Latest news with #François-EmmanuelNicol
Cision Canada
6 days ago
- Entertainment
- Cision Canada
3 RESTAURANTS FROM "GROUPE LA TANIÈRE" SELECTED IN THE 2025 MICHELIN GUIDE
QUEBEC CITY, May 28, 2025 /CNW/ - The first edition of the MICHELIN Guide in Quebec, Canada features only nine starred restaurants and approximately a hundred recommendations for the entire province. In Old Quebec, a rare feature is noted: Groupe la Tanière, a collective composed of three restaurants including Tanière 3 (2 stars), Légende (1 star), and l'Orygine (recommendation), in addition to the lounge bar, Le Vieux Carré, has the immense honor of having its three signature restaurants selected by the renowned Guide. This family business, with nearly 50 years of experience and three generations, stands out for the excellence of its establishments. GROUPE LA TANIÈRE 1977 La Tanière restaurant opens its doors, founded by Laurier Therrien (Karen Therrien's uncle) 2001 Karen Therrien and Frédéric Laplante become the new owners of the restaurant 2014 Légende restaurant opens its doors 2018 l'Orygine restaurant opens its doors, in associaciation with a new generation of co-owners chefs and restaurant directors, François-Emmanuel Nicol, Roxan Bourdelais, Sabrina Lemay and Philippe Veilleux 2019 Tanière 3 restaurant opens its doors 2023 Chef Elliot Beaudoin becomes co-owner of Légende restaurant 2024 Vieux Carré lounge bar opens its doors "This recognition marks an important milestone for the Groupe la Tanière, which has continued to evolve since its founding in 1977. Today, this award symbolizes decades of hard work, rigor, and creativity—a dream nurtured over the years, now a reality. It is a source of great collective pride for our entire team, from past to present, and a wonderful recognition of the work of our chefs, their brigade, the artisans, and collaborators across all our establishments. It also underscores the importance of our loyal customers, who always inspire us to excel." The Groupe la Tanière, comprised of a team of passionate culinary people, who shares common values that serve as the foundation for their inspiration. A true pioneer of boreal cuisine who has successfully reinvented an avant-garde and sensory approach to the gastronomic experience, the Group and all of its establishments strongly value local producers to showcase the terroir and local expertise. Hospitality, attention to detail, and culinary creativity are at the heart of their identity, allowing each of the four signature locations to express their own personality, reflecting the chefs and restaurant directors, who interpret the essence of contemporary Quebec cuisine in their own way. All driven by the same dream of pursuing the development of Quebec's unique cuisine identity inspired by its terroir and history, all teams from the three restaurants still manage to differentiate themselves through their approach and vision, which are reflected in each chef's cuisine. TANIÈRE 3 | 2 MICHELIN Stars Tanière 3, a two-star MICHELIN restaurant, is run by co-owners Chef François-Emmanuel Nicol and Restaurant Director Roxan Bourdelais, who also received the MICHELIN Outstanding Service Award. Tanière 3 is the only restaurant in Quebec province and the second in Canada to hold this distinction, the highest awarded in the country to date, out of a maximum of three stars. The ultimate gastronomic experience allows us to travel, throughout the evening, through three completely different environments where the hidden ingredients of the boreal forest are prepared and narrated for our greatest pleasure. The restaurant's is located 7 rue Don-de-dieu, near Place Royale. "These two stars are both a recognition and a starting point. We receive them with humility and enthusiasm, and they motivate us to go even further in our mission: to showcase Quebec gastronomy on the world stage." François-Emmanuel Nicol, Chef-Owner of Tanière 3 LEGEND | 1 MICHELIN Star The Michelin-starred Légende restaurant has now been run by the co-owner chef Elliot Beaudoin for several years. He is the youngest chef to receive a MICHELIN star in Canada. Celebrating its 10 th anniversary, with a bistro-meets-gourmet restaurant approach, Légende has become, thanks to its experienced team, a benchmark in the Old Port for local cuisine, enhanced by the exceptional work of Caroline Beaulieu, the sommelier of the year at the 2023 Lauriers de la Gastronomie awards. Drawing on his extensive travels, the chef offers a creative approach that combines overseas culinary techniques with local ingredients for a true gastronomic discovery. The restaurant, located at 255 Saint-Paul Street in Quebec City, is open every evening from 5 p.m. L'ORYGINE | MICHELIN Recommendation The Michelin-recommended restaurant l'Orygine is run by co-owners Chef Sabrina Lemay and Restaurant Director Philippe Veilleux. In Quebec City, there are only about fifteen other restaurants that have received this same recognition. Aiming for a more relaxed gastronomy, inspired by the garden, Chef Lemay first creates her dishes around fresh local garden produce to highlight all their colors, textures, and aromas. This is followed by a highly sensory cuisine for a generous and refined culinary experience. The restaurant, located at 36 ½ rue Saint-Pierre in Quebec City, is open every evening from 5 pm. It is also at the same address that you have the opportunity to discover the lounge bar Le Vieux Carré, with the same philosophy as Groupe la Tanière. It is the perfect place for an aperitif or to end the evening with the original cocktail creations of the bartender team, led by Philippe Veilleux.
