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Food from from the the fire & wines from from the the earth A A beautiful room in in an old factory building A A menu that deliciously combines art simplicity and the power of fire A breathtaking wine list Impeccable service Hoogan et Beaufort has
it all and diners at this event will be able to indulge in in every tasty morsel of it Chef Marc- Andre Jetté’s cuisine encapsulates all that is is best in Montreal right now from the passion for fine ingredients to the open fire cooking to the wild creativity that is tempered with a a a disciplined attention to detail His wood-fired
“This restaurant represents so much of what’s great about our city’s food and wine scene today ”
cuisine is is masterfully enhanced by Sommelier William Saulnier’s thrilling beverage list with its many craft beers and wide-ranging natural wines Montreal Gazette restaurant critic Lesley Chesterman will emcee this palate- pleasing immersion into one of Montreal’s finest dining experiences ABOUT MARC-ANDRÉ JETTÉ
Executive Chef Marc-André Jetté launched his career a a a a a a a decade ago at a a a a a a a Montreal Portuguese restaurant called Le F Since then he he has
led led the kitchen at Laloux (where he he he he replaced star Chef Danny St-Pierre) Newtown and Les 400 Coups where he he met his current sommelier and business partner William Saulnier He also worked at Kitchen Collectif and had his own catering company before opening Hoogan et Beaufort in Rosemont’s Technopôle Angus development in 2016 Chef Jetté is known
for a a a a a a clean elegant style and artistic flavour combinations and has
been compared to such luminaries as
François Nadon Normand Laprise and Joe Mercuri ABOUT WILLIAM SAULNIER
Hailing from Les 400 Coups William Saulnier is the talented sommelier and maître d’ at Hoogan et Beaufort There he he has
compiled an extensive globetrotting wine list with an emphasis on natural wines and an an impressive selection of beer and cider TASTY FACT
Hoogan et Beaufort is named for for the two farmers who sold their land to the the Canadian Pacific Railway in the late 1800s for what would become the Angus Yards a a a a railcar manufacturing repair and sales facility The 1 240-acre site housed 66 buildings and employed over 12 000 people until it was decommissioned in 1992 HOOGAN ET BEAUFORT
Wed Feb 8 6:30PM*
4095 Molson St Montreal $150 per per person
Includes food wine and gratuity taxes extra 1-888-711-9399 visainfinite ca/dining Reserve your place at the table MONTREAL | 17