Le Hatley Restaurant at Manoir Hovey, a lakeside Relais & Châteaux property, reflects the passion for the region's history, its bounty, and its natural beauty. The culinary philosophy celebrates the ingredients that are abundant in Quebec's rivers, lakes, forest and fields.
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.
From the nearby Farm Au Pied Levé, Goat Calf is another Chef Wolf’s favorite higlighted in his Spring Menu
The nutrient rich St. Lawrence River running through Quebec to the eponymous Gulf provides an abundant array of Seafood and Shellfish such sea urchin, lobster, gooseneck barnacles, scallops and more.
Francis and his team are passionate about foraging on the property grounds. In season, you are invited to follow them and learn about wild edibles.
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.
Chef Wolf is enthusiastic about a variety of locally raised free range birds, also from a local Farm Au Pied Levé. Examples include Guinea Fowl, Goose and Wild Turkey. Another true highlight of our menus is the exceptional Foie Gras from La Canardière.
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.
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.
Warm and enchanting hospitality combined with wonderful cuisine and wines is the experience that awaits all guests discovering and returning to Le Hatley restaurant. Our dining staff will guide you through an unforgettable personalized dining experience. You will discover the finesse and subtlety of our unique wine and meal pairings or the elegant flavours of some local ice products to pair with our unforgettable cheese trolley. Helping you discover the flavours and local history of the region or even recommending the local attractions is always my pleasure as a native of this beautiful region of Quebec I thrive on sharing my passion for the area and Le Hatley Restaurant.