Imagine sitting down at a beautifully appointed harvest table as the late-summer light filters through the Gatineau hills. The sound of waterfalls drifts in from outside. A glass of something special is placed before you (the first of many), and from the open kitchen, the team that has been crafting this evening for months is ready to welcome you. This is the Chef’s Table at Nordik Spa Village Chelsea, and it is, quite simply, one of the most intimate and memorable dining experiences in the region.

Returning for the first two weeks of September (September 2, 3, 9, and 10, starting at 6 p.m.), this exclusive 12 guest event is the flagship expression of everything the Nordik Spa Village food and beverage team believes in: seasonal ingredients, trusted local suppliers, adventurous plating, and the kind of hospitality that makes an evening feel truly special.

More Than a Dinner: An Immersive Evening

The Chef’s Table isn’t just a meal; it’s a full sensory journey. Guests begin the evening with a private infusion ritual in the Russian sauna, guided by one of Nordik Spa Village’s own Ritual Artisans. From there, they are escorted to the chef’s table where the real magic begins: a seven-course dinner meticulously designed to let the very best of the season shine.

“When they walk in, they can expect to be warmly welcomed,” says David Arseneau, executive chef and food & beverage manager at Nordik Spa Village Chelsea. “And then from there, we take them up to the chef’s table where we can start the seven-course dinner.”

The setting itself amplifies every bite. The harvest table is beautifully appointed, the waterfalls provide a living backdrop, and the chefs and cooks who prepared each plate are close at hand—present, engaged, and genuinely happy to talk through what’s on your fork. It’s this intimacy, rare in any dining context, that makes the experience so unique in the Outaouais region.

The Menu: A Celebration of Harvest and Place

Arseneau describes this year’s culinary direction as a “harvest meal”, and while he’s keeping the full details close to his chest, the philosophy is clear: choose the most compelling seasonal ingredients available in the region and let them guide everything else.

“We pick ingredients that we really want to see on the menu, and then we sort of let the menu run from there,” he explains. “This is our chance to really flex our culinary muscle and do some adventurous plates.”

Rooted in the Region: Meet the Local Suppliers

For Arseneau, the Chef’s Table is also an opportunity to spotlight the exceptional artisans and producers who make the Outaouais food scene so vibrant. This year’s menu draws on a remarkable array of local contributors:

Les Jardins Sheffield — Floral Centrepieces

Just around the corner from the spa, Les Jardins Sheffield features a stunning wildflower garden. Their blooms don’t just decorate the harvest table; they set the entire mood of the evening.

Brome Lake & Les îles de la Madeleine — Meat & Seafood

Carefully sourced meat and seafood from Brome Lake and Les îles de la Madeleine form the backbone of several courses, reflecting Arseneau’s commitment to provenance and quality.

Boucanerie Chelsea Smokehouse — Smoked Fish

A local institution, Boucanerie Chelsea Smokehouse’s beautifully crafted smoked fish products appear throughout the broader Nordik Spa Village menus and represent exactly the kind of hyperlocal expertise Arseneau loves to champion.

Seed to Sausage — Charcuterie

From just across the river, Seed to Sausage in Ottawa supplies the charcuterie that reflects the team’s dedication to highly skilled, artisanal producers.

On-Site Beehives — Local Honey

Perhaps the most local ingredient of all: honey harvested from Nordik Spa Village Chelsea’s own beehives, right on the property. It doesn’t get closer to home than that.

“We’re really trying to leverage what’s close to us,” says Arseneau. “It’s really highlighting these highly skilled people that’s important to us, and they’ve learned that they can trust that they’ve got a safe place on our menu.”

A Journey in Every Glass: Curated Wine Pairings

Each of the seven courses is thoughtfully paired with wine, a progression that mirrors the arc of the dinner itself. The evening moves from Old World classics to some “funky Canadian” selections that might surprise and delight even seasoned wine drinkers, before landing on that big bowl of Italian red to accompany the duck.

“We really try to take you on a journey with the food and the wine as well,” says Arseneau. “Everything is paired really nicely; it just progresses throughout the evening.”

The Team Behind the Table

Chef’s Table is a whole-team endeavour. From the kitchen crew developing and executing each intricate plate to the front-of-house team selecting and pouring the wine pairings, this is the event the entire food and beverage team looks forward to most.

“It’s our passion,” says Arseneau. “And it’s a really nice opportunity to give the people at the table the attention that’s going to come with the evening.”

Leading the team is Arseneau himself, whose relationship with food is as personal as it gets. His signature Chef Arseneau’s Family Caesar Salad—a recipe his father taught him when he was just seven years old—appears on the menu as a reminder that great cooking is always rooted in love, memory, and a little well-earned pride.

“I always promised him that as a chef, I would have it on all my menus,” he laughs. “He joked that when I told him I wanted to be a chef, it took me seven years to learn how to make a Caesar salad. I always say, ‘dad, that’s because I was seven’.”

For Every Guest: Summer Dining at Nordik Spa Village Chelsea

Can’t make the Chef’s Table? The same commitment to quality and seasonality runs through every dining option at Nordik Spa Village Chelsea, and there’s something for everyone across the spa’s three distinct food and beverage destinations.

Le Resto

The spa’s main restaurant offers beautifully presented appetizers and main courses that put seasonal, regionally inspired ingredients front and centre.

The Shack & Biergarden

Rustic, convivial, and perfect for summer, the Shack serves up hand-tossed pizzas and relaxed fare in an outdoor setting that feels tailor-made for warm Gatineau evenings—while the Biergarden serves perfectly cooling cocktails and local beers.

The Lounge

For lighter bites, curated cocktails, and a place to decompress between thermal cycles, the Lounge is an essential part of a Spa Village day.

“I think we have such an opportunity to develop menus that truly cater to everyone’s taste,” says Arseneau. “And it’s all served in such a beautiful, remarkable setting. I’m sure everyone can find a favourite dish here.”

Rooted in Responsibility: Sustainability in the Kitchen

With thousands of guests passing through each season, the kitchen takes its responsibility seriously. The team is committed to using every part of every ingredient across dishes, actively working to eliminate food waste without compromising on creativity or quality. Different parts of the same product find their way into different preparations, which is a quiet but meaningful form of culinary respect.

Don’t Miss It

The Chef’s Table at Nordik Spa Village Chelsea is offered on Wednesday and Thursday evenings during the first two weeks of September, beginning at 6 p.m. With just 12 seats per evening, this experience fills up quickly.

“If not for the beautifully presented unique dishes, the setting is truly remarkable,” says Arseneau. “It’s something you really shouldn’t miss.”

Written by Shayna Wiwierski, @shayna_apopofcolour

Chelsea

Winnipeg

Whitby

A Harvest Feast in the Gatineau Hills: Nordik Spa Village’s Chef’s Table Returns