dining to tell
Hoogan & Beaufort的碳燒focaccia麵包以自家燒 木烤爐烤製，是餐廳的必吃推介。 Hoogan & Beaufort’s ethereal charred focaccia is a must-not-miss signature item that’s baked over the restaurant’s live wood fire.
Hoogan & Beaufort Hoogan & Beaufort位於城東的工業建築群，前身為加 拿大太平洋鐵路所用，現為technopôle angus發展區。走當 代風格的餐廳空間寬敞，可容納70人，廚房備有一台燒木烤 爐，中央酒吧及玻璃酒窖之上是拱形天花及外露橫樑。餐廳 由前Les 400 Coups大廚Marc-andré Jetté及侍酒師William Saulnier主理，以新派加拿大菜作招徠，主打明火烤製美食 及優質餐酒。
Located out in the east-end technopôle angus development, an industrial compound formerly used by the Canadian Pacific railway, is Hoogan & Beaufort, a spacious 70-seat contemporary restaurant. the open kitchen with a wood-fired oven, central bar and glassed-in cellar sit under vaulted ceilings with exposed beams.
Jetté 喜歡採用上乘本土食材，由精心炮製的時蔬及海 鮮、煙燻八爪魚手製卷意粉strozzapreti，以至油封鴨伴葫蘆 瓜意大利雲吞。而來自愛德華王子島的乾熟成牛扒，無論味 道及肉質都無懈可擊，配以當地出產的蠔菇、榛子及烤焗莖 部蔬菜作伴菜，最適合跟其他人共享。
from delicately cooked local vegetables and seafood, to homemade pasta like hand-rolled strozzapreti with urchin butter and smoked octopus, or a garden-like presentation of squash stuffed agnolotti with duck confit, Jetté’s cooking is refined using the best local and Canadian ingredients. there are layers of umami and textures with the share-friendly, dry-aged Prince edward Island rib steak that might be served with grilled king oyster mushrooms, hazelnuts and roasted root vegetables.
餐廳的鎮店之寶非碳燒focaccia麵包莫屬，就連平日聞 澱粉質色變的朋友都覺無法抗拒。它有著牛奶麵包的濃郁軟 綿，同時帶著pita的質感，無論塗上牛油、配以熱湯、醬汁 或芝士等都十分適合。餐酒方面，Saulnier的酒藏以私人入 口及低預餐酒為主，同時提供多款本地及入口啤酒。
Headed by ex-Les 400 Coups’ chef Marc-andré Jetté and sommelier William Saulnier, the focus is on new Canadian cuisine predominantly prepared over open fire with fine wines.
But it’s the most masterfully prepared charred focaccia that wins over even the most carb-fearing heart. Like a cross between milk bread and its moist richness with a tight-crumbed pita, the restaurant’s signature item is a heaven-sent excuse for butter, soup, sauce, cheese and more. enjoy your tasting experience with Saulnier’s fine wine list that’s dominated by private imports and low-intervention wines. there’s also a strong selection of local and imported beers. Hoogan & Beaufort 4095 Molson St, 514-903-1233, hooganetbeaufort.com
Chef Marc-André Jetté
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J u Ly / A u G u s T
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2019