Page 9 - VIDS_Spring2020

Visa Infinite® Dining Series
HOOGANETBEAUFORT | WedJun17 | 6:30PM✦ 4095 Rue Molson, Montréal
$155 per person (Includes food, wine and gratuity; taxes extra.)
Click here to book or call: 1-888-711-9399
All Montreal’s charm in the glass and on the plate.
There are but a handful of restaurants that make the critics swoon, and Hoogan et Beaufort is one of those rare establishments. Led by a talented chef who has been compared to Normand Laprise, Joe Mercuri and François Nadon, this is a destination restaurant worth any journey. Chef Marc-André Jetté, silver medalist at the Canadian Culinary Championships 2020, is revered for his attention to detail and purity of style. That could mean trout with brown butter grenobloise sauce or Prince Edward Island rib steak with the dreamy Gabrielle fingerling potatoes from Île d’Orléans. Paired with all this is whatever noteworthy finds sommelier David Vincent pulls from his deep, adventurous cellar. But whatever this duo serves, trust it will be impeccably delicious.
ABOUT MARC-ANDRÉ JETTÉ
Marc-André Jetté is the chef/co-owner of Hoogan & Beaufort restaurant. The restaurant is a pioneer of
its kind in the Angus Shops district in Montreal. With over twenty years of experience as cook, Chef and restaurant owner under his belt, Marc-André has built a name that is tantamount to excellence, leadership and fine-tuned cuisine. His priority: delivering a cuisine that is true to the high quality of the ingredients he selects among his favourite local producers. His passion brought him to collaborate with the best chefs in Quebec and abroad, namely in France, Spain, Portugal and Italy and the United States. In 2010 he created and managed the restaurant Les 400 Coups, which was elected fourth Best New Restaurant in Canada
in 2011. In 2016 he was elected Chef of the Year by Eater Montreal. Marc-André’s approach in the kitchen
is often qualified as feminine and elegant due to his attention to detail and purity of style. His cuisine is simple and precise, the flavours balanced and textures refined. His understanding of his domain allows him to identify his guests’ needs and suggest a menu that is made to measure.
TASTY FACT
An amuse-bouche or amuse-gueule is a complimentary, bite-sized hors d’ouevre offered by a chef to “amuse the mouth.” (Gueule is French slang for mouth.) The tradition dates back to the era of nouvelle cuisine, in the late 1960s and 1970s, when it offered chefs another opportunity to show off their creativity, and has lately made a comeback.
Note: This event may have communal seating, please keep this in mind when booking tickets. Venues are not suitable for young children. Events run approximately 3-4 hours.
®Visa, Visa Infinite & Visa Infinite Privilege are trademarks of Visa Int., used under license. © 2020 Visa. All Rights Reserved.
Terms & Conditions: ✦Cardholders will be informed at least five business days prior to an event of any postponement or cancellation. In the event of a cancellation, cardholders will receive a full refund. The offers described herein are only available to Canadian Visa Infinite and Visa Infinite Privilege cardholders. The appearance by all chefs, sommeliers and bartenders is subject to change without notice. Seating requests are always considered but cannot always be accommodated and some events may have communal seating. Offer is based on availability and additional terms and conditions may apply. Visit visainfinite.ca for details.