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Construction Notice

We are undergoing an important construction project near the entrance of the hotel. The endeavour is causing occasional noise disruptions Monday to Friday from 6:30 a.m. to 4:00 p.m. Our regular operations continue during the course of this project.

Exclusive Offer From Infiniti Sherbrooke

Exclusive Offer From Infiniti Sherbrooke

Manoir Hovey is proud to be associated with Infiniti Sherbrooke! To celebrate this partnership, Jean Sébastien Poulin, co-owner of Infiniti Sherbrooke, is offering a unique promotion to Manoir Hovey guests!

In exclusivity, we are pleased to offer you this unique offer! Infiniti Sherbrooke offers you, for a limited time, its employee price. This promotion is equivalent to an 8% discount on the manufacturer’s suggested price.

Infiniti is known for luxury, performance and style. It can be adapted to all your needs with the many options available.

To find out more, I invite you to contact me directly at 819-342-1799 or by email jspoulin@grbeaucage.com ‘’‘

Photo credit: www.stevegerrard.com

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PROMOTIONS

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Refined Roots Driven Cuisine

Le Hatley Restaurant at Manoir Hovey, reflects the Chef's passion for the region's history, its bounty, and its natural beauty. Drawing on his French Canadian roots, Chef Alexandre Vachon serves a refined nature inspired cuisine paying homage both to his heritage and to the land and producers around him.

''Where the produce comes from is important, we are curious, we hand pick, we grow from seed, we have a relationship with the producers and with the land. We are respectful and have patience, we bring nature to your table. The quality of the products is part of the recipe.''

Chef Alexandre Vachon's culinary philosophy celebrates the ingredients that are abundant in our region's rivers, lakes, forest and fields. 

Chef Alexandre Vachon

An ode to Quebec

The seven seasonal flavor profiles

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SPRING – Tree to Table

1. Birch

The abundance of birch trees at Manoir Hovey makes it ideal for birch syrup and vinegar production. Le Hatley is quite possibly the only restaurant in Canada to engage in this practice.

SPRING – Tree to Table

2. Lamb

Spring is also the season for lamb, raised in the great outdoors in Quebec and a favourite of the Chef.

SPRING – Tree to Table

3. Shellfish & Seafood

The nutrient rich St. Lawrence River, which flows through Quebec to the eponymous Gulf, produces a profusion of seafood, shellfish and fish.

SUMMER – Foraging

4. Wild Mushrooms, Plants & Herbs

Alexandre and his team are passionate about foraging on the property grounds. In season, you are invited to follow them and learn about wild edibles.

SUMMER – Foraging

5. Sea plants & regional harvest

In addition to the abundant local production of everyday organic produce, Le Hatley’s menus are also enhanced by Quebec Sea Plants in summer months, such as Sea Asparagus, Sea Spinach and fresh Seaweed.

FALL - Harvest

6. Poultry & Fowl

The Chef is enthusiastic about a variety of locally raised free range poultry. Another highlight of the menu is the duck and the exceptional foie gras that the chef gets from La Canardière.

WINTER - Preserve

7. Preserves & More

Notable products from this season are house made Winter Harvested Apple Vinegar as well as other staples that come directly out of our Birch and Sumac Vinegar cellar and many in house dried products such as mushrooms, dry seaweed, sea lettuce, root vegetables, winter squash and the Chef’s own winter stored carrots.

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MORE THAN JUST A MENU

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.

Locally sourced ingredients

Hatley Vendors

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Estrie

- 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.
- La Bergerie en Herbe : Martinville, Lamb. The farm respects the environment and the animals they raise.
- 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.

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Gaspésie

Gaspésie Sauvage: Wild products: fresh and dried mushrooms, wild fruits, seaweeds, herbs, lichen and pines.

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Bas St-Laurent

Les Jardins de la mer: St-André de Kamouraska, Sea shore plants and beach rose hips.

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Montérégie

La Canardière: Carignan, Artisanal production of duck and foie gras.

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Centre du Québec

Les Jardinets de la Paysanne: St-Samuel, Garden-grown organic small vegetables.

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Chaudière-Appalaches.

Le Cerf des Appalaches: St-Jean de Brébeuf, Free-range naturally grown red deer.

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Lake St-Pierre, St-Lawrence River Estuary / Atlantic Coast

Poissons de lacs: walleye and pike
Poissons de mer: halibut, striped bass, bluefin tuna, lobster, sea urchin, whelks, oysters, crab.

A mindful kitchen

Sustainability is an integral part of what we and our team accomplishes every day. Menus are composed with a strict and passionate respect of what each season has to offer, in order to leave the smallest footprint possible.

