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 a largely refined dining experience, frequently praised for its high-quality ingredients, artful presentation, and standout dishes like the duck egg with caviar and boar pie. While many patrons celebrate the exceptional service and sophisticated atmosphere that befits a Relais and Châteaux establishment, opinions regarding the consistency of the service and portion sizes remain mixed. Some guests highlight the impressive wine selection and thoughtful accommodations for dietary needs, while others express concerns about occasional service lapses, pricing, or specific dish balance. Overall, the restaurant is recognized as a premier destination in Quebec that typically delivers a memorable and gourmet experience, even if individual visits may occasionally vary in execution.
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.
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.
Une note parfaite pour le Hatley & l'ensemble des services proposés par le manoir Hovey. Un restaurant qui mérite grandement 5 étoiles plus, autant au niveau de la cuisine, de la cordialité & du service exceptionnel, bref, bien plus qu'un 5 étoiles, une expérience unique que l'on retrouve dans très peu d'endroit au Québec.
We were staying at Manoir Hovey, so this was our second meal at the restaurant in 4 days. This time we had the degustation 6 course'omnivore' tasting menu. & while the a la carte menu 2 days earlier was amazing, the tasting menu further raised the bar. & provided the opportunity to try things we might not have otherwise ordered off the a la carte menu (who knew that the duck egg & the heirloom green tomato courses could be quite so delicious)! Every course hit the mark.
Now while you kind of expect that in a Michelin Star / Relais & Chateaux level restaurant, the food will be outstanding, & the level of service exceptional, what was rather delightful was that the staff clearly enjoyed their jobs, & working with each other. High on thoughtful & attentive service, low on obsequious.
A fabulous evening - thank you
