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A good butcher is an important ally when cooking a quality piece of meat, and that’s exactly where Frédéric Boileau and Sylvain Dubois, owners of Mont-Royal Avenue institution Boucherie Champfleuri, come in.

“Giving our customers access to quality meats and unique products does not suffice; giving them the best advice and techniques to do their meats justice and prepare memorable meals is essential,” says Frédéric. The entrepreneur knows all too well the challenges of giving guests the best experience, and that is why he makes it a point of honour to share his extensive knowledge with them. “We built our butcher shop on the fundamental pillars of quality products and quality service,” he explains. “And a large component of service is good advice, because not all meats can be cooked in the same way.”

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