The second-ever Michelin guide for Quebec is out and four new restaurants have been awarded prestigious stars.
The new starred restaurants, all of which have been awarded one star out of a possible three, are:
The Michelin Guide awards stars to restaurants for excellence in food, drinks and service. A restaurant can earn up to three stars, widely considered the highest honour any restaurant can achieve. Inspectors conduct multiple visits before a rating is issued.
In the first edition of its Quebec guide, issued last year, Michelin awarded stars to nine restaurants, mostly in the Quebec City area.
In addition to stars, the guide recognizes restaurants that produce “mindful gastronomy” with green stars and it awards the “bib gourmand” to restaurants with high-quality offerings at good value prices.
The 2026 guide includes three new green starred restaurants: Coteau in Quebec City, Huit 100 Vingt in Saint-Ambroise-de-Kildare and Les Mal-Aimés in Cookshire-Eaton.
It includes seven new bib gourmands: Baumier in Piedmont, Bibine Buvette in Drummondville, Buvette Gentille in Baie-Saint-Paul, Coquette in Sainte-Anne-de-Beaupré, Le Clocher Penché in Quebec City and Saindoux Restaurant BBQ in Sainte-Marie.
There are now 13 starred restaurants in the province, including the two-starred Tanière in Quebec City. In total, there are 121 Quebec restaurants that the guide has recognized. That includes 85 “recommended” restaurants — which is up from 67 in 2025.
Restaurants celebrate as Michelin hands out 10 stars in 1st-ever Quebec guide
There are now five Michelin starred restaurants in Montreal.
In a statement, Soraya Martinez Ferrada, the mayor of Montreal, said the guide “confirms Montreal as among the world’s leading gastronomic destinations.”
“It is both a source of pride and a tangible driver of attractiveness for our metropolis and our entire tourism economy,” she said.
Daniel Charbonneau, the chef and owner of Les Mal-Aimés in Cookshire-Eaton, said the green star his restaurant received on Wednesday morning was validation for years of working toward producing high quality, sustainable cuisine.
“Every detail counts for the harvest, for the products we put on the menu,” he said. “It needs to be as close as possible to the restaurant and the highest quality we can get. If we don’t find quality we just don’t put it on the menu.”
Now, with the award of the green star, he expects people to make the trip to come visit his restaurant. People are already reserving months in advance. It’s called the Michelin effect — recognition in the guide can drive customers to a restaurant, which is particularly important for Charbonneau because his restaurant is far from major cities.
