The burger: beef from Mirabel, a bun from Sainte-Agathe

Everyone makes a smash burger. We wanted to go the other way: a thick patty, cooked rosé like a steak. The kind that runs a little. The kind you eat with both hands, without trying to look elegant.

The beef is from Mirabel

Our beef comes from Boeuf Local, in Mirabel, a family farm that raises its cattle on pasture. We work mostly with David and Philip. They are good people, serious about what they do, and you can taste it.

The meat comes in fresh. We form the patty to order. Salt, heat, patience. You do not need to hide the beef when the beef is good.

The bun is from Sainte-Agathe

The bun comes from Boulangerie Graintitude, in Sainte-Agathe-des-Monts. Maryse is our baker. We fell for her work because of her brownies, and honestly, try one if you want to ruin every other brownie for the rest of your life. You'll often find her at the Val-David market on Saturdays.

Her bun holds up. Soft enough to bite through, sturdy enough that it will not collapse halfway through. Sounds simple until a bad bun ruins a good burger.

Cooked rosé, like a steak

We serve it rosé by default, because that's where it is best. Prefer it more done? We'll do medium. But give the rosé a chance. It is a pub burger, yes, but made with good products and a little pride.

The burger is on the pub menu in Val-David, at 1430 rue de l'Académie. Reserve on OpenTable or just stop in.