Le Marchand du Bourg - Votre Boutique du Steak

The owner is absolutely the best. He was so passionate about his work. He taught me how to cook a nice dry aged steak. The price is fair. The steak is absolutely the best I’ve had in Montreal.

Marc is an master of his craft, and it shows. Every single time I bought steaks from him they were the best pieces of meat I've had in my life - yes, it's somewhat expensive, but it is worth every single penny you'll spend on these magnificent pieces of meat. Then you compare to how much you'd pay for this quality in a restaurant and whatever he charges makes total sense (it's borderline cheap for the quality you get!)

You can see his passion and his love for what he does. He's dedicated to quality and service. You're a first timer? No problem, he'll happily explain how to cook his steaks, however you'd cook them! But I'm willing to bet that you probably won't stay a one timer!

Long life to Marc and his wife (whose name escapes me at the moment, sorry!) who run what is by far the BEST shop in town for steaks. Nobody else is even close, even all those other high end butchers who end up selling you pretty ordinary meat compared to what you get here.

Marc is a steak "master", very passionate and knowledgable about his craft. Recently bought a steak aged 108 days, then cooked with Marc's expert guidance/advice. I can state without hesitation that it was the BEST steak I have ever had. Féliciations Marc !

I stumbled upon Marc's establishment after watching a video of all things where Alex (That French Chef on YouTube) was talking to his butcher about dry aging beef. He mentioned how "There is a butcher in Montreal dry aging beef 365 days". From there, I had to find out who was crazy enough to do this!

I passed by Le Marchand du Bourg Thursday afternoon where a co-worker and I were greeted by Marc. I asked for a 60 day dry age 1.25-inch ribeye and requested that it be de-boned.

After cutting the steak on the band saw he asked why I wanted to have the bone removed to which I replied that I intended to sous-vide the steak. This seemed to have struck a chord with him and he argued that I should try cooking it according to his instructions instead.

While I am still very much a fan of sous-vide, I couldn't ignore how passionate he is about his craft so it gave me pause and took his recommendation into account.

After following his instructions precisely (sear each side 1.5 mins in a scorching hot cast iron pan, followed by 2 mins in the oven at 450F and finally rested for 10 minutes), I was gifted with what was one of the most amazing steaks I've ever made in my life.

If you're looking to step up the quality of steaks for your next BBQ or special occasion, forget the local supermarket butcher and go see Marc, it will be well worth it.

✔️ SERVICE
✔️ PRICE / QUALITY RATIO

Full review: Service was impeccable, able to salivate while you watch your delicious cut being prepared in front of your eyes. Could not recommend this place enough, I’ll make sure to come back soon for some higher end!