Four nights a week
The house is open Wednesday to Saturday, from 5 p.m. Reservations are taken until 9 p.m., the kitchen closes at 10 p.m., and the dining room closes when the last guests are done.
Sunday, Monday and Tuesday, we are closed. No lunch, no exceptional openings: a holiday that falls on a Monday is still a closed Monday. The only closure of the year is Christmas week.
Three days in a row, every week, the fire is out and the house asks nothing of you. The four nights that remain are done for real: the same fire, the same standard, whether the room is full or not.
Forty-eight seats in the dining room, thirty on the terrace in summer, thirty-six in the private rooms. It’s a house, not a protocol.
What you learn here, and nowhere else
The maple fire
In the middle of the dining room, behind the chef’s counter, a maple wood fire, lit before service; someone tends it all evening. The wood comes from Ange-Gardien, 24 km away — forty cords a year. We don’t cook in the flames, we cook after them. A gas cook learns a temperature; a fire cook learns a fire, and it changes every night.
The maple fire →The chef’s counter
A few seats face the embers, on the other side of the pass. Guests see the grill being loaded, the cuts being turned, the plates being built. The chef and the sous-chefs are two metres away. Here, we cook in front of people, every night.
The chef’s counter →The kitchen garden and the greenhouse
Rows in open ground, planters on the terrace, a greenhouse that stretches the season into October, growing towers from which the greens are cut the same day. The flowers that finish the plates grow three metres from the kitchen. Between the picking and the plate, there is a staircase.
Circle zero →The henhouse and the hives
A few hens, closely watched: their eggs travel about ten metres. Hives whose honey ends up on the desserts and in the bar’s cocktails. The ashes from the hearth go back to the garden. This is what earned the house LEAF Level 3 certification in 2019, then first place in Canada in the LEAF programme in 2020.
Greenest restaurant in Canada →The cellar
Behind its glass doors, at the heart of the dining room, the cellar keeps private imports, from $50 to $12,000 a bottle. The wine list is not published online, and that is a choice: the sommelier works with the guest’s budget, not with a list.
The cellar →
The trades of the house
The kitchen. The brigade works around Brian Proulx, chef and owner, the sous-chef, Victorien Zemgue, and the entremetier, Maximiliano Guerrero Salazar. Brian opened the house at 25; he trained in Relais & Châteaux houses. Cooking over embers is, in his view, the most difficult thing to master in a restaurant, precisely because there is no setting. That is what you come here to learn. And it is hot.
The dining room and the wine. Forty-eight seats where guests are called by their name, a bar, and a cellar of private imports explained at the table rather than on a list. In published reviews, the dining room service comes up almost every time, often before the food. That is the trade: receiving people.
Positions. We don’t post a list of openings here. When the house is hiring, in the kitchen or in the dining room, it says so. The rest of the time, it keeps the applications — and still replies.
“The dynamic in the kitchen, the calm and the efficiency in a full rush, and of course the flames doing the cooking. It’s dinner and a show — literally.”
How to write to us
An email to info@maisonboire.com, with “Work with us” in the subject line. No need for a formatted résumé: three honest lines are enough — who you are, what you like doing, and why here rather than elsewhere. Would you rather bring it in person? 13, rue Court is open Wednesday to Saturday, from 5 p.m.
We reply to everyone. Including when we are not hiring at that moment: we say so, we keep your application, and we invite you to drop by.
A producer or artisan from the region? Same address →