Meet Chefs Laura & Rene Dubois of The White Owl Bistro

Everyone knows that the best parties always end in the kitchen. With our new series Kitchen Party, we’re sitting down with Feast ON Chefs to get to know them, and the local foods that inspire them, a little better.

reneandlauradubois

Chefs Laura & Rene Dubois

The White Owl Bistro

North Bay, ON 
Most underrated Ontario ingredient?  Cabbage, rhubarb, and spaghetti squash — the spaghetti squash goes great in a salad with celery, onions, dried cranberries, walnuts and a creamy dressing. Guilty food pleasures? Coffee, chocolate, cream and butter. Put them all together! Favourite Ontario drink?  Mill St. Organic beer. And Tawse Wine. Favourite Ontario restaurant?  Ruby Watch Co. Hands down. Favourite seasonal summer ingredient? Strawberries! For use in Pies and Crepes. Name a few of your favourite Ontario producers, farmers and/or artisans?  Dalew Farms, Janssen Farms, Feel Good Farms, Matthew’s Maple Syrup, Northern Nectars (Board’s Honey Farm)
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2 Responses to Meet Chefs Laura & Rene Dubois of The White Owl Bistro

  1. […] go to one of our favorite northern eateries for a recipe so you can try is at home! Laura & Rene of FEAST ON certified The White Owl Bistro use birch syrup to make a deep, rich barbeque sauce for their pork dishes. One look at this […]

  2. […] Chefs Rene and Laura Dubois pride themselves on their French bistro cooking featuring local ethnic flavours. The became owners of the White Owl Bistro in 2006. Originally started as a small diner in 1934, the space was renovated to a fine dining restaurant in 2003 by the Sunset Inn. This was their first year serving turkeys and chickens at the restaurant that were raised on their home farm. Ontario Culinary Tourism Alliance post. […]

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