15 Kingsmere Rd, Box 1810, Chelsea   |  819.827.0332

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Our Cuisine

Culinary Arts

During the many years under Chef Jean-Claude Chartrand’s tutelage, Émile has proved more than once he was a pillar in the L’Orée du Bois team and took charge following Chef Chartrand unexpected death in March 2021.

Now Chef, Émile mandated himself to rejuvenate the plates with unique and delicious side dishes for each of our main courses on our seasonal menu all the while keeping the French and regional gastronomy L’Orée is known for.

Seasonal Products

In season, L’Orée du Bois makes it its duty, its mission even, to use products from local farmers. To this we add its fine herbs garden, whose bounty is used to concoct numerous duck or smoked salmon based dishes and finger foods as well as several by products, making it possible to prepare a menu that is traditional, rustic and bold.

Smokehouse

L’Orée du Bois has had a traditional smokehouse for a few years now, and it slowly smokes its meat, poultry and fish using maple wood. It also manufactures its own chocolates. L’Orée du Bois offers you fine regional and French cuisine that is rich in top-notch produce from the Outaouais region.

Émile Héroux, chef

Chef Émile Héroux has been a part of L’Orée’s team for severals years now. This young man started as a dishwasher at age 14 where he discovered his love for cooking.
He learned quite a bit with our team before pursuing his training at l’Institut de tourisme et d'hôtellerie du Québec in Montreal. While studying at ITHQ, Émile explored life in different restaurants, including The Toqué. He always came to visit when he was back in the Outaouais region to help either in the kitchen or in our dining rooms to finally come back to l’Orée in 2020.

… It is believed that L’Orée is his first love ...

During the many years under Chef Jean-Claude Chartrand’s tutelage, Émile has proved more than once he was a pillar in the L’Orée du Bois team and took charge following Chef Chartrand unexpected death in March 2021.

Now Chef, Émile mandated himself to rejuvenate the plates with unique and delicious side dishes for each of our main courses on our seasonal menu all the while keeping the French and regional gastronomy L’Orée is known for.