News & Promotions


Previous Next

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. 

An ode to Quebec

The seven seasonal flavor profiles

1 2 3 4 5 6 7

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.

View Image


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



- 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.



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


Bas St-Laurent

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.


Centre du Québec

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.


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.

Previous Next

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 .

A Word from our Chef Sommelier, Jérôme Dubois

After working at the Hôtel de Crillon in Paris, as well as in several Michelin-starred restaurants, such as Marc Veyrat, I had a dream of living in Quebec, as close to nature as I could get. The hospitality of Quebecers, their easy-going nature and their friendly attitude have won me over.
Sommelier for 25 years, but also beekeeper for 8 years, the country has opened its doors to me on my two passions. You can actually get the work of my bees at the hotel reception desk! 

1 2

Restaurant Hours


8:00 AM - 10:30 AM

Sunday Brunch

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