for Relaxation and Recreation
Claiming one of the most coveted secluded spots at Ayer’s Cliff in Quebec’s Eastern Townships, Ripplecove Hotel and Spa instantly impresses me with its sublime site. Elegantly fanning out from the hotel is Lake Massawippi’s magnificently expansive waters.
Surrounding the lake is its very own protective companion – the Appalachian Mountains. Together they form a symbiotic symphony of natural beauty; we at Ripplecove are here to applaud it!
Best of all, I can savour the stunning
scene right from the cozy balcony of
my lovely room. I’m awestruck.
Room Mystique
I can hear the rippling water, enjoy the birdsong in the trees, and even observe the daily visit of ducks diving at Ripplecove’s cocooned shoreline.
Ripplecove’s
interior beauty
The
hotel interior is a tranquil oasis warmed by antiques, paintings and
lithographs. The interior avoids
grandiose pretension; rather, its assets of vintage beauty and
modern amenities speak softly for themselves.
The
sitting room is remarkably restful – akin to a manor library. It was one of my
favourite places to just sit and ponder all the old valuable items. 100-year-old
books, a rare chess set, photos of Massawippi fishing magic – all harken to a
time when life’s rhythm was as peaceful
as the still life paintings hanging on
Ripplecove’s serene walls and as reassuring as the rippling lake
outside.
On the two floors, hallway nooks with darling décor and furniture also offer moments of privacy and respite for reading.
On the two floors, hallway nooks with darling décor and furniture also offer moments of privacy and respite for reading.
The
Stafford family – a timeless legacy of love at Ripplecove
The Stafford signature of love and care continues on generation after generation
Thanks largely to Debra’s impeccable design taste, every space is appealing to the eye and comfortable. Framed patina photographs detailing family history and Ripplecove's past are displayed on every floor.
“My wife and I wanted to carry on the spirit and style of those simpler times. Ripplecove is unique, as there is no other hotel in Quebec that has been in family for 71 years.” Jeffrey Stafford
Is
it any wonder, Ripplecove has consistently garnered the illustrious CA/AAA Four-Diamond
Lodging Award, and on an annual basis since 1987! No other hotel in the region can boast that.
Another Ripplecove diamond draw
A
true Canadian landmark, Ripplecove is open year-round for four-season
enjoyment. Have you ever gone ice fishing? No matter, you can get your free
lesson on Saturday in front of the hotel right on the lake. How about skating
on the lake and what fun for the family for winter romance to take Ripplecove’s
free 2-horse sleigh-ride?
Bonfires and fishing tents, Xmas trees on the lake for happy Yuletide spirit (and to block the wind). See you on the ice!
Bonfires and fishing tents, Xmas trees on the lake for happy Yuletide spirit (and to block the wind). See you on the ice!
Fabulous friendliness
I
love those Ripplecove reception girls! Upon my arrival, Veronique not only
welcomed me, but went to my car to fetch my luggage, took me to my second-floor
room, showed me the conditioning remote, opened the big closet doors in front
of my Queen-size bed to show me the big screen TV, plugged in my laptop, even
typed in the password. She smiled and said: “Ms. Snipper, it’s so nice to have
you here.” Then she quickly disappeared,
closing the door behind her – no interest in a tip.
I discovered just how willing the staff was to go
the extra mile.
Stephanie who seems to know how to do everything at
once really went the extra mile for me – and what a wet one it was! She
followed me out to the beach in her pumps in order to pull the rowboat out for
me. Walking on the wet sand – her pumps thoroughly beach-soaked – she gave the
boat a heave-ho. There she was wearing her blue Ripplecove uniform waving me
goodbye – smiling as if it was pleasant to feel wet sand inside her fancy
shoes.
 |
| Thanks Stephanie! |
The staff fetched one of the new bikes from the back of the
lodge (they’re all new; no gear shifts, just braking), then adjusted the seat and handed me a map to direct me to the Tomifobia Trail. Finally, one of the staff walked the bike up the hill for me upon leaving.
Upon returning to Ripplecove from Tomifobia’s
gorgeous walking/bike trail, I dove into the swimming pool.
Passing on playing tennis; I was ready to do some serious dining at Ripplecove’s Riverain Restaurant.
Divine Dining at Ripplecove’s Riverain Restaurant
No matter that I was not formally dressed; Riverain – which has been garnering its own yearly Four-Diamond Award at Ripplecove since 1991 – is far more interested in creating and serving delicious cuisine rather than judging you by your clothes. Its team is busy creating in its kitchen a sumptuous gastronomical affair.
Totally attentive without affectations, the dining staff – expertly headed by food & beverage director and darling, Éric Bourbonnais – beams hospitality as permanent and pleasing as Lake Massawippi itself.
Lakeside dining is assured
either on the tabled terrace outside or indoors.
