Workshop: Discovering boreal herbs
- Cèpes d'Amérique
- mushrooms homards
- chanterelles
- morels
- Trompettes de la mort
- Matsutakes
- Lactaires à odeur d'érable
- Risotto au bouillon de mushrooms, oyster mushrooms au BBQ, Louis d'or, poudre de cèpes
- Crème de mushrooms, macédoine de mushroom homard, pâte feuilletée (style vol-au-vent)
- morels farcies, mousseline de volaille, fond réduit, jus de pomme réduit, cerfeuil
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Volaille farcie aux trompettes de la mort, matsutake, purée de céleri-rave, beurre de trompettes
- Pâte à chou, diplomate au lactaire, bonbon de coing
Shipping at $12.99 or FREE for orders of $115 and more.
Adjustment of $3 to $5 for heavy parcels.
Frequently Asked Questions
Are the tastings adapted to my dietary restrictions?
The tastings offered during the workshop are vegetarian, but not all are vegan. They contain gluten, dairy products and may contain mustard as we process mustard in our facilities. If you have specific allergies, please contact us to verify if the tastings are suitable for you.
Is the level adapted for beginners or do I need prior culinary knowledge?
No culinary knowledge is required to understand and follow the workshop well, but curiosity and an interest in cooking are necessary! :-)
What drink is served? Is it alcoholic?
We serve a glass of white or red Quebec wine, or a non-alcoholic drink of your choice from the canned beverages we carry in our shop.
How many people will be in the group?
Workshops are offered in small intimate groups of a maximum of 8 people, so that everyone can participate.
What happens if the workshop is cancelled by Racines boréales due to lack of participants?
If the minimum number of participants is not reached 48 hours in advance, we will contact you to offer you an alternative date. If no other date works for you, you will of course be entitled to a full refund.
Is it possible to make purchases on site after the workshop?
Yes, of course! Participants even benefit from an exclusive discount on the day of the workshop.
The North,
it's the land here that nourishes us, from forests to fields and through the St. Lawrence. It's our connection to the cycle of seasons.
It's a community of farmers, fishers and artisans who put their expertise at the service of our food and our cravings.
In return, we showcase the fruit of their work through the exceptional condiments we create and our selection of local products, in a spirit of short-supply-chain sourcing and environmental respect.