Yahoo
6 days ago
- Business
- Yahoo
3 RESTAURANTS FROM "GROUPE LA TANIÈRE" SELECTED IN THE 2025 MICHELIN GUIDE
QUEBEC CITY, May 28, 2025 /PRNewswire/ - The first edition of the MICHELIN Guide in Quebec, Canada features only nine starred restaurants and approximately a hundred recommendations for the entire province. In Old Quebec, a rare feature is noted: Groupe la Tanière, a collective composed of three restaurants including Tanière3 (2 stars), Légende (1 star), and l'Orygine (recommendation), in addition to the lounge bar, Le Vieux Carré, has the immense honor of having its three signature restaurants selected by the renowned Guide. This family business, with nearly 50 years of experience and three generations, stands out for the excellence of its establishments. GROUPE LA TANIÈRE 1977 La Tanière restaurant opens its doors, founded by Laurier Therrien (Karen Therrien's uncle)2001 Karen Therrien and Frédéric Laplante become the new owners of the restaurant2014 Légende restaurant opens its doors2018 l'Orygine restaurant opens its doors, in associaciation with a new generation of co-owners chefs and restaurant directors, François-Emmanuel Nicol, Roxan Bourdelais, Sabrina Lemay and Philippe Veilleux2019 Tanière3 restaurant opens its doors2023 Chef Elliot Beaudoin becomes co-owner of Légende restaurant2024 Vieux Carré lounge bar opens its doors "This recognition marks an important milestone for the Groupe la Tanière, which has continued to evolve since its founding in 1977. Today, this award symbolizes decades of hard work, rigor, and creativity—a dream nurtured over the years, now a reality. It is a source of great collective pride for our entire team, from past to present, and a wonderful recognition of the work of our chefs, their brigade, the artisans, and collaborators across all our establishments. It also underscores the importance of our loyal customers, who always inspire us to excel." The Groupe la Tanière, comprised of a team of passionate culinary people, who shares common values that serve as the foundation for their inspiration. A true pioneer of boreal cuisine who has successfully reinvented an avant-garde and sensory approach to the gastronomic experience, the Group and all of its establishments strongly value local producers to showcase the terroir and local expertise. Hospitality, attention to detail, and culinary creativity are at the heart of their identity, allowing each of the four signature locations to express their own personality, reflecting the chefs and restaurant directors, who interpret the essence of contemporary Quebec cuisine in their own way. All driven by the same dream of pursuing the development of Quebec's unique cuisine identity inspired by its terroir and history, all teams from the three restaurants still manage to differentiate themselves through their approach and vision, which are reflected in each chef's cuisine. TANIÈRE3 | 2 MICHELIN StarsTanière3, a two-star MICHELIN restaurant, is run by co-owners Chef François-Emmanuel Nicol and Restaurant Director Roxan Bourdelais, who also received the MICHELIN Outstanding Service Award. Tanière3 is the only restaurant in Quebec province and the second in Canada to hold this distinction, the highest awarded in the country to date, out of a maximum of three stars. The ultimate gastronomic experience allows us to travel, throughout the evening, through three completely different environments where the hidden ingredients of the boreal forest are prepared and narrated for our greatest pleasure. The restaurant's is located 7 rue Don-de-dieu, near Place Royale. "These two stars are both a recognition and a starting point. We receive them with humility and enthusiasm, and they motivate us to go even further in our mission: to showcase Quebec gastronomy on the world stage." François-Emmanuel Nicol, Chef-Owner of Tanière3 LEGEND | 1 MICHELIN StarThe Michelin-starred Légende restaurant has now been run by the co-owner chef Elliot Beaudoin for several years. He is the youngest chef to receive a MICHELIN star in Canada. Celebrating its 10th anniversary, with a bistro-meets-gourmet restaurant approach, Légende has become, thanks to its experienced team, a benchmark in the Old Port for local cuisine, enhanced by the exceptional work of Caroline Beaulieu, the sommelier of the year at the 2023 Lauriers de la Gastronomie awards. Drawing on his extensive travels, the chef offers a creative approach that combines overseas culinary techniques with local ingredients for a true gastronomic discovery. The restaurant, located at 255 Saint-Paul Street in Quebec City, is open every evening from 5 p.m. L'ORYGINE | MICHELIN RecommendationThe Michelin-recommended restaurant l'Orygine is run by co-owners Chef Sabrina Lemay and Restaurant Director Philippe Veilleux. In Quebec City, there are only about fifteen other restaurants that have received this same recognition. Aiming for a more relaxed gastronomy, inspired by the garden, Chef Lemay first creates her dishes around fresh local garden produce to highlight all their colors, textures, and aromas. This is followed by a highly sensory cuisine for a generous and refined culinary experience. The restaurant, located at 36 ½ rue Saint-Pierre in Quebec City, is open every evening from 5 pm. It is also at the same address that you have the opportunity to discover the lounge bar Le Vieux Carré, with the same philosophy as Groupe la Tanière. It is the perfect place for an aperitif or to end the evening with the original cocktail creations of the bartender team, led by Philippe Veilleux. View original content to download multimedia: SOURCE Groupe la Tanière
