A 2015 graduate of the Institut de tourisme et d’hôtellerie du Québec, Marc-Antoine Lacasse began his career as a cook at Le Toqué, under chef Charles-Antoine Crête. For three years, he developed his passion for Quebec terroir products while sharing Normand Laprise’s vision. 

Thanks to the Grands Chefs Relais & Châteaux scholarship, Chef Lacasse had the opportunity to rub shoulders with Michelin-starred chefs in France (Flocons de sel), Peru (Astrid et Gaston), Norway (Maaemo) and California, at the three-starred Manresa restaurant. 

 Back in Quebec, he deepened his knowledge of local cuisine by working with Martin Picard at the famous Au Pied de Cochon sugar shack, where he mastered the art of cooking maple syrup in all its forms as sous-chef. 

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

Seeking a new challenge, he joined the StoneHaven Le Manoir | Relais & Châteaux team in February 2023 as executive chef. 

Chef Marc-Antoine Lacasse offers a terroir cuisine that emphasizes local flavors, highlighting Quebec products and artisans. 

Elegance and history

Our English-inspired dining room invites you to enjoy a gastronomic menu in a warm, elegant atmosphere steeped in history.

Light and scenery

Bathed in natural light, our veranda offers an exceptional view of the splendor of the Laurentians, while providing a setting worthy of our kitchen.

Nature and sunshine

In harmony with the seasons, our sunny terrace is the perfect place to create unforgettable memories while discovering Quebec’s nature through our exceptional Laurentians fine dining restaurant.

Comfort and distinction

Treat yourself to an exclusive moment of relaxation in our leather armchairs and discover our wide selection of whiskies, cocktails and exceptional wine list.