Skip to main content
The Kitchen Archive

Eats Archive › Canada › Ottawa

Ottawa, Canada

L'Oree du Bois (near Ottawa)

1 post · Sep 20, 1993

Ken I.Morgan Stanley - ISSep 20, 1993
Someone wrote:
|> L'Oree du Bois is a lovely French restaurant located in Old Chelsea,
|> Quebec, about 20 minutes from Ottawa.  It is in or next to (I'm not
|> sure) Parc de la Gatineau.  Inside, the dining area is completely of
|> wood - floor, walls and ceiling.  It has a very romantic atmosphere.
|> When you look out the windows, all you see are trees.  That may have
|> something to do with the name which translates to The Beginning of
|> the Woods.
|>
|> The food is excellent, although there's not a lot for vegetarians,
|> which is typical of French restaurants.  However, one can make do.
|> The prices are also quite reasonable.  There were 7 of us for dinner
|> and the bill came to about $230, including tax but not tip.  Seeing as
|> we had a couple of bottles of very nice wine, that's not bad at all.
|>
|> The address is Chemin Kingsmere, boite postale 756, Old Chelsea.
|> Reservations seem like a good idea.  I was there on a Tuesday night
|> and the place was full.  Telephone number is (819) 827-0332.
|> Fax number is (819) 827-1255.  From the map on the business card,
|> it looks like you take Autoroute 5 north and get of at Exit 12, Old
|> Chelsea.  Go west about 1 km and bear left onto Kingsmere.  L'Oree
|> due Bois is on the left just after you turn onto Kingsmere.
|>
|>        Eileen

Though the above posting almost looks like an ad, I'll second the recommendation. When I lived in Ottawa, L'Oree was THE choice for romantic dinner, or casual cozy dinner with friends/family.  I liked the place so much that my wife and I had our wedding reception there.

The menu is short, but just about everything is excellent.  I especially like the braised duck.  Le Chef, Michel Blain is a really sweet man who puts passion into his creation.

Extremely highly recommended.  Very reasonable, casual and cozy.  The food is slighly on the heavy, salty side, though (country cuisine)
Share this page