Gastronomy

Discover our restaurant Chez Borivage, in the log section of the hotel, overlooking Lake Ouimet. Our definition of a meal? Captivating aromas, stunning presentations and exquisite flavours! Quebec's culinary diversity is celebrated. Our prestigious Wine Menu offers an impressive selection to accompany your meals.

Chef David Ouellet

After 5 years as Sous-chef at Le Grand Lodge, David was named Executive Chef in 2009 after a year of acclaim for both himself and Chez Borivage; two Gold Awards at the national level and one Table d'argent at the regional level, awarded by the Grand Prix du tourisme québécois 2008, a perfect score given by Québec Resorts and Country Inns for one of David's original creations, and winner of the Excellence award for Restaurant/Bar 2008 as chosen by the Mont-Tremblant Chamber of Commerce.

His great passion and innate sense of how to create works of art both for the eye and the palate, have garnered him much respect every step of his career; from his beginnings of professional learning at the Envolée de Montmagny, to rigorous training in one of France's top hotels, to the chic and trendy Montego restaurant in Québec City and the Fairmont at Mont-Tremblant before joining the Grand Lodge.

View our recipes:

• Giant Grilled Prawns with their Two Spicy Salsa
• Loin of venison with red wine, fresh herbs, and Laurentian forest harvest
• Foie Gras with Caramelized Pears in Xérès Vinegar
• Tandoori Beef Tataki with 3 Herbs Roasted Pepper Salad
• St-Jacques medallion with goat cheese fondant and thin shellfish juice
• Chococolada
• Chocolate foie gras, pureed figs emulsified with Marsala wine