- Inaugural selection boasts nine MICHELIN Starred restaurants across the province
- Tanière3 directly joins the selection with Two MICHELIN Stars and eight restaurants receive One MICHELIN Star
- Three restaurants earn a MICHELIN Green Star for their eco-friendly approach to gastronomy
The inaugural selection for the MICHELIN Guide Québec has arrived today. In total 9 restaurants were awarded MICHELIN Stars by the anonymous Inspectors, with Tanière3 in Québec being the first Two MICHELIN Starred restaurant in the province and eight eateries receiving One MICHELIN Star.
This year's selection also welcomed three MICHELIN Green Stars with Alentours in Québec, Auberge Saint-Mathieu in Saint-Mathieu-du-Parc and Espace Old Mill in Stanbridge East being recognized for their efforts to foster an eco-friendly approach to gastronomy. Across the province, 17 restaurants were awarded a Bib Gourmand for their high-quality offerings at good value prices. The full selection including recommended eateries totals 102 restaurants.
"Our anonymous Inspectors were thoroughly impressed with their dining experiences across the entire province of Québec," said Gwendal Poullennec, International Director of the MICHELIN Guide. "The selection boasts a wide array of distinctions and cuisine types - from Stars to Bib Gourmands to Recommended restaurants - all highlighting unique regional ingredients and extraordinary techniques. Congratulations to the chefs and restaurant teams on their entry into the MICHELIN Guide family! We are pleased to celebrate and share your talents with our community of gourmets and travelers."
Here are the new MICHELIN Star restaurants, with Inspector notes from each (Inspectors' comments in full on the MICHELIN Guide website and mobile app):
Two MICHELIN Stars: Excellent cooking - worth a detour.
Restaurant Tanière³
36 1/2 Rue Saint-Pierre, Québec, G1K 3Z6
This "den" (tanière) has, beneath its ancestral vaults, a series of four rooms, one of which affords views of the brigade at work, plus a counter surrounding the open kitchen. In what might be described as his gastronomic research laboratory, avant-garde Chef François-Emmanuel Nicol explores all the nuances to be derived from the immense terroir of Québec's boreal zone. Sophisticated cooking methods, succulent sauces and a rigorous balance of flavors make this cuisine a resounding triumph: think matured tuna, pickled matsutake slices, sunflower cream, or Québec Wagyu tataki, wild rose, morels, and roasted onions. The pastry chef proposes a woodland-inspired autumnal dessert with a mushroom-infused millefeuille.
Une Étoile MICHELIN : Une cuisine d'une grande finesse - Vaut l'étape.
ARVI
519 3e Avenue, Québec, G1L 2W4
In the neighborhood of Limoilou, on bustling Third Avenue, ARVI is the stomping ground of Chef Julien Masia, originally from Lyon, who cut his teeth in kitchens in the Alps. The chefs move between the kitchen and tables, with a trendy playlist setting the mood. Over the course of the single set menu (available in "regular" and vegetarian versions), ingredients from Québec's terroir enjoy their moment of glory: fresh tuna is accompanied by mint and watermelon, halibut from the Gaspé Peninsula with carrot and agastache, and eggplant with basil and hay.
Jérôme Ferrer - Europea (Montréal; Modern/Creative cuisine)
Housed in an ultra-modern architectural setting, this restaurant offers diners a wonderful view of the team at work in the glass-paned kitchen. The chef has stylishly carved out his niche in the Belle Province. Fusing French culinary traditions with the riches of Québec's terroir, his menu celebrates local ingredients: lobster from the Magdalen Islands, king crab, Appalachian red deer, scallops, and caviar. Fragrant consommés, velvety creams, and complex sauces point to great culinary expertise. The meal is also infused with nostalgia: crispy pork rinds are served with the aperitif; the maple pre-dessert is a nod to the traditions of North America's sugar shacks.
Kebec Club Privé
767 Rue Saint-Joseph E, Québec, G1K 3C6
Cassandre and Pierre-Olivier are a gifted young couple. Originally from France and Québec, respectively, they went on to transform this hairdressing salon with an industrial vibe into a unique table d'hôte. The concept: to welcome 10 guests at a fixed time, in a friendly atmosphere, around a majestic central table. Their cuisine, strictly Québécois, showcases local ingredients with astonishing simplicity. The dishes are a testament to precise cooking, whether the marinated cod in smoked oil, the scallops in a herring bone jus, or the roasted quail breast. Foraged herbs- fresh or dried-and smoky notes underpin every dish. This is an artisanal endeavor, in which the ingredients reign supreme without unnecessary frills.
