Le Caveau, Grand Pré, Nova Scotia
Le Caveau is rapidly becoming one of the finest dining experiences in Nova Scotia and Eastern Canada. In August 2011, Wine Access Magazine dubbed Le Caveau as “one of the 20 finest places to eat and drink ” in their article “The World’s Best Winery Restaurants.” In 2009 Le Caveau was named Restaurant of the Year by Taste of Nova Scotia. The credit goes to Chef Jason Lynch and his partner Beatrice Stutz. What’s so neat it that their accolades largely predate the current flurry around local food.
Chef Lynch’s attention to local production is deep and true. Working the front of the house, Beatrice is expert at pairing the Grand Pré wines with their seasonally changing menu. Jason serves forth seared foie gras with a sweet potato puree and a wild chanterelle relish and Beatrice pours chilled Pomme D’Or, an apple ice wine which pays homage to the ancient orchards of the Annapolis Valley….a phenomenal dish! Although it’s sold out in the wine shop, a glass of their Tidal Bay is essential and whether you pair it with a bowl of roasted golden beet soup or some salmon smoked over L’Acadie vines, it’ll provide a sense of just how far Nova Scotian wines have come in a very few years.
Grand Pré owner, Hanspeter Stutz is a dyed-in-the-wool entrepreneur. We met a number of years ago when I was on a food tour of Nova Scotia and what impressed me most, aside from his passion for producing great wine and cider, was his vision. Not only has he built Grand Pré Winery into a flourishing business he founded Stutz Cider in 2002 and over the ensuing years it’s gained a solid regional following. Making cider from the apples of Nova Scotia just made sense. The region, particularly the Annapolis Valley, has historically been connected with cider apples. They were first planted by Samuel de Champlain in the very early 1600’s and believe me, they weren’t for baking pies. They were grown for hard cider and was likely the drink of choice for the men at the Order of Good Cheer, North America’s first feasting society.
Contact Le Caveau at the number below to reserve a Food Day Canada table.
Contactez Le Caveau directement, au numéro ci-dessous, afin de faire votreJournée des terroirs réservation.
11611 Hwy 1, Box 105,
Nova Scotia B0P 1M0
T: 902 542 7177