November 2016 Digital Issue

Page 23

Long passionate about sustainable food practices, Robilliard came to Fox Harb’r for the 2015 season from B.C. following a successful career with Fairmont properties in Vancouver, San Francisco and Whistler. He also served as chair of the BC Restaurant and Foodservice Association until 2010, when he moved to Halifax. “My drive, my philosophy, is 100 per cent using locally sourced, fresh, seasonal ingredients,” he says. “Growing up on the west coast it was all about protecting seafood stocks and the oceans. So it’s something I’ve always been excited about and wanted to be a part of.” When time allows, Robilliard’s first order of the day is to visit one FOODSERVICEANDHOSPITALITY.COM

of the property’s well-stocked trout pounds for a few relaxing minutes of fly fishing. Each pond is home to upwards of 3,000 female fish, of which he only captures about 300 per season. “Since they are not a native species, we don’t want them to propagate,” he says. This year the resort added 1,100 trout to the pond, which are purchased from North River Fish Farm in nearby Truro. Robilliard likes to keep his food preparations relatively simple, letting the beauty and freshness of the seafood shine through in dishes such as pan-seared trout served with couscous and beurre blanc vegetables. The Cape Cliff Dining Room, which operates from May 1 to Oct. FOODSERVICE AND HOSPITALITY NOVEMBER 2016

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