A mindful kitchen

We try to use all of our ingredients from head-to-toe so as to avoid the waste, whether it is for the meat - beef, poultry, lamb, venison - or for the produce.

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Seasonal Menus

Bread Service

SEASONAL HARVEST

Asparagus, Homemade Cheese, Lemon

DUCK EGG

Saint-Jacques Sparkling Sabayon, Saint-Pierre Lake Caviar

PARSNIP POTAGE

Parsnip, Honey, Pollen

RISOTTO

Miso, Maitake, Fir

HOMEMADE LASAGNETTE

Onion, Mushroom, Local Cheese

CARROT DECLINATION

Cake, Sorbet, Coulis

BLUEBERRY MOUSSE

Fir Sorbet

Mignardises

Appetizers

  • Duck Egg, Lobster, Gem Lettuce, Fresh Herbs
  • Atlantic Chowder, Shellfish, Carrot, Celeriac, Potato
  • Berlingot, Braised Lamb, Green Pea, Broad Bean, Mint, Flavora
  • Pacific Halibut, Whelk, Celtuce, Garlic, Shallot
  • Foie Gras, Chocolate, Almond, Sour Cherry, Puff Brioche

Main Courses

  • Raviolo,Onion, Mushroom, Egg Yolk
  • Chitarra, Squid Ink, Shellfish, Gorria Pepper Butter
  • Walleye from Lake Ontario, Asparagus, Daisy Flower, Croûtons, Flavora
  • Venison from Le Sabot d'Or, Parsnip, Red Cabbage, Haskap Berry
  • Cornouailles Poultry, Morel, Broad Bean, Fiddlehead, Foie Gras
  • Beef from the Prince Edouard Island, Potato, Onion, Shallot

Desserts

  • Strawberry and Rhubarb, Sorbet, Genoise Cake
  • All Chocolate, Sea Buckthorn, 70% Chocolate Sorbet
  • Quince Declination, Sweet Grass, Puff Pastry, Sorbet
  • Cheese Cake, Sour Cherry, Camelina

Cheese platter

Instead of Dessert………... $14 Supplement 

In Addition to Dessert…… $25 Supplement

Bread Service

SEA URCHIN

Rhubarb, Gorria Pepper, Lovage

DUCK EGG

Saint-Jacques Sparkling Sabayon, Saint-Pierre Lake Caviar

POULTRY LIVER MOUSSE

Spinach, Black Garlic, Birch Lichen

BRITISH COLUMBIA TROUT

Swiss Chard, Fish Demi-Glace and Red Wine

LAMB FROM MARTINVILLE

Asparagus, Tomato, Garlic, Lamb Jus

CARROT DECLINATION

Cake, Sorbet, Coulis

BLUEBERRY MOUSSE

Fir Sorbet

Mignardises

A Word from our Chef Sommelier, Romain Brillant

My career started with half a decade of hotel school in Montpellier followed by two years of specialization as a sommelier. During my studies, I also took time to travel across France to observe and learn from the greatest wine makers in the country. Over the years, I have accumulated a consequent amount of experience in prestigious restaurants and worked in world-renowned wineries. I joined the Manoir Hovey team in 2020 to share my passion for wine and connect with guests, it is one of the most rewarding elements of my profession.

A Word from our First Maître D'Hôtel, Fabien Adonis

After a five year in hotel management at Château-Thierry, followed by three years of practice in a bistro referenced in the Michelin guide, I moved to Paris where I gained valuable experience, notably in prestigious establishments such as Le Burgundy and Le Bristol. I then seized an opportunity to work at Lympstone Manor, in Devon County in the south of England, where I had the privilege of working for several years under Chef Michael Caines in this incredible Michelin-star establishment. In search of new challenges and with a desire to establish myself in Quebec, I moved to the Eastern Townships to join the team at Manoir Hovey where I have now been working for several years.

A Word from our Restaurant Manager, Diane Mohaupt

After having studied the art of hospitality in France, I spent 10 years in the UK working in Michelin starred restaurants for renowned chefs such as Marcus Wareing, Michael Caines and Joel Robuchon. Catering is a profession I am truly passionate about. I chose this career to combine my passion for wine and gastronomy with my desire to please and create memories. My role and that of my team is to highlight the work of the chef, to accompany and carry his message. I look forward to welcoming you at Le Hatley for your next culinary experience.

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Restaurant Hours

Breakfast

8:00 AM - 10:30 AM

Sunday Brunch (suspended)

10:30 AM - 2:00 PM

Dinner from Sunday to Thursday

5:30 PM - 9:00 PM

Dinner from Friday to Saturday

5:30 PM - 9:30 PM