COAST x Manoir Hovey x Twin Farms | November 13 & 14

Description

Experience an extraordinary culinary collaboration as COAST welcomes acclaimed chefs from Manoir Hovey and Twin Farms for two unforgettable evenings. Together, the three chefs will present an exclusive six-course tasting menu that celebrates the artistry, creativity, and seasonal flavors that define these distinguished Relais & Châteaux properties.

$245++ per person; additional $175++ per person with wine pairing

About the Chefs

Chef Connor Pearl, Ocean House

A culinary talent with experience in some of the country’s most acclaimed kitchens, Chef Connor Pearl brings a deep understanding of fine dining, innovative technique, and kitchen leadership to his role at Ocean House. His career includes experience at four Michelin-starred restaurants in Chicago, including three-Michelin-starred Alinea and Smyth, two-Michelin-starred Ever, and one-Michelin-starred Elske.

Chef Connor began his culinary career in Vermont before moving to Chicago, where he continued to hone his craft in some of the country’s most acclaimed restaurants. His experience across Michelin-starred tasting menus, live-fire cooking and seasonal cuisine informs a thoughtful, technique-driven approach to contemporary fine dining.

At Coast, Chef Connor draws on his New England roots and experience in modern fine dining to create a seasonal tasting-menu experience inspired by the region and its coastal setting.

Chef Alexandre Vachon, Manoir Hovey

Chef Alexandre Vachon celebrates Québec’s terroir with a cuisine shaped by memory and nature. Raised in the village of Saint-Albert, Ontario, he discovered his calling at 15 while washing dishes in a small Italian restaurant where everything was made from scratch. His career has taken him from the Fairmont Château Lake Louise to Australia’s fine-dining world and to Montreal’s Maison Boulud at the Ritz-Carlton, each step honing his craft and broadening his vision. Now at Manoir Hovey, he cooks with humility and purpose, guided by sustainability and close ties to local producers. For Chef Vachon, simplicity is the highest luxury: every plate a reflection of place, people, and passion.

Chef Sylvain Courbet, Twin Farms

Born and raised in the French Alps, Sylvain Courbet joined the team at Twin Farms in 2013. Entrenched in the world of culinary arts from a young age (Courbet’s father was also a professional chef), it was only a matter of time before Courbet left his first post as the Twin Farms daytime dishwasher to join the establishment’s distinguished culinary team. Under the mentorship of Chef Nathan Rich and Chef Chris Wilson, in conjunction with what he had learnt from his father over the years, Courbet demonstrated a natural ability in the kitchen.

Menu

Canape

Beet Salad with Pear, Ricotta, Pickled Grape, Port Lacquer | Ocean House

Relais & Châteaux Bluefin Tartelette | Manoir Hovey

Fried Chicken and Caviar | Twin Farms

Champagne Krug, 171eme edition

Cold Appetizer

Foie Gras Torchon, Lingonberry, Almond, Brioche Feuilleté | Manoir Hovey

Domaine Huet, Clos du Bourg, Vouvray Demi-Sec 2022

Hot Appetizer

Chitarra, Local Shellfish (clams), Garlic, Gorria peppers | Manoir Hovey

Benanti Contrada Cavaliere, Etna Superiore 2022

Entrees

Tautog with Sunchoke, Pine Nuts, Herb Soubise and Black Olive | Ocean House

Michel Caillot Meursault Le Limozin 2017

VT Wagyu Striploin, Potato Puree, Gild feather turnips, Pickled Shallot Jus | Twin Farms

Domaine de Cristia, Hermitage 2022

Cheese Course

Twin Farms

Rare Wine Co. Madeira “Savannah” Verdelho

Dessert

Chocolate Flan Pâtissier, Fig, Maple Mousse, Vanilla and Black Peppercorn Ice Cream | Ocean House

Taylor Fladgate Vintage Port 2003