The Michelin Guide has arrived in Quebec. Here’s the list of all nine restaurants given stars | Canada Voices

The wait is over for Quebec’s food lovers, as the world-famous Michelin Guide has announced its first-ever list in the province, awarding nine restaurants with stars (or étoiles).

Quebec is the third destination for the guide in Canada, after Toronto and Vancouver restaurants received their first stars in 2022.

Operating in more than 30 countries around the world, the Michelin Guide can award restaurants up to three culinary stars, though this achievement is rare. Founded in the 1900s by the French tire company – yes, the same company that originated the Michelin Man – the guide became a pivotal way to encourage travelling to featured destinations. Thus, boosting tire and gas sales in the process.

However, Michelin and its guide have been subject to heavy criticism, including concerns about lists being partially funded by tourism organizations, and descriptions of the featured restaurants being Eurocentric and elitist. Quebec food writer Lesley Chesterman also noted in her Substack that the province’s restaurants often aren’t “gourmet” in the sense of the high-end establishments so often rewarded with Michelin stars.

With that said, the guide has taken on the reputation as a symbol of excellence in the culinary industry, and receiving even one star can result in boosted revenue and buzz for businesses.

The Michelin Guide for Quebec is out – and the province’s capital city is making a splash

The first-ever list for Quebec features a range of eateries, highlighting the province’s diverse food scene and must-try experiences.

Tanière³, located in the heart of Quebec City, has notably joined the exclusive club of two-starred Canadian spots, joining Sushi Masaki Saito in Toronto. The Quebec restaurant showcases a contemporary tasting menu with an emphasis on its refined experience and culinary craftsmanship, helmed by chef François-Emmanuel Nicol.

Here’s a look at all the restaurants that received one (or more) étoiles.

Tanière³

Two stars

Type of cuisine: Contemporary

Chef: François-Emmanuel Nicol

Region: Quebec City (36½ Rue Saint-Pierre)

What the Michelin inspectors said: “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 flavours 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 mille-feuille.”

ARVI

One star

Type of cuisine: Modern/Creative

Chef: Julien Masia

Region: Quebec City (519 3e Ave.)

What the Michelin inspectors said: “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.”

Kebec Club Privé

One star

Type of cuisine: Creative

Chefs: Cassandre Osterroth, Pierre-Olivier Couture

Region: Quebec City (767 Rue Saint-Joseph E.)

What the Michelin inspectors said: “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.”

Jérôme Ferrer – Europea

One star

Type of cuisine: Modern/Creative

Chef: Jérôme Ferrer

Region: Montreal (1065 Rue de la Montagne)

What the Michelin inspectors said: “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.”

Laurie Raphaël

One star

Type of cuisine: Modern/Creative

Chef: Daniel Vézina

Region: Quebec City (117 Rue Dalhousie)

What the Michelin inspectors said: “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.”

Légende

One star

Type of cuisine: Creative/Regional

Chef: Elliot Beaudoin

Region: Quebec City (255 Rue Saint-Paul)

What the Michelin inspectors said: “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.”

Mastard

One star

Type of cuisine: Modern

Chef: Simon Mathys

Region: Montreal (1879 Rue Bélanger)

What the Michelin inspectors said: “The contemporary space, designed for around 50 diners, is organized around a bar-counter. The chef devises a resolutely original carte blanche menu centred 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.”

Narval

One star

Type of cuisine: Modern/Creative

Chef: Norman St-Pierre

Region: Rimouski (144-A Av. de la Cathédrale)

What the Michelin inspectors said: “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

One star

Type of cuisine: Modern

Chef: Patrice Demers

Region: Montreal (2194 Centre St.)

What the Michelin inspectors said: “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.”

Bib Gourmand restaurants

• Annette bar à vin – Montreal (4051 Rue Molson local 120)
• Battuto – Quebec City (527 Blvd Langelier)
• Bistro B – Quebec City (1144 Av. Cartier)
• Buvette Scott – Quebec City (821 Rue Scott)
• Cadet – Montreal (1431 St Laurent Blvd)
• Casavant – Montreal (350 R. de Castelnau E)
• Côté Est – Kamouraska (76 Av. Morel)
• Honō Izakaya – Quebec City (670 Rue Saint-Joseph E)
• Le Petit Alep Bistro – Montreal (191 Rue Jean-Talon E)
• L’Express – Montreal (3927 Saint Denis St)
• Losange – Rimouski (100 Rue St Germain O)
• lueur – Quebec City (117 Rue Dalhousie)
• Melba – Quebec City (398 Rue Saint-Vallier O)
• Ouroboros – Quebec City (135 Rue Saint-Joseph E)
• Parapluie – Montreal (44 Rue Beaubien O)
• Rôtisserie La Lune – Montreal (391 Rue Saint-Zotique Est)
• Torii Izakaya – Quebec City (771 Rue Saint-Joseph E #1)