Drawing from his roots as a French Canadian growing up in Ontario to frame his culinary vision and serve as inspiration for his cuisine. Chef Alexandre Vachon’s philosophy is best defined as a refined roots driven cuisine. His cuisine is a true ode to the Quebec and Canadian terroir.
Menus 90-130 CAD t. 14.975% s.n.i. 15%
Terminology: t. = tax, s.n.i. = service not included, s.i. = service included
Hotel: from March 29th to April 29th.
Protecting biodiversity and reducing carbon footprint
It is within a radius of 20 to 30 kilometers that Chef Alexandre Vachon finds both his inspiration and most of his ingredients. Heirloom tomatoes and squash, organic vegetables and native berries (haskap berries, sea buckthorn...) find their way to the kitchen of Restaurant Le Hatley throughout the seasons, delivered by the familiar faces of neighboring producers. Not far from there, in the forest, wild mushrooms are picked carefully while a few steps from the kitchen, our garden produces fine herbs and edible flowers that complete a varied menu, representative of the producers and their passion for their region and their land.