~ Sooke Harbour House Hotel - near Victoria, Vancouver Island, British Columbia, Canada ~

french      german     

“ Only 45 minutes from Victoria on Vancouver Island, the Sooke Harbour House hotel is a
world class inn and restaurant, ideal for romantic getaways and incentive vacations. ”

 
Tourism Victoria's Miracle Award
 

Main photo of Sooke Harbour House Hotel on Vancouver Island

EXCLUSIVE ILA-CHATEAU SPECIAL OFFER!
By booking direct with the hotel through ILA-CHATEAU
you'll get no better rate elsewhere, plus:
bullet A VERY SPECIAL DISCOUNT RATE
bullet A FREE ROOM UPGRADE
bullet A COMPLIMENTARY EXTRA NIGHT FREE
(depending on periods and availabilities)

Email the hotel direct for your exclusive special offer

Second logo for Sooke Hotel on Vancouver Island


Sooke Harbour House

1528 Whiffen Spit Road
Sooke (near Victoria)
Vancouver Island
British Columbia
Canada VOS 1NO

Email: SookeILA@ila-chateau.com

Frederique and Sinclair Philip


map Directions: The Sooke Harbour House is located just 23 miles (32 km) west of Victoria. Follow Highway 1 to the Sooke / Colwood turnoff (junction with Highway 14). Follow Highway 14 to the village of Sooke. Turn left at Whiffen Spit Road (approximately 1 mile past Sooke's only traffic light). Proceed to the beach.

Owners: Frédérique and Sinclair Philip
Number of Rooms: 28
Rates: from 300 Canadian Dollars + 15% Tax
          (Full Breakfast and Picnic Lunch included)

All rooms different with ocean view, balcony or terrace and a fireplace
The Dining Room and All the Guest Rooms are NON-SMOKING
Meeting rooms (seat up to 100)
Summer Pavilion ideal for weddings
Beautiful beaches, hiking, salmon fishing, golfing, whale watching
World Class Dining in a spectacular setting
Open all year round

~ One of our "Chateaux & Hotels de Charme" ~
Click here to enjoy / discover our entire portfolio

~ EXCITING CULINARY COURSES ~
“Let's Go Cook Italian”

is successfully repeating gourmet holidays cooking
sessions in TUSCANY (with a unique Oleoteca
experience) and BURGUNDY (France) in the Spring.

For more information, please go to
http://www.ila-chateau.com/cook-italian/

Photo of wedding marquee at the hotel


English hotel text Romantic Little White Inn By The Sea.......

Photo of a hotel room with fireplace After the hustle and bustle of large cities if you desire to stay at a small off the beaten track place, Sooke is definitely one of the unique spots in the world where life is so placid, calm and beautiful.

This elegant waterside lodge, located only 45 minutes from Victoria on the southwest of Vancouver Island, is one of Canada's premier resorts. It sits on a rise overlooking the Straight of Juan de Fuca with the snow-covered peaks of the Olympic Mountains of the Washington State in the distance.

Surrounded by acres of flowers this enchanting retreat is a plain, white-washed clap-board farmhouse dating back to 1929 that has been lovingly restored and tastefully expanded by the Philip's.

Sinclair, who is native from Vancouver, holds a Ph.D. from the University of Grenoble where he mets his French wife, Frédérique, herself having a Master's degree in Economics. Both were lovers of good food, scuba diving or marine life, so they establish a rare relationship between the garden, the sea and the kitchen......from Grenoble(France)to Sooke.

Their basic philosophy is a deep respect for food from the ground up and a perfect assessment of the beauty and value of local fresh ingredients. Sinclair has a "scientific approach" and with the years became a walking encyclopedia of food knowledge.

