Table Doucet

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Table Doucet Shared tables, preserved flavours, and natural wines offer a slow, grounded way to dine — close to the land and each other.

That’s our season. From Cam, Andrew, and the whole team, thank you. To the farms and friends who made the menu possible:...
10/28/2026

That’s our season. From Cam, Andrew, and the whole team, thank you.

To the farms and friends who made the menu possible: Boyle's Forever Green Farm & Gardens, Homi Garden, Patchwood Farm, Skye Glen Creamery, Atlantic Acres Farm, Mavelus Heritage Farms Limited, Dylan Mackay, Lisa O'Neil, and everyone else who came by to drop off something good throughout the season. This place is only as good as the people around it.

We’ll see you in the spring.

Until then, Bistro Fiset is keeping the table warm all winter. You’re in good hands.

At Table Doucet, each dish is a reflection of Chéticamp, Cape Breton, the land the Doucet family once farmed. Executive ...
10/26/2026

At Table Doucet, each dish is a reflection of Chéticamp, Cape Breton, the land the Doucet family once farmed. Executive Chef Cameron Armstrong builds every plate from the land and water, guided by years of training and a deep respect for this place. Sommelier Andrew McDow finds the right glass for every course. This is what an evening here feels like.

Reserve your seat: tabledoucet.com

Our take on a tomato sandwich. Semi dried tomatoes, pickled parsley gel and egg yolks inside our red fife soda breads.Re...
10/22/2026

Our take on a tomato sandwich. Semi dried tomatoes, pickled parsley gel and egg yolks inside our red fife soda breads.

Reserve your seat: tabledoucet.com

October in Chéticamp is something worth sitting down for. A few evenings left before we take a break for the winter. We'...
10/19/2026

October in Chéticamp is something worth sitting down for. A few evenings left before we take a break for the winter. We'd love to have you at the table for one of them.

Reserve your seat: tabledoucet.com

We're in the final stretch of the season. A few good evenings left. We take a break for the winter after October 27.Book...
10/15/2026

We're in the final stretch of the season. A few good evenings left. We take a break for the winter after October 27.

Book now: tabledoucet.com

Fall in every layer. Canadian wild rice pudding with damson jam, wild rice amazake infused with sweet clover, fermented ...
10/13/2026

Fall in every layer. Canadian wild rice pudding with damson jam, wild rice amazake infused with sweet clover, fermented sour cherries brought to us by Joannie, and ginger stem ice cream.

Reserve your seat: tabledoucet.com

Preserved hen of the woods mushroom, fermented kohlrabi, grilled cabbages and scotch lovage.Reserve your seat: tabledouc...
10/12/2026

Preserved hen of the woods mushroom, fermented kohlrabi, grilled cabbages and scotch lovage.

Reserve your seat: tabledoucet.com

October seats are filling up.Book your experience: tabledoucet.com
10/05/2026

October seats are filling up.
Book your experience: tabledoucet.com

Only on the menu for a few short weeks, and arguably the most fun bite each summer: tiger lilies filled with peach leaf ...
10/03/2026

Only on the menu for a few short weeks, and arguably the most fun bite each summer: tiger lilies filled with peach leaf ice cream and Olivia's currants, misted with mead right before serving.

Reserve your seat: tabledoucet.com

Senior chef de partie, Santiago sending out our welcoming snacks.Cured trout belly and fermented carrots on rye.
09/21/2026

Senior chef de partie, Santiago sending out our welcoming snacks.

Cured trout belly and fermented carrots on rye.

Address

13716 Cabot Trail Road
Chéticamp, NS
B0E1H0

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