Restaurant in Montreal, Canada
Michelin-recognized farm-to-table with a serious wine list.
Hoogan et Beaufort earns its 2025 Michelin Plate in a glass-enclosed industrial room on Rue Molson, where a farm-to-table kitchen, a 3,000-bottle wine list, and service that justifies the $$$ price point combine into one of Montreal's most reliable mid-upper dining experiences. Book two to three weeks out for dinner; lunch is more accessible. A strong return visit, not just a one-time destination.
Hoogan et Beaufort earns its Michelin Plate (2025) in a setting that does most of the work before the food arrives: a glass-enclosed industrial space on Rue Molson in the Rosemont-La Petite-Patrie district that communicates exactly what kind of meal you are about to have. If you have been once, you already know the room rewards a return visit, and the question is how to use it better the second time around. The answer is: book the wine list harder, arrive with a clear sense of what the kitchen does with local product, and give yourself enough time to let the service set the pace rather than fighting it.
At $$$, Hoogan et Beaufort sits in the mid-upper tier of Montreal dining, below destination-level spends like Toqué or Jérôme Ferrer - Europea, but priced to expect something in return. For context, a typical two-course meal runs $40–$65 per person before wine, which puts it in a category where the service has to justify the gap over a neighbourhood bistro. Here, it largely does. The team under General Manager David Vincent and Wine Director Hugo Duchesne operates with a low-friction attentiveness that does not crowd the table but does not disappear either. That balance is harder to achieve than it sounds, and it is the clearest reason the room fills on a Tuesday.
The glass-enclosed room in the old industrial district is not a decorative afterthought. It shapes the entire experience: good natural light during lunch service, a warmer enclosed feel at dinner, and a spatial generosity that keeps noise levels manageable even when full. If you are returning after a first visit, consider requesting a table that takes advantage of the greenhouse-style perimeter. The room is the sensory lead here, not the plating, and it makes Hoogan et Beaufort a better choice for a long meal than for a quick in-and-out dinner.
The farm-to-table sourcing, rooted in local Quebec product, gives the kitchen a defined editorial point of view. Chef Vincent Baronnat works within that constraint deliberately. The result is a menu that changes with the season and rewards guests who visit across the year rather than once. If your first visit was in summer, a winter return will present a materially different set of options. That is a reason to book again, not a caveat.
Wine Director Hugo Duchesne and Sommelier Laurence Brillant Poirier, alongside Maxime Lavallée, manage a list of 800 selections across an inventory of 3,000 bottles, priced in the $$ range, meaning there is genuine breadth from under $50 to over $100. The strengths are France-heavy: Burgundy, Champagne, and the Rhône are where the list is deepest. On a return visit, this is worth a focused conversation with the sommelier team rather than defaulting to what you ordered last time. The list is deep enough to surface something you have not had before, and the staff know it well enough to make a specific recommendation rather than a generic one. That level of wine service at this price tier is not guaranteed in Montreal; it is a differentiating factor here.
For context on how Hoogan et Beaufort compares to farm-to-table and modern cuisine restaurants across Canada, AnnaLena in Vancouver and Alo in Toronto operate in a comparable register but at higher price points. Regionally, Tanière³ in Quebec City is the most direct peer in terms of local-sourcing ambition. If you are building a broader picture of Canadian modern cuisine, Narval in Rimouski and Restaurant Pearl Morissette in Lincoln are worth knowing. Internationally, Frantzén in Stockholm and FZN by Björn Frantzén in Dubai represent where the modern cuisine format goes at a higher tier.
Booking difficulty is moderate. Plan two to three weeks ahead for a weekend dinner, slightly less for a weekday lunch. This is not an impossible reservation, but the combination of a Michelin Plate, a strong Google rating, and a finite room means assuming availability the week of is a losing strategy. Lunch is the path of least resistance if your schedule is flexible. Reservations: Book two to three weeks out for dinner; lunch is more accessible on shorter notice. Budget: $40–$65 per person for two courses, wine priced separately at $$, meaning a full dinner with wine lands firmly in the $$$ overall range. Dress: No data on a formal dress code, but the space and price point align with smart casual. Meals: Lunch and dinner service.
The Rosemont-La Petite-Patrie address on Rue Molson puts Hoogan et Beaufort east of the Plateau, in a part of the city that has matured into a credible dining destination. It is worth knowing for trip planning: this is not a restaurant you will stumble past on a tourist route. It requires intention, which is part of why the room tends to fill with people who chose to be there. For a broader sense of what Montreal's dining scene looks like around it, see our full Montreal restaurants guide. You can also find our full Montreal hotels guide, our full Montreal bars guide, our full Montreal wineries guide, and our full Montreal experiences guide for planning the rest of your visit.
