What the media and press has said:
In its first year, Where Winnipeg magazine anointed Fude as "One of Winnipeg's Best New Restaurants" of the year.
Frommer's Travel Guide writes " Fude is a splendid example of the cuisine alchemy…."
In their 3rd year, owner Chris Fougere, won Ciao Winnipeg's "Restaurateur of the Year".
"… there's clearly a good baker in the kitchen. The foccacia and the crisp flatbread… and the two sampled desserts were downright delectable…"
Marion Warhoft - Winnipeg Free Press
"Fougere's enthusiastic, hands- on approach to running his restaurant is one of the reasons that Fude, now in its fourth year of operation, has been a success since it's doors first opened"
"Fude is fab. It's also a tad funky' a trifle daring and a ton of fun"
Discreet Diner - Winnipeg Sun
"Try Fude - an elegant little Osborne Village restaurant with a sense of humour"
"Fude is a delicious come-hither to fine dining any way you spell it"
Laurie Hoogstraten - Flavours Magazine
Welcome to Fude
...Inspired Cuisine & Wine Bar
Fude is just what it looks like; a twist on the ordinary, a bit of the unexpected, mixed with a healthy dose of creativity. We don’t take ourselves too seriously around here, just the food. We make it all in-house, we make it fresh, and we make it good…. that’s what Fude is
Meet owner Chris Fougere
The passion, energy and personality of owner Chris Fougere (the Fude dude) are apparent in every aspect of the restaurant from the menu through to the ambiance and his great staff. But it is the food that Chris insists is his focus.
Chris's background in Winnipeg's restaurant industry grew in him a desire to create a new culinary experience for Winnipeg diners
Chris's creativity can be found everywhere from the restaurant name - Fude Inspired Cuisine and Wine Bar, to the menu headings - Squished fude, Twisted fude, Flat fude, to name a few, and through to the dishes themselves. His passion and vision come through in the fabulous flavours delivered by each dish
Chris makes a point of chatting with every Fude dinner guest and getting his or her feedback. "'Okay' and 'Good' is not enough. -You can get good anywhere. Our goal in no uncertain terms, is to wow our guests", says Chris