Business Upturn
15-05-2025
- Business
- Business Upturn
Québec's top eateries dazzle in first-ever MICHELIN Guide Selection
MONTRÉAL, May 15, 2025 (GLOBE NEWSWIRE) — Inaugural selection boasts nine MICHELIN Starred restaurants across the province Tanière³ directly joins the selection with Two MICHELIN Stars and eight restaurants receive One MICHELIN Star Three restaurants earn a MICHELIN Green Star for their eco-friendly approach to gastronomy The inaugural selection for the MICHELIN Guide Québec has arrived today. In total 9 restaurants were awarded MICHELIN Stars by the anonymous Inspectors, with Tanière³ in Québec being the first Two MICHELIN Starred restaurant in the province and eight eateries receiving One MICHELIN Star. This year's selection also welcomed three MICHELIN Green Stars with Alentours in Québec, Auberge Saint-Mathieu in Saint-Mathieu-du-Parc and Espace Old Mill in Stanbridge East being recognized for their efforts to foster an eco-friendly approach to gastronomy. Across the province, 17 restaurants were awarded a Bib Gourmand for their high-quality offerings at good value prices. The full selection including recommended eateries totals 102 restaurants. 'Our anonymous Inspectors were thoroughly impressed with their dining experiences across the entire province of Québec,' said Gwendal Poullennec, International Director of the MICHELIN Guide. 'The selection boasts a wide array of distinctions and cuisine types – from Stars to Bib Gourmands to Recommended restaurants – all highlighting unique regional ingredients and extraordinary techniques. Congratulations to the chefs and restaurant teams on their entry into the MICHELIN Guide family! We are pleased to celebrate and share your talents with our community of gourmets and travelers.' Here are the new MICHELIN Star restaurants, with Inspector notes from each (Inspectors' comments in full on the MICHELIN Guide website and mobile app): Two MICHELIN Stars: Excellent cooking – worth a detour. Tanière³ (Québec City; Creative cuisine) This 'den' (tanière) has, beneath its ancestral vaults, a series of four rooms, one of which affords views of the brigade at work, plus a counter surrounding the open kitchen. In what might be described as his gastronomic research laboratory, avant-garde Chef François-Emmanuel Nicol explores all the nuances to be derived from the immense terroir of Québec's boreal zone. Sophisticated cooking methods, succulent sauces and a rigorous balance of flavors make this cuisine a resounding triumph: think matured tuna, pickled matsutake slices, sunflower cream, or Québec Wagyu tataki, wild rose, morels, and roasted onions. The pastry chef proposes a woodland-inspired autumnal dessert with a mushroom-infused millefeuille. One MICHELIN Star: High-quality cooking – worth a stop. ARVI (Québec City; Modern/Creative cuisine) In the neighborhood of Limoilou, on bustling Third Avenue, ARVI is the stomping ground of Chef Julien Masia, originally from Lyon, who cut his teeth in kitchens in the Alps. The chefs move between the kitchen and tables, with a trendy playlist setting the mood. Over the course of the single set menu (available in 'regular' and vegetarian versions), ingredients from Québec's terroir enjoy their moment of glory: fresh tuna is accompanied by mint and watermelon, halibut from the Gaspé Peninsula with carrot and agastache, and eggplant with basil and hay. Jérôme Ferrer – Europea (Montréal; Modern/Creative cuisine) Housed in an ultra-modern architectural setting, this restaurant offers diners a wonderful view of the team at work in the glass-paned kitchen. The chef has stylishly carved out his niche in the Belle Province. Fusing French culinary traditions with the riches of Québec's terroir, his menu celebrates local ingredients: lobster from the Magdalen Islands, king crab, Appalachian red deer, scallops, and caviar. Fragrant consommés, velvety creams, and complex sauces point to great culinary expertise. The meal is also infused with nostalgia: crispy pork rinds are served with the aperitif; the maple pre-dessert is a nod to the traditions of North America's sugar shacks. Kebec Club Privé (Québec City; Creative cuisine) Cassandre and Pierre-Olivier are a gifted young couple. Originally from France and Québec, respectively, they went on to transform this hairdressing salon with an industrial vibe into a unique table d'hôte. The concept: to welcome 10 guests at a fixed time, in a friendly atmosphere, around a majestic central table. Their cuisine, strictly Québécois, showcases local ingredients with astonishing simplicity. The dishes are a testament to precise cooking, whether the marinated cod in smoked oil, the scallops in a herring bone jus, or the roasted quail breast. Foraged herbs— fresh or dried—and smoky notes underpin every dish. This is an artisanal endeavor, in which the ingredients reign supreme without unnecessary frills. Laurie Raphaël (Québec City; Modern/Creative cuisine) Located in Old Québec, alongside the Old Port, this restaurant exudes an elegant contemporary style. This is the Vézina family establishment, and it is Raphaël, the founder's son, who now holds the reins. This seasoned chef showcases seasonal produce and ingredients from Québec's terroir (bison, scallops from the Magdalen Islands, etc.) in modern dishes that often demonstrate a hint of creativity: spot prawn and pear marinated in wild ginger and burnt citrus; buckwheat tartlet with foie gras and Jerusalem artichoke, Québec hazelnut praline. Certain French dishes are given a twist—for instance