• Year two welcomes four new One MICHELIN Star restaurants

• Three new Green Stars awarded for mindful gastronomy

• 2026 Selection includes seven new Bib Gourmands and 18 new Recommended restaurants throughout the province

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.

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.

More info in the press release to download