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of motorboats making it a fuller experience, and it is just this awareness that makes it flow into heaven on earth moments. This Michelin two star hotel and its gastronomic wonders has two restaurants: the Tap Room, a reno- vated horse stable and outdoor pa9o overlooking the lake with a casual, relaxed vibe, and Le Hatley, a so- phis9cated, high cuisine encounter. Surrounded by farmland with an excellent climate for growing, Manoir Hovey has been doing the "farm to table" or- ganics before the term existed with unique, long-9me rela9onships with farmers growing specific crops just for them, and a local cheese producer of excep9onal quality using raw milk produc9on of all their Québec cheeses. Producing honey from their own hives pro- vides the chef's supply throughout the year. Every- thing from toast, hamburger bun, and oh, the delicious croissants — all organic from their onsite baker. I savor their flavored bu:ers and full texture of the yogurt for breakfast, which are all made in small batches. Understanding food like the life giving gi( it is, combined with a knowledgeable, genuine service, it's like watching an invisible fine-tuned orchestra playing throughout the room. The natural clay court energizes me underfoot and a talented Pro tennis instructor refines my game with the breeze coming off the lake right next to us. It is one of the oldest clay courts in Canada, and to the right of the property is a conserva9on area put in a trust for perpetuity with choice hikes. I take the one leading to a beach; the mist and wild forest are re- freshingly untamed. The new spa is a major, consequen9al addi9on to the property and is nestled in the cliff. Just entering with its aroma and natural light from wall to wall windows overlooking the lake, is upli(ing. A "crème da la crème" of interior design space for relaxa9on and revitaliza9on. Guests can luxuriate in Hammam, real root sugar exfolia9on, a four-seasons indoor- outdoor thermal circuit, facials, and more. I had an amazing massage. There are 6 massage rooms, 2 relaxing rooms, fireplaces, infinity pool and hot tub overlooking the lake. Chef Alexandre Vachon's 'Cuisine de Terroir' philosophy is reflected not only in his ability to translate the seasonality of nature into the menus, but also in the deep partnerships he's formed with local producers – the signature dish is to honor the entrepreneurial spirit of a visually im- paired couple who own and operate a local farm called "À la canne blanche". The dish uses duck eggs from the farm, Saint-Jacques sparking sabayon, topped with Saint-Pierre fish eggs and presented on a specially designed walnut tray with Braille engraving. 2024 | HOOK MAGAZINE 13

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