tartiflette or kugelhopf, the latter prepared using Alpine sweetgrass. Légende (Québec City; Creative/Regional cuisine) Elliot Beaudoin, a former associate of the restaurant Tanière³ —serves up a cuisine that is rooted in Québec's terroirs. This establishment sets itself apart by using only local ingredients and eschewing exotic ingredients such as chocolate, pepper, citrus fruit, and vanilla. The menu celebrates little-known indigenous ingredients, which are put to clever and creative use. Each dish is thoughtfully composed, demonstrating the chef's keen sensibility in putting the elements together: butter-fried halibut coated in vegetable charcoal, accompanied by a white butter sauce with fermented cherries; venison heart, marinated and then smoked, placed on a delicate tartlet and served with emulsified and candied shiitake mushrooms. The remarkably tender bison hanger steak is elevated by a boreal spice broth and fresh gremolata. Mastard (Montréal; Modern cuisine) Quite a way off the beaten track, Mastard is led by Chef-owner Simon Mathys. The contemporary space, designed for around 50 diners, is organized around a bar-counter. The chef devises a resolutely original carte blanche menu centered on local ingredients. Every dish is made with quality produce and executed in a modern and trendy style that won't fail to make an impression. The scallop, prepared with almost scientific precision, is served on a salsify purée with a texture that is second to none, while a crab emulsion with complex marine aromas and a parsley sauce are juxtaposed with spinach infused with a reduced jus… an absolute treat! Narval (Rimouski; Modern/Creative cuisine) Helmed by Chef Norman St-Pierre, Narval is located in downtown Rimouski, just a stone's throw away from the boardwalk along the St. Lawrence River. The location is discreet – almost hidden – you might walk right past it without noticing. The small spot is only open three evenings a week, led by a humble chef who welcomes guests like friends – personally involving himself in the reception and service and passionate about showcasing Québec products he carefully selects. Offering a single fixed menu which changes every two months, the cuisine is thoughtfully creative, technically executed and invites diners on a journey, with dishes inspired by the chef's travels around the world. Sabayon (Montréal; Modern cuisine) The chef has taken an atypical route to this kitchen, having trained in pâtisserie before turning his hand to cooking. Patrice Demers creates vivid, accessible, and unpretentious dishes that allow the Québec terroir to shine. Fruit and vegetables reign supreme, especially in the summer, when the menu is almost entirely meat-free. His signature dish is wood fire-grilled mushrooms, topped with a delicate, crispy arlette and accompanied by a bay leaf and juniper-infused sabayon. Dessert remains one of the chef's main strengths. Add to that the smooth and elegant service orchestrated by Marie-Josée Beaudoin but bear in mind that getting a table here is no mean feat! MICHELIN Green Star The MICHELIN Green Star can be awarded to any type of establishment listed in the MICHELIN Guide, whether or not it has a distinction for its food (a Bib Gourmand or MICHELIN Star). It takes into consideration concrete sustainable initiatives and highlights industry-leaders when it comes to a restaurant's commitment to eco-friendly gastronomy. These initiatives can take on a wide variety of forms, depending on the issues and resources specific to each restaurant, but range from the sourcing of ingredients and respecting seasonality to reducing waste and raising customer awareness. As such, there are no fixed criteria; the MICHELIN Guide simply aims to recognize the most remarkable commitments and encourage the creativity shown by restaurateurs in devising new courses of daily action. Alentours (Québec City) Initiatives: Eco-responsibility is at the heart of this establishment, 100% powered by renewable energy (hydroelectricity, wind and solar energy), including the kitchens. Ingredients are processed from A to Z with a zero-waste philosophy, and what remains is composted. All produce is sourced locally and with care, including wines and other beverages, and dishes give a starring role to locally sourced plants and meats. Auberge Saint-Mathieu (Saint-Mathieu-du-Parc) Initiatives: The surrounding nature inspires this deeply locavore approach. The dining room furniture and tableware are made by local artisans. Vegetables come from two farms in Mauricie that work closely with the restaurant, from seed selection to annual planning, and foraged ingredients are put to use. In winter, homemade preserves, fermentations and cured meats are a focus. Espace Old Mill (Stanbridge East) Initiatives: The restaurant's mission is to demonstrate that local food independence is possible. More than half of the produce used comes from the large vegetable garden, some of which is grown in a carbon-neutral greenhouse, and all is cultivated using agroecology methods. The rest come from around 30 producers located within a 50 km radius, all of whom feature prominently on the menu. Bib Gourmand The MICHELIN Guide Inspectors gave 17 restaurants the Bib Gourmand distinction, which recognizes eateries for great food at a great value. At these establishments, restaurant- goers can enjoy very good food at a moderate price. The full list can be found below. Québec's 2025 Bib Gourmand restaurants MICHELIN Special Awards In addition to the Bib Gourmands and Stars, the Guide announced four Special Awards: Hotels The restaurants