Top Chefs Share Predictions for MICHELIN Guide Quebec

Adam Bisby and Justin Mastine-Frost May 12, 2025

With the contents of the MICHELIN Guide Quebec set to be revealed on May 15, the province’s culinary community is abuzz with speculation over which restaurants will be the first in La Belle Province to earn one or more Stars.

And for good reason: Receiving even a single Star has historically been very good for business, with the late Joël Robuchon, the most MICHELIN-Starred chef of all time, saying that one étoile yields about 20 percent more business, two 40 percent more, and three 100 percent more.

Since plans for the inaugural MICHELIN Guide Quebec were announced last August, the venerable guidebook’s incognito inspectors have been visiting and assessing restaurants across the province. Should any of them earn three stars, it would be an accomplishment of global proportions. Out of 17,000-plus listings spanning dozens of countries, the MICHELIN Guide currently gives three stars to just 151 restaurants, none of which are in Canada. As it stands, this country is home to 26 starred eateries — 16 in and around Toronto, and 10 in Vancouver — with only one, Toronto’s Sushi Masaki Saito, earning two stars. 

Rather than speculating based on our own experiences, we reached out to top Quebec chefs to get their predictions as to which eateries will make the MICHELIN cut this time around.

Nishinokaze, Montreal

Predicted by: Fred Morin, Joe Beef, Montreal

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“Julian Doan nails it beautifully, because aside from having a doctorate-level understanding of fish and sea stuff, he carries rare Japanese pottery cups in padded pelican cases (like snipers use in movies) and props rare PSA-graded baseball cards discreetly amongst victuals. Everything makes sense: the tunes, the single wedge of rare Japanese blood orange, the baccarat crystal, and of course the fish. The care chef-partner Vincent Gee and Julian have for the experience is worth a couple Stars. It’s an ‘I wish I was that good’ restaurant.”

Laurie Rafaël, Québec City

Predicted by: Normand Laprise, Toqué, Montreal

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“Rafäel Vézina is a talented young chef who has managed to inspire his cuisine through his curiosity and numerous travels. He is open-minded and possesses a natural leadership within his kitchen team. He has succeeded in renewing his parents’ restaurant while respecting its identity. In conclusion, and to paraphrase Bocuse, I would say that there is only one cuisine, the good one. And that is what Rafäel serves to his customers.”

Maison Boulud, Montreal

Predicted by: Natalia Machado, Ferreira Café, Montreal

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“Daniel (Boulud) is a true example of dedication, craft, and timeless excellence. He’s brought world-class French cuisine to Montreal with a level of elegance, consistency, and heart that truly sets it apart.”

Melba, Quebec City

Predicted by: François-Emmanuel Nicol, Tanière3, Quebec City

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“Melba is very consistent. When I go out, it’s always my go-to, and I think they deserve a star. Everything they do is very precise, and I like the service too. Many of my former colleagues are working there now, so it’s always a nice evening, and the wine list is impeccable.”

Lawrence and Mastard, Montreal

Predicted by: Juan Lopez, Alma, Montreal

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“Assuming that Michelin is truly about what is on the plate, and the connection between the chef and his cuisine, for me there are two chefs in particular in Montreal who deserve a MICHELIN Star: Marc Cohen (Lawrence) and Simon Mathys (Mastard). Both chefs have beautiful and unique restaurants where they share authentic, honest, and precise cooking. They are both heavily dedicated to integrating local products from Quebec and honouring the seasons. Their menus are very personal reflections of their culinary paths, sharing their visions and their missions. They are intimate experiences that are coherent and meaningful. And they are both always in their kitchens. These two are truly two of the best in the industry. They have worked relentlessly, for years, and both are cooking their very best today. There is no smoke and mirrors. Real skill, real class, and real passion.”

Le Mousso, Montréal

Predicted by: Olivier Perret, RENOIR Restaurant

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“Le Mousso is driven by a talented and dedicated team whose creativity and pursuit of excellence shine through in every detail. With a strong focus on local ingredients, they help define a uniquely Montreal culinary identity. Under the leadership of Chef Antonin Mousseau-Rivard, the restaurant continually pushes the boundaries of research and artistic expression, combining rich gastronomic culture with exceptional technical mastery.”

Buvette Scott, Quebec City

Predicted by: David Forbes, Camp Boule, Le Massif de Charlevoix

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“It’s small, but with a great wine list, and it does lovely, personal cooking. I love the coziness, and it’s a beautiful restaurant to look at. The local seasonal cooking is inventive, yet not over the top, and their work with vegetables is sublime. I would define it as ‘modern classic.’”

Bonus Pick: Le Clan, Quebec City

Predicted by: SHARP Staff

“After our visit to Le Clan this past year, we left incredibly impressed by Chef Stéphane Modat’s precision and creativity in the kitchen — so much so that we had expected him to be listed as one of the predictions made above. Modat trained in a trio of Michelin-starred restaurants in France before heading up the culinary program at Quebec City’s iconic Fairmont Chateau Frontenac hotel. He opened Le Clan in 2021 just steps from the Chateau, centring his cooking around local regional producers and artisans at all times.”