This morning the MICHELIN Guide announced the full restaurant selection for the MICHELIN Guide Québec 2026. The anonymous Inspectors welcomed four new One MICHELIN Starred restaurants and three new Green Stars.
Auberge Saint-Mathieu in Saint-Mathieu-du-Parc, Hoogan et Beaufort in Montréal and Le Clan in Québec were each promoted to One MICHELIN Star in the 2026 selection. Sushi Nishinokaze in Montréal also joined the selection this year with One MICHELIN Star. Tanière³ in Québec maintained Two MICHELIN Stars for the second year in a row.
This year’s selection also welcomed three new Green Stars with Coteau in Québec, Huit 100 Vingt in Saint-Ambroise-de-Kildare and Les Mal-Aimés in Cookshire-Eaton being recognized for their efforts in mindful gastronomy. Additionally, seven new restaurants were awarded a Bib Gourmand for their high-quality offerings at good value prices. The full selection including Recommended eateries totals 121 restaurants.
“Last year the MICHELIN Guide made history as we revealed the very first selection of restaurants for the MICHELIN Guide Québec,” said Gwendal Poullennec, International Director of the MICHELIN Guide. “2026 marks another tremendous year of achievements for your restaurant community as we welcomed four new Starred restaurants into the MICHELIN Guide family. Our Inspectors have highlighted new discoveries from hidden gems in small towns to modern luxuries in the city center. Congratulations to the chefs and restaurant teams on another magnificent year!”
Here are the new MICHELIN Star restaurants, with Inspector notes from each (Inspectors’ comments in full on the MICHELIN Guide website and mobile app):
One MICHELIN Star: High-quality cooking – worth a stop.
Auberge Saint-Mathieu (Saint-Mathieu-du-Parc; Creative cuisine)
Located near La Mauricie National Park, on the shores of Lake Bellemare, this country inn surrounded by forest is picture-postcard perfect. Chef Samy Benabed crafts exquisitely plated, locally sourced cuisine, harmoniously blending heroically vibrant flavors depicted by smoky BBQ aromas and preserved foods of Scandinavian inspiration (lacto-fermentation, dehydration, etc.) with Quebec spices and citrus fruits. Case in point is his trompe l’oeil dumpling stuffed with pork in a white miso stock with matsutake. Simpler fare is available (summertime only) at the Comptoir Buvette, which also serves as a small grocery store. Book yourself into one of 10 cozy guestrooms, which is just the ticket to recharge your batteries.
Hoogan et Beaufort (Montréal; Modern cuisine)
Set on a repurposed brownfield, this restaurant with an urban-style aesthetic has preserved remnants of its glorious heritage: red-brick walls dating back to 1904 and metal framework. Under the direction of chef Marc-André Jetté, the house specialty is wood-fired cooking (even the desserts!) and fresh, cherry-picked ingredients. The result is a mouth-watering lineup, starring the likes of house-made agnolotti with celeriac and Louis d’Or cheese, duck wood-fired whole on the carcass, served with quince and braised pointed cabbage, or grilled pear with oats and sweet clover. Other highlights include the superb wine list curated by sommelier Hugo Duchesne, and the delicious cocktails (with or without alcohol) for a perfect start to the experience. The front-of-house team brings precision and warm hospitality.
Le Clan (Québec City; Regional/Modern cuisine)
Catalan chef Stéphane Modat has set up shop in this charming historical house in Old Québec. From the entrance, you get a glimpse of the glass-fronted kitchen before heading up to the dining area with spaces decorated with hunting and fishing trophies (in keeping with the chef’s passions). Embracing fish, game and red meats, the tasting menu champions boreal traditions and ingredients from Quebec – Lake Champlain walleye, Arctic char from Rivière-au-Renard in the Gaspé Peninsula and red deer from Saint-Charles-du-Bourget. Expect precise, delicate and indulgent dishes, such as hare cappelletti with vegetable ragout, topped with a creamy hollandaise sauce. Brunch is served on the weekends, and they also serve a reasonably priced set lunch menu on weekdays.
