Hoogan et Beaufort

The story

Hoogan et Beaufort: Wood-Fired Market Cuisine in Montréal’s Shop Angus District

A Kitchen Guided by the Seasons

At Hoogan et Beaufort in Montréal, chef Marc-André Jetté leads a kitchen that is precise, modern, and entirely driven by what the market offers. The restaurant’s philosophy is simple: no processed ingredients, only whole products transformed with care over an open wood fire. The result is a menu that reinvents itself constantly, balancing textures and flavours with a refinement that feels both grounded and ambitious.

The setting—an industrial space within the historic Shop Angus district—frames the experience without competing with it. Concrete and steel meet warm wood and candlelight, a backdrop that suits the directness of the cooking.

A Wine Program Built for the Table

The restaurant’s wine list, overseen by sommelier Hugo Duchesne, is both approachable and deep. It spans classic appellations and emerging producers, with a dedicated section for rare bottles that appeal to collectors. Every selection is made to complement the wood-fired, seasonal cuisine. This commitment to wine excellence has earned Hoogan et Beaufort the Wine Spectator Best of Award of Excellence every year since 2021.

Food That Speaks for Itself

Because the kitchen works with what’s freshest, no two visits are the same. Signature techniques—like cooking over live fire—bring out the essence of each ingredient. The chefs draw on local talent and products, building a cuisine that is at once contemporary and deeply rooted in place. Whether for lunch or dinner, the experience is generous, sincere, and memorable.