Les Fougères
Les Fougères is a farm-to-table Canadian restaurant located in the town of Chelsea, Quebec, part of the Ottawa-Gatineau metro area.
History
The restaurant was opened in 1993 by husband-and-wife couple Charlie Part and Jennifer Warren-Part. The pair were originally from Toronto and operated a restaurant in the city's Beaches neighbourhood, before moving to the Quebec countryside north of Ottawa to raise their family. The couple purchased a plot of land which used to house an old gas station, converting it into the restaurant. Charlie Part served as the chef of the restaurant in its first years in operation.Les Fougères focuses on seasonal, farm-to-table cooking, using local ingredients sourced entirely from the Ottawa-Gatineau area, such as seared foie gras, veal sweetbreads and Québec duck. The restaurant is surrounded by a garden on its property, from which many of its ingredients are also used in the menu.
In its first years of operation, the restaurant was considered a more formal and 'white tablecloth' establishment, before rejigging its concept in 2015 to make its atmosphere more approachable for diners, including with an open kitchen.
Following Part's retirement as head chef in 2017, the kitchen was headed by Yannick La Salle, who helped elevate the restaurant's reputation as a culinary destination and won the Canadian Culinary Championships in 2019. La Salle, who grew up locally in the Outaouais and had also cooked at Michelin-starred restaurants in France, left the restaurant in the summer of 2022 to become the head chef at the Supreme Court of Canada.
After La Salle's departure, Blake Williams became the restaurant's head chef. As of 2025, Simon Beaudry became the head chef of the restaurant. Beaudry previously served as Williams' sous chef.
Recognition
Writing for the Ottawa Citizen in 2023, restaurant critic Peter Hum praised Les Fougères for maintaining its high standards despite the departure of its acclaimed former chef, Yannick La Salle. He highlighted the restaurant’s signature dishes, including the Mouth of the St. Lawrence, duck confit, and Fougères salad, noting that they remain as refined and satisfying as ever. Hum also commended then-chef Blake Williams for his skillfully crafted dishes, such as the Beverly Farms lamb duo and scallop crudo, concluding that Les Fougères continues to offer an exceptional dining experience. Hum also reviewed the restaurant in 2016, commending the restaurant's food and service as "polished."Montreal based culinary magazine Tastet describes Les Fougères as a must-visit destination that beautifully showcases the terroir of the Outaouais region. Praising its farm-to-table philosophy, seasonal menu, and stunning natural setting, the review highlights the restaurant’s enduring excellence and its place among Canada’s top dining establishments.
The New York Times highlighted Les Fougeres in a list it compiled from reader feedback on restaurants that became "local institutions."
United States based food and drink publication Eater listed Les Fougères among its "24 Best Restaurants in," praising the hyperlocal ingredients and stating that it was "arguably the region’s best spot for a romantic evening".