Sushi Nishinokaze (Montréal; Japanese/Sushi cuisine)
In the minimalist and traditional setting of a fine dining sushi counter, Japanese chef Vincent Gee has a demanding and deeply respectful approach to Edomae tradition. Fish, sourced from Japan for the most part and shored up by excellent Canadian produce, is presented at the start of service in traditional box. Particular attention is paid to the rice, which is pesticide-free and stored in straw baskets: it is seasoned with a subtle blend of vinegars and its temperature is adjusted to the fat content of the fish. Skillful curing and marinating demonstrate confident technique, enhancing an experience centered on the inherent quality of the ingredients: dazzlingly fresh Nova Scotia shrimp, precisely prepared bluefin tuna, and precisely vinegared kohada with an intense umami flavour.
Green Star
Green Star: Three New Restaurants Highlighted for Their Inspiring Visions
The Green Star editorially highlights restaurants that have inspired and impressed Inspectors with their committed vision for the future of gastronomy. By shaping a community of innovative establishments driven to pursue progress in the role of restaurants, the Green Star fosters dialogue and collaboration, encouraging establishments to inspire and evolve together.
Three new restaurants have newly captured the Inspectors’ attention for their inspiring visions: Coteau in Québec City, Huit 100 Vingt in Saint-Ambroise-de-Kildare and Les Mal-Aimés in Cookshire-Eaton. Coteau operates on a farm to table philosophy using vegetables from the restaurant’s farm. At Huit 100 Vingt, 80 percent of the ingredients come from the property, including vegetables, fruits, eggs and their barrel-aged maple syrup. Lastly, at Les Mal-Aimés the restaurant itself is built from local wood and the staff sources produce from their garden.
These newly highlighted restaurants join the two establishments already recognized for continuing to impress the Inspectors (Auberge Saint-Mathieu and Espace Old Mill). Together, these five restaurants create a community deeply committed to presenting another vision of mindful gastronomy.
Coteau (Québec City)
Initiatives: The restaurant’s approach is based on a “farm-to-table” philosophy that draws on the restaurant’s 10,000 m² farm, which includes a vegetable garden, orchard (featuring some thirty varieties), meadows, fallow land and wooded areas that coexist with beehives and birdhouses to promote biodiversity. All produce is used in its entirety to minimize waste. Cleaning products are low-impact, soap is handmade, and tableware is crafted by a local ceramicist.
Huit 100 Vingt (Saint-Ambroise-de-Kildare)
Initiatives: The farm and the table are one and the same at this rustic restaurant, where the vegetable garden inspires every menu. Around 80 percent of the ingredients come from the property: vegetables, fruit, eggs and barrel-aged maple syrup, as well as poultry raised on-site. The rest is sourced from neighboring farms. Biomass heating, a building made of local wood, bouquets of flowers from the garden and the use of food scraps to feed the animals round out an approach deeply rooted in the local terroir.
Les Mal-Aimés (Cookshire-Eaton)
Initiatives: The restaurant itself is built from local wood and furnished with repurposed materials. The team features a menu where 60 percent of the ingredients come from its own farm, with the remainder sourced from Québec. Produce from the garden, foraging and local craftsmanship are highlighted, like the furniture, tableware and napkins made by local artisans. Everything is used to the fullest: meat on the carcass, preservation techniques and even the leftover bread, which is turned into flour for pasta.
Bib Gourmand
The MICHELIN Guide Inspectors awarded seven new restaurants a Bib Gourmand, 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 2026 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 beautiful lakeside retreat Manoir Hovey (two MICHELIN Keys), Québec City’s most famous landmark the Fairmont Le Château Frontenac (one MICHELIN Key), which overlooks the St. Lawrence River and the wellness-forward Entourage sur-le-Lac set on the shores of Lac-Beauport.
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 2026 MICHELIN Guide Québec selection:
Québec’s 2026 MICHELIN-Green-Starred restaurants
Québec’s 2026 MICHELIN-Starred restaurants
Québec’s 2026 Recommended restaurants
The MICHELIN Guide Inspectors included 18 new restaurants as recommended, bringing the total to 85. Recommended 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), Philadelphia (2025), the Southwest (2026) and the American Great Lakes (2027).
About the MICHELIN Guide
Recognized globally for excellence and quality, the MICHELIN Guide offers a selection of world-class restaurants.
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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.
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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 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 60 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.
