A duck egg with caviar on a wooden board

Our Culinary Philosophy

Approach

Elegant simplicity, inspired by the land

Our refined, ingredient-driven cuisine is thoughtful and imaginative with notes of nostalgia, inspired by Chef Vachon’s own childhood in the countryside. Whether farmed, foraged, or fished, each flavourful menu item is a heartfelt tribute to nature’s bounty and the local suppliers, who pour passion into their harvest. 

A dish in the gastronomic restaurant
Chef Alexandre Vachon prepares a dish

“Food is about sharing—sharing a meal, sharing passion and sharing relationships. We like to create a sensory journey for our guests. Sit back and enjoy as we take you through this beautiful experience.”

Chef Alexandre Vachon
A healthy dish with local herbs

From terroir to table

It doesn’t get more local than the land outside our door and we bring its many gifts to the dining table. Our team harvests from the manor’s English garden, plucking produce and fresh herbs for cooking, right from the earth. Our beehives buzz with energy, producing botanical-infused honey. The scent of fresh-baked bread, made from locally milled flour, wafts in the breeze as our team taps another Birch tree for sap that is transformed into our signature syrup.  

Meet our local vendors
The hotel's beekeeper looks after the bees

Sustainable, local ingredients

Sustainable cuisine begins with community and commitment. With seasonality and local specialties as our compass, menus are designed in step with what is fresh and mindfully harvested. We source high-quality ingredients from local suppliers, with 60% from Quebec and 90% from Canadian producers. Our culinary team respects and honours all ingredients, using most of the meat and produce to avoid food waste. 

Meet our local vendors
A plate of fresh salmon with a beer A plate with fresh ingredients A plate with meat in the restaurant A fine dish at the gastronomic restaurnat

Savour the seasons

Alexandre Vachon

Chef | Le Hatley & Le Tap Room

“I’m passionate about highlighting fresh, seasonal ingredients from local vendors who have perfected their craft. Every dish is a tribute to the terroir and every bite is meant to honour the bounty and those who provide for us.” 

Drawing on his French Canadian roots, Chef Alexandre Vachon serves refined nature-inspired cuisine that delivers a true farm-to-fork experience. His approach celebrates local, sustainable ingredients that are abundant in our region’s rivers, lakes, forests and fields. Through a mindful, ingredient-first approach, Chef Vachon pays homage to his rural heritage, the fertile land, and the Canadian producers who supply high-quality provisions. 
 

Chef Alexandre Vachon

Le Spa Manoir Hovey

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