Brossard (Dix-30)


bros

General Manager: Guylaine Sylvain
Managers : Julie Sureau, Mathieu Bois
Chef: Luc Tremblay

GUYLAINE SYLVAIN

What is your philosophy that guides the experience in your restaurant?
Make sure that the customer has a good time to make him forget his daily worries.

How many years of experience in the industry? 
Almost 30 years

Houston in one word?
Entertaining

Your favorite dish in your restaurant?
Filet mignon served with red wine reduction, ‘’Gabrielle’’ potatoes and seasonal vegetables


LUC TREMBLAY

What is your philosophy that guides the experience in your restaurant?
The work techniques to ensure the quality of excellent food. To form a dedicated team to satisfy our customers.

How many years of experience in the industry? 
More than 32 years

Houston in one word?
Quality

Your favorite dish in your restaurant?
Prime Rib au Jus, tasty and tender. Moreover, the potato purée and our various seasonal vegetables complete this plate well!


JULIE SUREAU

What is your philosophy that guides the experience in your restaurant?
Ensuring that everything is in place to welcome and offer our customers a unique experience.

How many years of experience in the industry? 
More than 20 years

Houston in one word?
Intense

Your favorite dish in your restaurant?
Filet mignon – a tender and tasty piece of meat


JULIE SUREAU

What is your philosophy that guides the experience in your restaurant?
Ensuring that everything is in place to welcome and offer our customers a unique experience.

How many years of experience in the industry? 
More than 20 years

Houston in one word?
Intense

Your favorite dish in your restaurant?
Filet mignon – a tender and tasty piece of meat


MATHIEU BOIS

What is your philosophy that guides the experience in your restaurant?
Make every customer’s experience memorable. As much by the quality of the dishes, the impeccable customer service and, of course, the electrifying atmosphere at Houston.

How many years of experience in the industry? 
12 years

Houston in one word?
An experience

Your favorite dish in your restaurant?
Sirloin & seafood topper, perfectly done, creamy bisque sauce, and interesting flavours pairing of surf and turf.