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Discover all our Chefs
Relais & Châteaux Chef

Alexandre Vachon

Chef - Relais & Châteaux

Alexandre Vachon
Le Hatley
Member Relais & Châteaux from 2008
575 rue Hovey
J0B 2C0 North Hatley
Canada

HOTEL

Manoir Hovey



RESTAURANT

Le Hatley

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Story of a Chef

How did you become a chef?

I was offered a summer job as a dishwasher at 14 years old. The kitchen atmosphere was one I truly drew inspiration from, so I enrolled into culinary school. My experience of working with Daniel Boulud reassured me in my choice.

How would you define your cuisine?

My strength lies on the foundations of classic cuisine. I create contemporary, yet familiar dishes that tap into emotions and allow guests to explore and rediscover their culinary memory.

What are your favorite products and criteria for choosing?

Freshness and top shelf quality are the two main aspects in my choosing of ingredients. Local economy is another very influent aspect as 90% of everything we cook stems from regional producers.

What is your signature?

My culinary identity is refined and roots driven. It is approachable, heartfelt, refined and thoughtful. I play with flavours, textures and contrasting temperatures while working with locally sourced products.

What professions surround you what would you like to pass on to them?

The element that I most wish to pass on to my team is patience. I strive to transmit the importance of walking before running.

Do you have a Chef’s tip?

Don’t overcook fish, let meat rest and save excess liquids for other recipes.

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