Checking In: Hudson's Willow Inn transformed into a deluxe getaway - 6 burner bbq built in

You 've heard of it before: Auberge Willo of Hudson has a passionate new owner who has made an impressive transformation.
This time is true.
Great.
All sports outside
White plaster, black paint finish and a new look for a solid steel roof.
Almost all the interiors were removed to the studs pegs on the wall, and the kitchen was modernized to the maximum.
The rooms have been transformed by the chic decoration of the cottage, which looks beautiful and cleverly reflects the hotel's nearly 200-year soul.
(The current willow tree is almost a replica of the original house built in 1847.
) Led by executive chef Sean Hughes, the Willow bar is booming and he is introducing more complex dishes, including local organic ingredients and food made from scratch
Condiments, baked goods, soups, etc.
The bar looks familiar but everything
-Polished tavern chair, Hunter-
Green leather strips and beautiful oiloak floors —is new. The inn’s time-
Attractions of honor-
Beautiful lakeside terrace-
Vitality is being restored.
This summer, a converted party space (formerly a restaurant) went to the wedding in costumes for at least 10 weddings, June 17 was a Father's Day barbecue, 40 years ago, the tasting of gin or Scotch whisky's husband and wife David edders and Patricia winzel is held at the ancient Hudson landmark, so when it goes public they pick it up, bravely began their first adventure of hospitality.
The Willow business is bigger than it seems, with nearly 60 employees, including the couple's daughter Vanessa and their son Henry.
"We want our food and accommodation to be worth this exceptional setting," said industrialist Ades . ".
"The Lake Lawn, drinks and dinner on the terrace, and the beautiful sea views around Montreal are unique.
Wenzel said: "We have changed everything, but we have a great respect for the classic look and history of the hotel, which is part of the Hudson community, he is also a volunteer at the Jewish General Hospital and a guide at the Montreal Museum of Fine Arts.
With these dear ones
The Willow Hotel is considered a luxury resort by guest room facilities.
Interior designer Sophie Feidler designed a fresh cabin with toile de jouy wallpaper and some WellsSelected antiques
The result is an eternal, soothing village cocoon, painted with a soft accent and wall in one of Benjamin Moore's nearly 70 creamy whites.
Which one is a secret.
) You will be spoiled by fantastic cotton quilts, fluffy duvet, bathrobes and slippers hidden in armoires.
I love the design details of the sliding barn door in the bathroom, the new tiles, the bathroom, the rain and the granite vanity sparkled.
Willow 2018, so there's Bluetooth in every room-
Flat panel, USB port, bedside lighting, Radio
TV, soundproofing and thermostat.
Chef Hughes seems to be doing it. to-
Re-imagine the order of willow trees.
He is from Hudson and has worked in top restaurants in Toronto and Vancouver, so his standards are high.
At Joe Beef in Montreal, he learned about popular trends, and Bishop & Bagg gave him an insight into British bar cuisine.
His food is delicious and authentic.
Willow retains a British accent and serves a hearty steak, waist-pie and velvety fish soup.
You can still get a burger, but now it's made from top burgers
High quality beef chop-
House and service on homemade potatoesbread bun.
Attractive new products include spareribs glazed with peaches and ginger, tartare beef, and spareribs
Steak, grilled cod and duck breast salad.
Hughes feeds for his own chicken oil bacteria, lowage and spruce tip, as well as offers to local suppliers such as Ferme Sanglier r deur-located in Pointe-
The wealth of pork, Le moullin de Cèdres of organic grains, Les Jardins Carya of organic vegetables.
Pastry chef Melinda Gorman (the former of 40 Westt and Le Serpent) has introduced delicacies such as sea cucumber pie and maple cheesecake.
Hughes's talent also shines in the morning.
Overnight guests include a continental breakfast.
It's not a buffet, but a few creative options, such as a daily cake, rice granola or a delicious yogurt custard and fruit platter.
A la carte menu ($6-
$12), the farm is also available for brunch on Saturday and Sunday-
Fresh eggs, French toast with ince;
Welsh with creamy spinach and mushrooms;
Or a hearty breakfast sandwich.
Keep the British theme, even for cocktails, you can taste the Cup of the pimm, the knees of the bees and the thorns of the mode, which blend the sweet and sour taste.
Willow trees mix warm drinks for cold nights by the fireplace: Vin Chaud seasoned with Cointreau, rum and citrus;
And a hot glass of wine, honey and lemon. 450-458-7006, ; 208 Main Rd. , Hudson.
Guest rooms: 10 guest rooms offering continental breakfast and wireless Internet access
Lakeside Lawn Fi: June-Aug. , $175-$240; Sept. -Oct. , $140-$200; Nov. -April, $120-$175. Lunch-dinner, Wed. -Sat. , 11:30 a. m. -10 p. m. ; brunch Sat. -Sun.