Clare Nova Scotia - Culinary Destination

Culinary Destination

Clare, Nova Scotia is a sweet little southwestern Nova Scotia community that is big on Acadian culture & heritage, and home-style hospitality. It is also a fishing community privileged to have year-round access to fresh seafood including: scallops, lobsters, haddock, clams, and mussels. Add in a few top-notch Chefs with innovative ideas to create flavourful dishes & special events, a cidery, a brewery, a distillery, and a couple wineries, and a culinary destination is born that is putting Clare, Nova Scotia on the map.

La Cuisine Robicheau

La Cuisine Robicheau was our first culinary tourism stop in Clare. Having dined here last year with a friend, I told my husband, Eric, that he was in for a treat. La Cuisine Robicheau has a great reputation for good reason. Nadine & Scott Robicheau and their son, Shane, have a lot to be proud of. The seafood is local & fresh, the serving portions are generous, and the desserts are scrumptious. The view of Saint Mary’s Bay from the dining room & patio is absolutely gorgeous, too. We love this place for a million reasons. La Cuisine Robicheau is best known for their seafood - especially their signature seafood lasagna and haddock with hot, creamed lobster. They specialize in home-cooked meals and traditional Acadian dishes. They are very popular with locals & visitors alike, so reservations are highly recommended. La Cuisine Robicheau received the 2021 Taste of Nova Scotia Award for Service and Trip Advisor's #1 Ranking & Awards every single year since opening in 2012. It is hands-down the best homestyle seafood restaurant in Southwest Nova Scotia. Eric and I give it two big thumbs up.

*Shane, Nadine & Scott Robicheau - Image courtesy of La Cuisine Robicheau*

Cabane d'Horizon Luxury Airbnb

Our accommodation for the first two nights on our foodie journey in Clare was conveniently located on the oceanfront property directly behind La Cuisine Robicheau. It is hard to “contain” your excitement when you walk into these luxury cabins at Cabane d'Horizon Luxury Airbnb. These upscale sea can shipping container tiny homes are another successful Robicheau family business. I was thrilled to be one of their first guests in 2022. Going to sleep & waking up to the sound of the waves, enjoying a cider on the deck, and sipping my morning coffee curled on the couch with a panoramic window view, were a few of my favourite memories last year. I returned for a second stay this summer with my husband while on this culinary adventure, and we enjoyed one of their newest sea can additions - the Ocean Breeze. It was just as amazing as my first stay but relaxing in the hot tub while watching the sunset was definitely an extra perk this time around. You have everything you need at Cabane d'Horizon, including several dining options nearby. It is a welcome escape for two or a small family.

Le Ptit Robicheau

Le Ptit Robicheau Take Out is also on the Robicheau’s property directly across the parking lot from the restaurant. It is Clare's first and only food truck specializing in restaurant quality food. It is the brainchild of Chef Shane Robicheau, and it offers everything from gourmet burgers to gourmet poutines, and there are heaps of seafood from fish tacos to fish & chips. Locals flock here, so there may be a line, but It is so worth the wait. We loved the fish tacos. You seriously cannot go wrong with anything on the menu but most customers agree - poutine is king here!

Charity Burger - 5 oz beef patty, oversized mozza stick, local donair meat, onions, lettuce, tomato, homemade donair sauce. For every burger purchased, a $2 donation is made to a local charity or nonprofit organization. Image courtesy of Le Ptit Robicheau

