Restaurant Le Hatley, a distinguished Relais & Châteaux member, presents a creative culinary journey rooted in regional Quebecois flavors. The kitchen meticulously crafts dishes that showcase the finest local ingredients, transforming them into artful presentations with a market-inspired approach. Each plate tells a story, reflecting the season's bounty and the unique terroir of the Eastern Townships. The dining experience is refined, offering a sophisticated yet approachable atmosphere for enjoying expertly prepared cuisine. It is a destination that celebrates the essence of its locale through innovative and flavorful expressions.
Restaurant Le Hatley offers an upscale dining experience that generally receives high praise for its sophisticated menu, beautiful lake views, and refined atmosphere. Many guests highlight the exceptional quality of the tasting menus and the creative use of local ingredients, with particular standout dishes such as the duck egg and caviar. While the majority of reviews celebrate the attentive and professional service provided by the staff, some visitors have reported inconsistencies, noting occasional delays, impersonal interactions, or concerns regarding portion sizes and flavor balance in certain dishes. Despite these varying experiences, the establishment is widely considered a destination for special occasions, successfully blending classic culinary techniques with modern flair in a picturesque setting.
What an amazing dining experience. The food was a 10/10. The oyster was out of this world & the egg dish was exquisite & the wagyu beef was to die for. It melted in your mouth. Amazing service. Soufiane is a wonderful waiter. Highly recommend the 5 or 7 discovery menu. Also the service was very quick. I see people writing about the length but it was amazing compared to other restraints where I've been. 2 hours to the dot. We had such a lovely experience.
À l'occasion du 70e anniversaire de mon conjoint, nous avons eu le plaisir de découvrir le Manoir Hovey. Nous y avons vécu une expérience gastronomique exceptionnelle. Chaque plat était magnifiquement présenté, raffiné & savoureux, nous réservant de belles surprises tout au long du repas.
Un grand merci à toute l'équipe pour son accueil chaleureux, son professionnalisme & son attention aux moindres détails. Ce fut un véritable plaisir de célébrer cet événement dans un cadre aussi magnifique. Nous conserverons un précieux souvenir de cette soirée & reviendrons avec grand plaisir.
Parfait, impeccable, délicieux ! Le service est incroyable & la nourriture excellente, en plus le décor est magnifique. A ne pas manquer si vous venez dans le coin.
Jun 24, 2026
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Menu dégustation. Le chef tire le meilleur, parti, possible des produits locaux.
Excellent petites entrées. L'oeuf ou caviar est très bon aussi. La pétoncle est en revanche tout à fait banale, trop molle, & sans saveur. Excellente soupe de courge au fromage. Plat de crevettes, & artichauts, bien fait , sans grand relief.
Tranches de magret de canard, à la fois bien rosé & avec la peau croustillante.
Le meilleur plat est une belle tourte au sanglier. Faite dans les règles de l'art. Délicieux dessert aux bleuets. Le tout est très gourmand.
Carte des vins sur iPad. Je ne suis pas fan. Assez beau choix de vin plutôt cher. Nous prenons un bon pinot noir de Bénédicte & Stéphane Tissot, en Barberon, 2022. L'un de nos meilleurs repas lors de ce voyage au Québec. Mériterait une étoile au Michelin.
Probably closer to classic French than overtly creative, but avoided being the'boring hotel restaurant' trap (Manoir Hovey has 2 Michelin keys after all). Dinner wasn't the absolute peak of the MH experience, but it had a good mix of classics (venison & foie gras, Duck & squash purée) & interesting twists. Two dishes I really liked: Duck Egg Caviar & Walnut Scallop.
Duck Egg & Caviar - On surface, a textbook way to handle egg & caviar. The duck egg was whisked directly inside the shell, then layered with lobster, sparkling wine, & caviar. It reminded me of the'Eggs on Eggs on Eggs' at The Modern, but the texture here was significantly lighter & silkier. One of those rare dishes where the caviar feels fully integrated rather than decorative. Also props to the line cooks who probably have to whisk these things at full throttle all evening.
Scallop - Expected a standard mashed-potato base, but it turned out to be closer to a potato cloud. Super airy, almost foamy, yet still grounded by starch. That lightness paired beautifully with the scallops, while the walnut & seaweed mixture on top added a subtle nuttiness & marine finish.
Not sure why this place has really good ratings… the staffs & service were good but the food is just simply not up to par. it's not worth taking the time & driving to this place for a dinner imo. & even if you're staying at the hotel there are better options in town…? probs not the best fine dining option if you want to celebrate something. the breakfast was much better than dinner from food quality, taste, & bang for your buck perspective. the people are so nice tho.
