MONTREAL — Marc-André Jetté and William Saulnier, formerly chef and sommelier at Les 400 Coups, have chosen Technopôle Angus, a fast-growing commercial and residential development in Montreal, as the location of their first restaurant.
The gourmet-casual Hoogan & Beaufort, scheduled to open mid-December, will feature locally sourced fare grilled over coals in a built-in wood-fired oven specially designed for the restaurant. The chef will give seasonal vegetables pride of place on the menu, alongside choice cuts of Quebec meat and responsibly sourced seafood from Canadian waters. The 3,000-square-foot space boasts a chic post-industrial look, with seating for 80 inside and an additional 40 on the patio.
“We searched far and wide before deciding on Technopôle Angus,” said Jetté. “We wanted to be in Rosemont and we found this breathtaking space. We jumped on it because the area is booming. It’s a plus that the Technopôle Angus shares our local, sustainable ethos and is home to large communities of workers and of residents.”
