A wood-fire restaurant in the heart of Granby and the Eastern Townships.

Côte de bœuf & bavette, straight from the flame

Laid on the grill above maple embers, the cut takes on smoke and slowly builds its crust. Côte de bœuf to share or a rare bavette: it arrives at the table still sizzling, carved before you.

The menu moves with the day's arrivals — see the evening's selection in the dining room.

Burnt onion cream

Sumac sour cream, wild rice granola, Louis-d’Or cheese, grilled leeks.

Octopus grilled over embers

Bacon and pepper marmalade, lemon fingerling potatoes, herbed sour cream.

Flame-roasted quail

On a vegetable caviar, with fiddleheads from Québec's forests.

Ember-grilled wild boar chop

Charred corn cream, summer garden salsa.

Ember-seared beef filet

Foie gras quenelle, silky potato purée, robust maple jus.

Québec deer tartare

Tangy garnish, sunchoke chips, pickled shimeji.

Fresh pasta, duck confit

Slowly pulled, aged parmesan.

Our cuts are served with potato purée and one side of your choice.

Private-import wines, rare spirits and house cocktails. Our wine and drinks list is presented in the dining room.

The vegetable garden

Heirloom tomatoes, peppers and herbs — and a hen on patrol.

The rows

Seen from above: lettuces, greens and flowers, sown in tight bands.

The greenhouse

It gives seedlings a head start in spring and stretches the season into fall.

The towers

Vertical growing: greens and herbs cut the very same day.

The hives

Their honey ends up on desserts and in the bar's cocktails.

The hens

Their eggs travel from coop to kitchen in a few steps.

The terrace beds

The garden climbs onto the terrace, within arm's reach of service.

The flowers

Zinnias, borage, nasturtiums: the garnish grows ten feet from the kitchen.

The garden terrace

In summer, apéritifs are served under the trees, among the beds.

We are of the Eastern Townships

Lakes, orchards, cheesemakers, Québec's first wine region: the Townships are one of the country's richest pantries — and ours. Nearly all of our producers are within an hour of the house.

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A glass cellar at the heart of the room

Behind its glass doors, the cellar watches over private imports, patiently chosen grands crus and easy-drinking wines that love smoke. Every bottle is there because it has something to say to the embers.

Our team composes pairings as the meal unfolds — and the list extends to rare spirits, whiskies and amari, to carry the evening on at the bar.

Everything that touches the table has a story

The tableware is thrown by hand in our clay studio. The menus are bound in leather. The glasses are mouth-blown. And on the tables, the light is real candlelight: electricity keeps discreet watch overhead, but what falls on the plate and on faces is a flame.

Wood, linen, flame: honest materials, chosen to age with the house.

The candle

A living light — the one that lights every table.

The leather

Bound menus and table runners with a patina.

The clay

Every plate is born on our potter's wheel.

The glass

Mouth-blown, never twice the same.

Atelier Bedford

The hand-thrown, hand-glazed stoneware that carries every service — each plate one of a kind.

La Compagnie Robinson

Vegetable-tanned leather stitched in Sutton, made to age: the binding of our menus and our table runners. By Patrice Didier.

Boutiverre

Light fixtures and pieces mouth-blown in Lac-Brome from reclaimed glass. By Caroline Couture.

Makiko Hicher

Our water glasses, hand-thrown and hand-glazed — ceramics down to the smallest gesture of the table.

Our walls are a gallery

Maison Boire exhibits artists from here and beyond. Our co-owner, photographic artist Rizlane Abdessamad, presented her first solo exhibition here, across three floors; painter Zoé Boivin created a mural for the house back in 2018.

A region's warmth, a grand house's standards

Here, we open the door for you, call you by name, take the time. It's Townships hospitality — generous, unpretentious — carried by a team that aims for the precision of the great tables every single night.

The MICHELIN Guide has recognized that quiet rigour two years running. The plaque is on the façade; the promise is lived at the table.

The private room, its piano and its long table

Upstairs, a room of its own for birthdays, business dinners and family evenings — dressed in linen, candles and flowers, for up to twenty guests.

The heart of Granby, 60 minutes from Montreal

A house taken over, rekindled by fire

In December 2016, the old house at 13 Court Street was acquired by Kevin Proulx and John Proulx — Immeuble Provek. Maison Boire and Provek then led a major, complete renovation together, inside and out, with designer Marie-Pier Morissette — revealing the soul of the place without betraying its era.

On June 17, 2017, Brian Proulx opened Maison Boire. He was 25 — with a story already: in restaurants since the age of 14, a graduate in advanced international hotel management, trained in Relais & Châteaux houses — maître d'hôtel and sommelier at Manoir Hovey, then commercial assistant at the prestigious Bastide Saint-Antoine in Grasse.

The house then set itself apart with a passion for self-sufficiency — gardens, greenhouse, beehives, henhouse, pottery studio — which made Maison Boire the greenest restaurant in Canada in 2020. The following year, Aliments du Québec au menu named it restaurant of the year.

In January 2024, Rizlane Abdessamad joined Brian Proulx as co-owner.

Then the MICHELIN Guide selected the house in its very first Québec edition, in 2025, and kept it in 2026 — two years running.

Brian Proulx

Fire as a signature: meat, fish and vegetables over maple embers, at a counter open to the room. A cuisine of instinct and terroir, served with the rigour of the grand houses where he trained.

Rizlane Abdessamad

The eye of the house. Her photographic works dress the walls and make Maison Boire a true gallery, renewed with the seasons.