St-Hubert vs Benny&Co: The Ultimate 2026 Quebec Rotisserie Chicken & Poutine Battle
Nowhere in North America is rotisserie chicken treated with more cultural reverence than in Quebec. Between Montreal's foundational pioneer St-Hubert (founded 1951) and Lanaudière's multi-generational roasting family Benny&Co (founded 1960), loyalty is fiercely personal. Here is our direct, verified breakdown comparing 3-hour slow cooking, dipping sauces, cheese curds, and 2026 dining room prices.
Which Is Better: St-Hubert or Benny&Co?
Choose Benny&Co if you value crispy chicken skin, a savory peppery sauce, and supporting 100% independent Quebec family ownership. Benny&Co’s proprietary 3-hour slow rotisserie technique renders subcutaneous fat cleanly, yielding exceptional skin crispness. Furthermore, poutine aficionados consistently praise Benny&Co for its extraordinarily generous layers of fresh squeaky curds.
Choose St-Hubert if you crave ultra-tender meat, a richer sweet BBQ sauce, and a full-service restaurant experience. St-Hubert's baste-glazed chicken is softer and juicier in the breast, its cinnamon-and-clove barbecue sauce is an undisputed comfort icon, and its expansive dining rooms feature full cocktail bars, kids' play areas, and classic desserts like warm sugar pie.
*Price Note: Benny&Co is roughly $0.50 to $0.80 cheaper on classic quarter dinners ($16.95 vs $17.75).
St-Hubert
Founded 1951 • Montreal, QCThe institutional pioneer that introduced rotisserie takeout and yellow delivery Beetles to Quebec. Famous for sweet spiced sauce and family brasseries.
- Cooking Method: Spit-roasted with regular basting for tender, succulent meat.
- Sauce Profile: Rich, sweet, velvety barbecue sauce with clove and cinnamon notes.
- Ownership: Recipe Unlimited (Fairfax Financial Holdings).
- Format: Large dining rooms, St-Hub resto-bars, plus Express counters.
Benny&Co
Founded 1960 • Lanaudière, QCThird-generation Quebec family master roasters. Renowned for exclusive 3-hour slow rotisserie cooking, crisp skin, fast-casual drive-thrus, and curds-packed poutine.
- Cooking Method: Exclusive 3-hour slow rotisserie creating crisp, caramelized skin.
- Sauce Profile: Savory brown poultry dipping sauce with cracked black pepper and herbs.
- Ownership: 100% Quebec family-owned (3rd generation Benny family).
- Format: Modern fast-casual counter ordering with rapid drive-thru units.
1. The Quebec Chicken Dynasty: 1951 Léger Vision vs 1960 Benny Pioneers
The competition between St-Hubert and Benny&Co is not merely commercial—it is deeply rooted in the history of Quebec agri-food entrepreneurship.
In September 1951, René and Hélène Léger opened the original St-Hubert restaurant on Rue Saint-Hubert in Montreal. René revolutionized Canadian restaurant operations by introducing free home delivery with a fleet of Volkswagen Beetles outfitted with custom heated cargo compartments. St-Hubert quickly became synonymous with French-Canadian family dining.
Meanwhile, in 1960 in the Lanaudière region, the eight Benny brothers—poultry farmers led by William and Gilles Benny—began roasting their own chickens using a custom-engineered slow-cooking oven in Joliette. As the family expanded, branches opened under various banners including Rotisserie Benny and Au Coq. In 2006, the second and third generations unified their modern restaurants under the Benny&Co brand name.
2. The Cooking Masterclass: Benny&Co's 3-Hour Slow Roast vs St-Hubert Spit-Basting
Both restaurants serve fresh, grain-fed Canadian chickens that are never frozen. However, their thermal roasting profiles yield distinctly different textures:
St-Hubert: Continuous Spit-Basting
St-Hubert roasts its chickens on rotating vertical spits in enclosed rotisserie chambers. Kitchen staff periodically baste the rotating birds with their own seasoned drippings.
- Meat Texture: Incredibly moist and fork-tender; white breast meat stays juicy.
- Skin Texture: Soft, seasoned, and glistening with a savory glaze.
- Best For: Diners who dislike dry chicken and love tender, baste-glazed poultry.
Benny&Co: Exclusive 3-Hour Slow Roasting
Benny&Co utilizes proprietary ovens developed by the Benny family that roast chickens for a full 3 hours at a controlled lower temperature.
- Meat Texture: Firm, flavorful, and deeply infused with roasted poultry essence.
- Skin Texture: Visibly caramelized, crispy, and thoroughly rendered of excess fat.
- Best For: Roasting purists who consider crispy skin the ultimate test of rotisserie mastery.
