On the Maison Boire menu, “only coffee is not local,” says Brian Proulx, chef and co-owner. He and his team redouble their ingenuity to promote local products. Their efforts were rewarded this week, when Aliments du Québec awarded them the 2021 Restaurateur prize.
“The decision was unanimous,” said Marie Beaudry, general manager of Aliments du Québec and president of the jury. Thanks to its procurement methods, its creativity in showcasing local products and its involvement with producers and the community, Maison Boire de Granby stood out among the some 600 restaurants registered in the Aliments du Québec program. On the menu.
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PHOTO PASCAL RATTHÉ, SPECIAL COLLABORATION
Cold smoked sturgeon starter from Lac Saint-Pierre
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PHOTO PASCAL RATTHÉ, SPECIAL COLLABORATION
Maison Boire chef Brian Proulx with restaurant co-owner Alexandre Sarfari
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PHOTO PASCAL RATTHÉ, SPECIAL COLLABORATION
Slowly braised veal chop in molasses and red wine with chanterelles, fresh horseradish, parsnip crisps, parsnip purée and cipollini onions
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PHOTO PASCAL RATTHÉ, SPECIAL COLLABORATION
La Maison Boire specializes in cooking on the grill. Pictured is founder and co-owner Brian Proulx.
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PHOTO PASCAL RATTHÉ, SPECIAL COLLABORATION
A starter of beef heart pastrami
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PHOTO PASCAL RATTHÉ, SPECIAL COLLABORATION
La Maison Boire is one of the few gourmet restaurants in Granby.
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PHOTO PASCAL RATTHÉ, SPECIAL COLLABORATION
Spirits – all from Quebec – offered at Maison Boire.
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“To have the best possible product, it must be as fresh as possible and be organic. The best way to have this is to do it yourself, ”explains the chef. La Maison Boire notably has a roof garden at its establishment, but the gourmet restaurant which specializes in cooking on the grill has taken the concept of local sourcing much further and has declined it in many ways.
Examples ? A heating system powered by heat from the grill has recently been installed on the roof in order to cultivate kale there next winter. La Maison Boire has also transformed the bio-intensive garden it cultivated about twenty minutes from the restaurant into a nourishing forest, where Brian Proulx and his team only planted perennials: asparagus, fruit shrubs, garlic. , but also less common species, such as Egyptian onion with which they will have to learn to work. “In cooking, we don’t use lemon, no olive oil, no chocolate, no vanilla. When you put up so many barriers, you have to find substitutes. ”
Over time, Maison Boire has developed various 100% Quebec products, including vinegars and oils that will be available in grocery stores next winter. The restaurant has also recruited Tristan Lam-Flowerday to explore the unsuspected potential of plants that grow in Quebec.
Even coffee could soon disappear from the map. “We have just developed a recipe for roasted chicory and spelled that we will put on the menu to offer something other than caffeine. »Will the clientele follow? “It’s an experience restaurant here. Even if customers don’t have their coffee, if they discover something else, they will remember it for a long time. ”
La Maison Boire aims for complete self-sufficiency by 2027. From compost to fish farming, including pottery and the manufacture of laundry soap from ashes, its initiatives are numerous and surprising.
13, rue Court, Granby
Visit the Maison Boire website