Keltic Lodge Review in International Magazine
Tuesday, June 19th, 2012

Our Nova Scotia resort was recently mentioned by Seasonal Cooking, an online magazine from Switzerland. This article highlights the beauty of Cape Breton and our talented Chef Alexander Herbert. Below is a translated excerpt of the online article (please disregard some of the translation errors).

Eating in Cape Breton

Keltic Lodge Chef Alex Herbert with Sous Chef Keith Neilsen.

Cape Breton is at the northeastern end of Nova Scotia, Canada, the island for connoisseurs. The eye, it offers spectacular nature, the palate, the best of the Atlantic. Fishmonger Jim Gillis reveals his favorite addresses.

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Eat and Golf
Lots of fish Gillis delivers to Ingonish at the entrance to the Highlands National Park in the north, where there is also one of the six golf courses of Cape Breton. One recipient, who is enthroned Keltic Lodge Resort, postcard location on a peninsula over steep cliffs. Chef Alexander Herbert looks at the highest level. The hit on his card is a halibut steak with a tarragon-citrus crust, resting on Grünspargeln and Pastinakenpüree with mustard from Meaux. The tender flesh of the fish is ideally suited to the noble VEGETABLES. A refreshing counterpoint to a blood-red beetroot coulis, blueberries, basil and lemon.
On the side of the bay overlooking the gegenüberliegenden Castle Rock Inn directly on the “Keltic Lodge.” The owner Kim Magistro a gebürtige New Yorker, it may take up culinary delights with the big rivals. For your Avalon restaurant she has TV chef Lars Willum hired as consultants. The result is among other things, one of the best Seafood Chowders the island. Creamed fish soup which contains six different Meeresfrüchte and is not yet too Luxuriant. Is crowned by the meat from a lobster claw. Ingonish from the curves of the Cabot Trail on wooded hills drove along the coast. Force breathtaking ocean views to stop, and a dense network of trails perfect for walking through mossy forests. Further south in the west is the Gaelic folk music from the home of the former settlers home. If Jim Gillis added benefit of speaking, his eyes light up. “Not even among the Scots, the proportion of musicians as much as here,” he says. Jim plays the violin, but only in private – unlike his father, who was as Fiddler on Famous throughout Cape Breton…

To view the full article, visit Saison Küche online. Translation is required.