06 May 2026
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Congratulations to Samy Benabed, chef of Auberge Saint-Mathieu and the 2026 MICHELIN Guide Québec Young Chef Award Winner.
Born in 1992 in Trois-Rivières, Québec, to Moroccan parents, Benabed had initially trained in the fields of biomedical analysis and philosophy before sharpening his culinary skills at renowned restaurants such as Le Mousso in Montreal and Relae in Copenhagen. Nowadays, at the Auberge in Saint-Mathieu-du-Parc — known for its lakes, forests and rural scenery — he creates a highly personal cuisine that blends Québec terroir with Moroccan influences and Nordic techniques, all in a relaxed nature-retreat-like setting.
With a nod towards boreal gastronomy (a cooking style that draws on traditions and available foods in northern forest regions), seasonal tasting menus emphasize hyperlocal ingredients that are often foraged or farmed locally, as well as preserved through pickling, curing and fermentation. Expect items like wild mushrooms, spruce tips and berries in both savory and dessert dishes.
Recently, we spoke with him about his journey to becoming the chef he is today.
What inspired you to become a chef?
I have always been a very curious person who loves learning. For a long time, I had difficulty choosing a career because I was interested in absolutely everything. However, I quickly found, in cooking, a field that is deeply multidisciplinary, both in terms of natural sciences and human sciences, which fed my curiosity and my thirst for learning, while also allowing me to express myself artistically. Today, as an entrepreneur, I am expanding this range of disciplines even further, where I sometimes have no choice but to wear many hats and step beyond the sole context of cooking.What did you learn from previously working at Le Mousso in Montreal as well as the former Relae in Copenhagen?
One thing that left a strong impression on me at Relae was the understanding of the entire ecosystem surrounding it. The network that Christian Puglisi had built was fascinating to me: a true circular economy functioning like a living ecosystem.Within this network, there was the farm; Farm of Ideas; Relae, the fine dining restaurant; as well as Manfreds, the bistro that used Relae’s trimmings to minimize waste. There was also the creamery, which transformed the farm’s milk, along with Mirabelle, the bakery that produced bread using flour made from grains grown on the farm. All of this created a coherent, sustainable and deeply inspiring system. It is a model that greatly inspires me for the long-term vision I have for the village of Saint-Mathieu.
Le Mousso opened my eyes to artistic expression in many ways. This experience allowed me to better understand the power of the emotions that can be conveyed through a dish, even before tasting it. My time there also helped me discover, in a more defined way, my own identity and my personal way of expressing myself through cooking.
How would you describe Auberge Saint-Mathieu, and how does it showcase Québec’s terroir?
The Auberge is a place where time seems to stand still, a place that simply allows us to disconnect from the fast pace of everyday life. There, we find a sense of calm, presence and simplicity that brings us back to what truly matters. It is a space where we take the time to share, to taste and to fully appreciate each moment.For me, the Auberge is deeply rooted in the present moment, both philosophically and in its day-to-day reality. That is why ingredients hold such an important place there. Each season expresses itself differently, and with it, every ingredient reveals a new side of itself. The same product is not prepared in the same way in summer as it is in winter. This is where the Auberge truly finds its meaning: it allows us to highlight this seasonality by showcasing the versatility of an ingredient whether it is enjoyed in spring, summer, autumn or winter.
What is your favorite food on the menu?
One of my favorites was the “Roue de tracteur,” our take on the classic Tim Hortons Honey Cruller doughnut. At the Auberge, we created our own version: a honey glaze with locally grown Buddha’s hand citrus from our friend Vicky, who cultivates citrus fruits, finished with a touch of pollen and marigold. I could eat hundreds of them!
What motivates you in the kitchen?
One thing that motivates me greatly is seeing the people who are part of the Auberge, directly or indirectly, thrive and grow. Like Jana, the chef of Le Comptoir, our second restaurant, who was named Revelation of the Year at Les Lauriers de la Gastronomie Québécoise and is now competing on Les Chefs!, the Quebec equivalent of Top Chef. As well as Étienne, our maître d’hôtel, who has been nominated for the 2026 Lauriers award for Best Service in Quebec.There is also Maryanne and Jérémie, two young cooks on our team, who applied for the Relais & Châteaux scholarship. There are also our producers who are very proud to see their products elevated through our cuisine. Not to mention the community and the people of the village who are deeply proud of us, support us and encourage us every day. This collective pride is very powerful, and it is a tremendous source of motivation for us. It fills me with joy and deeply motivates me to see people shine and grow through the Auberge.
How do you motivate your team?
It is about listening to them and continuing to provide them with the necessary tools for their growth and development. One thing we introduced, which I believe has had a real impact on the team’s level of motivation, is the work schedule. Implemented this year, employees’ workweeks are now limited to four days per week. We are already seeing a clear improvement in energy, engagement and motivation within the team. 
Who would you invite to eat at Auberge Saint-Mathieu that hasn’t dined there yet?
I often think about my grandparents in Morocco, who have not yet had the chance to visit Canada and, as a result, have never experienced the Auberge. It would be a true dream for me to be able to welcome them here and share this world with them.
What advice would you give to a young person who wants to become a chef?
It may sound cliché, but what I want to say is this: believe, believe in yourself, believe in your dreams. And above all, take it one day at a time. The journey can sometimes feel long, ordinary or difficult, but it is essential to keep hope alive and always remember the true reasons that drive us to do what we do.
Hero Image: Young Chef Award Winner, Samy Benabed. © Ariane Samson
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