Restaurant Le Hatley | Relais & Châteaux

Johanne

5.0

Accueil chaleureux, service courtois & professionnel, excellente suggestion du sommelier & nourriture exceptionnelle, créative qui encourage les produits locaux. Merci!

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.

Joanie

5.0

I recently had the chance to dine at Hatley at Manoir Hovey, & it was an unforgettable experience. The setting is stunning & the atmosphere strikes a perfect balance between refined & welcoming.

What truly set the evening apart, though, was the wine program. Hatley has an exceptional wine list, carefully curated with rare allocations & hidden gems you simply won't find anywhere else. The sommelier Jessica was incredibly knowledgeable & proffessional, so was every one we met.

The tasting menu itself was a perfect celebration of the region, highlighting local ingredients in creative & elegant ways.
I'm already looking forward to my next visit.