Moulin Wakefield Inn: Preview of new menu

Last night we were invited to attend a sneak peek of the Moulin Wakefield Mill’s new menu. The Mill is situated in the heart of Gatineau Park in Wakefield, Quebec about a 20-minute drive from downtown Ottawa. In 2000, the once flour mill was renovated and restored to what is now a 42-room hotel, spa, and meeting centre and is home to two restaurants overlooking picturesque waterfalls. Guests staying at the hotel are steps away from more than 36,000 hectares of forest, hills, lakes, and rivers. The Mill’s two restaurants Muse and Heron Wine Bar have been led by chef by Rémi-Paul Duval since 2009. During his 14-year career, Duval has been the recipient of numerous culinary prizes, including the prestigious Gold Medal at the Olympiades québécoises de la formation professionnelle et technique. Before dinner we had the opportunity to speak one-on-one with chef Duval. He told us that he “builds menus with items that he enjoys and hopes that people will enjoy it too” when asked what his process of creating a new menu was. When we asked if he had a favourite dish on the new menu he chose the lamb because of its Mediterranean influence. He also believes in sourcing as many local ingredients for his dishes as possible, often working with La Ferme du Ruisseau Noir in Ripon, Quebec.

Judy and chef Remi-Paul Duval

The menu for the evening was divided into five courses. Each course featured a combination of items from the new menu giving the guests a chance to taste a wide variety of offerings.



Amuse: Lamb rillette, sweet pepper marmalade with fenugrec, pickle tempura

Eau Vive: Sea scallops ceviche, Espellete pepper, bok choy granite, lime crisp and safran emulsion

Eau Vive: Mace flavoured trout gravlax, kolhrabi remoulade, grapefruit and pesto

Terre et Mer: Grilled lamb filet, provencal salpicon, pesto and kale

Terre et Mer: Pork belly lacquered with maple, lobster tail poached in tarragon butter, beets and sweet peas

Canard: Caramelized foie gras mousse, taro chip, cranberry and apple chutney, tea jelly

Canard: Duck breast and hoisin, quinoa, cherry halloumi and leg confit

Sucre: Preserved pineapple, coconut milk gelato, raisin, sesame

Our favourites from the night were the trout, frois gras and the duck. The new menu will be available starting in June.

More information

Moulin Wakefield Mill
60 Mill Road Wakefield, Quebec Canada, J0X 3G0
Telephone:(819) 459-1838