Maison Boire in Granby, Quebec, stands as a leading example of environmentally responsible cuisine, where sustainability shapes every aspect of the dining experience. Under the direction of chef and owner Brian Proulx, the restaurant earned LEAF certification in 2020, a distinction reflecting its deep integration of eco-conscious practices.

From field to fork, Maison Boire prioritizes low-impact operations. It cultivates its own gardens, reducing transport emissions and ensuring fresh, hyper-local produce. A slanted roof harvests rainwater, cutting reliance on municipal sources, while on-site hens consume kitchen scraps, offering a natural solution to food waste. Remaining organic matter is composted, closing the loop on waste entirely.

Even the tableware is crafted in-house, in a pottery studio located within the restaurant’s garage—an embodiment of circular design. Energy and water use are carefully monitored, and the building’s architecture was designed with sustainability in mind. Maison Boire shows that fine dining and environmental integrity can coexist seamlessly.

Image Credit:

Maison Boire