Ocean House Relais & Châteaux Chef Collaboration with Twin Farms and Manoir Hovey

About this event

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Ocean House , a Forbes 15-Star, Five-Star Hotel, Five-Star Spa and Five-Star Restaurant, Relais and Châteaux, grand resort overlooking a private, white sand beach of the Atlantic Ocean in Watch Hill, R.I., will bring together three celebrated Relais & Châteaux culinary destinations for a special two-night chef collaboration at COAST on Friday, November 13, and Saturday, November 14, 2026. Ocean House Chef de Cuisine Connor Pearl and Group Executive Chef Terence Feury will welcome Twin Farms Chef de Cuisine Sylvain Courbet and Manoir Hovey Chef Alexandre Vachon to create an exclusive six-course tasting experience shaped by the ingredients, landscapes and culinary identities of coastal Rhode Island, rural Vermont and Québec’s Eastern Townships.

Offered during COAST’s regular dinner seatings from 5:30 to 9 pm, the experience will begin with a trio of canapés before moving through six collaborative courses. Menu highlights will include a Relais & Châteaux bluefin tuna tartlet from Manoir Hovey; Twin Farms fried chicken with caviar; foie gras torchon with lingonberry, almond and brioche feuilleté; chitarra with local shellfish, garlic and Gorria peppers; Ocean House tautog with sunchoke, pine nuts, herb soubise and black olive; and Vermont Wagyu striploin with potato purée, gilded feather turnips, pickled shallot and jus.

The evening will conclude with a Twin Farms cheese course followed by Ocean House’s chocolate flan pâtissier with fig, maple mousse and vanilla-black peppercorn ice cream.

The six-course dinner is priced at $245 per person, exclusive of tax and gratuity. An optional $175 wine pairing will trace the progression of the menu with selections including Krug Champagne, Domaine Huet Vouvray Demi-Sec, Benanti Etna Bianco Superiore, Meursault, Hermitage, Madeira and vintage Port.

“COAST has always been about expressing a sense of place through thoughtful, ingredient-driven cooking,” said Chef Terence Feury, Executive Chef of Ocean House. “Bringing Sylvain and Alexandre to Watch Hill gives us the opportunity to connect three distinctive regions and three culinary perspectives through one menu. It will be collaborative, seasonal and, most importantly, an experience that could only happen on these two evenings.”

Chef de Cuisine Connor Pearl brings an impressive fine-dining pedigree to COAST at Ocean House, with experience in four of Chicago’s most acclaimed Michelin-starred restaurants: Alinea, Smyth, Ever and Elske. A New England native who began his culinary career in Vermont, Chef Pearl developed his expertise in tasting menus, live-fire cooking, seasonal cuisine and innovative technique while working alongside celebrated chefs Grant Achatz and Curtis Duffy. At COAST, he draws upon his New England roots and modern culinary background to create thoughtful, technique-driven tasting menus inspired by the region’s ingredients and coastal setting.

A culinary veteran of more than 25 years, Feury joined Ocean House in 2023 and oversees culinary operations throughout Ocean House Collection. His career began at Le Bernardin in New York and has included leadership roles at acclaimed restaurants in Philadelphia, Washington, D.C., New Jersey and Newport. His honors include Philadelphia magazine’s Best Chef recognition, selection as a James Beard Award finalist in the Best Chef: Mid-Atlantic category and an appearance on Food Network’s “Beat Bobby Flay.”

Born and raised in the French Alps, Courbet joined Twin Farms in 2013 and rose from daytime dishwasher to Chef de Cuisine under the mentorship of Chefs Nathan Rich and Chris Wilson. His cooking is informed by Vermont’s agricultural landscape and cheesemaking traditions, as well as six years spent traveling, teaching and cooking in Ireland, China, Australia and New Zealand.

At Manoir Hovey, Vachon creates cuisine rooted in Québec’s terroir, memory and nature. His career has taken him from Fairmont Château Lake Louise to Australia’s fine-dining scene and Maison Boulud at The Ritz-Carlton Montréal. Today, his work emphasizes sustainability, close relationships with local producers and a refined simplicity that allows ingredients and place to lead.

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