steak | fish | bar
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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.
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.
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:
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.