Braise Ma Vache is, first and foremost, a story of fire. Founded in Montreal in 2014 by Stephano Petrocca and Amélie Provost, the company was born from a passion for charcoal grilling. During a trip to South America, the couple discovered the ancestral art of asado: a slow, spectacular, and profoundly convivial cooking style, where fire becomes a true tool for gathering people.

From this fascination arose a clear mission: to bring the asado experience to Quebec. Braise Ma Vache quickly distinguished itself as a unique BBQ caterer, offering much more than just a meal. Each event became a sensory, human, and festive experience, driven by the warmth of the fire, generous cooking, and the flavors of the embers.

After gaining public attention, notably through an appearance on the show Curieux Bégin, Braise Ma Vache established itself as a Quebec reference for charcoal grilling.

In 2021, the company moved to the Eastern Townships, to the village of Dunham, where fire met local terroir. In 2025, Erik Brault, a close friend of Stephano, joined the adventure and infused new creative energy into the company.

This collaboration marked a new chapter for Braise Ma Vache, with a strong partnership with Brasserie Dunham, a presence at the beer garden, the launch of the signature Brazza beer, the opening of a warehouse, and the development of a range of BBQ products: ready-to-eat meals, spices, sauces, vacuum-packed meats, and funky sausages.

In 2026, Braise Ma Vache fully embraced its identity: a vintage punk BBQ, raw, human, and imperfect in the best sense of the word. An identity that tells the reality of entrepreneurship, the trials, the errors, the fires that were too strong, the nights that were too short, and the passion to build something real.

Today, Braise Ma Vache is more than just a BBQ. It's a BBQ caterer in the Eastern Townships, a culinary signature centered around fire, a range of gourmet products, and an attitude all its own: fire, meat, and the gang.