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Feed Your Curiosity With Métis Food

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Feed Your Curiosity With Métis Food

Feed Your Curiosity With Métis Food

Indigenous Inspired Cuisine

  • Daily breakfast, Bistro at the Lodge 7.30am – 10.30am (no reservation required)
  • Daily Lunch, Restaurant at the Cultural Gathering Center 11.30am – 4.00pm (no reservation required)
  • Sunday Brunch - buffet style, Restaurant at Cultural Gathering Centre  10.30am – 1.00pm
  • Special events and private functions

Our Approach

Our stories come from our families and our ancestors, and in many ways these stories are best shared around the table. The stories of our food harvesting and preparation share a great deal about who we are as a people.Our favourite dishes come from a fusion – of past and present, of European and First Nations, of local and international. We pick the best from all worlds to create dishes that are distinctly Métis.

Our philosophy has been to bring in Indigenous chefs to create amazing dishes guests will travel miles to enjoy. Bison, saskatoons, trout, raspberries. Like our experiential programs, our meals change with the seasons and what nature has to share with us.

Traditionally, the Métis were hunters and their lifestyle largely revolved around the Plains buffalo. Every aspect of their lifestyle was dependent on the buffalo hunt. They needed buffalo to survive. However, when the skilled Métis hunters were not on a buffalo hunt, they spent time hunting other animals for food such as pronghorn antelope, moose, elk, mule deer, prairie bush rabbit and wild birds such as prairie chicken, sage grouse, duck and geese. If fishing was available in the area, it was also a major source of food for the Métis people. The Métis also gathered wild berries and edible wild plants. Berries were important food for the Métis. They were eaten alone or added to a dried preserved meat called ‘Pemmican’. Dried berries and pemmican were stored in animal skins to prevent them from going bad.Bannock – The Métis ate a lot of ‘Bannock’. Bannock was a combination of Scottish bread and Indian fry bread that could be baked in an oven, cooked in a skillet over a fire or fried. The benefit of Bannock was that it was easy to make, transport, lasted a long time without spoiling and was quite filling. The Métis harvested wild turnips, peeled and dried them, and then pounded them into flour for use in the Bannock.

Restaurant at the Cultural Gathering Center

Restaurant at CGC

Indulge in our Métis inspired lunches while enjoying the views of North Saskatchewan River from the Restaurant at the Cultural Gathering Centre. We proudly feature premium, locally sourced bison, and seasonal produce at Métis Crossing.

Lunch served daily 11.30am – 4.00pm

Reservations are not required, but encouraged to book your spot

Join us for a very special buffet Sunday Brunches at the Restaurant at the Cultural Gathering Centre

Buffet brunch served every Sunday 10.30am – 1.00pm

Call us at 780 656 2229 to learn more

Enjoy our signature, locally sourced coffee and Métis inspired breakfast, catering to all dietary preferences and served in the Bistro at the Lodge at Métis Crossing. 

  • Daily breakfast, Bistro at the Lounge 7.30am – 10.30am (no reservation required)

Call us at 780 656 2229 to learn more

Bistro at the Lodge at Métis Crossing

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