A New York chief trains the Boefish team

Our mission? Offer a unique culinary and sensory experience to our clients.

Our ingredients? Lots of creativity, a great dosage of expertise and some old-fashioned hard work. Our preparation method? Simple: to be the best steak and fish restaurant in Quebec, we have to be surrounded by the bests. And that’s what we’ve done.

 

A New York chef in Boefish’s kitchen

Before the opening, the team at Boefish Sherbrooke welcomed Michael England, one of the most popular chief in New York. Since 2005, Michael is at the helm of The Palm Steakhouse NYC as executive chef. The Palm NYC has been classified between the 30 best steakhouse in the world 30 best steak restaurants in the world by Bloomberg.

Michael’s passion and and his specific knowledge from the fact that he use similar Boefish equipment brought us to ask him to be our mentor. He graciously agreed. Michel came in our Sherbrooke kitchen to give an exclusive formation to our chiefs. He tested our equipment and give some advice about the use of our oven, although used in New York and Chicago, will be the first in this kind in Quebec.

The training covered a range of different aspects: the ideal cuts of meat, the best cooking times, the seasoning, the choice of ingredients, and a host of invaluable trade secrets. Thanks to Michael’s contribution, our team has now mastered the art of making steaks of the very highest quality on a broiler unique in Quebec. Not a bad position to be in when you’ve set your sights on being the best steakhouse in the province.

 

Boefish’s secrets revealed!

Naturally, this training directly inspired from New York allow the team to establish the menu of the restaurant. Here are a few of the Boefish’s secrets that create a unique culinary experience:

 

• A grill unique in Quebec: Our US-imported grill sears the meat with infrared heat at a temperature of 1600°F. This cooking procedure, used in such culinary meccas as New York City and Chicago, will be unique in Quebec. It makes for an incredibly juicy steak covered with a deliciously crispy crust guaranteeing exceptional flavour.

 

• Quality meats: All of our meats are centre-cut for a taste that’s truly unique. We use top-quality USDA, CAB (Certified Angus Beef), aged for a minimum of 30 days for maximum tenderness. Boefish’s speciality, indisputably, is the Tomahawk, aged on site for a minimum of 45 days—a dish for two that’s out of this world.

 

• Pure taste: When you’ve got the quality of meat we have, it would be sad to alter the taste with spices, seasonings, marinades and sauce. All of our steaks are prepared with a simple sprinkling of salt just before cooking. No other spice is added. All the better to fully savour its unique taste.

 

The big opening

Sherbrooke’s Boefish will be opening soon! It’ll the perfect opportunity to discover the first restaurant in Quebec to use a broiler worthy of the greatest steakhouses in the world. Keep an eye out for the details on our big opening—a can’t-miss event for lovers of great food.