The Team
Refined flavours made simple
In a warm, welcoming setting, our chef and his team invite you on a culinary journey, marrying the traditions of French cuisine with seasonal Quebec produce—dishes that are simple, sophisticated and imbued with subtle flavours.
There’s something to please every palate…
Your Host
Thierry Navette was born in France and for three years, he studied the restaurant trade at the Lycée Hôtelier du Touquet hotel school, learning the art of cooking, customer service and hotel management.
Navette began his professional career in Paris, working first at the Hilton Hotel and then at the Ritz. When he was only 21, he got a job in Switzerland as a maître D. Subsequently, he moved back to Paris where he had the opportunity to serve the prime minister, thereafter working for a prestigious Relais & Châteaux establishment in the French Alps.
After spending three years in Canada at the Victoria Ocean Pointe Resort (British Columbia), Navette became rooms division manager at the Ritz-Carlton in Montreal. He subsequently held management positions at the Stonehedge Inn & Spa in Tyngsboro (Massachusetts) and the Mantra in Boston.
In 2004, he opened his own restaurant in New Hampshire, which he ran for three years. After arriving in Quebec, he joined Manoir Hovey as its first maître d’hôtel.
Since January 2008, he has been in charge of Bistro 4 Saisons, offering customers high-quality food and excellent service, along with a number of other former staff members from Manoir Hovey.
Your Chef
A native of the Eastern Townships, Patrick Grieve has long been captivated by his homeland’s picturesque countryside and the fresh, seasonal food that changes in lockstep with the time of year. His love of local cuisine finally led him towards the world of wine. For over 15 years he worked at Manoir Hovey, working his way up from sommelier to maître d’hôtel.
The Manoir Hovey is a Relais et Châteaux property and Patrick’s years with that prestigious property shows in his dedicated approach to his customers. With his extensive knowledge and attention to detail, his top priority is offering clients a pleasurable dining experience, leaving them satisfied and happy. In 2021, Bistro 4 Saisons offered him the dual position of maître d’hôtel and sommelier—an opportunity to work with an even bigger team, who continue to offer excellent service to clients.
Your Sommelier
Born and raised in the Eastern Townships, Patrick Grieve has always been fascinated by the region’s picturesque landscapes and the delicious cuisine that harmonizes with the rhythms of our four seasons. It is his desire to enrich people’s culinary experience that has led him to pursue the field of sommellerie. He worked for more than 15 years at the Manoir Hovey, where he evolved as a Sommelier and later as a Maître d’Hôtel.
Patrick will delight you with his knowledge and the attentiveness he will offer you, an approach worthy of the standards of Relais et Châteaux. For him, the well-being, the satisfaction and the enjoyment of the guests are the priority.
In 2021, the Bistro 4 Saisons has offered him the position of Maître d’Hôtel and Sommelier. This is an opportunity that allows him to work daily with an outstanding team which, we are convinced, will delight you.
Our Local Suppliers
In pursuit of our goal to showcase regional products, we make a point of choosing local suppliers.
Gift Cards
Treat your loved ones! You can buy a Bistro gift card, or the PAL+ card, which gives you access to all our experiences in the Eastern Townships.
