As if owning three restaurants (Grinder, Hachoir and Lea) wasn’t enough, Jean-François Corriveau has now taken on another project: the art of butchery.
Specialized in meat aging, the Boucherie Grinder will showcase their meats like jewelry in a refrigerated display case visible from the street.
Master butcher Charles Bizeul was initiated to “neo-butchery,” a new trend promoting traceability, while trained at Fleisher’s, the New York butcher shop where the movement was born.
“During my training, I developed my knowledge in terms of nose to tail meat cutting, in dry aging, as well as in charcuterie. Over the weeks, I learned all of the techniques required for the complete cutting of the animal, as well as the processing of animal parts for retail and for restaurants,” says Charles.
Ready-to-serve dishes and seasonings for your meat will also be available on-site, making this a meat-lovers’ one-stop shop.
The bonus? Boucherie Grinder will allow for online orders, so your favourite steak can now be customized and delivered straight to your doorstep.
Talk about meat 2.0.