Chez Borivage

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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 following:

Table d'argent

At the national level, the staff of Chez Borivage distinguished himself on two occasions:

David Ouellet, our Chef, was awarded the Gold Winner - Prix Transat for Relève touristique
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 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!

Consult our menu

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

Wild Mushroom & Smoked Duck Risotto

Ingredients

• 400g Italian short grain rice (preferably Arborio)
• 100g fresh chanterelles
• 80g mascarpone
• 1.5 liters chicken stock, hot
• 1 onion, chopped
• 10cl olive oil or duck fat
• 20cl white wine
• 50g parmesan
• 30g butter
• Salt and pepper
• 200g smoked duck

Instructions

Sauté the chopped onion, smoked duck and chanterelles in the olive oil or duck fat. Add the rice and mix until it becomes translucent. Add the white wine and cook until it is completely absorbed by the rice then add enough chicken stock to cover the rice and again cook until the liquid is completely absorbed. Continue until the rice is cooked and soft. Remove from heat. Add the mascarpone, butter and parmesan. Mix well, season to taste and serve immediately.