Maison Boire

The story

Maison Boire Granby: Michelin-Recommended Wood-Fire Steakhouse in Quebec

Fire and Philosophy

At Maison Boire in Granby, the heart of the kitchen is an open wood fire. Chef and founder Brian Proulx describes it plainly: “Cuire au feu de bois, c’est embrasser un héritage ancestral, un retour aux origines de la gastronomie où chaque étincelle enrichit le goût et l’âme de nos plats.” That commitment to fire, to flavour rooted in tradition, earned the restaurant a spot in the Michelin Guide’s 2026 recommendations, marking it as a destination for serious steakhouse cuisine in Quebec’s Eastern Townships.

From Garden to Table

Maison Boire’s ambition goes beyond the plate. The restaurant was named Canada’s greenest restaurant in 2020 (LEAF Award), and its philosophy of “excellence écologique” is tangible. Roof gardens, a greenhouse, aeroponic and aquaponic systems, composting, rainwater collection, and even chickens and bees all feed into the kitchen. The ashes from the wood fire are returned to the soil as pH regulators. The restaurant also fires its own pottery—plates and bowls shaped by ceramist Agnès Leroy Pelletier, a Concordia student who works in the on-site studio. Every detail, from soil to serving dish, is part of a closed, thoughtful cycle.

The Steakhouse Experience

As a steakhouse, Maison Boire centres on premium meats cooked over the fire, with seasonal sides and an oyster bar. The menu changes with the seasons, and a standout offer is the Wednesday and Thursday all-you-can-eat bavette (flank steak) with fries, seasonal vegetables, or salad for $60. The kitchen works with an impressive network of local suppliers: mushrooms from Mycep in Granby, organic eggs from À la Canne Blanche, Wagyu beef from Marieville, and miso and tamari from Aliments Massawippi, among many others. A carefully curated drinks list—craft beers, refined wines, innovative cocktails—completes the meal. The dining room is warm and elegant, with a private room available for gatherings. Maison Boire is open Wednesday through Saturday evenings, proving that conscientious cooking and deeply satisfying steakhouse fare can, and should, go hand in hand.