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Sep 8, 2008 01:34 PM

great butcher shops

Looking for a good butcher shop in the montreal area.
any suggestions,


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  1. Montreal is pretty big, anywhere in particular?

    1 Reply
    1. re: Campofiorin

      location not an issue, looking for quality


    2. I absolutely love the Maison du Roti on Mont Royal. Meat is amazing, service is great, selection is superb. They gladly re trim or cut meat for your order, if they don't have it they will make it (once ordered ground chicken and they made it fresh) and have great suggestions. The butchery also has a cheese section, deli counter, coffee roaster (fairtrade coffee) and al lot of extras aroudn the walls, almost a one stop shop.

      4 Replies
      1. re: Robert410

        I don't understand all the love Maison du Rôti gets here and elsewhere. Another hound (VivreManger?) on this or another board once said it's a place where the food looks better than it tastes. I'd have to agree. Not to mention other issues, such as those mentioned in

        1. re: carswell

          I'm not that familiar with Maison du Roti, I have friends who really like it though. I was force-fed one of their tarte au sucre (the ones in the little boxes), and I really liked it! Good burned sugar flavour, very rich and creamy texture, but amazingly, not that sweet! Like a fois-gras duck, I'd be happy to waddle down and be force-fed again. Quack.

          1. re: moh

            Why am I not surprised that you rate butcher shops on their sugar tarts? ;)

            But speaking of duck, MDR's duck confit -- the second sample (the first was so skunky as to be inedible) -- came in at last or near last place in my survey of 24+ purveyors. Wrong kind of duck and wrong preparation method result in a duck confit that's devoid of flavour or textural interest: an abomination. The chicken broth I purchased there was flavourless, the veal demi-glace salt-lickish. The lamb steaks were nothing special. Other people whose palates I trust report similar experiences. In view of that and their repeated convictions, reported in La Presse and on the CBC/Radio-Canada, for passing off less expensive meat as ultra-pricey meat and for selling illegally poached game, I know where I won't be taking my business.

            1. re: moh

              I just cannot imagine Moh being force fed anything.

              Trying to visualize again...

              No. Not happening.

              OK, to stay on the topic, Maison du Roti seems too "generalized" and big to maintain a quality. You can only master a few things and they seem to diverge too much from a core theme to maintain their expertise. They just look like a big grocery.

        2. if I may do so, I would like to ask a sub-question... which one is your favorite butcher shop in Jean-Talon Market? I am looking for the best price and quality. thanks!

          1. I often go to Chez Vito (Corner St-Urbain & Fairmount) but it's quite close to where I live. I've also had good experiences at Atwater Market. There are several butchers there, but for some reason I usually end up buying from Claude et Henri.

            I'd recommend them both.

            1. Boucherie de Paris on Gatineau in CDN.
              Boucherie Atlantique on Côte-des-Neiges in CDN (especially strong on German specialties like sausages and hams).
              Anjou-Québec on Laurier West in Outremont (pricey).
              Chez Vito in Mile End.
              Fermes St-Vincent at the Jean Talon and Atwater markets (organic, pricey).
              Other Jean Talon market butchers (Boucherie du Marché for the widest selection including increasingly hard-to-find cuts like hangar steak; Veau de Charlevoix for veal and some lamb; Porc Meilleur for almost-organic pork; Prince Noir, especially for horsemeat and organic lamb; Capitol for decent meat at pretty good prices).
              Milano on St-Laurent in Little Italy.
              Maître Boucher on Monkland in NDG.
              Boucherie Westmount on Sherbrooke in Westmount (d'oh!).

              Atwater Market has some good butchers too, though I don't frequent them enough to have favourites.

              6 Replies
              1. re: carswell

                Boucherie de Tours is my favourite butcher at Atwater - good quality, decent prices.

                1. re: carswell

                  Which one is the best for dry aged steaks?

                  1. re: tombombadillo

                    Dry-aged steaks aren't all the rage here. The only butcher I'm sure dry-ages is Boucherie de Paris (always entrecôtes), and even then you have to ask and, unless you're lucky, make arrangements several weeks, if not months, in advance (he's been known to age whole rib roasts for more than three months). Since I buy nearly all my beef from him, I've not inquired elsewhere, so there may well be others. I have a vague recollection of reading about some West Island butcher who offers them. I also believe you can buy dry-aged cuts from La Queue de Cheval, though it's bound to cost a pretty penny.

                    1. re: carswell

                      Thanks a bunch, I'll hit the Queue!

                      1. re: carswell

                        I am guessing 40 West would be cheaper. They were once sister restaurants and I think their dry aging process is the same. Still would be a pretty penny though...

                    2. re: carswell

                      Boucherie du Marché has bison bavette now - scarcely more expensive than the normal beef kind.

                      The tiny sausages at Milano are great. They are sold at the butchers' counter in the back, not at the central cheese and deli island. The Tuscan lamb sausages won over an Argentine friend (she doesn't like spicy things such as merguez).

                      Agree about Boucherie Atlantique, also a great destination for grocery items from the German-speaking world. And with several of the others: Fernando, for poultry and game (including wonderful sausages for people avoiding red meat), and Fairmount for Hungarian or other Central European items.

                      For South American specialities and cuts, Boucherie St-Viateur on Beaubien, corner Casgrain. Very good prices.