Two top Quebec chefs offer exquisite four-course takeout menu – Manoir Hovey’s Le Hatley Restaurant and Restaurant Chez Muffy

Manoir Hovey’s Le Hatley Restaurant

Two star chefs from Quebec are combining their culinary expertise to bring exquisite gastronomy into Canadian homes during the region’s restaurant closures. Chef Alexandre Vachon of Manoir Hovey’s Le Hatley Restaurant in North Hatley will join forces with Chef Arthur Muller of Restaurant Chez Muffy in Quebec City to create a unique Relais & Châteaux Four Hands, Four-Course Takeout Menu available February 19-21, 2021.

Manoir Hovey’s Le Hatley Restaurant-min
Restaurant Chez Muffy

“Through the pandemic, it has been challenging and rewarding to find new ways to connect with our community,” says Chef Arthur. “For me, Relais & Châteaux represents a family spirit and I am looking forward to working with Alexandre to merge our distinct styles to create a unique menu showcasing the terroir of our regions to be enjoyed at home.”

Auberge Saint-Antoine and Manoir Hovey share a mutual focus on farmhouse-inspired gastronomy driven by sustainability, diversity, and creativity. The world-class restaurants embody the values of the Relais & Châteaux brand by honouring local producers and translating the seasonality of nature into menus.

The Four-Hands menu will feature four courses for two people for $120. The menu will include Cane egg from À la Canne blanche farm, homemade smoked salmon with endives, grilled radicchio, Cara Cara orange, whipped cream with dill and mullet caviar, duck breast from La Canardière farm, red cabbage, daisy capers, almond, haskap sauce and yogurt mousse, red beet roots in syrup, and blackcurrant marmalade prepared by Pastry Chef Justine Tavernier.

Manoir Hovey is focused on “refined, roots-driven cuisine.” This aligns with Chef Alexandre Vachon’s culinary philosophy, which is founded on self-sufficiency, respect for food, and the celebration of the ingredients that are abundant in his region’s rivers, lakes, forest, and fields.

“I am proud to be a Relais & Chateaux Chef, as their approach matches what we are all about at Manoir Hovey: local, seasonal ingredients of the highest quality that reflect what our part of the country has to offer,” says Chef Alexandre. “Through this collaboration, I stand alongside the Chefs of a new generation who are actively working to exchange knowledge about products and experiences, to support our shared goals and objectives.” 

The restaurant Chez Muffy is renowned for its creative dishes referring to a fine bistronomic and innovative cuisine. Focusing on the flavours and ingredients of their private farm on Île d’Orléans, the menu is always inspired by seasonal produce, often originating from an ancestral seed.

Starting at $120 for two people, the Four-Hands takeout menu is available for pick-up Friday, February 19 through Sunday, February 21. All orders must be placed 48 hours prior to the pick-up date.  For more information and to view the menu, visit here.

Auberge Saint-Antoine

Editor’s Note: Continuing this collaborative spirit, on Saturday, February 20, Chef Alexandre Vachon will appear as a guest chef for Auberge Saint-Antoine’s “Zoom en Cuisine,” a weekly virtual culinary series which teaches participants how to prepare an authentic meal for two from home. The meal is made with fresh and artisanal ingredients from local producers, which are delivered to attendees’ doors or available for pick up prior to the class. Tune in and cook along with Chef Alexandre to prepare Arctic char fillet in foil with herbed broccoli, Gorria pepper cream, and Lac St-Pierre caviar. Participation is $60 including a meal kit for two and a link to the virtual cooking class. For more information on how to participate, including the weekly schedule, visit

On May 6 & 7, Chez Muffy’s Chef Alex Bouchard will head to the Eastern Townships of Quebec to helm the kitchen of Manoir Hovey’s Le Hatley Restaurant alongside Chef Alexandre Vachon for a reverse Four-Hands meal.  

This collaboration is the debut of Chez Muffy’s guest chef series. In the following month, Yvan Lebrun, Chef and Owner of the Relais & Châteaux restaurant l’Initial, will come out of retirement and into the kitchen of Chez Muffy to bring his signature cuisine to homes around the city once more.

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