Bon appétit!
Joris Larigaldie, Riverain’s talented energetic chef is so creative, his dishes not only look like ‘Daliesque’ artwork, but their colours, textures and amusing combos of surprise offer a whole new experience in savouring presentation and flavours.
Joris Larigaldie, Riverain’s talented energetic chef is so creative, his dishes not only look like
‘Daliesque’ artwork, but their colours, textures and amusing combos of surprise
offer a whole new experience in savouring bite feel and taste. I for one was
thrilled with the variety of ingredients that went into some dishes.
“I interface with farmers.” His philosophy is about
true to the terroir and bringing the terroir into the kitchen – utilizing local
products, combining and matching them with their nearby earth relatives. He explained: “My beef now will be smoked
using the highest quality local hay.” He adds spruce/hemlock sprigs to his
freshly picked parsnips – makes butter and incredible pumpkin-flavoured mini
marshmallows in one of his amazing desserts. “I think food is about emotion and
memory. I hope when people taste my dishes, the taste refers to something
special in their past”
Enigmatic and charming, Chef Joris combines traditional French cooking techniques and new ones to create high-end cuisine. He grew up with parents that cooked; his mom owned a restaurant in Paris, and he revealed he spent so much time in the kitchen by her side. He worked in France and England at Michelin-star restaurants, and now Riverain has snagged him. Chef Joris is exciting!
Enigmatic and charming, Chef Joris combines traditional French cooking techniques and new ones to create high-end cuisine. He grew up with parents that cooked; his mom owned a restaurant in Paris, and he revealed he spent so much time in the kitchen by her side. He worked in France and England at Michelin-star restaurants, and now Riverain has snagged him. Chef Joris is exciting!
Here is a sampling of my exquisite journey into new taste sensations: My amuse-bouche (taste
teaser) was a small ball-shaped cream puff (profiterole) of lobster and fine
herbs, including his daring edible hemlock needles-butter mixed in. It
practically melted in my mouth. It was followed by the most awesomely amazing
appetizer I have ever tasted: Albacore tuna tataki, green papaya slaw, basil
and mint, maple nuoc mam (fish sauce) and peanuts. The hint of raw tuna was
done with perfect balance.
My next choice of appetizer was the confit mini parsnip from Jardin du Quartier, with parsnip puree, hazelnut butter, sea buckthorn jelly and duck jerky. It’s criminal that someone could conceive such an outstanding cuisine concoction of incomparably wonderful textures. The small parsnips were not overcooked.
My main dish was his tender halibut – another standout. It secretly positioned a rare undercoating: a sliver-thin spread of cauliflower and truffle.
This dish came with green onion, baby lima beans and parsnips with the Jarvis touch of decorating plate corners with delightful surprises. I loved the tiny crispy inch-high sprig of fried kale demurely adorning the mela off to the side.
My meal was paired with a 2010
Chablis premier Cru Vaillons Domaine Jean Dauvissat. By the way Savigny-lès
Beaune, les Guettes, Domaine Doueet-naudin (yes, the full name) was a fine
balanced Chablis Riverain has over 3000
bottles, 250 kinds of wine with over 550 labels – the oldest being a 1952
Savigny-lès Beaune, les Guettes, Domaine Doueet-naudin (a mouthful of a name with a wallet price to
match!)
My next choice of appetizer was the confit mini parsnip from Jardin du Quartier, with parsnip puree, hazelnut butter, sea buckthorn jelly and duck jerky. It’s criminal that someone could conceive such an outstanding cuisine concoction of incomparably wonderful textures. The small parsnips were not overcooked.
My main dish was his tender halibut – another standout. It secretly positioned a rare undercoating: a sliver-thin spread of cauliflower and truffle.
This dish came with green onion, baby lima beans and parsnips with the Jarvis touch of decorating plate corners with delightful surprises. I loved the tiny crispy inch-high sprig of fried kale demurely adorning the mela off to the side.
Dessert brought me a tantalizing carrot cake turned
up like a teepee. Sliding down its side was swooping home-made Philadelphia ice
cream! Then dove into a lemon number with its own teeny tiny lemon marshmallow,
wafer and unidentifiable but exquisite-to-the-taste-buds mystery sweet was
unforgettable.
Riverain’s breakfast buffet: a healthy cornucopia of
fresh fruit, cereal, yogurt, a variety of addictive, melt-in-your-mouth sweet
croissants and seasonal berries bulging out in a big bowl.
You can continue the
morning feast by blindfolding your eyes and pointing to the uncluttered gourmet
menu. Whatever you have is going to get your tongue wagging a resounding, "mmmm"!
Make your hotel stay and/or restaurant reservations here:
www.ripplecove.com
or call (1-800) 668-4296.
No comments:
Post a Comment