Hoogan et Beaufort privilégie une approche culinaire axée sur la cuisson au feu de bois et l'utilisation de produits régionaux issus de producteurs locaux. Le menu met en avant des légumes de saison et des protéines minutieusement apprêtées, garantissant que chaque élément reflète la qualité intrinsèque des produits bruts. De vastes foyers au bois occupent le cœur de la zone de préparation, infusant des profils fumés distincts aux divers plats de légumes, de viandes et de fruits de mer. L'architecture industrielle souligne des plafonds voûtés impressionnants et des surfaces en béton poli, créant un environnement axé sur la clarté et la précision technique. Les assiettes présentent des compositions mettant l'accent sur des textures et des saveurs issues de techniques françaises modernisées. Chaque étape de la préparation témoigne d'un engagement clair envers la rigueur et la maîtrise des gestes techniques.
Hoogan et Beaufort propose une expérience gastronomique reconnue à Montréal, saluée pour ses menus dégustation créatifs, ses pâtes artisanales et ses accords mets et vins exceptionnels. De nombreux clients apprécient le concept de cuisine ouverte et le service chaleureux et professionnel, désignant souvent l'établissement comme une destination de choix pour les grandes occasions. Bien que la qualité des ingrédients et le savoir-faire culinaire soient largement reconnus, les avis divergent sur l'expérience globale; certains convives trouvent les portions petites pour le prix et notent une cadence de service inégale, tandis que d'autres estiment que l'ambiance et le souci du détail justifient amplement le coût. Malgré quelques critiques concernant le rapport qualité-prix et la fluidité du service, la majorité des visiteurs décrivent leur passage au restaurant comme mémorable, soulignant fréquemment l'attention portée aux besoins alimentaires et la bienveillance de toute l'équipe.
We visited recently for the first time after a recommendation from friends. We were drawn to the tasting menu with wine pairings, something we've really enjoyed at another Montreal restaurant. The food & wines were delicious & the four of us enjoyed our experience. The sommelier was exceptional with his generous comments & enthusiasm. If you're thinking of going, here are other things to consider. The cost with tip for four of us was $1400. The food servings are quite small [e.g. the main meat course the size of a golf ball] & I was hungry after dinner. The service is very formal--not much smiling--bordering on stiff [we asked for bread with the first course to soak up the delicious salad dressing & were told that was not part of their plan. They relented]. They have no Quebec wines on their extensive wine list; I should have said something as I find this surprising, perhaps unforgivable. So, I had mixed feelings but I hope this review helps you to decide on a visit. I won't be visiting again.
Loved it. Came here with family & we had no complain.
One thing if I want to be picky is that we saw flies once a while, knowing it's summer & people come & go, but I expect the restaurant tries something to avoid this happen as it's a one star restaurant (they might already do, I am not sure). Otherwise I would recommend it to whoever looking for a great dining experience in the town.
22 juil. 2026
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One of the finest dining experiences of my life. Lunch was superb with all plates & amazingly, even the coffees.
Lawrence, our waiter, served our lunches perfectly & with a wonderful sense of humour.
We are heading back!
We enjoyed our visit at HB. The food was good to great, with some star dishes such as the handmade pasta, veal & (original) rhubarb dessert. The list of wine is impressive although we didn't consume any this time. Note that the braise cocktail felt too diluted in my opinion. The dynamic vibe distinguishes HB from Mastard & Sabayon. The service was provided by a mix of experienced & less experienced staff with different personalities, but it was great & we love the diversity.
Not quite sure why the restaurant was selected as part of the Michelin guide. Food was good but nothing memorable & portion size was small for the $135 chef's menu. Focaccia should not be considered part of the 5-course menu!
Also, it took half an hour between courses on a Monday night…
Dinner at Hoogan & Beaufort was one of those meals that starts strong & somehow keeps getting better.
Ordering the scallops as a starter turned out to be the perfect decision. The first bite felt like an introduction to the restaurant itself. There was brightness from the citrus, a gentle kick from the shishito, freshness from the herbs, all brought together by the buttermilk & green pea sauce. What impressed me most was that none of those elements tried to steal the spotlight. The scallops remained the star of the dish: clean, sweet, almost pure in flavor. The crisp lettuce stem added a surprising crunch that made each bite even more interesting.
The lobster ravioli moved in a different direction. Richer, softer, more comforting. Depending on the bite, sometimes the lobster stood out, sometimes the sauce, sometimes the pasta itself. The zucchini & zucchini blossom were particularly memorable. Every component seemed to speak with its own voice while somehow contributing to the same conversation. The dish felt generous & deeply satisfying without ever becoming heavy.
Then came the rib steak.
As for the high point of our dinner, the rib steak came with its strong aroma. The scent of charcoal filled my nose the moment I bite on it. Aged beef & live fire are a combination that rarely disappoints, & this was no exception. The steak was beautifully executed, both the richness of the fat & the texture of the beef were exceptional. The slightly acidic salad & the warm vegetables provided exactly the contrast the dish needed, cutting through the richness & making me eager for the next bite instead of slowing down.
What stayed with me after the meal was how thoughtfully Hoogan & Beaufort treats vegetables. Many restaurants serve vegetables alongside the main attraction; here they are an essential part of the story. The cooking evokes the feeling of gathering vegetables from a garden & cooking over charcoal, yet every detail is handled with remarkable precision & restraint. Rustic in spirit, refined in execution.
I also want to mention the service. I have never been particularly fond of the kind of fine-dining service that feels overly rehearsed or excessively enthusiastic. The service here are not like that, it is natural. Warm, attentive, & genuinely kind without crossing into performative territory.
Most of the time, our main server seemed to appear exactly when we needed him. On one occasion, I had only just started looking around for him when another member of the team noticed & let him know. He was at our table almost immediately. They introduced each dish with care, checked on us sincerely, & made us feel looked after rather than managed. Water spots disappeared from the table almost as soon as they appeared, yet somehow we never felt interrupted.
There is a quiet confidence to Hoogan & Beaufort. Nothing feels loud or desperate for attention. The food speaks clearly, the service understands its role, & every detail seems to exist for a reason. It's the kind of restaurant that reminds you how memorable a meal can be when everything is done with thought, care, & restraint.
incredible dinner! Came on a Tuesday evening for three. Every dish was superb! So happy they got their Michelin star. Very deserving. They were already fantastic even before. We ordered the ribey med rare but it came med to med well. They took it away no questions asked & brought a perfect steak. Actually the best steak I've had in Montreal & yes, that includes some of Montreal's most well known steak establishments. The service was beyond excellent. Super attentive but not overbearing. They are not satisfied with a star. They truly want to be improving & it shows. They are open to feedback which is really impressive. Without a doubt, they are one of the best restaurants in the city. Can't wait to go back. Couldn't go to sleep that night because it was such an amazing experience.Every bite puts a smile on your face. I can't say enough about the staff. They know how to do their job with perfection.
MICHELIN
