Marc-André Jetté

Chef Marc-André Jetté's culinary philosophy is profoundly shaped by his rural upbringing and his parents' 'granola' lifestyle, which emphasized unprocessed, home-grown foods. This instilled in him a deep attachment to the land and its products, making vegetables a central pillar of his cuisine. He recounts that his restaurant's mission is to consistently offer a variety of vegetable entrées, reflecting a shift from the meat-centric dining norms prevalent when he began his career. His approach to ingredient sourcing is rooted in a strong commitment to quality and locality, with a particular focus on Quebec products. Jetté champions the 'incredible quality of vegetables in Quebec' and integrates staple, high-quality ingredients like fresh garlic and butter into his pantry. He crafts a distinctive homemade wood-fired chili paste, which he uses to add 'depth of flavour' without ever overwhelming or masking the natural taste of other components – a clear indicator of his preference for balanced, harmonious flavors over mere intensity. This ethos aligns with his aversion to overly spicy food that 'hides its flavours with spices.' Jetté envisions his restaurant, Hoogan et Beaufort, as an 'accessible' yet 'precise' culinary destination. He aims to create a 'fresh cuisine, a delicate cuisine. Not heavy, not rustic, more travaillé' (refined). The goal is to cultivate a welcoming, casual 'neighbourhood bistro' atmosphere, designed to be frequented often by families and individuals alike, rather than reserved solely for special occasions. His menu development considers current trends and practicalities, such as the rising cost of animal proteins, leading him to consciously 'diminish the quantity of meat' in favor of a robust offering of vegetables, fresh pasta, and fish. Ultimately, he is crafting a dining experience that he himself would seek out, embodying comfort, quality, and a lively open kitchen environment. Chef Marc-André Jetté's signature approach marries sophisticated technical precision with an unyielding commitment to showcasing fresh, local, and seasonal ingredients. His style is described as 'upscale, precise,' and 'plus travaillé' (more refined), contrasting with heavy or rustic preparations. A notable aspect of his technique involves cooking over a wood fire, which is integral to signature elements like his homemade chili paste and the 'fabulous wood-fired focaccia' prepared daily at Hoogan et Beaufort. His philosophy on flavor and plating emphasizes 'depth of flavour' achieved through thoughtful combinations rather than overt spice, ensuring that the natural characteristics of each ingredient are celebrated. Plating is executed with an artistic eye, described as 'tastefully and carefully assembled' ('montées avec goût et soin'), reflecting a delicate aesthetic. While his childhood family 'signature dish' is the chicken pot pie (which he has offered for online ordering), at Hoogan et Beaufort, his artistry is evident in dishes such as the **Raw Wild Bass Appetizer with Tomatoes** ('Entrée de bar sauvage à cru, tomates'), a delicate presentation highlighting the freshness of the fish. Another example is the **Cod Dish with Soybeans, Honey Fungus Sucrine, and Wild Garlic Emulsion** ('Plat de morue aux fèves de soya, sucrine armillaire de miel, emulsion à l’ail des bois'), which underscores his mastery of creating harmonious, multi-textured compositions. The **Grilled Octopus Appetizer with Ratte Potatoes, Olive, and Yogurt** ('Entrée de pieuvre grillée, pommes de terre ratte, olive, yogourt') further illustrates his ability to elevate classic ingredients with refined execution and balanced flavors. Daily preparations of **fresh pasta** and the aforementioned **wood-fired focaccia** also define the core of his restaurant's culinary identity.

Career

• Propriétaire / Chef Exécutif at Hoogan et Beaufort, Montréal
• Propriétaire at Annette bar à vin, Montréal
• Propriétaire Entreprise at Marc-André le traiteur (Hoogan et Beaufort Événement), Montréal
• Propriétaire at Édouard et Léo, Montréal
• Consultant En Restauration Et Agroalimentaire at Kitchen Collectif, Montréal
• Chef Exécutif at Les 400 coups, Montréal
• Chef Exécutif at Newtown, Montréal
• Chef Exécutif at Laloux, Montréal