Photo of hotel room with Hot Tub The success of Sooke Harbour House can be attributed partly to an ingenious and inventive culinary style made of a mixture of Japanese and French with touches of Northwest Indian ; partly to its use of just-caught seafood (sea urchins, triton snails, speckled sea cucumber, glistening abalone, squid, octopus, gooseneck barnacles, 40 types of crab, pink swimming scallops or geoduck, the largest Pacific clam)- here when they say "seasonal", they really mean "hourly"-; partly to the extravagant gardens that spill down to the sea overflow with great mauve clumps of lavender, where they grow their own herbs, greens, berries or edible flowers (about 500 different kinds); partly to the spectacular setting above the killer whales or grey whales rolling into the inlet looking for the sea lions and seals; and finally to the exceptional charisma of two modest intellectuals whose main goal is to please people travelling from afar for a taste of paradise.

Although it was mainly and recently rated ......
- the best restaurant in the world for authentic local cuisine
- one of the top five for romance and honeymoons
- one of the top 25 hotels in the world
... Sooke Harbour House is not like a Ritz, an Oberoi, a Mandarin or an Oriental but above all the life passion of Frédérique and Sinclair where they have lived with their four children Benjamin, Jasmine, Nishka and Rissa and always that.....


.....Romantic Little White Inn By The Sea.......

Drawing of hotel layout plan

Children Welcome
children are welcome at this hotel onclick Vancouver Island
Ages 12 and under stay for free

Pets Welcome
Pets are welcome in this hotel near Victoria, Canada
Additional daily charges apply



Garden Philosophy

Photo of Kitchen Gardens We grow naturally, organically, and seasonally. It is a very simple system that produces healthy, pest resistant, and delicious food. We only grow plants that have some edible part whether its the flower, leaf, shoot, root, tuber, stem, fruit, or bulb.

The garden is interesting at all times of the year for different reasons. In the spring, the tulips are blooming and the gardener's challenge is to keep the chefs from cutting them all to use in the kitchen. In the summer the garden is of course full of flowers, all edible, plus an almost endless variety of salad ingredients and herbs.

The fall and winter are less colourful but full of maturing plants that will feed our guests all winter and into the spring. In our favourable climate here on the West Coast by the ocean, we can grow a wondrous variety of edible plants that will delight our guests even in winter.

You are invited to tour the garden at any time and ask questions of the garden staff and if it's a nice day, volunteer your time in the garden. (it really does happen).

If you have questions but can't visit us until later, please feel free to email inquiries about kitchen gardens, herbs, salad greens, or edible flowers. Please state where you live, so we can take your climate into consideration. Thank you.

Photo of hotel head gardener Byron Cook
Byron Cook
Head Gardener



French hotel text “Mangez vos soucis”

Au propre comme au figuré d'ailleurs, puisque ces "Calendula officinalis" et autres... "viola odorata", "Eruca vesicaria", "Brassica spp.", "Syringa vulgaris", "Lavendula angustifoglia" etc.. font partie des Hotel gardens with a View plantes et fleurs comestibles servies à Sooke Harbour House.

Plus de 400 espèces y sont cultivées avec une rare passion par un jardinier gourmand doublé d'un botaniste averti, accessoirement muni d'un Doctorat en économie politique de l'Université de Grenoble et propriétaire avec son épouse Française Frédérique d'une heureuse folie, admirablement blottie à la pointe sud de l'île de Vancouver pour vous offrir une vue imprenable sur le détroit Juan de Fuca et les Monts Olympic enneigés, au loin dans l'Etât de Washington.

En quelques années, grâce à un dur labeur et aux efforts d'ingéniosité de Sinclair et son épouse, la "petite auberge romantique au bord de l'eau" est maintenant devenue selon les clients et lecteurs du trés respecté "Gourmet":
- L'un des 25 meilleurs hôtels au Monde
- le numéro UN mondial pour une authentique cuisine régionale
- le numéro UN au Canada
- Second mondial pour l'élégance du restaurant
- Quatrième mondial pour la romance et les lunes de miel

Quant à la cuisine, elle est tellement reconnue, admirée ou plébiscitée Hotel room with Vaulted Ceiling pour sa fraîcheur et sa créativité qu'il me semblerait presque incongru d'en faire encore ici l'éloge. Sachez seulement que les fruits de mer (40 sortes de crabes) sont pêchés et servis le jour même, que tous les produits sont absolument parfaits, naturels et de provenance régionale exclusivement. La cave est simplement majestueuse et ne recèle que la meilleure production des vignerons les plus doués.

