Hoogan et Beaufort is pleased to welcome a member of Domaine Joblot, accompanied by our Director of Sommellerie, Hugo Duchesne, for a winemaker's evening focused on quality factors, the vision, and the wines of Domaine Joblot.
Admission
With over twenty years of experience as a cook, chef, and owner of the restaurant Hoogan et Beaufort and the wine bar Annette, both located in Montreal's Technopôle Angus district, Marc-André has built a reputation synonymous with excellence, leadership, and fine cuisine.
Hoogan et Beaufort is pleased to welcome Chantal and Frédéric Lafarge from Domaine Michel Lafarge, accompanied by our Director of Sommellerie, Hugo Duchesne, for a winemaker's evening focused on quality factors and the wines of Domaine Lafarge.
Admission
With over twenty years of experience as a cook, chef, and owner of the restaurant Hoogan et Beaufort and the wine bar Annette, both located in Montreal's Technopôle Angus district, Marc-André has built a reputation synonymous with excellence, leadership, and fine cuisine.
Admission
With over twenty years of experience as a cook, chef, and owner of the restaurant Hoogan et Beaufort and the wine bar Annette, both located in Montreal's Technopôle Angus district, Marc-André has built a reputation synonymous with excellence, leadership, and fine cuisine.
Hoogan et Beaufort is honored to welcome Marie-Victorine Manoa, chef of the Parisian bouchon Aux Lyonnais, and Giuliano Sperandio, chef of Taillevent, for a multi-course French-inspired four-hands menu.
Le Taillevent, a legendary Paris restaurant with two Michelin stars, is a fine example of French gastronomy. Since 2021, chef Giuliano Sperandio has combined creativity and savoir-faire to preserve the essence of tradition, while looking to the future. Today, this institution is constantly reinventing itself, while retaining the triptych that has made its reputation: sensitive, generous cuisine, French-style service that reveals the excellence of savoir-faire, and a unique cellar that blends great names with confidential vintages.
Marie-Victorine Manoa comes from a family of restaurateurs in Lyon. After training at the Institut Bocuse, she began her international apprenticeship at Noma in Copenhagen, with Alex Atala at D.O.M in Sao Paulo and in New York with Daniel Humm at Eleven Madison Park. On her return to France, Alain Ducasse invited her to take over the kitchens of his restaurant Aux Lyonnais in Paris, where she established herself as a figure of the new generation of French gastronomy. Her French cuisine is refreshed, dusted off and modernized, rooted in the environmental issues of the century and in her own image: lively, wild and vibrant. Today, she is determined to open her own restaurant, and has been working on a series of one-off collaborations (Le Chalet des îles Daumesnil, Les Ventrus...) while looking for a location for her first restaurant in Paris.
With over twenty years of experience as a cook, chef, and owner of the restaurant Hoogan et Beaufort and the wine bar Annette, both located in Montreal's Technopôle Angus district, Marc-André has built a reputation synonymous with excellence, leadership, and fine cuisine.
Hoogan et Beaufort is pleased to welcome a member of Domaine Pierre-Yves Colin-Morey, accompanied by our Director of Sommellerie, Hugo Duchesne, for a winemaker's evening focused on the quality factors related to Burgundy wines.
Admission
With over twenty years of experience as a cook, chef, and owner of the restaurant Hoogan et Beaufort and the wine bar Annette, both located in Montreal's Technopôle Angus district, Marc-André has built a reputation synonymous with excellence, leadership, and fine cuisine.
