Our commitments
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.