Pascal le boucher — Local services in Montreal

Already in love with this place. The service is what got me. I called last minute to ask if they had grass fed butter and decided to make a run for it knowing I might not even make it before the close. Finally made it 3 minutes before the close, picked up the butter and pastured eggs and was welcomed by Yann. He didn't rush me and took the time to answer my many questions about their grass fed beef. I asked about placing a special order of ground beef mixed with organs 70/30 and Yann kindly replied that he would ask and see if they can make it happen for me which I greatly appreciated. As I was asking about different organs being a rookie in that field, he offered me to try 2 different ones and threw in 2 small bits of them for pennies. I could tell that Yann cared about my needs as a customer. I truly felt heard. He went above and beyond and that's why I decided to come here and leave my 5 star review letting you all know that at Pascal le boucher, you will be treated with honour, respect, knowledge, care and class. Thanks to all the team🙏 Oh and they have really affordable beef tallow here for those who want to save time on the rendering part. It trully is a one stop shop and I love how they partner with smaller Québec farms who truly care about what their animals ingest. So glad I found...

Went in to buy a tote bag because I saw it in the window and thought it was cute. Will be returning to buy all my meat and fine groceries simply because of how cheerful all the employees seemed and because of how pleasant my interaction was with two of the gentlemen working there. It was busy, too.

Also, the area where they cut the meat and make the prepared foods was right out in the open, completely pristine and organized. Everyone looked clean and happy - a likely testament to their meats...

Son comptoir n’est pas vaste, mais Pascal le boucher-orfèvre(voir plus bas) offre des viandes de la qualité la plus haute possible. Les steaks sont prélevés sur des boeufs qui, non seulement possèdent un nom complet, mais en plus y répondent quand on les appelle, et par un « Oui, mon brave? » vachement :) distingué. Les côtelettes de porc proviennent de cochons qui remplissent leurs propres rapports d'impôts-- et qui probablement en payent plus que la moyenne des clients. Même les saucissons ont un PhD, minimum! Une affichette posée près du comptoir dit quelque chose comme: « Mangez moins de viande, mais de meilleure qualité ». Et Pascal travaille d'arrache pied pour nous inciter à appliquer chacune des deux composantes de cette sage maxime. De un, comme j'ai dit, la qualité de la viande fraîche est vraiment top. S'il existe un meilleur boucher à Montréal, je ne l'ai pas trouvé. Il te vend un morceau comme un objet rare, en déclinant son pedigree. De deux, les prix sont comme la qualité: stellaires. Rater un rôti complet de chez Pascal a pratiquement le même impact financier qu'un petit crash boursier. En fait, quand tu rates un morceau de viande de chez Pascal, tu le mastique et tu l'avale quand même. Point. Moi, j'achèterais là tout le temps, mais j'aimerais prendre ma retraite avant 250 ans, donc je me modère.

() Pourquoi le « boucher-orfèvre »? Parce qu'il vend le steak haché au prix du filet mignon, le filet mignon au prix du foie gras, et le foie gras au prix...