Origines Cuisine Maritime
Chef Benjamin Cormier returned home to Northern New Brunswick after doing stints at places like top-rated Little Louis’ in Moncton. He shows off his own skills in an ever-changing five-course tasting menu that might feature Arctic char and strawberries kicked up with jalapenos; snow crab risotto with fennel, zucchini and hazelnuts; or pasta stuffed with lobster bathing in lobster bisque infused with dill oil. The in-house sommelier does excellent wine pairings for each course on request. The food is high-end but the ambience is relaxed.
Chef Benjamin Cormier returned home to Northern New Brunswick after doing stints at places like top-rated Little Louis’ in Moncton. He shows off his own skills in an ever-changing five-course tasting menu that might feature Arctic char and strawberries kicked up with jalapenos; snow crab risotto with fennel, zucchini and hazelnuts; or pasta stuffed with lobster bathing in lobster bisque infused with dill oil. The in-house sommelier does excellent wine pairings for each course on request. The food is high-end but the ambience is relaxed.
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