Creative chef Roland Ménard

The chef's biography

Chef at Manoir Hovey in North Hatley since 1987, Roland Ménard began his career working as a chef at the Coffee Shop Steakhouse in Magog. He has made a name for himself since day one.

 

Manoir Hovey

 

Since 2008, Manoir Hovey has been part of the Relais & Châteaux chain, which gives it visibility worldwide. The inn’s restaurant was named the best restaurant in Quebec at the 2004 Grands Prix du Tourisme, thanks to the talents of chefs Roland Ménard and Francis Wolf. It has also been attributed a Four-Diamond rating by CAA in addition to winning the DiRoNa Award. Canada’s Wine Access magazine placed Manoir Hovey amongst the top 10 in its rankings of the top 100 restaurants in Canada.

 

This friendly chef is committed to using regional products. His dishes are designed based on the season and the availability of produce. A strawberry dessert in January? Highly not likely for him to offer. “Our menus are created based on what I can find at the market. I really go with the freshness of the produce.” Producers and farmers are Roland Ménard’s valued allies.

 

Attending the 2014 Desjardins Eastern Townships tourism awards gala

 



His three specialties

-Organic trout fillet with celery gnocchi, trout caviar, Swiss chard two ways

 

-Smoked deer heart with marinated crosnes, elderberry mustard, beets, juniper berry capers

 

-Sorbet made from apples picked in January with homemade goat cheese and an oatmeal and wild rose cookie

 

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