At Manoir Hovey, in North Hatley, we don’t mess around with sugars. The chef of the Relais et Châteaux establishment, Alexandre Vachon, receives chef Alex Bouchard, from another certified establishment, the Auberge Saint-Antoine, in Quebec.
Posted at 6:00 p.m.
With four hands, they will concoct two menus for the first weekend of April. On Friday evening, at Le Hatley restaurant, eight courses ($145) will celebrate maple syrup from local producers and birch syrup produced on site at Manoir Hovey.
You will also find other products from the Eastern Townships and elsewhere in Quebec, such as duck eggs from La Canne Blanche, pork from Beaurivage, caviar, snow crab and arctic char cooked with smoked birch.
The culinary adventure will continue Saturday and Sunday at the Tap Room, with a three-course brunch ($65) that will pay homage to the traditional sugar shack experience.