So in a big summary, Marc-Andre Jette, a former chef at Les 400 coups, opened his own restaurant in Rosemont. A very unusual location for his delicate cuisine, but somehow it fits.

People do not usually frequent around that area unless they live or work around there. So is the trip worthwhile?

The brunch menu at Hoogan et Beaufort has a sharing concept. Small plates to be tasted by the crowd, so you can have a little bit of salty and sweet at the same time. This concept is becoming popular, but usually translates to smaller portion and price not following the same pattern.

The brunch menu has a different feel from the typical brunches. It offers a much more delicate ingredients than the average. Each ingredient is fully worked on and has a purpose. The combined effects give off a very simple dish, but maximize each element of the dish. If I could add another way to describe it, it would be “rustic but reserved”.

The restaurant itself is lovely. With high ceilings, the kitchen opened to the dining area, and a fire oven at full display, it is difficult not to feel enamoured. Definitely something I wish South Shore has more of.

To label Hoogan et Beaufort as a must destination will not come from me. I think it is suitable for those with finer palates and want something different, be it environment or food.

Zuuchini