Grab a Seat at Our Chef's Table
A multisensory evening awaits 12 guests per night: a seven-course tasting menu with wine pairings, a private Arboreal Aufguss ritual, a breathtaking view and full Spa Village access.
September 2, 3, 9 and 10, starting at 6 p.m.
Nordik Spa Village Chelsea is not only appreciated for its thermal experience, rituals, massages, treatments and location in the heart of nature, but also for its diverse gastronomic offerings. If you thought you were already spoiled by the warm elegance of Le Resto, the inviting atmosphere of the Lounge, and the summer menu at the Shack, you’ll be surprised by a brand new experience that exceeds all expectations: the Chef’s Table. Starting July 29, you are cordially invited to enjoy what promises to be an unforgettable evening!
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What to Expect
Last summer, I received a very special invitation from the Nordik Spa Village team: I was invited to be one of the first to try the brand new Chef’s Table, which was described to me as “an exquisite blend of relaxation and gastronomy.” My curiosity was instantly piqued, and the foodie in me hastily replied that I would be there. So, on a beautiful August evening, I headed to my favourite spa in the Outaouais region with a friend.
We were given a 5 p.m. appointment at Banya, a telluric sauna carved out of the rock. Taking our places alongside the other guests, we were treated to a private Arboreal Aufguss, one of the spa’s signature rituals combining boreal aromas and ice-cold water with enchanting music. This doubly therapeutic experience, combining the benefits of thermotherapy and aromatherapy, sets the stage for the experience that followed. At the end of the ritual, we immersed ourselves in the ice-cold waterfall to continue the thermal cycle—hot, cold, rest.
When we left the baths, we were greeted with a drink made from orange, ginger, turmeric, and bee propolis, to be drunk in one gulp to invigorate the mind. The table was set and it was time to tuck in.
On the second floor, near the Mezz Café, on a patio overlooking the baths, a sublime wooden table was set with eucalyptus, bouquets of fresh flowers from the Sheffield Gardens, and candles. In front of each of the twelve seats was a place card with our name, and the menu was delicately tucked into a turquoise cloth napkin. The sound of the falls and the birdsong provided the soundtrack, and we already knew that the next few hours would be magnificent.
A Culinary Spectacle That Stimulates the Senses
All smiles, executive chef David Arseneau and sous-chef Arlen Meyers-Tremblay joined us to introduce the concept for the evening: a seven-course menu featuring local and seasonal flavours had been specially created for the occasion, with carefully selected wine pairings. The menu may change over time, but when we visited, the first course was an amuse-bouche: a cracker topped with salmon gravlax, Dijon mustard, capers, and pickled onions. A glass of 2020 Blanquette de Limoux from Domaine de Fourn in France complemented the dish.
“Take a seat and enjoy the evening”—this is the spirit in which we sit down at the rustic table alongside the other guests, with whom we will happily chat throughout the evening. Each plate placed before us is first a surprise for the eyes. We can see all the work that has gone into the visual presentation, and it’s almost too beautiful to eat!
The second course is introduced with a glass of Romo 2020 from Domaine des Huards in the Loire Valley. It pairs beautifully with the sesame-crusted tuna tataki. Cucumber, shishito pepper yuzu emulsion, awase-zu, lime aioli, roasted red pepper, and togarashi come together for an Asian touch that is instantly appealing.
Next, we are presented with crispy braised beef short rib (celeriac cream, king oyster mushrooms, marinated shiitake mushrooms, haskap berry demi-glace), garnished with delicate nasturtium leaves—as beautiful as it is delicious!
The next course is a surprising one: two bowls are placed in front of us. In one, a bergamot granita (black tea and honey mousse). In the other, essential oils of thuja, blood orange, and palmarosa on a ball of ice, reminiscent of those used in rituals. Close your eyes and let the aromas purify your senses before savouring this refreshing frozen delight … an olfactory journey worthy of the Nordik Spa Village awaits!
The fifth dish transports us to the ocean with black garlic halibut on a sweet corn purée, beurre blanc with trout roe and chives, and parsnips. A 2022 Chardonnay from the Quail’s Gate vineyard in the Okanagan Valley was chosen to accompany this dish, and what an excellent combination it is.
By the time the next course is served, the sun is setting behind the horizon and the sky is ablaze with a sunset that makes the experience even more magical. The last rays caress the treetops and the site seems immersed in a gentle tranquility that nothing can disturb.
The final savoury dish: guinea fowl with sunoke and aged cheddar purée, honey roasted carrots, marinated beetroot, green apple gel, and Marsala jus. A bottle of Rioja 2023, a Spanish red wine from the Bodegas Moraza Sopla vineyard in the Ebro Valley, is shared among the guests. The conversation flows, good times are had by all, time flies by, and everyone enjoys each other’s company.
Dessert time, my favourite part of the meal, has arrived. A delicious chocolate and caramel bomb, accompanied by maple and whiskey ice cream, a chocolate shortbread, and rhubarb purée, paired with a 2019 ice wine (Inniskillin Vidal, Niagara), brings the evening to a perfect close. We don’t want it to end, it’s such a precious moment.
At around 8:30 p.m., we joined the Ritual Artisans team on the second floor of the Banya for meditation and gentle stretching. Guided by the soothing voice of the Artisan, I was filled with gratitude for the experience I had just had, which was certainly one of the most beautiful moments of my summer and one that I will remember for a very long time.
I have tried many dining experiences across the province, and I can say without hesitation that the Chef’s Table ranks among my favourites.
Five Reasons Why You Should Book the Chef’s Table:
1. Be among the first to try this new offering, a private dining experience in the heart of a spa, available nowhere else in Quebec, for four evenings only.
2. Enjoy privileged access to the chefs, who will share their passion for local flavours through meticulously crafted, refined recipes.
3. Treat yourself to a moment alone, with a loved one, or with friends in a magical setting where you’ll feel like you’re somewhere else entirely, far from your everyday worries.
4. After a day of relaxing in the baths, take your well-being to the next level with fresh, flavourful local cuisine where every bite is pure delight.
5. Life is too short to miss out on opportunities like this. Open your calendar, choose a date, invite someone special, and treat yourself to a seven-course meal with wine pairings. It’s an outing that will stay with you forever and that you’ll talk about for a long time.
WRITTEN BY Camille Labonté, @camille_labonte
