By Natalie Bazinet
Staff Writer
FORT FAIRFIELD — Canterbury Royale was recently honored with the distinction of being named among the “Best 50 Restaurants” chosen by Maine Plate (www.maineplate.com).
Canterbury Royale is co-owned and operated by Renee O’Neil and Barbara Boucher, both well known in the county and far beyond for their culinary prowess.
According to the Maine Plate description of the dining establishment, “Canterbury Royale is a seven course dining distinction… Chefs Renee and Barbara specialize in haute cuisine, a very high-end French cooking,” the website reads. “Acute attention to detail is employed in all aspects from the private dining rooms to the menu and the table settings.”
“We felt honored and humbled to be chosen,” said O’Neil. Like many small business owners, she and Bouchard have invested many long hours into their restaurant.
Neither O’Neil nor Boucher was aware that their restaurant was being considered for the distinction until after the judging was completed. To become one of the “Best 50 Restaurants” chosen by Maine Plate, the restaurant had to pass certain criteria set by Maine Plate standards, customer reviews, and a select panel of foodies (people who have an exceptional interest in food).
As O’Neil explained, “restaurants aren’t aware that the judging process is taking place or that a Maine Plate judge has even been in your dining room until after you have been chosen.”
It comes as no surprise that the small restaurant was selected among Maine’s top 50 places to eat. Since Canterbury Royale first opened just about nine years ago, they’ve received rewards and accolades pretty consistently.
Renee and Barbara enjoy preparing the dishes they serve and can’t conceal a passion for the high-end haute cuisine of the French, “such as ‘Pate en Croute de pot de Faisan’ (fresh pheasant pie), ‘Nervures Trios’ (tri-chops of lamb, venison and veal) and stuffed quail.
“We also enjoy preparing the French classics with our own touch such as Boeuf Bourguignon, Poulard au Cidre et Moutarde and Crepes de Fruits de Mer,” O’Neil said.
Canterbury Royale features a select entrée menu of 19 dishes and the dining experience can last between two and three hours.
Diners are seated in one of two private dining rooms, and such begins an exceptional evening.
“Canterbury Royale is a dining distinction. When gusts arrive here, we take them on a culinary journey through France,” O’Neil said, mentioning that guests have repeatedly said that it feels as through they’ve left the country for the evening.
Every dining experience is prepared around a theme for the evening based on a customer-selected region of France such as “Welcome to Paris.”
For this regional dining experience, O’Neil and Boucher prepare ingredients that one would find in high-end restaurants in the City of Lights, but with a Canterbury Royale twist.
“We escort diners through courses and information about the food and places, from the start of the journey to finish with “Pattisserie de Paris,” our pastry cart,” O’Neil explained. “We select the courses and the guests chose their entrée; everyone enjoys the full experience.”
While dining at Canterbury Royale is well known to take taste buds a journey across the Atlantic, some pallets may not be quite up to an international adventure of that magnitude. The chefs have responded to the need for high quality food on the less-adventurous side; of the 19 entrees offered, a couple of them are Aroostook County selections that make the otherwise ordinary taste extraordinary.
The small restaurant has drawn diners from all over the world, including France, England, Scotland, Ireland, Switzerland, Austria, India, Germany and Canada to name a few.
Dining is available through reservation only. Additional information regarding Canterbury Royale can be obtained by visiting www.canterburyroyale.com or calling 472-4910.
