The very first Michelin Guide makes its debut in Quebec. The recognized establishments are already excellent ambassadors for gourmet tourism in the province. This is a great opportunity to promote our terroir and local flavors internationally! 🌎
In concrete terms, the Michelin Guide – founded in 1900 by the tire manufacturers of the same name with the aim of making people travel, and therefore buy more tires – rewards restaurants that offer top-quality cuisine. The adventure began in 1933, when inspectors set off across Europe each year to determine whether the establishments they visited deserved stars according to the guide’s well-established criteria. Selected by a committee of anonymous, independent inspectors, restaurants are evaluated according to the following criteria:
- Quality of products
- Mastery of flavour and cooking techniques
- The personality of the chef represented in the dining experience
- Harmony of the flavours
- Consistency between inspectors’ visits
And the number of stars awarded also has a special meaning:
⭐ One star: Cuisine of great finesse – Worth a stop.
⭐⭐ Two stars: Exceptional cuisine – Worth the detour.
⭐⭐⭐ Three stars: Unique cuisine – Worth the trip.
Consistency is also a very important criterion in the assessments. Each company is therefore reassessed every year, giving it the opportunity to earn an extra star, or lose one if the criteria are no longer met. On the other hand, quality of service and general atmosphere are not included in the criteria.
More recently, new recognitions have appeared in the guide:
🌿 A Green Star is awarded to restaurants that apply sustainable, environmentally-friendly culinary practices.
🍽️ A Bib gourmand is awarded to restaurants offering fine cuisine at moderate prices. These addresses are often a good starting point for planning a gourmet trip on a budget. They may offer gourmet dishes, but the menu shouldn’t cost too much, even if the value for money is excellent.
🥘 Michelin recommendations are not starred establishments, but they are still considered good addresses to include in one’s culinary itinerary. There are 17 in Quebec, including 9 in Montreal, 8 in the nation’s capital and 2 in Bas-Saint-Laurent!
Voie lactée au Québec
Simon Ferland – Tanière3
The least we can say is that this first edition of the Michelin Guide was a success in Quebec, with 13 stars awarded! 🌟
2 Michelin stars: La Tanière3 in Quebec City
1 Michelin star :
- Kébec Club Privé, Arvi, Laurie Raphaël and Légende in Québec City.
- Sabayon, Mastard and Restaurant Jérôme Ferrer Europea in Montreal.
- Narval in Rimouski
1 green star :
- Auberge St-Mathieu in Saint-Mathieu-du-Parc.
- Espace Old Mill in Stanbridge-East.
- Alentours in Quebec City.
The Eastern Townships shine
Daphné Caron – Espace Old Mill
One of only three establishments in Quebec to be recognized as a Green Star, Espace Old Mill in Stanbridge-East leads the way in offering thoughtful cuisine in intimate relationship with the natural surroundings. What’s more, gourmets can also sleep on site to extend this unique farm experience.
Les Mal-aimés in Cookshire-Eaton is also included in the Michelin Guide’s list of recommended addresses. It’s the perfect opportunity to plan a trip to the region to discover or relive this exceptional gastronomic adventure. Of the 76 recommendations in Quebec’s first Michelin Guide, seven are in the region.
Direction Bas-Saint-Laurent
In addition to having one of the 13 Michelin stars in all of Quebec, Le Narval in Rimouski, it also boasts two of the 17 Bibs gourmands, including Côté Est in Kamouraska, a proud ambassador of Quebec terroir. The Bas-Saint-Laurent region is bursting with gourmet nuggets to tantalize the taste buds from morning till night.
What are the repercussions?
Joël Robuchon, the renowned French chef awarded 32 stars for all his restaurants, stated in 2017 in Food and Wine magazine that one star increases sales by 20%, two by 40% and three by over 100%, although this of course depends on the location.
Meanwhile, in Quebec, since the revelation of the establishments recognized by the Guide, some are already buried under bookings. Roxan Bourdelais, co-owner and manager of the restaurant Tanière3, told La Presse: “I had to release 2026 because there were already requests (…). We’re usually fully booked three weeks, sometimes a month in advance.
To plan a gastronomic tour of the starred regions, consult the Terroir et Saveurs du Québec directory, which includes stops at producers and processors of local delicacies.
