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No. 96

Hoogan et Beaufort

Marc-André Jetté took over this airy industrial space in 2015 to create refined and precise modern wood-fired cuisine with Quebec ingredients. Artfully plated dishes might include Beaurivage pork with apple, cabbage and bekana, or Arctic char with romesco, eggplant and almond. In warm months, the terrace is the place to be.

Photography by Gabriel Derossi

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