Manoir Hovey chef Francis Wolf is heading to California, where he will join the prestigious lineup of more than 20 Relais & Châteaux chefs for the association’s fifth annual GourmetFest weekend, taking place March 15-18 in Carmel-by-the-Sea. The Quebec native is one of only two Canadian chefs who will be showcasing the country’s cuisine; the other is Patrick Kriss, the chef and owner of Alo in Toronto.
This will be Wolf’s second GourmetFest, following his debut at the 2015 event, where he cooked alongside Michel Bras and Olivier Roellinger.
Wolf will introduce guests to the ambitious, terroir-driven Quebec cuisine he has perfected at Le Hatley Restaurant at Manoir Hovey, an idyllic lakeside resort in Canada’s Eastern Townships. As at the hotel, he will be pushing the boundaries of traditional Canadian cuisine with dishes inspired by the seasonal flavor profiles of the region’s fields, forests, lakes, and rivers.
For the Black Truffle & Black River Caviar Dinner on Friday, March 16, Wolf will prepare a dish of porcelet, Quebec foie gras, wild roseberry, and oyster thief seaweed. His contribution to the Grand Finale Dinner on Saturday, March 17, will be spot prawns with carrot, lingonberry, and caviar. Finally, for the Taste of Relais & Châteaux strolling and tasting event, Wolf will serve Bluefin tuna with lardo, kale, and crabapple. Distinctive Quebec ingredients, such as elderberries, birch syrup from Manoir Hovey’s own trees, and St. Lawrence River seaweed will also be making appearances.
At GourmetFest, Wolf will join some of Relais & Châteaux’s most celebrated chefs, including Kyle Connaughton of Single Thread Farms, Barbara Lynch of Menton, and Joshua Skenes of Saison. Over the course of 20 gastronomic events, including, elite wine-paired dinners, the chefs will be integrating their culinary philosophies with the local terroir.
“I’m excited and motivated about returning to GourmetFest and working with such talented fellow Relais & Chateaux chefs,” says Wolf. “I’m looking forward to showcasing authentic Canadian cuisine and the wonderful products from the Quebec region.”
Manoir Hovey’s managing director, Jason Stafford, says, “Francis is a talented French-Canadian chef who cooks with creativity and precision. He draws from many of the fundamentals of classic French cuisine while pushing culinary boundaries with both traditional and new interpretations of Quebecand Canada’s culinary landscape, highlighted by the highest quality fresh and seasonal produce from its terroir.”
Information about the festival is available at gourmetfestcarmel.com.
About Chef Francis Wolf
Chef Wolf has been an integral part of Le Hatley Restaurant’s kitchen team at Manoir Hovey since 2001. He began his culinary apprenticeship in his home province of Quebec, going on to hone his skills at celebrated New York restaurants under the auspices of chefs like Alain Ducasse, Daniel Boulud and Charlie Palmer, and then, later, in San Francisco with Gary Danko. In 2016, Wolf was named Young Talent of the Year by the French gastronomy guide Gault et Millau.
About Manoir Hovey
Located just 90 minutes from Montreal and 20 minutes from the Vermont border, Manoir Hovey is a five-star Relais & Châteaux property on the shores of Lake Massawippi. One of Canada’s most charming and romantic inns, it has 37 beautifully appointed rooms and suites, year-round activities, and hosts weddings, conferences and special events. Its award-winning restaurant, Le Hatley, showcases the finest regional cuisine and extensive wine list. Overlooking the lake and surrounded by English gardens, the dining room has a tranquil setting with breathtaking views. For reservations and information, visit www.manoirhovey.com.