Restaurant Le Hatley | Relais & Châteaux

Thierry

5.0

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.

Mar 29, 2026

on Google

Jea

5.0

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.

Feb 18, 2026

on Google

Mike

5.0

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

Aug 26, 2025

on Google