Maillard est une boucherie en ligne qui vous propose une vaste sélection de viandes d'une qualité exceptionnelle. Voyez tous nos produits de boeuf, porc, poulet, canard, veau et agneau.
Fleshy and moist, our boneless skinless grain-fed chicken breasts are ready to cook. We refrained from seasoning them, so you show the full extent ...
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Guaranteed supreme tenderness! Selection 1913 tenderloin or filet mignon is the least active muscle in beef and the pinnacle of tenderness. Cook it...
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Our Quebec Nordic shrimp are already seasoned, cooked and peeled, which is so convenient. Just thaw, open the bag and start tasting them without ho...
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Ribeye steak is a boneless rib steak. With more marbling, the rib eye is probably the beefiest tasting steak, with a slightly buttery flavour that ...
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Without any additives, our rainbow trout fillet is mild, with a delicate, nut-like flavour. The flesh is tender, flaky and soft. When the meat is ...
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The strip loin steak is a really tender cut located opposite to the tenderloin. Even though it enjoys abundant marbling, its fat content is lower t...
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Cooking this rack of Nagano pork is an event, eating it is an experience! Even though you don't need special occasions to savour it, it will surely...
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Selection 1913 Manhattan steaks are carved out of the strip loin. Double-cut by our craft butchers into thicker pieces, it is easier to cook them t...
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Do you have a huge appetite? Have you been challenged? Or, do you need a dish you can share with a friend? Look no further, as this is not your eve...
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No ideas what to prepare to your guests? This Nagano pork tenderloin is a sure shot. Nagano pork has great moisture retention when it cooks, giving...
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Guaranteed tenderness! Tenderloin or filet mignon is probably the least active muscle in beef. Even though it’s very lean, it is the tenderest cut....
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Our grain-fed chicken thighs are deboned with the utmost care. Try them with your favourite stir-fry! Due to their slightly higher fat content, our...
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This wild Atlantic cod loin comes from the thick part of the fillet, making it fleshy and tasty. Ideal cut for a nice fish and chips, or cook it i...
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This Boeuf Québec Tomahawk steak is the ultimate steakhouse experience... at home! Whether you want to strut thanks to its long bone and enormous s...
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Seduce your palate with this Nagano pork loin roast. You'll be amazed by its tenderness, juiciness and exceptional taste. Plus, as it's a center cu...
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Well-marbled and with more fat than other cuts, this steak is bursting with deliciousness and a subtle buttery flavour. The bone makes it even tast...
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These yellowfin tuna poke cubes are absolutely versatile. Already seasoned, you can use them in an extravagant poke bowl, as well as a tuna tartar,...
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You might call it quintessential comfort food: nothing is quite as heart-warming as a nice slow-cooked pot roast. For hours, its tantalizing aroma ...
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AAA Manhattan steaks are carved out of the striploin. Our craft butchers double-cut into thicker pieces, making it easier to control the cooking pr...
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Flank steak is now popular in Canada, if only for a few years, and the number of is ever increasing. People in France are very fond of this cut. Th...
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Our lean minced meat is made from solid chunks of beef meat and ground in-house. Our lean ground beef must never contain more than 15% of fat. This...
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Flatiron or top blade steak is an underrated cut that deserves to be tasted. Now gaining momentum, its fans are convinced that trying it is to adop...
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Our extra lean ground Nagano pork is so juicy, because it has a greater moisture retention than other pork meats. That means you will get superior ...
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Épuisé
Rib-eye steak is a boneless rib steak that enjoys more marbling than other steaks, which makes it probably the beefiest tasting of all steaks. Some...
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Ready to use, our duck breast can be grilled or pan-fried. Originally from China, Pekin duck has been raised in numbers in Canada for many years no...
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Our braising and stewing beef cubes are skilfully prepared from boneless shoulder or blade roasts. With more marbling and higher collagen content, ...
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As the name implies, this very meaty duck breast comes from Mulard duck. A magret has a higher fat coverage and incomparable texture. Cooking is do...
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