, yet affordable wines, selected with the expert help of Jean-Claude Chartrand, assistant chef and a graduate of France's Université du vin de Suze-la-Rousse.

Guy et Jean-Claude were recently awarded the National Capital Region's first Epicurean Award of Excellence for their outstanding talent in perfectly pairing wines with their food menu.

A CHEF'S AMBITION

Guy Blain gratuated first in his class from the hotel school in Clermont-Ferrand. Important steps in his career include the Hôtel des Ambassadeurs in Vichy, one of the last great hotels of the grande époque; the Hôtel de l'Ermitage in Châtelguyon, a traditional three-star hotel; and the Bouvier pâtisserie near the Champ-Elysées. In Canada, he has worked at the Queen Elizabeth, the Boulevard, and the Fadeau in Montreal; at the National Centre for the Arts in Ottawa, where he served noted figures in politics and the arts; at the Côte d'Azur in Vancouver, and Inn of the Provinces, in Ottawa.

In septembre 1978, he opened L'Orée du Bois with his spouse, Manon Désilets who he met in Vancouver. Since, they have patiently built a restaurant of international reputation and... a family of 4 children!

To the traditional bases he received from his training he enjoys adding original touches; he tempers spontaneity with care, always putting himself in the client's place.