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From Garden to Table
At the very heart of the hotel, our nearly one-hectare garden stands as a place apart. It fuels the inspiration of our chef and culinary team, shaping dishes created with the freshest ingredients. Most of the production follows a semi-mechanized, permanent-board approach, bringing our garden-to-table philosophy to life.
During Summer
During the summer months, fruits, vegetables, fresh herbs, edible flowers and microgreens are carefully cultivated by our market gardening and horticulture team. To the delight of our guests, the most beautiful blooms from the garden are hand-selected to refresh the floral arrangements throughout the hotel.
During Winter
When winter arrives, the harvest continues through in-house creations: homemade tomato sauce, roasted red kuri squash purée, basil pesto, and even microgreens grown on site to enhance our dishes.
During Fall
Autumn harvests such as fresh herbs, squash, potatoes and other root vegetables are thoughtfully prepared and preserved, allowing their flavours to be enjoyed year-round.
Our Garden, By the Numbers
• 40 varieties of vegetables
• 20 varieties of fresh herbs
• 15 varieties of microgreens
• 5 varieties of small fruits
• 20 varieties of flowers, edible or decorative
Our culinary philosophy is deeply rooted in celebrating what the garden provides. The close collaboration between the kitchen and garden teams allows for a level of self-sufficiency for select ingredients such as garlic, squash, microgreens and Gorria peppers.
This direct connection to the land gives rise to vibrant, ever-evolving menus, shaped naturally by the seasons and reflecting both the generosity of the soil and the creativity of our chef.
Sustainable Dining, Rooted On-Site
Beyond its beauty, the garden supports a living, sustainable ecosystem across the hotel grounds. This year alone, 23 m³ of compost was produced from kitchen food scraps (vegetable trimmings, coffee grounds, microgreen soil), garden waste, and occasionally manure from our animals.
After a full decomposition cycle of approximately one year, this compost is returned directly to our garden beds to nourish the soil. Two windrows are maintained in rotation to ensure continuity in this process.
Additional initiatives have been introduced over the years, including long-term partnerships with local producers in the kitchen, the integration of municipal composting in our dining areas, and three-stream waste sorting stations installed throughout the site. A thoughtful approach where sustainability, gastronomy, and guest experience are naturally connected.