The abundance of birch trees situated on Manoir Hovey’s 35-acres makes it ideal for the “tree to table” production of birch syrup and birch vinegar. In early spring, Chef Alexandre Vachon and his team tap the property’s birch trees to produce their own birch syrup that is used in marinades, vinegars, and as a finish on certain fish dishes. Unlike the sweet flavor of maple syrup, birch syrup has a very distinct savory taste. Because it takes around 100-150 liters of birch sap to produce just one liter of syrup or vinegar, Le Hatley is possibly the only Canadian restaurant to engage in this practice. This small batch production makes for a delicious savory luxury that elevates Manoir Hovey’s culinary program to its own category of Canadian gastronomy.