*Sweet Thai Chili Chicken Poutine - Image courtesy of Ptit Robicheau*

*Donair Poutine - Image courtesy of Ptit Robicheau*

Sea Roots Ocean Dining Experience

The Robicheau’s have certainly created a hub of culinary offerings in Saulnierville. You can park your car, move into one of their sea cans, and stay for as long as you like. Enjoy gourmet food and spectacular scenery without ever leaving the property. La Cuisine Robicheau and Le P’tit Robicheau impressed us. We were happy campers or “sea-canners.” Then we walked down to the beach for our Sea Roots Ocean Dining Experience. WOW! This is an unforgettable six-course meal and dining experience, and it is all masterminded - once again - by Chef Shane Robicheau. The idea was hatched at a food & beverage industry workshop with renowned Nova Scotia food ambassador Alain Bossé (The Kilted Chef) in mid-2022. Shane, along with other entrepreneurs in the Municipalities of Clare & Argyle, gathered to brainstorm future business ideas and this young Chef found a gem that he had the culinary chops to create and the perfect backdrop to showcase it. Together with Chef Paul Thimot, one of Shane’s instructors at NSCC Kingstec who brings more than 30 years of experience as a chef and sommelier, they make a formidable pair. They collaboratively deliver a wonderful evening of perfect food & regional beverage pairings, with interesting culinary history & cultural storytelling, complemented with live musical entertainment by Sebastien Dol & Simon Robichaud. Everything from the food, the drinks, the Chefs, the support Team, and the musicians come from Clare. That is key to this local dining experience. Oh, and did I mention they do this on the ocean floor - at low tide and it culminates with a sunset and the tide making its way back in. Yeah. It’s pretty special.

Foraging for Periwinkles

A sparkling toast showcasing local winemakers’ wine: Maison Meuse: L’acadie Blanc welcomes guests as you arrive at the Sea Roots Ocean Dining Experience. An offering of fresh, raw, locally sourced oysters with an apple mignonette begin the festivities as you mingle. Formal Sea Roots Team introductions are made. Soon after you are afoot on the low-tide ocean floor foraging for periwinkles with Chef Paul. This delicacy is later added to one of your dishes. Chef Paul also collects a bounty of fresh sea vegetables and seaweed available on the shores of Saint Mary's Bay, including Irish moss and black sea truffles.

Sea Roots Menu

Course 1: Raw Oysters: Locally-sourced Oysters, Apple Mignonette paired with Maison Meuse: L’acadie Blanc Pétillant

Course 2: Salmon Two Ways: Hot Smoked/Cold Smoked paired with Tamarin Gin Cocktail

Course 3: Shellfish Boil: Mussels, Clams, Foraged Periwinkles, Fresh Corn & Baby Potatoes paired with Corberrie Cider: Fresh Apple

Course 4: Scallops: Marinated Scallops, Dulse Cracker, Citrus, Sea Veg paired with Maison Meuse: L’acadie Blanc

Course 5: Lobster: Traditional Lobster Roll / Lobster Carrot Terrine, Parsley Foam / Claw with Drawn Butter paired with Grand Pré: Tidal Bay

Course 6: Sweet: Acadian Molasses Cake, Rum Raisin Sauce, Creme Chantilly paired with Lazy Bear: Imperial Stout

The evening progressed back at our Acadian dining table from the 2nd through the 6th courses, always with fascinating descriptions of each offering, product background, and history & cultural tie-ins. Each course was artistically presented and perfectly paired with regional beverages. You feast with your eyes first, as you hear each course described, then you savour every bite. We enjoyed a great evening with great company and great conversation. Eric and I met three Louisianans as well as lots of other interesting local folks. Chef Paul kept us entertained with his storytelling, the musicians played traditional Acadian music, and the sunset made an appearance at the end of the evening. It was an extraordinary experience and it all happens on a beach in the middle of southwest Nova Scotia in a little community called Clare. Who knew? Well, we do now, and so do you. Eric and I were grateful to enjoy this lovely dining experience, and we thanked Chef Shane & Chef Paul, along with the the SeaRoots Team. We bid goodnight to all others in attendance, and strolled back to our sea can-sweet-sea can, and started up our hot tub. Staying on-site is an additional bonus. No designated driver needed. Eric and I could both partake in all the alcoholic beverages offered which complemented the meals so wonderfully. We later learned that one of our Louisiana friends, asked for non-alcoholic drink pairings and she said they were amazing. Everyone thoroughly enjoyed themselves. The whole night flowed beautifully and exceeded all our expectations. Chef Shane is planning many more Sea Roots Ocean Dining Experiences in 2024, and he has several other culinary events in mind that will showcase the land offerings in Clare. Foodies near & far should take heed. Clare, Nova Scotia should be your next culinary destination.

