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Chez Borivage

Awards and honors

The restaurant Chez Borivage received recognition from the tourism industry for the quality of its food and the work of his team.

At the regional level of the Grands Prix du tourisme québécois 2008, Chez Borivage won the Table d’argent award. More recently in 2011:

  • Martin Poirier, chef de partie, won the award « Employé touristique »

At the national level, the staff of Chez Borivage distinguished itself on three occasions

  • 2012 - David Ouellet, executive chef, won the Silver award for « Ressources humaines : Superviseur touristique »
  • 2008 - David Ouellet, our Chef, was awarded the Gold Winner - Prix Transat for Relève touristique
  • 2008 - Steven Lortie, head of the restaurant team, was awarded the Gold Winner - Prix TVA for Superviseur touristique.


In addition, the Gala Excellence of the Chamber of Commerce of Mont-Tremblant gave the restaurant Chez Borivage the Winner - Restauration/Bar 2008.

Come to see and taste why we win so many prizes!

Discover our restaurant Chez Borivage in the log section of the hotel overlooking Lake Ouimet. Experience captivating aromas, stunning presentations and exquisite flavors in the comfort of our relaxed dining room! Our dishes celebrate Quebec's culinary diversity and our prestigious Wine Menu offers an impressive selection to accompany your meal choice.

Start your day with a hearty breakfast at Chez Borivage. A buffet-style breakfast is served  every morning (based on occupancy) with its popular omelet and waffle station. A great way to get all the energy needed for a full day of activities without leaving the hotel!

Don't forget to book your meal plan (breakfast and dinner) and save! 
Consult our menu Consult our wine list
David Ouellet
Chef's Recipe
David Ouellet
Every month, in our newsletter, Chef David Ouellet unveils some of his secrets. This month, our chef offers you:
See all the recipes


  • 1 cup olive oil
  • 10 large ripe tomatoes
  • 4 garlic cloves
  • 2 tablespoons of honey
  • 125 ml of lemon juice
  • 2 teaspoons of sea salt
  • 2 bunches of fresh basil

Place in the fridge and serve chilled.


You can also slice any of the following garnishes to add when serving: avocado, bell pepper, celery and some fine herbs such as basil and coriander are nice pairings for the Gazpacho.

Bon appétit!
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Mont-Tremblant Region
Information & Reservation 1 800 567-6763

2396 rue Labelle, Mont-Tremblant Qc, Canada J8E 1T8

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