Libro Powers 20 Standout Restaurants in the First-Ever MICHELIN Guide Québec
It had to be a challenge making selections for the first-ever MICHELIN Guide Québec, which features 20 restaurants powered by Libro’s reservation software.
What is the MICHELIN Guide?
The MICHELIN Guide is recognized globally as a reliable source of restaurant and hospitality recommendations. The famous one, two, and three MICHELIN Stars identify establishments serving exceptional cuisine that is rich in flavor, remarkably executed, and infused with the personality of a talented chef. The Guide was first published in France at the turn of the 20th century to encourage car mobility and tire sales by giving practical advice and recommendations to motorists.
Here is a breakdown of each distinction, reservation links to book a table, and a brief recap taken directly from the 2025 Guide.
Two MICHELIN Stars
The 2025 Guide for Québec starts strong with Libro client Tanière³—the first Two MICHELIN Starred restaurant in the province. This establishment has a series of four rooms, one of which affords views of the brigade at work, plus a counter surrounding the open kitchen. In what might be described as his gastronomic research laboratory, avant-garde Chef François-Emmanuel Nicol explores all the nuances of Québec’s boreal zone. Book a Table.
One MICHELIN Star
Kudos to six Libro clients for receiving One MICHELIN Star in the 2025 Québec Guide:
- ARVI
In the neighborhood of Limoilou, ARVI is the stomping ground of Chef Julien Masia, originally from Lyon, who cut his teeth in kitchens in the Alps. The chefs move between the kitchen and tables, with a trendy playlist setting the mood. Over the course of the single set menu (available in “regular” and vegetarian versions), ingredients from Québec’s terroir enjoy their moment of glory. Book a Table. - Kebec Club Privé
Cassandre and Pierre-Olivier are a gifted young couple. Originally from France and Québec, respectively, they went on to transform this hairdressing salon with an industrial vibe into a unique table d’hôte. The concept: to welcome 10 guests at a fixed time, in a friendly atmosphere, around a majestic central table. Their cuisine, strictly Québécois, showcases local ingredients with astonishing simplicity. Book a Table. - Laurie Raphaël
Located in Old Québec, alongside the Old Port, this restaurant exudes an elegant contemporary style. This is the Vézina family establishment, and it is Raphaël, the founder’s son, who now holds the reins. This seasoned chef showcases seasonal produce and ingredients from Québec’s terroir (bison, scallops from the Magdalen Islands, etc.) in modern dishes that often demonstrate a hint of creativity. Book a Table. - Légende
Elliot Beaudoin, a former associate of the restaurant Tanière³, serves up a cuisine that is rooted in Québec’s terroirs. This establishment sets itself apart by using only local ingredients and eschewing exotic ingredients such as chocolate, pepper, citrus fruit, and vanilla. The menu celebrates little-known indigenous ingredients, which are put to clever and creative use. Each dish is thoughtfully composed, demonstrating the chef’s keen sensibility in putting the elements together. Book a Table. - Mastard
Quite a way off the beaten track, Mastard is led by Chef-owner Simon Mathys. The contemporary space, designed for around 50 diners, is organized around a bar-counter. The chef devises a resolutely original carte blanche menu centered on local ingredients. Every dish is made with quality produce and executed in a modern and trendy style that won’t fail to make an impression. Book a Table. - Narval
Helmed by Chef Norman St-Pierre, Narval is in downtown Rimouski, just a stone’s throw away from the boardwalk along the St. Lawrence River. The small spot is only open three evenings a week, led by a humble chef who welcomes guests like friends – personally involving himself in the reception and service and passionate about showcasing Québec products he carefully selects. Book a Table.
MICHELIN Green Star
The MICHELIN Green Star honors restaurants that are pioneers in sustainable gastronomy—from the sourcing of ingredients and respecting seasonality to reducing waste and raising customer awareness. Two of the three 2025 MICHELIN Green Star recipients are Libro clients, including:
- Alentours
Eco-responsibility is at the heart of this establishment, 100% powered by renewable energy, including the kitchens. Ingredients are processed from A to Z with a zero-waste philosophy, and what remains is composted. All produce is sourced locally and with care, including wines and other beverages, and dishes give a starring role to locally sourced plants and meats. Book a Table. - Auberge Saint-Mathieu
The surrounding nature inspires this deeply locavore approach. The dining room furniture and tableware are made by local artisans. Vegetables come from two farms in Mauricie that work closely with the restaurant, from seed selection to annual planning. In winter, homemade preserves, fermentations, and cured meats are a focus. Book a Table.
Bib Gourmand
The Bib Gourmand is a designation given to restaurants that offer good quality food for a good value. The MICHELIN Guide Inspectors gave 17 restaurants in Québec the Bib Gourmand distinction, 11 of which rely on the Libro platform, including:
- Battuto
- Bistro B
- Buvette Scott
- Côté Est
- Honō Izakaya
- L’Express
- Losange
- Lueur
- Melba
- Ouroboros
- Torii izakaya
About the MICHELIN Guide
Thanks to the rigorous MICHELIN Guide selection process that is applied independently and consistently, the MICHELIN Guide has become an international benchmark in fine dining. All restaurants in the Guide are recommended by MICHELIN’s anonymous Inspectors, who are trained to apply the same time-tested methods used for many decades throughout the world. This ensures a uniform, international standard of excellence. As a further guarantee of complete objectivity, Inspectors pay all their bills in full, and only the quality of the cuisine is evaluated.
To learn more and view all of the restaurants included in the MICHELIN Guide Québec, click here.
