(7 May 2026) – The Michelin Guide has unveiled its new restaurant ratings for the Canadian province of Québec. Four restaurants have been awarded their first star. Three restaurants have been awarded the green star for the first time.

Auberge Saint-Mathieu in Saint-Mathieu-du-Parc, Hoogan et Beaufort in Montréal and Le Clan in Québec have each been awarded one star in the 2026 selection. Sushi Nishinokaze in Montréal also received a star this year. Tanière³ in Québec retained its two stars for the second year running.

This year, three new restaurants were also awarded the Green Star: Coteau in Québec, Huit 100 Vingt in Saint-Ambroise-de-Kildare and Les Mal-Aimés in Cookshire-Eaton were honoured for their commitment to sustainable gastronomy. In addition, seven new restaurants received the Bib Gourmand for their high-quality offerings at fair prices. The complete selection, including the recommended restaurants, comprises a total of 121 establishments.

“Last year, the Michelin Guide made history when we presented the very first selection of restaurants for the Michelin Guide Québec,” said Gwendal Poullennec, International Director of the Michelin Guide. “2026 is another great year for the gastronomic scene, as we welcomed four new starred restaurants into the Michelin family. Our inspectors have highlighted new discoveries – from hidden gems in small towns to modern luxury in the city centre. Congratulations to the chefs and restaurant teams on another fantastic year!”

One star

• Auberge Saint-Mathieu (Saint-Mathieu-du-Parc; Creative Cuisine): Situatednear La Mauricie National Park, on the shores of Lake Bellemare, this country inn, surrounded by woodland, is straight out of a picture book. Head chef Samy Benabed creates exquisite dishes using regional ingredients, harmoniously blending the intense flavours of smoky BBQ and Scandinavian-inspired preservation methods (lactic fermentation, dehydration, etc.) with Québec spices and citrus fruits. One example is his deceptively realistic-looking dumpling, filled with pork in white miso broth with matsutake mushrooms. Simpler dishes are available (in summer only) at the Comptoir Buvette, which also serves as a small grocery shop. Book one of the ten cosy guest rooms – the perfect place to recharge your batteries.
• Hoogan et Beaufort (Montréal; modern cuisine): Situatedon a former industrial site, this restaurant has retained traces of its glorious past with its urban style: red brick walls dating from 1904 and a metal framework. Under the direction of head chef Marc-André Jetté, the house speciality is cooking over a wood fire (even the desserts!) using fresh, hand-picked ingredients. The result is a delicious selection of dishes, including homemade agnolotti with celery and Louis d’Or cheese, whole duck cooked on the bone over a wood fire with quince and braised pointed cabbage, or grilled pear with oats and sweet clover. Other highlights include the excellent wine list, curated by sommelier Hugo Duchesne, and the delicious cocktails (with or without alcohol) for the perfect start to the evening. The service team is characterised by precision and warm hospitality.
• Le Clan (Québec City; regional/modern cuisine): Catalanchef Stéphane Modat has set up shop in this charming historic house in Québec’s Old Town. From the entrance, you catch a glimpse of the open-plan kitchen before entering the dining room, whose walls – in keeping with the chef’s passion – are adorned with hunting and fishing trophies. The tasting menu, which focuses on fish, game and red meat, celebrates boreal traditions and ingredients from Québec – zander from Lake Champlain, Arctic char from Rivière-au-Renard on the Gaspé Peninsula and red deer from Saint-Charles-du-Bourget. Look forward to precise, delicate and delicious dishes such as hare cappelletti with vegetable ragout and creamy hollandaise sauce. Brunch is served at the weekend, and there is an affordable set lunch menu during the week.
• Sushi Nishinokaze (Montréal; Japanese cuisine/sushi): In the minimalist and traditional atmosphere of an upmarket sushi bar, Japanese chef Vincent Gee maintains a sophisticated yet respectful approach to the Edomae tradition. The fish, sourced mainly from Japan and complemented by excellent Canadian produce, is presented in traditional crates at the start of service. Particular attention is paid to the rice, which is pesticide-free and stored in straw baskets: it is seasoned with a delicate vinegar blend and its temperature adjusted to match the fat content of the fish. Skillful curing and marinating demonstrate masterful technique and enhance the taste experience, which focuses on the natural quality of the ingredients: brilliantly fresh prawns from Nova Scotia, precisely prepared bluefin tuna and carefully pickled kohada with an intense umami flavour.

Green Star

The Michelin Guide awards the Green Star to restaurants that have delighted and impressed the inspectors with their forward-thinking vision for gastronomy. The Green Star is intended to promote dialogue and collaboration among innovative establishments committed to progress in gastronomy, thereby encouraging them to develop together and break new ground.

Three new restaurants have caught the attention of the restaurant inspectors with their inspiring concepts: Coteau in Québec City, Huit 100 Vingt in Saint-Ambroise-de-Kildare and Les Mal-Aimés in Cookshire-Eaton. Coteau embraces the ‘farm-to-table’ principle and uses vegetables from its own garden. At Huit 100 Vingt, 80 per cent of the ingredients come from their own farm, including vegetables, fruit, eggs and barrel-aged maple syrup. Finally, the restaurant Les Mal-Aimés is built from local timber, and the staff source their vegetables from their own garden.

These newly highlighted restaurants complement the two previously awarded establishments that continue to impress the inspectors (Auberge Saint-Mathieu and Espace Old Mill). Together, these five restaurants form a community dedicated to presenting a new vision of mindful gastronomy.

Coteau (Québec City): Initiatives : The restaurant follows a ‘farm-to-table’ approach, drawing on the resources of its own 10,000 m² farm. This includes a vegetable garden, an orchard (with around 30 varieties), meadows, fallow land and woodland, which coexist with beehives and birdhouses, thereby promoting biodiversity. All produce is fully utilised to minimise waste. The cleaning products are eco-friendly, the soap is handmade and the crockery is produced by a local potter.

Huit 100 Vingt (Saint-Ambroise-de-Kildare): Initiatives : In this rustic restaurant, the farm and the kitchen are one, as the vegetable garden inspires every menu. Around 80 per cent of the ingredients come from the farm itself: vegetables, fruit, eggs and barrel-aged maple syrup, as well as poultry reared on the farm. The rest is sourced from neighbouring farms. Biomass heating, a building made from local timber, bouquets from the garden and feeding food scraps to the animals round off the concept, which is deeply rooted in the regional culture.

Les Mal-Aimés (Cookshire-Eaton): Initiatives : The restaurant itself is built from local timber and furnished with recycled materials. The team offers a menu where 60 per cent of the ingredients come from their own farm, with the rest sourced from Québec. Produce from the garden, wild herbs and local craftsmanship are highlighted, such as the furniture, crockery and napkins, which are made by local artisans. Everything is put to optimal use: meat from the animal carcass, preservation methods and even leftover bread, which is processed into flour for pasta.

Bib Gourmand

The Michelin Guide inspectors have awarded seven new restaurants the Bib Gourmand, a distinction for excellent food at an excellent price. In these restaurants, guests can enjoy very good food at moderate prices. The full list can be found below.