3. The Sauce Face-Off: Sweet Spiced Barbecue vs Peppery Savory Jus
| Sauce Attribute | St-Hubert Signature BBQ Sauce | Benny&Co Rotisserie Dipping Sauce |
|---|---|---|
| Flavor Profile | Sweet, warm spice, tomato paste, apple sweetness, cinnamon, cloves. | Savory poultry stock, heavy cracked black pepper, subtle sweetness, thyme. |
| Consistency | Thick, velvety, syrupy cling (8.5 / 10) | Medium-bodied brown jus (7 / 10) |
| Peppery Kick | Mild (dominated by warm baking spices) | Pronounced (distinct peppery finish) |
| Fry Dipping | Sweet comfort-food pairing. | Classic savory gravy sensation. |
Key Distinction: St-Hubert sauce is unmistakably sweet and spiced with holiday aromatics (clove and cinnamon). If you prefer your barbecue sauce on the sweeter side, St-Hubert is unbeatable. If you find sweet chicken sauces cloying and want a savory, peppery poultry jus that lets the roasted meat shine, Benny&Co delivers exactly that.
4. The Quebec Poutine Showdown: Curd Generosity & Gravy Execution
In Quebec, a rotisserie chain lives or dies by the quality of its poutine. Both chains treat the provincial dish with immense respect:
St-Hubert Poutine
St-Hubert serves classic Quebec poutine made with fresh daily cheddar cheese curds (fromagerie Boivin). Their signature brown poutine gravy has a rich, glossy finish with subtle herb seasoning.
Customization: Choose Classic Gravy, Signature BBQ Sauce, or Piri-Piri.
Specialties: Rotisserie chicken poutine with tender pulled breast meat.
Benny&Co Poutine (Fan Favorite)
Benny&Co has developed a near-cult following among Quebec poutine lovers due to its legendary curd-to-fry ratio. The curds are layered beneath the fries and across the top, ensuring every single forkful has squeaky melted curds.
Gravy Profile: Peppery, deeply savory, perfectly coats without turning fries soggy.
Verdict: Narrowly wins the curd generosity test among local food critics.
5. Direct Price Audit: 2026 In-Restaurant & Takeout Pricing
Pricing sampled across Montreal, Laval, and South Shore locations in 2026 (excluding sales taxes):
| Menu Selection | St-Hubert (2026) | Benny&Co (2026) | Price Difference |
|---|---|---|---|
| Quarter Leg Dinner | $17.75 - $18.25 | $16.95 - $17.45 | Benny&Co is ~$0.80 cheaper per dinner. |
| Quarter Breast Dinner | $19.95 - $20.45 | $18.95 - $19.45 | Benny&Co saves ~$1.00 on white meat. |
| Double Leg Dinner | $21.95 | $20.95 | Both provide generous portions for hearty eaters. |
| Regular Poutine | $12.50 | $11.95 | Benny&Co is slightly lower in price with more cheese. |
| Family Feast (Whole Chicken + Sides) | $48.95 - $51.95 | $46.50 - $48.95 | Benny&Co offers slightly better value for 4 people. |
| Express Lunch Combo | $14.95 | $13.95 | Both offer excellent rapid midday value. |
6. Dining Experience: Traditional Brasserie vs Fast-Casual Efficiency
St-Hubert: Full Table Service & Resto-Bars
St-Hubert’s traditional restaurants offer a complete sit-down dining experience. Guests are seated by hosts, served by dedicated waitstaff, and can enjoy dedicated St-Hub Resto-Bars with craft beers, wine lists, and cocktails.
Families particularly love the dedicated children’s play zones, animated tablets, and extensive dessert menu featuring Quebec sugar pies and mille-feuilles.
Benny&Co: Modern Fast-Casual & Drive-Thrus
Benny&Co focuses primarily on high-efficiency fast-casual dining. Customers order at digital kiosks or front counters, grab a table with a number beacon, and have their food delivered quickly.
Their locations feature streamlined dual drive-thru lanes optimized for speed. It is built for busy families seeking high-quality roasted chicken on tight weeknight schedules.
The Final Verdict: Who Wins Quebec's Rotisserie Crown?
It is a dead-heat tie decided by personal taste:
If your gold standard for rotisserie chicken is crispy caramelized skin and an abundantly cheesy poutine accompanied by lower pricing and fast drive-thru convenience, Benny&Co is your winner.
If your priority is ultra-juicy, baste-glazed chicken, an unforgettable sweet spiced BBQ sauce, comforting yellow coleslaw, and a relaxed sit-down dinner with table service and cocktails, St-Hubert remains the reigning king of Quebec comfort.
Frequently Asked Questions: St-Hubert vs Benny&Co
Frequently Asked Questions About St-Hubert Menu
St-Hubert is older. René and Hélène Léger opened the original St-Hubert rotisserie on Rue Saint-Hubert in Montreal on September 25, 1951. The Benny family began poultry farming and commercial roasting in Joliette and Sainte-Mélanie (Lanaudière) in 1960, later consolidating their regional restaurant operations under the Benny&Co master banner in 2006.