join the MICHELIN Guide selection of hotels, which features the most unique and exciting places to stay in Québec and throughout the world. Each hotel in the selection has been chosen by MICHELIN Guide experts for its extraordinary style, service and personality — with options for all budgets — and each can be booked directly through the MICHELIN Guide website and app. The selection for Québec features the province's most spectacular hotels, including the historic Auberge Saint-Antoine (two MICHELIN Keys), which is half hotel, half museum, the iconic Le Mount Stephen Hotel in Montréal's old quarter (one MICHELIN Key), or the lakeside retreat Manoir Havey (two MICHELIN Keys). The MICHELIN Guide is a benchmark in gastronomy. Now it's setting a new standard for hotels. Visit the MICHELIN Guide website, or download the free app for iOS and Android, to discover every restaurant in the selection and book an unforgettable hotel. The 2025 MICHELIN Guide Québec selection: Québec's 2025 MICHELIN-Green-Starred restaurants Québec's 2025 MICHELIN-Starred restaurants Québec's 2025 Recommended restaurants The MICHELIN Guide Inspectors included 76 restaurants as recommended, which simply means a restaurant is recommended by the Inspectors. The full list can be found below. The MICHELIN Guide in North America Michelin announced its first North American Guide in 2005 for New York. Guides have also been added in Chicago (2011); Washington, D.C. (2017); California (San Francisco in 2007, statewide 2019); Florida (Greater Miami, Orlando and Tampa in 2022, adding Greater Fort Lauderdale, The Palm Beaches and St. Pete-Clearwater in 2025, statewide in 2026); Toronto (2022); Vancouver (2022); Colorado (2023); Atlanta (2023), Mexico (2024), Texas (2024), Québec (2024), the American South (2025), Boston (2025) and Philadelphia (2025). About the MICHELIN Guide Recognized globally for excellence and quality, the MICHELIN Guide offers a selection of world-class restaurants. The famous one, two and three MICHELIN Stars identify establishments serving exceptional cuisine that's rich in flavor, remarkably executed and infused with the personality of a talented chef. The Bib Gourmand is a designation given to select restaurants that offer good quality food for a good value – often known as personal favorites among the Inspectors when dining on their own time. The MICHELIN Green Star honors restaurants that are pioneers in sustainable Recommended restaurants and special professional awards are also highlighted by the MICHELIN Guide The MICHELIN Guide remains a reliable companion for any traveler seeking an unforgettable meal and hospitality experience. The Guide was first published in France at the turn of the 20th century to encourage the development of car mobility as well as tire sales by giving practical advice to motorists. Progressively, the Guide has specialized in restaurant and hotel recommendations. Michelin's Inspectors still use the same criteria and manner of selection that were used by the Inspectors in the very beginning. The restaurant selections join the MICHELIN Guide selection of hotels, which features the most unique and exciting places to stay around the world. Visit the MICHELIN Guide website, or download the free app for iOS and Android, to discover every restaurant in the selection and book an amazing hotel. Thanks to the rigorous MICHELIN Guide selection process that is applied independently and consistently in more than 50 destinations, the MICHELIN Guide has become an international benchmark in fine dining. All restaurants in the Guide are recommended by Michelin's anonymous Inspectors, who are trained to apply the same time-tested methods used by Michelin Inspectors for many decades throughout the world. This ensures a uniform, international standard of excellence. As a further guarantee of complete objectivity, Michelin Inspectors pay all their bills in full, and only the quality of the cuisine is evaluated. To fully assess the quality of a restaurant, the Inspectors apply five criteria defined by Michelin: product quality; mastery of cooking techniques; harmony of flavors; the personality of the chef as reflected in the cuisine; and consistency over time and across the entire menu. These criteria guarantee a consistent and fair selection so a Starred restaurant has the same value regardless of whether it is in Paris, New York or anywhere else in the world. About Michelin North America, Inc. Michelin is building a world-leading manufacturer of life-changing composites and experiences. Pioneering engineered materials for more than 130 years, Michelin is uniquely positioned to make decisive contributions to human progress and to a more sustainable world. Drawing on its deep know-how in polymer composites, Michelin is constantly innovating to manufacture high- quality tires and components for critical applications in demanding fields as varied as mobility, construction, aeronautics, low-carbon energies and healthcare. The care placed in its products and deep customer knowledge inspire Michelin to offer the finest experiences. This spans from providing data- and AI-based connected solutions for professional fleets to recommending outstanding restaurants and hotels curated by the MICHELIN Guide. Headquartered in Greenville, S.C., Michelin North America, Inc. has approximately 23,500 employees and operates 36 production facilities in the United States ( and Canada ( Disclaimer: The above press release comes to you under an arrangement with GlobeNewswire. Business Upturn takes no editorial responsibility for the same.
