Marc-André Jetté and William Saulnier, formerly chef and sommelier at the highly esteemed Les 400 Coups, have chosen Technopôle Angus as the location of their first restaurant.

Montreal foodies and the Technopôle’s 2,300 workers are eagerly awaiting the opening, slated for mid-December. The new restaurant, called Hoogan & Beaufort, will nicely round out the range of businesses in the new Place Léopold Beaulieu square, which opened September 16, alongside Pizzeria Caldo and Mamie Clafoutis bakery.

At Hoogan & Beaufort the cuisine and service will be gourmet casual. The menu is centered on local fare grilled over the coals in a massive 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. Located in the Locoshop Angus Annexe, the 3,000 square foot space boasts a chic post-industrial look, with seating for 80 inside and an additional 40 on the patio come springtime.

“We searched far and wide before deciding on Technopôle Angus,” noted Marc-André 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.”

Hoogan & Beaufort

Opening mid-December 2015. Date TBC.

4095 Rue Molson, Place Léopold Beaulieu, Technopôle Angus

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