Hoogan et Beaufort

Set on a repurposed industrial site in Montréal that keeps its 1904 red-brick walls and steel frame, Hoogan et Beaufort earned its first MICHELIN Star in 2026. Chef Marc-André Jetté makes wood-fired cooking the house signature, desserts included, with dishes such as agnolotti with celeriac and Louis d'Or cheese and whole duck roasted on the carcass with quince. Sommelier Hugo Duchesne, who curates the wine list, received the 2026 MICHELIN Sommelier Award.