Time Out
15-05-2025
- Time Out
The full list of Quebec restaurants that won a Michelin Star in 2025
The Michelin Guide Quebec has been unveiled, and the province's culinary scene is buzzing. It's official: 9 restaurants were awarded Michelin Stars by the anonymous Inspectors, with one in Québec being the first two Michelin-Starred restaurant in the province and eight eateries receiving one Michelin Star. This year's selection also introduced three Michelin Green Stars, awarded for the restaurant's commitment to sustainable, eco-conscious dining. In total, 17 restaurants across the province earned a Bib Gourmand distinction for delivering high-quality meals at great value. Altogether, the full selection includes 102 recommended restaurants. The excitement is justified: earning even a single Michelin Star can be transformative for a restaurant's business. After its first Canadian editions in Toronto and Vancouver in 2022, the world-famous restaurant guide has finally arrived in the province of Quebec. Since the announcement of the inaugural Michelin Guide Quebec last August, anonymous inspectors from the legendary guide have been dining across the province, quietly evaluating potential star-worthy spots. Out of more than 17,000 restaurants reviewed globally, only 151 held three stars—none of which were in Canada. As of May 14, 2025, Canada was home to 26 Michelin-Starred restaurants: 16 in the Greater Toronto area, 10 in Vancouver, and just one with two stars—Sushi Masaki Saito in Toronto. This is how Quebec has changed the game. The full list of Quebec restaurants that won a Michelin star in 2025 Two Michelin Stars: Tanière3 (Québec City): A standout for creative, terroir-driven cuisine from Chef François-Emmanuel Nicol. Expect dishes like aged tuna, Québec Wagyu, and mushroom-infused millefeuille, all served in a stunning multi-room space. One Michelin Star: ARVI (Québec City): A modern tasting menu in Limoilou, with Québec ingredients and chef interaction. Jérôme Ferrer – Europea (Montréal): Elegant fusion of French technique and Québec terroir. Kebec Club Privé (Québec City): A unique 10-seat table d'hôte experience with hyper-local ingredients. Laurie Raphaël (Québec City): Creative takes on Québec produce, run by the Vézina family. Légende (Québec City): Indigenous ingredients shine in a no-exotics menu rooted in local terroir. Mastard (Montréal): Seasonal carte blanche menu by Chef Simon Mathys in a chic space. Narval (Rimouski): A hidden gem with a globetrotting menu and warm hospitality. Sabayon (Montréal): Vegetable-forward dishes and standout desserts by pastry-chef-turned-chef Patrice Demers. Michelin Green Stars: Awarded to restaurants leading the way in sustainable gastronomy: Alentours (Québec City) – Powered by renewables, zero-waste philosophy, and locally sourced ingredients. Auberge Saint-Mathieu (Saint-Mathieu-du-Parc) – Seasonal, locavore dining with foraging and fermentation. Espace Old Mill (Stanbridge East) – Over 50% of ingredients from their own garden; all from within 50 km. Bib Gourmand: 17 restaurants across Quebec were awarded for offering excellent meals at accessible prices: Annette bar à vin 4051, rue Molson, local 120, H1Y 3L1, Montréal Battuto 527, boulevard Langelier, G1K 5P7, Québec Bistro B 1144, avenue Cartier, G1R 2S5, Québec Buvette Scott 821, rue Scott, G1R 3C8, Québec Cadet 1431, boulevard Saint-Laurent, H2X 2S8, Montréal Casavant 350, rue de Castelnau Est, H2R 1P9, Montréal Côté Est 76, avenue Morel, G0L 1M0, Kamouraska Honō Izakaya 670, rue Saint-Joseph Est, G1K 3B9, Québec Le Petit Alep 191, rue Jean-Talon Est, H2R 1S8, Montréal L'Express 3927, rue Saint-Denis, H2W 2M4, Montréal Losange 100, rue Saint-Germain Ouest, G5L 4B6, Rimouski lueur 117, rue Dalhousie, G1K 4C5, Québec Melba 398, rue Saint-Vallier Ouest, G1K 1K6, Québec Ouroboros 135, rue Saint-Joseph Est, G1K 3A8, Québec Parapluie 44, rue Beaubien Ouest, H2S 1V3, Montréal Rôtisserie La Lune 391, rue Saint-Zotique Est, H2S 1L8, Montréal Torii Izakaya 771, rue Saint-Joseph Est, G1K 3C7, Québec Special awards also went to: Michelin Exceptional Cocktails Award: Véronique Dalle (Foxy) Michelin Sommelier Award: Vania Filipovic (Mon Lapin) Michelin Outstanding Service Award: Roxan Bourdelais (Tanière3) Michelin Young Chef Award: Cassandre Osterroth & Pierre-Olivier Pelletier (Kebec Club Privé) The Michelin Guide Inspectors included 76 restaurants as recommended, which simply means a restaurant is recommended by the Inspectors: Alentours 715, rue