100-plus-year-old house, that has an old stove right in the front. Almost the entire staff is Acadian and are bilingual, speaking both French and English. “We take pride in everything we have here and the experience we want to give,” Shane Robicheau said. The restaurant is open seasonally from April until the first day of January. A distinguishing quality the restaurant offers is that they do not use deep fryers for any of the food. They also refrain from using plastics as much as possible and are eco-friendly with compostable takeout containers. Signature dishes at La Cuisine Robicheau include Seafood Lasagna, and Acadian Rappie Pie made with either chicken or clam. Seafood Lasagna and Rappie Pie are made from scratch every morning and are first come, first served. The Robicheau family is involved not only in the restaurant but also in the process of sourcing the local ingredients. “My uncle owns and operates seafood markets, so we get fresh scallops from him,”
Robicheau explained. “We grew up on fresh lobster,
“We take pride in everything we have here and the experience we want to give,”
crabs, scallops … everything was fresh from the ocean I’m looking at right now.”
“We grew up on fresh lobster, crabs, scallops … everything was fresh from the ocean I’m looking at right now.”
54 SPOTLIGHT MAGAZINE ON BUSINESS MAGAZINE • VOL 23 ISSUE 5
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