Nearby, Annette bar à vin, Cadet, and Sabayon are worth knowing as lower-commitment options on the same general axis of the city.
Hoogan et Beaufort is the kind of restaurant that earns a second visit because the first one was good enough to leave questions unanswered: a different season, a longer conversation with the sommelier, a different table in the room. At this price, that is the correct outcome. Book it for a special occasion, a long business dinner, or a deliberate date. Do not book it if you want a quick meal or are indifferent to the wine list; the format rewards engagement. For a return visitor, the directive is simple: let the sommelier team lead on wine, and do not rush.
| Venue | Cuisine | Price | Awards | Booking Difficulty | Value |
|---|---|---|---|---|---|
| Hoogan et Beaufort | Modern Cuisine | $$$ | This charming restaurant is located in a glass-enclosed space at the heart of an old industrial district. Here you can enjoy gastronomic and creative dishes made from local products. The signature of...; Michelin Plate (2025); WINE: Wine Strengths: France, Burgundy, Champagne, Rhone Pricing: $$ i Wine pricing: Based on the list\'s general markup and high and low price points:$ has many bottles < $50;$$ has a range of pricing;$$$ has many $100+ bottles Selections: 800 Inventory: 3,000 CUISINE: Cuisine Types: Farm to Table Pricing: $$ i Cuisine pricing: The cost of a typical two-course meal, not including tip or beverages.$ is < $40;$$ is $40–$65;$$$ is $66+. Meals: Lunch and Dinner STAFF: People Wine Director: Hugo Duchesne Sommelier: Laurence Brillant Poirier, Maxime Lavallée Chef: Vincent Baronnat General Manager: David Vincent Owner: Marc-André Jetté | Moderate | — |
| L’Express | French Bistro | $$ | Unknown | — | |
| Schwartz’s | Delicatessen | $ | Unknown | — | |
| Toqué | French | $$$$ | Unknown | — | |
| Jérôme Ferrer - Europea | Modern Cuisine | $$$$ | Michelin 1 Star | Unknown | — |
| Mastard | Modern Cuisine | $$$ | Michelin 1 Star | Unknown | — |
Comparing your options in Montreal for this tier.
The kitchen runs a farm-to-table, locally sourced approach under Chef Vincent Baronnat, so the menu shifts with season and availability. Your best move is to follow the server's current recommendations rather than arriving with a fixed order in mind. The wine list, managed by Hugo Duchesne and Laurence Brillant Poirier, is 800 selections deep with particular strength in Burgundy, Champagne, and the Rhône — pairing a bottle to the meal is worth the extra spend.
Two to three weeks ahead for weekend dinner is the practical target. Weekday lunch is easier to secure with less lead time. This is not a near-impossible reservation like some Montreal tasting-menu counters, but leaving it to the week of for a Friday or Saturday will limit your options. Book through their website or by phone to confirm current availability.
At $$$ per head for cuisine and $$ for wine, Hoogan et Beaufort sits at a price point where the Michelin Plate (2025) and the depth of the wine program justify the spend if you engage with both. If you're primarily after a quick meal without wine, the value equation is less compelling — Mastard or L'Express give you strong Montreal cooking at a lower total cost.
The glass-enclosed industrial space and the wine-forward format both work for solo diners, particularly at lunch when natural light makes the room less couple-focused. The wine list gives a solo diner plenty to engage with by the glass. That said, the restaurant is not specifically configured as a bar-seat or counter experience, so confirm seating options when booking.
Toqué is the natural step up — more formal, more expensive, and the reference point for modern Quebec fine dining. Jérôme Ferrer's Europea plays in a similar $$$ bracket with a more theatrically European approach. For something more casual at a lower price point, Mastard delivers focused, ingredient-driven cooking without the occasion-dinner pricing. L'Express is the go-to if you want a classic French bistro rather than modern farm-to-table.
Yes, with the right expectations. The glass-enclosed industrial space reads as a considered, adult setting rather than a white-tablecloth splurge venue, which suits birthdays and anniversaries where the meal matters as much as the room. The $$$ price point and 800-label wine list give the evening enough weight. For a more overtly formal special-occasion experience, Toqué or Europea may fit better.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