Saint-Bernard, G1N 3G4, Québec Ambre Buvette 2860, chemin des Quatre-Bourgeois, G1V 1Y3, Québec Arlequin 170, rue Saint-Germain Ouest, G5L 4B7, Rimouski Au Pied de Cochon 536, avenue Duluth Est, H2L 1A9, Montréal Auberge Saint-Mathieu 2081, chemin Principal, GOX 1NO, Saint-Mathieu-du-Parc Beba 3900, rue Éthel, Verdun, H4G 1S4, Montréal Bouillon Bilk 22, rue Sainte-Catherine Est, H2X 1K4, Montréal Cabaret l'Enfer 4094, rue Saint-Denis, H2W 2M5, Montréal Candide 551, rue Saint-Martin, H3J 2L6, Montréal Champlain Fairmont Le Château Frontenac, 1, rue des Carrières, G1R 4P5, Québec Chardo - resto & bar à vin 606, rue Shefford, J2L 1C1, Bromont Chez Boulay - Bistro Boréal 1110, rue Saint-Jean, G1R 1S4, Québec Chez Mathilde 227, rue des Pionniers, G0T 2A0, Tadoussac Chez Muffy 10, rue Saint-Antoine, G1K 4C9, Québec Chez Rioux & Pettigrew 160, rue Saint-Paul, G1K 3W1, Québec Damas 1209, avenue Van Horne, Outremont, H2V 1K4, Montréal Dorsia 396, rue Notre-Dame Ouest, H2Y 1T9, Montréal Échaudé 73, rue du Sault-au-Matelot, G1K 3Y9, Québec Épi, Buvette de Quartier 119, rue Radisson, G9A 2C5, Trois-Rivières Espace Old Mill 7, chemin Caleb-Tree, J0J 2H0, Stanbridge East Ferreira Café 1446, rue Peel, H3A 1S8, Montréal Garde Manger 408, rue Saint-François-Xavier, H2Y 2S9, Montréal Hoogan et Beaufort 4095, rue Molson, H1Y 3L1, Montréal Île Flottante 176, rue Saint-Viateur Ouest, H2T 2L3, Montréal Joe Beef 2491, rue Notre-Dame Ouest, H3J 1N6, Montréal Jun I 156, avenue Laurier Ouest, H2T 2N7, Montréal Kundah Hôtel 325, rue de La Couronne, G1K 6E7, Québec L'Épicurieux 2270, rue de l'Église, J0T 2N0, Val-David La Bête 2875, boulevard Laurier, Suite 170, G1V 2M2, Québec La Chronique 104, avenue Laurier Ouest, H2T 2N7, Montréal La Planque 1027, 3e Avenue, G1L 2X3, Québec La Porte Arrière 356, rue Lafontaine, G5R 3B3, Rivière-du-Loup Lawrence 9, avenue Fairmount Est, H2T 1C7, Montréal Le Clan 44, rue des Jardins, G1R 3Z1, Québec Le Clocher Penché 203, rue Saint-Joseph Est, G1K 3B1, Québec Le Club Chasse et Pêche 423, rue Saint-Claude, H2Y 3B6, Montréal Le Filet 219, avenue du Mont-Royal Ouest, H2T 2T2, Montréal Le Géraldine 163, rue Saint-Eustache, J7R 2L5, Saint-Eustache Le Hatley - Manoir Hovey 575, rue Hovey, J0B 2C0, North Hatley Le Hobbit 700, rue Saint-Jean, G1R 1P9, Québec Le Mousso 1025, rue Ontario Est, H2L 1P8, Montréal Le Parlementaire 1150, avenue Honoré-Mercier, G1A 1A3, Québec Le Serpent 257, rue Prince, H3C 2N4, Montréal Le St-Urbain 96, rue Fleury Ouest, H3L 1T2, Montréal Le Tap Room - Manoir Hovey 575, rue Hovey, J0B 2C0, North Hatley Le Vin Papillon 2519, rue Notre-Dame Ouest, H3J 1N4, Montréal Le Violon 4720, rue Marquette, H2J 3Y6, Montréal Le Virunga 851, rue Rachel Est, H2J 2H9, Montréal Leméac 1045, avenue Laurier Ouest, H2V 2L1, Montréal Les Affamés 200, avenue de la Cathédrale, G5L 5J2, Rimouski Les Mal-Aimés 429, route 253, J0B 1M0, Cookshire-Eaton Les Mômes 586, rue Villeray, H2R 1H6, Montréal L'Orygine 36, rue Saint-Pierre, G1K 3Z6, Québec Maison Boire 13, rue Court, J2G 4Y6, Granby Maison Boulud Ritz-Carlton Montréal, 1228, rue Sherbrooke Ouest, H3G 1H6, Montréal Marcus Four Seasons Hotel Montréal, 1440, rue de La Montagne, H3G 1Z5, Montréal Mémo 644, rue Notre-Dame Ouest, H3C 1J2, Montréal Moccione 7495, rue Saint-Denis, H2R 2E5, Montréal Monarque 406, rue Saint-Jacques, H2Y 1S1, Montréal Mon Lapin 150, rue Saint-Zotique Est, H2S 1K8, Montréal Montréal Plaza 6230, rue Saint-Hubert, H2S 2M2, Montréal Myranel 241, chemin du Roy, G0A 1S0, Deschambault Okeya Kyujiro Montréal 1227, rue de la Montagne, H3G 1Z2, Montréal Oncle Lee 222, avenue Laurier Ouest, H2T 2N8, Montréal Othym 1257, rue Atateken, H2L 3K9, Montréal Panacée 1701, rue Atateken, H2L 3L4, Montréal Park 378, avenue Victoria, H3Z 2N4, Montréal, à Westmount Place Carmin 740, rue William, H3C 1P1, Montréal Salle Climatisée 6448, boulevard Saint-Laurent, H2S 3C4, Montréal Schwartz's Deli 3895, boulevard Saint-Laurent, H2W 1X9, Montréal sEb L'Artisan Culinaire 444, rue Saint-Georges, J8E 3G4, Mont-Tremblant Toqué! 900, place Jean-Paul-Riopelle, H2Z 2B2, Montréal Vin Polisson 197, King Ouest, J1H 1P4, Sherbrooke Yokato Yokabai 4185, rue Drolet, H2W 2L5, Montréal Does Quebec have Michelin stars? Quebec joins Toronto and Vancouver as one of only three Canadian destinations featured in the Michelin Guide. According to Michelin, its selection of Quebec restaurants follow the guide's established criteria—focused on the quality of ingredients, technical mastery, and consistency in execution.
