Alexandre Vachon
Affiliation
Manoir Hovey
Contemporary yet classical French cuisine emphasizing local Quebec ingredients
i. Biography
Alexandre Vachon is a Canadian chef from Saint-Albert, Ontario, who trained under Daniel Boulud at Maison Boulud at the Ritz-Carlton Montreal, where he progressed from chef de partie to sous-chef over four years. He is currently Executive Chef at Le Restaurant Hatley (part of Manoir Hovey in North Hatley, Quebec), where he emphasizes local terroir and sources approximately 90% of ingredients from regional producers.
The Archive
Selected Works & Focus Areas
Focus 01
Contemporary yet classical French cuisine emphasizing local Quebec ingredients
Focus 02
Training under Daniel Boulud at Maison Boulud, Ritz-Carlton Montreal
Focus 03
90% sourcing from regional producers at Le Restaurant Hatley
Focus 04
Signature use of sauces and veal stocks in plating
Focus 05
Hosting notable political figures including Bill and Hillary Clinton, Jean Charest, and Lucien Bouchard