De fait, rien n'est jamais trop beau pour la Table des Sinclair.

En Mai 1996, Valéry Giscard d'Estaing accompagné de son épouse n'a pu résister à l'attrait du lieu. Richard Gere, Cindy Crawford, Sharon Stone parmi tant d'autres "riches et célèbres" ont vivement apprécié Sooke Harbour House et les embruns du Pacifique.

Mais le plus rafraîchissant reste encore cette attitude simple des Sinclair et cette approche trés scientifique d'une profession où le succés monte trés vite à la tête de certains "chefs-aubergistes".

Quel fabuleux parcours atypique, de Grenoble à cet extrême ouest Canadien, pour ce couple d'universitaires ! Et eux l'ont bien compris..... ils restent les artistes car seuls les clients, connus ou non, peuvent être les vedettes.


Former President of France at Sooke Harbour House in May 1996
(while attending a meeting of former heads of state in Vancouver)
Giscard d'Estaing at Sooke
From left to right: Sinclair PHILIP - President Valéry
Giscard d'Estaing and his wife - Sinclair's stepfather
Click for enlarged photo



German hotel text “Schlaraffenland am anderen Ende der Welt”

Ein Haus direkt am Wasser...Weiss leuchten die Schindeln, weiss die lackierten Sprossenfenster, dunkelgrün die Balkongitter, tomatenrot die Terrassentüren. Eine frische Brise weht vom Pazifik herüber, das Zimmer wärmt ein knisterndes Kaminfeuer....Auf kilometerlangen Hiking trails Photo of hotel room with Fireplace geht es am Südufer von Vancouver Island entlang. Seelöwen, Seehunde und Orcawale tummeln sich keine hundert Meter vom Strand entfernt im Wasser.

Sooke Harbour House gehört dem Kanadier Sinclair Philip und seiner französischen Frau Frédérique. Seit über zehn Jahren hält es sich mit Höchstbewertungen in den Führern bei der nordamerikanischen Gourmet-Szene.

Aber nicht nur wie, auch was man hier kocht, ist ganz und gar aussergewönlich.

Philip Sinclair, ein ehemaliger Politikwissenschaftler, gilt as Pionier essbarer Pflanzen. Auf seinem Besitz wacht er über üppige Gärten, in denen er von Indianern überlieferte Gewächse ebenso züchtet wie aus Europa oder Asien importierte essbaren Blumen, Pflanzen und Kräutern. Artischocken, Feigen, Passionsfrüchte, Safran, Quitten, Sauerampfer, Hopfen, Mohnblumen und Lungenkraut - alles für die Küche.

Ein Salat in seinem Restaurant wird von neuen Gästen nicht selten mit einem Blumenstrauss verwechselt !

Das Menü, das er für mich Komponierte, war ein kulinarischer Streifzug durchs Meer, bei der mancher Küchenmeister der Alten Welt untergegangen wäre.
Da gab es die pazifische Riesenmuschel "Geoduck" auf Lilienknospen, Krabbenragout mit Mizuna-Gemüse und chinesischen Artischocken sowie Kammuscheln mit geröstetem Pastinak in Rogenbrühe........
         ..... Kanada isst anders ......
(Maria Biel/Geo Saison - Michael Hannwacker/Vif München)


Picture of hotel dining room on Vancouver Island
The Sunroom
with stunning vistas of the Olympic Mountains
(seats 25 - ideal for luncheon, dinner or meetings)

Another photo of the restaurant dining room near Victoria

[ Return to ILA Home ]