StoneHaven Le Manoir

A pass set for restraint

Clément Hamy checks the sequence before service, working as Executive Chef at StoneHaven Le Manoir in Sainte-Agathe-des-Monts. The room asks for that kind of control before a plate reaches the pass: a historic manoir, a lake below the windows, a formal register that can make excess feel louder than it needs to be. Clément Hamy took the role in 2024, after training at lycée Hôtelier Saint Pierre, and at StoneHaven his work follows the principle: “We need to think beyond our plate if we want to sustain our lifestyle with healthy, intelligent food.” The kitchen has to carry French fine dining inside a Quebec house without letting the setting do the cooking for it. Hamy’s task is continuity, from sourcing and balance to the rhythm of a tasting menu, so the meal feels considered at the bench, on the pass, and in the room.

Four courses, seven courses, one system

The restaurant works around tasting menus, including Menu Dégustation 4 Services and Menu Dégustation 7 Services, with a seasonal approach that gives the kitchen a tight frame rather than a fixed script. Those formats matter because they expose the method. A dish cannot simply arrive well dressed; it has to sit in sequence, give enough and not too much, and leave room for the next plate. The known signatures are the menus themselves, not a single permanent trophy dish, which suits a house built around seasonal preparation and formal service. The beverage side follows the same architecture: a curated wine program, with pairings offered around the meal and a cellar language that leans toward private imports, small producers, Quebec references, and classical bottles. The work is French in grammar and Canadian in placement. Local sourcing is part of the kitchen’s vocabulary, but Hamy’s stated emphasis keeps the plate from becoming a slogan. Healthy and intelligent, here, means measured choices: richness with a reason, acidity with a job, a portion that holds its place in the progression.

The room keeps its own tempo

The room at StoneHaven Le Manoir is not a neutral container. Rococo-style detail, period furniture, soft light, antiques, manicured gardens, and the veranda view over Lac des Sables all press on the meal before the first course lands. Plates move through an elegant setting that could easily overstate itself; the kitchen’s better answer is restraint. The manor reopened in July 2019 after significant renovation and became part of Relais & Châteaux in December 2021, facts that explain the standard without needing to decorate it. In this house, the craft is partly the edit: how much sauce, how much garnish, how much ceremony, how much silence between courses.

A house held to its setting

At StoneHaven’s restaurant, the more durable pressure comes from the building itself. A tasting menu served above Lac des Sables has to answer to the view without leaning on it. Hamy’s work in 2024 is to keep that answer practical, plate by plate, inside Menu Dégustation 7 Services.