514.525.0121 Request a quote
Fr
(514) 525-0121
3035 rue Ste-Catherine Est,
Montréal (Québec) H1W 3X6

About Us

Bernard & fils
a story of family, food and trust

We have been in business for over 100 years now, and we continue to evolve today. We wish to keep growing and in order to do so, we bear in mind several factors that allow us to grow while preserving our integrity and our values: innovation, the environment, our community and our history.

Our Values

Respect

To us, respect is essential in the way we treat employees, the relationships among colleagues, and the way we do business with our clients (and vice versa) and suppliers.

Collaboration

Since the very beginning, the collaboration at the heart of our company has been an integral part of our core values. That’s what has allowed our company to thrive for over 100 years.

Quality

We ensure quality in everything from our choice of ingredients to our customer service to the consistency in the products and services you receive, and the events that we create.

Integrity

As an honest company, and in order to deliver the highest quality, we respect our strengths and our limitations. And in order to be as honest as possible, we ask our employees to do the same internally.

Our Facilities

In 2018, we moved into a new ultramodern building in the Hochelaga-Maisonneuve district. With our expanding team, we had to find a more spacious location better adapted to our needs. The best option was to build our own facilities, which would reflect the company’s values and mission; it would be environmentally friendly, created in the spirit of collaboration, designed to last and conceived with respect for the company’s image. Together with the architecture firm A+, we renovated and converted a disused building for an area of 30,000 ft2. In just four months, our new building was established, and is home to our kitchens, our delivery fleet, and our administrative offices.

Environment & Community

Among our core values is that of respect. It is part of our everyday lives; we respect our peers, our clients and our suppliers, but also our environment and our community. To do so, we aim to collaborate in community development and to redefine our ways of thinking in order to reduce our ecological footprint as much as possible.

Some of our actions include:

  • Construction of a new building according to the LEED and HACCP principles;
  • A plug-in, solar-powered refrigerated truck;
  • Refrigerated production area;
  • Refrigerated compost room;
  • Plantation of 253 shrubs and 9 trees on our lot;
  • Rainwater retention basin;
  • Organic garden in the backyard;
  • Low-energy smart dry steam cooking appliances;
  • Use of local suppliers and short distribution circuits whenever possible;
  • Use of ZERO waste eco-friendly hot plates (no water, gas, or electricity);
  • BioGo eco-friendly utensils and meal trays (made in Quebec from potato starch or bagasse);
  • Member of La Tablée des Chefs;
  • Participation in several social reintegration and community aid programs;
  • Backed by cooking training and diplomas.

Our History

Bernard et fils was born from a long and passionate family history. The passion for entrepreneurship has been passed down from father to son since 1904, and the flame continues to burn today. From Philippe Saurette to Bernard Saurette Jr., Bernard et fils became the company it is today thanks to its history.

Discover it here:

1904

1904

Philippe Saurette inaugurates the Saurette et fils general store at the corner of De Chateaubriand Avenue and Bélanger Street. He will be assisted by his son, Laurent.

1952

1952

La Salaison Bernard is founded by Laurent’s son, Bernard Saurette. It is located at the corner of Ontario Street and De l’Hôtel-de-Ville Avenue. At the youthful age of 23, he earns the nickname “The King of Salt Pork!”

1955

1955

The construction of UQAM and the Dozois Plan forces La Salaison to relocate to the corner of Dufresne and La Fontaine Street. No less than 12 butchers are employed there. La Salaison would become immensely popular and highly successful.

1970

1970

A major fire forces the business to rebuild.

1980

1980

The concept of Boucherie Bernard et fils, centred on French cuts, is introduced at the Dufresne Street location.

1997

1997

With the help of his sister Lily, Bernard Jr. applies his expertise to the event planning industry in order to meet corporate culinary needs. Bernard et fils Traiteur is born.

2006

2006

The company expands and new facilities are required. The business moves to Rouen Street, between Aylwin and Joliette Street.

2018

2018

The business moves into its custom-built facilities, perfectly adapted to its needs. Philippe’s descendants carry the torch with great pride, with over four generations of solid expertise (and counting!) behind them.