Vancouver Sun
15-05-2025
- Entertainment
- Vancouver Sun
These 9 restaurants gained Michelin stars in the first-ever Quebec guide
Quebec City's Tanière³ soared directly to two-star status in the inaugural Michelin Guide Québec. The province joins Toronto & Region and Vancouver as Michelin's third Canadian destination. Nine restaurants won over the anonymous inspectors with dishes fusing creative techniques with local products, from bison hanger steak in a broth of forest spices to fire-grilled mushrooms and a bay-and-juniper-infused sabayon. Tanière³ is the only two-star restaurant in the guide. Eight one-star restaurants round out the selection: four in Quebec City ( ARVI , Kebec Club Privé , Laurie Raphaël , Légende ), three in Montreal ( Jérôme Ferrer – Europea , Mastard , Sabayon ) and one in Rimouski ( Narval ). Discover the best of B.C.'s recipes, restaurants and wine. By signing up you consent to receive the above newsletter from Postmedia Network Inc. A welcome email is on its way. If you don't see it, please check your junk folder. The next issue of West Coast Table will soon be in your inbox. Please try again Interested in more newsletters? Browse here. François-Emmanuel Nicol, the Gaspésie -born chef and co-owner of Tanière³, is renowned for his avant-garde way with boreal ingredients. He was also a ' driving force ' in pushing for the guide to recognize Quebec's gastronomic scene as a whole — not just Montreal's. After Michelin arrived in Toronto and Vancouver in fall 2022, Nicol suspected Montreal would be next. 'I wrote a letter, many chefs signed it, and we gave it to the mayor (Bruno Marchand),' Nicol told Global News Morning in April. 'It took about a year or two, and now we have the whole province.' Nicol trained at some of the world's best restaurants, such as Mirazur in Menton, France, Arzak in San Sebastian, Spain, and Quay in Sydney, Australia. After returning to Quebec City, he worked at the one-star Légende from 2016-2018 as sous chef and then chef de cuisine and joined Tanière³ in 2019, where he continued his boreal focus. 'For me, it's important to develop the wild terroir of Quebec. If we want a strong culinary identity, we have to dig into our own produce, not bring it from outside,' Nicol told NUVO Magazine . According to the Michelin inspectors, 'Sophisticated cooking methods, succulent sauces and a rigorous balance of flavours make this cuisine a resounding triumph: think matured tuna, pickled matsutake slices, sunflower cream, or Quebec Wagyu tataki, wild rose, morels and roasted onions.' In addition to the nine starred restaurants, the Quebec guide awarded green stars to three establishments for their eco-friendly practices: Alentours in Quebec City, Auberge Saint-Mathieu in Saint-Mathieu-du-Parc and Espace Old Mill in Stanbridge East. Chef-owner Tim Moroney takes a zero-waste approach to locally sourced ingredients at Alentours. According to the guide, 'Eco-responsibility is at the heart of this establishment, 100 per cent powered by renewable energy (hydroelectricity, wind and solar energy), including the kitchens.' At Auberge Saint-Mathieu, where local artisans created the dining room furniture and tableware, chef Samy Benabed works closely with two Mauricie vegetable farms, from selecting the seeds to crop planning. Other ingredients are foraged, and preserves and cured meats take centre stage during the winter. Chef Éric Gendron and his team use seasonal ingredients from the Brome-Missisquoi region at Espace Old Mill in the Eastern Townships. 'The restaurant's mission is to demonstrate that local food independence is possible,' the inspectors said. All produce is grown in on-site organic gardens and a four-season, carbon-neutral greenhouse or by 30 producers within a 50-kilometre radius. The guide also features 17 Bib Gourmands (high-quality at 'good value prices'), including Montreal's L'Express and Kamouraska's Côté Est . Inspectors recommended 76 spots, such as Montreal's Au Pied de Cochon , Joe Beef , Mon Lapin , Schwartz's Deli and Toqué! , Tadoussac's Chez Mathilde and Trois-Rivières' Épi, Buvette de Quartier , for a total of 102 restaurants. 'Our anonymous inspectors were thoroughly impressed with their dining experiences across the entire province of Quebec,' said Gwendal Poullennec, the Michelin Guide's international director. 'The selection boasts a wide array of distinctions and cuisine types — from stars to Bib Gourmands to recommended restaurants — all highlighting unique regional ingredients and extraordinary techniques.' Tanière³ (Quebec City) — two stars ARVI (Quebec City) — one star Jérôme Ferrer – Europea (Montreal) — one star Kebec Club Privé (Quebec City) — one star Laurie Raphaël (Quebec City) — one star Légende (Quebec City) — one star Mastard (Montreal) — one star Narval (Rimouski) — one star Sabayon (Montreal) — one star Our website is the place for the latest breaking news, exclusive scoops, longreads and provocative commentary. Please bookmark and sign up for our cookbook and recipe newsletter, Cook This, here .
