Marc-Antoine Lacasse graduated from the advanced training program of the “Institut de tourisme et d’hôtellerie du Québec” in 2015.  He began his career as a cook at Toqué, under the direction of Chef Charles-Antoine Crête. During his three years at the restaurant, he discovered his passion for local products, all the while sharing the vision of Chef Normand Laprise.

Thanks to the Grands Chefs Relais & Châteaux scholarship, Marc-Antoine had the opportunity to work alongside several Michelin-starred Chefs, notably in France (Flocons de sel), Peru (Astrid et Gaston), Norway (Maaemo) and California, where he spent two years at the Michelin 3-star Manresa restaurant.

Back in Quebec, he decided to expand his knowledge of local cuisine by working under Martin Picard at the famous sugar shack Au Pied de Cochon, where he learned to cook maple syrup in all its forms as a sous chef.

In 2019, Marc-Antoine returned to Toqué, this time as the group’s sous-chef, to perfect his own menus under the tutelage of Chef Normand Laprise.

Seeking a new challenge, he joins StoneHaven Le Manoir in February 2023 as Executive Chef.

Chef Marc-Antoine Lacasse will offer our guests a cuisine with an emphasis on local flavors to showcase the products and artisans of Quebec.

Classic, cozy and elegant, this English-inspired dining room offers refined cuisine and scented products from our terroir.

Brilliantly bright, our Veranda offers you an exceptional view of Lac des Sables in a decor at the height of the plate.

Always in the respect of the seasons, our sunny terrace is the ideal place for lunches and dinners to turn into enchanting memories for our guests.

At the bar or comfortably seated in our leather armchairs, discover the wide range of Whiskeys, cocktails and a unique wine list.