Le Riverain Restaurant - AYER'S CLIFF

This many star restaurant is across the lake from the more known place but is just as gracious, gourmand, delicious and creative . It is, instead of a Relais property, a Hotel champêtre, I believe, so is a bit more relaxed- which in my mind is a good thing. The most professional, year-round, knowledgeable staff ( including sommelier ) are charming. The prices are in line, and again, somewhat less than the Relais. Chef is accessible and experienced and I will dine here each time I go over the border into fabulous Quebec.

Good restaurant, elaborate menus, menu of interessing wine. located in an enchanting site, surrounded by attentive and professional staff. a little expensive but a visit is required.

A rich and excellent lunch even if the portions are not always the same. In the evening, pay attention to the extras. everything is very good and very well presented

We booked a two night stay at Ripplecove based upon a previous stay that left us with warm memories. Everything seemed eerily "better even than we remembered", then we learned at dinner that this hotel (previously sister to Manoir Hovey, also top notch) is under new ownership since August of 2016. Here now stood the wonderful Executive Chef, Joris Larigaldie, who we enjoyed previously as the imaginative and talented chef at Manoir Hovey. Last year, he brought us the memorable "potted kale" dish that still comes up in conversation. Tonight, he brought us, among other remarkable creations, the best duck plate you have ever tasted. Chef says this dish defines them -- from the local sourced, top notch ingredients right down to the handmade plates made in Montreal. Enjoy the result of talent plus attention to detail. To die for: duck breast with rhubarb, strawberry, kohlrabi and mustard seed. Other delights: the halibut -- halibut with sea asparagus, pea pureé, sea parsley powder and pea flowers; the sweetbreads, with caribou lichen; the cauliflower soup -- with sea parsley pureé, pecan chutney, birch sirop, and daisy petals. We found this menu both intelligent and inventive. We were delighted when we spoke to Chef, tableside. He shared, "This is to remind me to take life as light as a feather. My mother told me I couldn't appreciate my starters because I was always thinking about desert."Locally inspired flavor combinations by a classically trained Exec Chef from Paris. Bravo, Ripplecove. All the stars.

We had an absolutely delicious dinner and spectacular breakfast. The presentation was beautiful. My husband, myself and my 11-year-old son enjoyed every bite. We will be returning as soon as we can.