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Gardens Cultivating Pleasure and Freshness
Nestled in the heart of the hotel grounds, our nearly one-hectare garden is much more than an enchanting backdrop. It fuels the inspiration of our chef and kitchen team, providing fresh, seasonal ingredients that become the foundation for our cuisine. Most of our production is carried out using a semi-mechanized method on permanent beds, enabling us to bring the concept of “garden-to-table” to life.
During Summer
In summer, fruits, vegetables, herbs, edible flowers, and microgreens are carefully cultivated by our team of market gardeners and horticulturists. Much to the delight of our guests, our team also selects the finest blooms from the garden to refresh the floral arrangements displayed throughout the hotel.
During Winter
In winter, the harvest continues through house-made creations: spaghetti sauce, puréed red kuri squash, basil pesto, and even microgreens grown on-site to elevate our dishes.
During Fall
The autumn harvest—herbs, squash, potatoes, and other root vegetables—is meticulously prepared and preserved so it can be savoured year-round.
A few numbers to whet your appetite:
• 40 varieties of vegetables
• 20 varieties of herbs
• 15 varieties of microgreens
• 5 varieties of berries
• 20 varieties of flowers, edible or decorative
Every practice in our gardens is rooted in the principles of a circular economy—from choosing local suppliers to implementing sustainable development initiatives and composting in our dining areas.
This year alone, we produced 23 cubic metres (over 15 tonnes) of compost, thanks to food scraps collected in the kitchen (peels, coffee grounds, microgreen soil) and plant waste from pruning and market gardening. Occasionally, manure from our animals is also added. This compost undergoes a complete decomposition process over about a year before being carefully applied to our garden beds. We maintain two compost windrows at all times to keep the cycle going.
Over the past few years, many sustainability initiatives have taken root at the hotel. We’ve established partnerships with local producers to source ingredients for our kitchen. Food scraps are transformed into our own compost for the gardens, municipal composting has recently been introduced in our dining areas, and three-stream waste sorting stations have been installed throughout the hotel grounds.
A Commitment that Takes Root
Beyond the beauty of the garden lies an entire sustainable ecosystem flourishing on the hotel property. This year alone, 23 cubic metres—over 15 tonnes—of compost have been produced from kitchen food scraps (peels, coffee grounds, microgreen soil), pruning and cultivation waste, and, at times, manure from our animals. After a complete decomposition cycle of about a year, this compost is applied directly to our garden plots, nurturing the soil with care and patience. Two compost windrows are maintained in rotation to ensure a continuous process.
Added to this are several initiatives established over the years: sustainable partnerships with local producers for our kitchen, the introduction of municipal composting in our dining rooms, and three-stream waste sorting stations strategically placed around the property. A thoughtful and vibrant approach, where every gesture matters—for the planet, for the table, and for you.