Laurie Raphaël
117 Rue Dalhousie, Québec, G1K 9C8
Located in Old Québec, alongside the Old Port, this restaurant exudes an elegant contemporary style. This is the Vézina family establishment, and it is Raphaël, the founder's son, who now holds the reins. This seasoned chef showcases seasonal produce and ingredients from Québec's terroir (bison, scallops from the Magdalen Islands, etc.) in modern dishes that often demonstrate a hint of creativity: spot prawn and pear marinated in wild ginger and burnt citrus; buckwheat tartlet with foie gras and Jerusalem artichoke, Québec hazelnut praline. Certain French dishes are given a twist-for instance tartiflette or kugelhopf, the latter prepared using Alpine sweetgrass.
Légende
255 Rue St-Paul, Québec, G1K 3W5
Elliot Beaudoin, a former associate of the restaurant Tanière3 -serves up a cuisine that is rooted in Québec's terroirs. This establishment sets itself apart by using only local ingredients and eschewing exotic ingredients such as chocolate, pepper, citrus fruit, and vanilla. The menu celebrates little-known indigenous ingredients, which are put to clever and creative use. Each dish is thoughtfully composed, demonstrating the chef's keen sensibility in putting the elements together: butter-fried halibut coated in vegetable charcoal, accompanied by a white butter sauce with fermented cherries; venison heart, marinated and then smoked, placed on a delicate tartlet and served with emulsified and candied shiitake mushrooms. The remarkably tender bison hanger steak is elevated by a boreal spice broth and fresh gremolata.
Mastard (Montréal; Modern cuisine)
Quite a way off the beaten track, Mastard is led by Chef-owner Simon Mathys. The contemporary space, designed for around 50 diners, is organized around a bar-counter. The chef devises a resolutely original carte blanche menu centered on local ingredients. Every dish is made with quality produce and executed in a modern and trendy style that won't fail to make an impression. The scallop, prepared with almost scientific precision, is served on a salsify purée with a texture that is second to none, while a crab emulsion with complex marine aromas and a parsley sauce are juxtaposed with spinach infused with a reduced jus... an absolute treat!
Narval (Rimouski; Modern/Creative cuisine)
Helmed by Chef Norman St-Pierre, Narval is located in downtown Rimouski, just a stone's throw away from the boardwalk along the St. Lawrence River. The location is discreet - almost hidden - you might walk right past it without noticing. The small spot is only open three evenings a week, led by a humble chef who welcomes guests like friends - personally involving himself in the reception and service and passionate about showcasing Québec products he carefully selects. Offering a single fixed menu which changes every two months, the cuisine is thoughtfully creative, technically executed and invites diners on a journey, with dishes inspired by the chef's travels around the world.
Sabayon (Montréal; Modern cuisine)
The chef has taken an atypical route to this kitchen, having trained in pâtisserie before turning his hand to cooking. Patrice Demers creates vivid, accessible, and unpretentious dishes that allow the Québec terroir to shine. Fruit and vegetables reign supreme, especially in the summer, when the menu is almost entirely meat-free. His signature dish is wood fire-grilled mushrooms, topped with a delicate, crispy arlette and accompanied by a bay leaf and juniper-infused sabayon. Dessert remains one of the chef's main strengths. Add to that the smooth and elegant service orchestrated by Marie-Josée Beaudoin but bear in mind that getting a table here is no mean feat!
MICHELIN Green Star
The MICHELIN Green Star can be awarded to any type of establishment listed in the MICHELIN Guide, whether or not it has a distinction for its food (a Bib Gourmand or MICHELIN Star). It takes into consideration concrete sustainable initiatives and highlights industry-leaders when it comes to a restaurant's commitment to eco-friendly gastronomy.
These initiatives can take on a wide variety of forms, depending on the issues and resources specific to each restaurant, but range from the sourcing of ingredients and respecting seasonality to reducing waste and raising customer awareness. As such, there are no fixed criteria; the MICHELIN Guide simply aims to recognize the most remarkable commitments and encourage the creativity shown by restaurateurs in devising new courses of daily action.