*Fundy Gin is triple distilled, passing over Bay of Fundy beach stone and flavoured using 8 botanicals – including locally hand-picked, sun-dried dulse.*

***Salmon Two Ways:*** Hot Smoked/Cold Smoked paired with Tamarin Gin Cocktail paired with *Tamarin Gin Cocktail*

*Corberrie Cider: Fresh Apple - a dry, crisp, tasty and refreshing cider*

**Shellfish Boil**: Mussels, Clams, Foraged Periwinkles, Fresh Corn & Baby Potatoes paired with *Corberrie Cider: Fresh Apple*

**Scallops:** Marinated Scallops, Dulse Cracker, Citrus, Sea Veg paired with *Maison Meuse: L’acadie Blanc*

*Grand Pré: Tidal Bay - an off-dry white wine - refreshing, crisp & light*

**Lobster**: Traditional Lobster Roll / Lobster Carrot Terrine, Parsley Foam / Claw with Drawn Butter paired with *Grand Pre: Tidal Bay*

**Sweet**: Acadian Molasses Cake, Rum Raisin Sauce, Creme Chantilly paired with *Lazy Bear: Imperial Stout*
This was Chef Shane’s Great Grandmother’s Original Acadian Molasses Cake Recipe.

Eric and I watched our brave Louisianan friends each try a bite of raw clam at the end of the evening. Cody loved it, went back for seconds. He described it as “a delicious taste of the ocean,” and Wallis, well… he cringed, chased it with lots of water, and said…“it’s very… RAW!”

La Vieille École - Resto Sur Mer

Day 3 saw us heading for another culinary hub in Clare and I was in awe when La Vieille École - Resto Sur Mer first came into view at Belliveau Cove. Seeing old buildings rescued and repurposed does my heart good. However, Owner & Chef, Pierre Boissonnault, has done so much more than that. He has saved an iconic building, resurrected a community hub, and created a visitor experience like no other. This restaurant and accommodation is a shining star in the community. Just ask anyone.

The Old Schoolhouse By the Sea

Pierre had a dream of one day owning the old schoolhouse by the sea. “I drove by this building for years and slowly saw it deteriorating, and I just knew I had to save it.” Then in 2018, with the help & support of his business partner, he purchased it. Pierre rolled up his sleeves, along with his good friend Henry Muise, and worked day & night for 365 days. One year later on September 8, 2019, Pierre proudly opened the doors to the public. His goal then - as now, is to serve the region’s finest seafood in traditional home-cooked meals with great hospitality. Mission accomplished! Eric and I enjoyed the tastiest seafood chowder and shared a piece of lemon blueberry cake that was to die for. Bravo Pierre! You’ve really done it! You upgraded and restored this historic building into a thriving restaurant and created The Old Schoolhouse Airbnb rentals.

Never Give Up on your Dream

Like many business owners, Pierre had his share of hurdles. On opening weekend he faced a tropical storm knocking out electricity for three days. Thanks to propane and generators, he rode that wave. Then a pandemic and government restrictions shut his restaurant down for a while. Through it all, Pierre never gave up on his dream. His perseverance and positive attitude, and the sale of some personal assets, saw him through some tough spots. Pierre told me he is grateful every day as he watches the tide come in and go out on Saint Mary’s Bay, and he savours every sunset. It is his daily motivation to serve his community.

Feel Right at Home

Enjoy the fruits of Pierre’s labour. Pierre serves delicious food that showcases his Acadian heritage and he has created three darling apartment rentals for those visiting the area. We stayed in Apt. 3. It had so much extra space, we could imagine coming back with family and/or friends to share the unit. Pierre has a Superhost rating with 5/5 Stars. As a retired teacher, I felt right at home in the schoolhouse restaurant and in the Airbnb. You will, too. The community response has been wonderful. Many residents have shared their heartfelt appreciation for Pierre’s labour of love. Explore the many artifacts (found during renovations) on display. Pierre has been privy to many stories from visitors, and he is thrilled that the original bell has been discovered. The last time it rang was in the 1960’s. Pierre has plans to reinstall it in the tower, and gather former students & teachers to hear it ring once again at a special ceremony during the 2024 World Acadian Congress. It will be music to Pierre’s ears, and I suspect there will not be a dry eye around.

