Sea buckthorn "lemon" curd
If you've ever eaten a lemon tart, you've already tasted lemon curd, the creamy filling that balances the tangy flavor of lemon with a sweet and creamy side. We wanted to recreate this same balance with one of our favorite Northern berries: the sea buckthorn berry.
Sweetfern catkins, the ultimate winter spice + cocktail recipe
This boreal spice with the scent of nutmeg, clove and cinnamon is also reminiscent of honey and bay leaf, in addition to having a resinous appearance. All these qualities make it a perfect spice as winter approaches.
Peach galette with Québec lavender
It's peach season and it's so short that you absolutely have to take advantage of it! If all the peaches in your basket are ripe at the same time and...
Québec wild rose syrup
We offer you a very fragrant syrup made from wild rose petals which will take you no more than 15 minutes to prepare and will add a colorful and aromatic punch to your cocktails and desserts!
Boreal flan with haskap coulis and sweetfern catkins
This boreal flan inspired by Lebanese mouhalabieh is subtly flavored with sweetfern catkins, a spice with complex aromas of cinnamon and nutmeg, resinous perfume and bay leaf. It is accompanied by an organic haskap coulis flavored with honey and pine nard.
It's great as a refreshing summer dessert!
Strawberry and rhubarb compote with dune pepper
This simple compote takes advantage of the tangy taste of rhubarb and the incomparable flavor of its natural ally, strawberries, but also of the key ingredient: dune pepper. Here, we allow ourselves to grind dune pepper, whose natural bitterness is balanced by the sugar in the compote. It adds an aromatic side that goes particularly well with strawberries and rhubarb.
Boreal dashi broth
Dashi is a type of broth widely used in Japanese cuisine. Traditionally made from seaweed, dried mushrooms and fish (katsuo dashi), there are however many versions. By using local Québec ingredients, it is possible to make a version with a more local flavor and just as tasty. Here is our recipe.
Fiddleheads with cream sauce and crispy chanterelles
Fiddleheads, emblematic of spring, are picked by hand from the end of April to the end of May. Their taste is somewhat reminiscent of asparagus. You must be careful when...