Recipes

Brûlée Oyster with smoked brown butter vinaigrette, finished with Newfoundland Salt Company Sea salt

Brûlée Oyster with smoked brown butter vinaigrette, finished with Newfoundland Salt Company Sea salt

Jason Lynch | Le Caveau and The Black Spruce

Le Caveau is located in the Annapolis valley where Jason grew up on a poultry farm. Having grown up on a farm in a rural farm community, product and quality were always important to him.

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