Seafood Feast

When we first got out of the car after parking at La Vieille École - Resto Sur Mer, I saw Pierre at the far corner of his property surrounded by several large steaming pots. I soon discovered the pots were full of lobster, snow crabs, mussels, and clams cooking in preparation for a community seafood feast that he organizes every Friday during the tourist season. I suspected that a massive pot of seafood chowder was also simmering inside the Schoolhouse restaurant as I heard it, too, was on the menu for the evening’s festivities. So while this man runs a restaurant and 3 Airbnb accommodations, he has yet has another business cooking (literally). Les Beaux Vendredis Seafood Suppers occurs every Friday evening at Belliveau Cove from late June to late August.

Les Beaux Vendredis

When you have the fishing district with the longest lobster season in the Atlantic Provinces, it is only fitting that you serve and promote it. So, Les Beaux Vendredis began almost 20 years ago. Thursday nights were the tradition for the first several years but due to overwhelming demand, it moved to Friday. Locals and tourists gather at Belliveau Cove to share fresh, local seafood, local musical entertainment & merriment every Friday - all summer long. Many bring their own wine, and chairs or blankets. Others go all out and decorate elaborate tablescapes on the available picnic tables and they bring extra side dishes to share with their family & friends. It is a delightful evening that Eric & I thoroughly enjoyed, and we suggest you put on your must-do list when visiting the area. Pierre shared that he has been happily serving the community as well as folks from all around the globe including: China, France, Australia, and the UK, as well as all over Canada and the USA - but especially Louisianans, reconnecting to their Acadian - Cajun roots. The Old Schoolhouse is just a two-minute walk from the wharf, so Eric & I could enjoy a couple glasses of wine with our seafood meal and simply walk back to our accommodation. Saturday morning, we returned for the Belliveau Cove Farmer’s Market that also happens in the same location, where we could purchase products directly from some of the beverage producers that were represented at the Sea Roots Ocean Dining Experience. You have to love the convenience of these culinary hubs.

Meet Clare Nova Scotia

The culinary delights of Clare are plentiful, but that is just the beginning of all that it offers. Musique de la Baie kitchen parties, Le Festival Acadien de Clare, and the Gran Fondo Baie Sainte-Marie cycling experience happens here, and the Congrès Mondial Acadien is coming in 2024. This international gathering of Acadian culture is held every five years and its mission is to fortify the ties among Acadian communities around the globe. Visit this hidden gem before the rest of the globe discovers it. Click on the link at the bottom of this article to explore the many other wonders that await you in my other article: “Meet Clare Nova Scotia.”

MV Fundy Rose

Travelling to and from New Brunswick & Nova Scotia is part of the fun when you can sit back, relax, and enjoy the world famous Bay of Fundy scenic views aboard the MV Fundy Rose. Spend less time driving and more time relaxing with a variety of Bay Ferries onboard amenities. Whether you want to grab a bite, watch a movie, take advantage of the free wifi, catch some extra zzz’s, or enjoy the wide-open landscapes from the top deck - it is all possible. There is even an onboard education expert that delivers information sessions to help you identify any wildlife you might spot. Taking the ferry is so convenient and it only takes a little over 2 hours to cruise between Saint John, NB and Digby, NS. Enjoy the ride along with the saved time, fuel, and hours behind the wheel.

This post was sponsored by Baie Sainte-Marie/Clare Nova Scotia Tourism, Cabane d’Horizon, La Cuisine Robicheau, Le Vieille École, Beaux Vendredis Seafood Suppers, and Bay Ferries; however, all thoughts and opinions are my own. Follow Maritimes Maven on FaceBook, Instagram, Pinterest, Threadz & Twitter. Be the first to receive my latest articles by clicking on the ‘subscribe’ link at the top of this page. Share articles you love with your social media community. There’s No Place Like Home!