Volume 12 Week 5

Friday, Feb. 23


Posted Feb.6

Posted Dec. 16

Posted Dec. 20

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Orléans Ward
Bob Monette

Beacon Hill,
Cyrville Ward
Tim Tierney






(Posted 3:30 p.m., Oct. 3)
Orléans newest restaurant a culinary delight
By Fred Sherwin
Orléans Online

Customers sitting at the Chef's Table at the newly-opened St. Martha's Brasserie d'Orléans take pictures of the one of the chefs in action during the restaurant's official opening. Fred Sherwin/Photo

Orléans foodies have another new east end eatery to check out, and between the food and the prices, they will likely want to go back again and again.

St. Martha's Brasserie d'Orléans, or La Brasserie d'Orléans Ste-Marthe depending on your language of choice, is a small, yet sophisticated restaurant tucked into the Orléans Town Centre across from D'Arcy McGees.

They are open seven days a week for breakfast, brunch, lunch and dinner. The menu is of a standard size, filled with a number of eclectic offerings such as a crême brulè French toast; duck confit poutine; mussells in white wine and safron cream sauce; and the most amazing gourmet pizza that will ever pass your lips.

The Brasserie was launched by a group of friends living in Orleans, including Doug Feltmate who also owns Designed Food Systems which designs kitchens for high-end restaurants, hotels, hospitals and other commercial clients using state-of-the-art, cutting edge equip.m.ent.

Feltmate has being toying with the idea of opening a restaurant in which his firm can showcase some of the equip.m.ent the distribute for over a year. At the same time, he has also been thinking about moving their office from Sussex Drive to the east end. The two ideas came together when an adequate space opened in the Orléans Town Centre.

Feltmate then approached some like-minded friends about opening a restaurant, including a young and extremely talented chef named Ryan Feltmate (no relation) and the rest is culinary history in the making.

The Brasserie has 47 seats including five seats at the Chef's Table where you can see all the action in the kitchen from two feet away.

The bar is well stocked with 16 different varieties of wine which you can purchase by the glass, the half-litre or the bottle, and they have Beau's beer, Cheval Blanc and St. Ambroise on tap.

But the real attraction is the food made with the up.m.ost consistency in a fire-deck wood oven which looks as impressive as it sounds.

The 12-inch thin crust pizzas, which are made in seven different varieties including a meat or chicken pizza with either an onion chutney or a béchamel sauce, julienne peppers, mushrooms and goat cheese, are amazing especially at the highly affordable price of $15.

In fact, the most expensive item on the menu is the roasted leg of Ontario lamb at just $22.

An item that is sure to become the Brasserie's signature dish is the Beau's Burger which is made from Fitzroy Harbour beef, topped with a Beau's beer reduction and served on a foccacia roll, which are made on the premises, with lettuce, tomato, onion chutney.

The deserts include an apple pie for two that is baked in the fire stone oven and served à la mode that is to die for, and a gluteen-free brownie made from recipe developed by gluten-free guru Kathy Smart, author of "Live The Smart Way".

Brunches at the Brasserie will likely become very popular as well, especially with items such as the crême brulée French toast ($12); crêpes served with crème anglais and maple syrup from Proulx Farms ($10); or the "Petit déjeuner a la Ste-Marthe", which is a freshly baked croissant split in half and topped with two perfectly-cooked poached eggs on a medium rare flank steak, or ham carved off the bone, and covered in a bordelaise sauce for only $13. They also have the more traditional breakfast items including delicious omelettes and frittatas.

The a copy of the full menu can be found on their Facebook page at http://www.facebook.com/StMarthasBrasserieDOrleans.

(This story was made possible thanks to their generous support of our local business partners.)

Visit www.orleansonline.ca's main page





Posted Jan. 12

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