Chef Guillaume Delaune has worked and studied in Michelin-starred & Relais & Chateaux restaurants throughout North America and France including Roger Verges’ Le Moulin de Mougins, La Chèvre d’Or & La Villa Gallici. He honed his talents with a simple philosophy: “My passion for cooking started when I created my first menus from fish I caught myself. I loved the way my cooking made people feel, enjoying life in its most elemental way. Our food is about sharing & showcasing fresh Bay of Fundy bounty. It is a special moment of every day.”