Built along beautiful lake Massawippi in the small community of North Hatley in the Eastern Townships region of Quebec, Manoir Hovey is the ideal gourmet getaway.
Built in 1900 by Henry Atkinson as a summer holiday destination, inspired by George Washington’s home at Mount Vernon, Manoir Hovey is a Relais & Châteaux establishment.
This certification recognizes independently owned and operated luxury hotels and restaurants across the world.
The setting is magnificent featuring landscape and architecture that combines old-world charm and contemporary luxury, especially palpable in the Massawippi suite.
It features a king-size bed, heated bathroom floors, a stand-alone oval therapeutic tub, a large glass shower, a fireplace and a private balcony overlooking the lake.
Expect free high-speed internet, a Nespresso coffee machine, Bluetooth speakers, flat-screen tvs, bathrobes and toiletries by L’Occitane en Provence.
Le Hatley’s new kitchen
Located on the first floor of the Manor House, the main building of Manoir Hovey, is Le Hatley restaurant. The dining room features draped tables, a fireplace and floor to ceiling windows offering a view of the garden and lake Massawippi.
The atmosphere is peaceful and harmonized to a tasteful jazz soundtrack.
Le Hatley is currently finishing up extensive 1M$ kitchen renovations. This ‘‘much-needed investment’’ is expected to maintain Le Hatley’s world-class reputation according to the hotel’s Managing Directir, Jason Stafford.
‘‘I was not comfortable greeting customers in the kitchen’’, admits Mr. Stafford in reaction to a recent trend among international customers.
More and more customers want to visit the kitchen. They travel all over the world for food and want to see where and how it’s cooked. We were not equipped for that. -Jason Stafford, Managing Director of Manoir Hovey
The kitchen was modernized with state-of-the-art equipment. Walls were also torn down in order to reorganized and facilitate the staff’s day-to-day tasks.
Among the new additions to the production kitchen is a pasta station located on the floor below the main kitchen. It features a butcher block solely dedicated to making pasta.
According to chef Alexandre Vachon, a dedicated pasta-making environment is an essential investment in a restaurant.
Chef Vachon’s past experiences, including that of head chef in an Italian restaurant in Montreal, taught him that pasta needs to reflect the quality of flour and not the odours absorbed from herbs and spices used nearby.
Distinguished Discovery Menu
Quebec’s exceptional culinary landscape is featured in Le Hatley’s menu.
This fine-dining experience features seasonal products both from the land and sea including wild edibles paired delightfully with Canadian and Old-World products.
The current Discovery menu of Le Hatley features products like Gaspé scallops, snow crab and lobster, Cornish hen, Québec wild boar and lamb. The latter was so delicately cooked that I had to close my eyes a few times in order to take in all its splendour.
The meal began with an amuse bouche from British-Columbia : a plump and juicy Kusshi oyster, a variety I had never experienced before that I enjoyed for its sweet and saline tastes.
Sweetbreads, lobster and a light and zesty grapefruit cheesecake completed the meal.
Thank you to the Stafford family for the invitation and to the staff of Manoir Hovey for making me feel at home.