BOUCHERIE GRINDER

It makes you wonder if you're in a butcher shop or a jewelry store. Meat is displayed, is on show, is admired, from the window to the cold room. The master of the art, Charles Bizeul, is a neo-butchery singer trained at Fleisher's in New York, no less. His credo: traceability and animals worked "from snout to tail". His specialty: aged meat (up to 150 days), without a doubt the best in the Griffintown district. The delicatessen (sauces, spices, burger buns, pickles...) completes the picture of this small carnivorous paradise.