A week ago I got to go visit the spectacular Balnea Spa for the 7th edition of Summer of Chefs event which kicks off the most flavorful competition of the season where 10 renowned chefs get to showcase their incredible culinary creations.
Every Sunday of the summer, the invited chefs, selected by the jury will offer a flavorful and refined dish, specially concocted for the occasion at Balnea’s Beach Club. The spa is absolutely breathtaking, an oasis of relaxation in Bromont, it has everything you need to unwind: saunas, hot tubs, turkish baths, treatments, Moksha yoga and a new beach club, all with a gorgeous view of the beautiful lake.
We got spoiled at the event and got a chance to taste all the incredible recipes from all the chefs paired with their designated wines while strolling on the superb domain. I loved all the dishes but chef Olivier Vigneault from Jatoba won my heart with this sustainable red bluefin tuna with nori powder and micro coriander sashimi. While I can go on and on about the wonderful food I can only invite you to go check the place out for yourself and let the pictures do the spa justice. I can’t wait to go back this summer and explore the incredible Eastern Townships and spend some quality time at Balnea, it truly is magical.