Latest news with #QuebecCuisine
Yahoo
19-05-2025
- Yahoo
See Montrealers react to the 'gift' of Quebec's 1st Michelin Guide with 9 starred restaurants
We asked Montrealers what they thought of Quebec receiving its first Michelin Guide, which handed out 10 stars in total, including three to the city's restaurants, and recognized or recommended 102 across the province.
CBC
16-05-2025
- CBC
See Montrealers react to the 'gift' of Quebec's 1st Michelin Guide with 9 starred restaurants
We asked Montrealers what they thought of Quebec receiving its first Michelin Guide, which handed out 10 stars in total, including three to the city's restaurants, and recognized or recommended 102 across the province.
CBC
16-05-2025
- CBC
Restaurants celebrate as Michelin hands out 10 stars in 1st-ever Quebec guide
The chef of Canada's second-ever restaurant to be awarded two Michelin stars called it a 'big step' toward promoting Quebec culinary culture, as more than 100 of the province's restaurants were recognized or recommended in the inaugural Michelin Guide for Quebec.
CBC
15-05-2025
- Entertainment
- CBC
Quebec's culinary scene shines after Michelin awards stars to 9 restaurants across the province
For the first time, Quebec has earned a coveted place in the Michelin Guide, with nine restaurants across Montreal, Quebec City and Rimouski awarded stars. From refined Québécois cuisine to bold modern tasting menus, this marks a milestone moment for the province's culinary identity. We spoke with Allison Van Rassel, a local food columnist, to unpack what this recognition means for Quebec's chefs and dining culture.
National Post
15-05-2025
- Entertainment
- National Post
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. Article content Article content Article content 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). Article content Article content 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. Article content 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.' Article content 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. Article content Article content 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. Article content 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.' Article content 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.
