Le Hatley Restaurant at Manoir Hovey, a lakeside Relais & Châteaux property, reflects Chef Wolf's passion for the region's history, its bounty, and its natural beauty. His culinary philosophy is inspired by what he has identified as seven distinct seasonal flavor profiles that celebrate the ingredients that are abundant in Quebec's rivers, lakes, forest and fields.
Chef Wolf has been an integral part of Le Hatley Restaurant's kitchen team at Manoir Hovey since 2001. He began his culinary apprenticeship in his home province of Quebec, going on to hone his skills at celebrated New York's restaurant under the auspices of chefs like Alain Ducasse, Daniel Boulud and Charlie Palmer, and later in San Francisco with Gary Danko.
Boasting the local bounty of the province of Quebec, growing, foraging and picking only what is needed, working closely with local farmers and producers, a dinner at Le Hatley is truly a unique culinary experience.
- Ferme Vallons Maraîchers: Compton, Organic Vegetables, production of some vegetables exclusively for Le Hatley.
- L’Abri Végétal: Compton, Organic heirloom tomatoes, cucumbers and peppers. Productions of greens platters exclusively for Le Hatley.
- Ferme au Pied Levé: Fitch Bay, Organic free-range grown Highland veal, goat calf, geese and wild turkeys.
- Les Délices de Compton/Les Jardins de Hatley: Compton and Canton d’Hatley. Organic small fruits, saskatoon berries, cherries, haskap berries, sea buckthorn
- La Ferme Bouffard: Compton, Charolais Angus Beef; naturally grown with no hormones or antibiotics.
Gaspésie Sauvage: Wild products: fresh and dried mushrooms, wild fruits, seaweeds, herbs, lichen and pines.
Les Jardins de la mer: St-André de Kamouraska, Sea shore plants and beach rose hips.
La Canardière: Carignan, Artisanal production of duck and foie gras.
Les Jardinets de la Paysanne: St-Samuel, Garden-grown organic small vegetables.
Le Cerf des Appalaches: St-Jean de Brébeuf, Free-range naturally grown red deer.
Poissons de lacs: walleye and pike
Poissons de mer: halibut, striped bass, bluefin tuna, lobster, sea urchin, whelks, oysters, crab.
8:00am - 10:00am
10:00am - 2:00pm
5:30pm - 9:30pm