Restaurant Alentours
715 Rue St-Bernard, Québec, G1N 3G4
Initiatives: Eco-responsibility is at the heart of this establishment, 100% powered by renewable energy (hydroelectricity, wind and solar energy), including the kitchens. Ingredients are processed from A to Z with a zero-waste philosophy, and what remains is composted. All produce is sourced locally and with care, including wines and other beverages, and dishes give a starring role to locally sourced plants and meats.
Auberge Saint-Mathieu (Saint-Mathieu-du-Parc)
Initiatives: The surrounding nature inspires this deeply locavore approach. The dining room furniture and tableware are made by local artisans. Vegetables come from two farms in Mauricie that work closely with the restaurant, from seed selection to annual planning, and foraged ingredients are put to use. In winter, homemade preserves, fermentations and cured meats are a focus.
Espace Old Mill (Stanbridge East)
Initiatives: The restaurant's mission is to demonstrate that local food independence is possible. More than half of the produce used comes from the large vegetable garden, some of which is grown in a carbon-neutral greenhouse, and all is cultivated using agroecology methods. The rest come from around 30 producers located within a 50 km radius, all of whom feature prominently on the menu.
Bib Gourmand
The MICHELIN Guide Inspectors gave 17 restaurants the Bib Gourmand distinction, 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 2025 Bib Gourmand restaurants
Annette bar à vin
4051, rue Molson, local 120, H1Y 3L1, Montréal
Battuto
527 Boulevard Langelier, Québec, G1K 5R4
Bistro B
1144, avenue Cartier, G1R 2S5, Québec
Buvette Scott
821 Rue Scott, Québec, G1R 3C8
Cadet
1431, boulevard Saint-Laurent, H2X 2S8, Montréal
Casavant
350, rue de Castelnau Est, H2R 1P9, Montréal
Côté Est
76, avenue Morel, G0L 1M0, Kamouraska
Hono Izakaya
670 Rue Saint-Joseph E, Québec, G1K 3B9
Le Petit Alep
191, rue Jean-Talon Est, H2R 1S8, Montréal
L'Express
3927, rue Saint-Denis, H2W 2M4, Montréal
Losange
100, rue Saint-Germain Ouest, G5L 4B6, Rimouski
lueur
117, rue Dalhousie, G1K 4C5, Québec
Melba
398, rue Saint-Vallier Ouest, G1K 1K6, Québec
Ouroboros
135, rue Saint-Joseph Est, G1K 3A8, Québec
Parapluie
44, rue Beaubien Ouest, H2S 1V3, Montréal
Rôtisserie La Lune
391, rue Saint-Zotique Est, H2S 1L8, Montréal
Torii Izakaya (buvette japonaise)
771 Rue Saint-Joseph E, Québec, G1K 3C6
MICHELIN Special Awards
In addition to the Bib Gourmands and Stars, the Guide announced four Special Awards:
Michelin Exceptional Cocktails Award - Véronique Dalle - Foxy
Michelin Sommelier Award - Vania Filipovic - Mon Lapin
Michelin Outstanding Service Award - Roxan Bourdelais - Tanière3
Michelin Young Chef Award - Cassandre Osterroth et Pierre-Olivier Pelletier - Kebec Club Privé
Québec's 2025 Recommended restaurants
The MICHELIN Guide Inspectors included 76 restaurants as recommended, which simply means a restaurant is recommended by the Inspectors. The full list can be found in the press release.
Find below the recommended restaurants in Québec :
Restaurant Alentours
715 Rue St-Bernard, Québec, G1N 3G4
Ambre buvette
Restaurant Champlain (Château Frontenac)
1 Rue des Carrières, Québec, G1R 4P5
Chez Boulay - Bistro boréal
1110 Rue Saint-Jean, Québec, G1R 1S4
Chez Muffy
10 Rue St-Antoine, Québec, G1K 4C9
Chez Rioux & Pettigrew
160 Rue St-Paul, Québec, G1K 3W1
Échaudé
73 Rue du Sault-Au-Matelot, Québec, G1K 3Y9
Kundah Hôtel
La Bête Bar Steakhouse
2875 Boulevard Laurier, Québec, G1V 2M2
La Planque
1027 3e Avenue, Québec, G1L 2X3
Le Clan
44 Rue des Jardins, Québec, G1R 3Z1
Le Clocher Penché
Le Hobbit
700 Rue Saint-Jean, Québec, G1R 1P9
Le Parlementaire
L'Orygine
36 Rue Saint-Pierre, Québec, G1K 3Z6
