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Archive for the ‘Relais & Chateaux’ Category

Bonnie Stern–the award winning author of twelve best-selling cookbooks–visited Trout Point last week for a 2-day sojourn. She writes weekly in the National Post and monthly in Readers Digest. As well as offering cooking classes, she has a unique book club where authors actually attend and dinner is included. She is the recipient of the 2007 Premier’s Award.

In the August edition of her food newsletter, Ms. Stern observed:
“This must be the best kept secret in Canada – a Relais & Chateaux in the deep wilderness of Nova Scotia next to the Tusket River near the Tobeatic Wilderness Area. The food is an interesting mix of Cajun and local Nova Scotian cooked by owners Vaughn Perret and Charles Leary, academics turned organic farmers in New Orleans who followed the Acadian trail back to Nova Scotia in 1999 to open this beautiful eco-friendly lodge. Along with rustic but luxurious accommodations, delicious seafood dinners, hiking, fishing and cooking classes are also offered.”

Thank you, Bonnie!

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The Lodge received its first guests of the season May 1 and the first culinary vacation starts May 14.  Glorious weather and vibrant colors from the early rising tulips greeted one and all. 2010 musician-in-residence Daniel Gillis entertained with 1/2 hour of superb guitar music both before and after dinner.

Chef/proprietors Vaughn and Charles have taken a short break to visit their Relais & Chateaux colleagues at White Barn Inn of Kennebunkport, Maine and Kingsbrae Arms of St. Andrews, New Brunswick. They will return this week refreshed, inspired, and ready to continue providing Atlantic Canada’s most unique and sumptuous hospitality and cuisine!

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Trout Point re-opens for the 2010 season on May 1, and the dedicated crew of employees from the local village of Kemptville is hard at work sweeping, mopping, and oiling logs.  Exciting developments lie in store for the season, which will end in late October. These include the opening of a new fine dining venue on the Lodge’s south wing, more menu choices for dinners, wine tastings, and an expanded calendar of culinary vacations.

2010 is also Trout Point’s first year of full member in Relais & Chateaux, an assoication of the best and most authentic boutique hotels in the world. Being a Relais member not only helps motivate the whole team to provide world-class hospitality and cuisine, but also links Trout Point to a worldwide network of extraoridinary chefs, hoteliers, and service professionals. Together we can

Please come join us in May at Trout Point–just selected by the Globe & Mail as among the top eco resorts in Canada! Go online to make reservations, or call us at +1 902-761-2141.

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Relais & Chateaux: boutique hotels & gourmet restaurants

Relais & Chateaux: boutique hotels & gourmet restaurants

Trout Point Lodge is pleased to announce that it will attend the Relais & Chateaux New York showcase event, March 2, 2010 held at Relais member Restaurant Daniel.

60 East 65th Street

New York, NY 10021

Tel: (212) 288-0033

Fax: (212) 396-9014

Relais & Chateaux: boutique hotels & gourmet restaurants

Members of the travel industry and Club 5 C members are invited to the event, which will feature information about various Relais & Chateaux member hotels & restaurant in North American and around the world.

Trout Point attended a similar event in Madrid last week.

Relais & Châteaux is an exclusive collection of 475 of the finest hotels and gourmet restaurants in 55 countries.

Established in France in 1954, the Association’s mission is to spread its unique art de vivre across the globe by selecting outstanding properties with a truly unique character.

Furthermore, Relais & Châteaux is also a family of hoteliers and Grands Chefs from all over the world who share a passion for and a personal commitment to ensuring their guests are privy to moments of exceptional harmony. To choose Relais & Châteaux is to experience an unforgettable celebration of the senses.

From the vineyards in Napa valley to the beaches in Bali, from the olive trees in Provence to the lodges in South Africa, Relais & Châteaux offers a chance to explore the Route du Bonheur and discover a special place in a variety of destinations.

The Relais & Châteaux signature reflects this ambition: “ALL AROUND THE WORLD, UNIQUE IN THE WORLD.“

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The Lodge has had a downloadable pdf brochure in English for almost a year now. We have just completed a version in Spanish, just in time for the Relais & Chateaux showcase at Hotel Orfila in Madrid.

You can download it here: http://www.troutpoint.com/tples/TroutPoint_folleto_esp.pdf

Travel professionals, please come see us in Madrid on February 23 starting at 9:00 am.

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During their annual conference on December 17 in Biarritz, France, members from Relais & Châteaux – an international association of 475 hotels and gourmet restaurants in 55 countries – committed to a sustainable seafood policy formed of six key principles. Olivier Roellinger, the recently appointed Vice President of the organization, called on his colleagues worldwide to recognize the major role they can play in protecting marine resources, via their role as trend setters through the choice of species they choose to serve to customers. The principles that the members signed includes the commitment to remove Mediterranean bluefin tuna from their menus as of January 1, to stop serving endangered species and to communicate their sustainability choices to their guests and customers.

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Hello world!

Trout Point Lodge of Nova Scotia is pleased to announce the launch of the official Trout Point blog.

Please check back for news, information, events, and observations related to Nova Scotia’s only Relais & Chateaux property.

Charles Leary and Vaughn Perret

Managing Directors

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