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Blog

  • Le terroir nordique en 4 saisons : quoi cuisiner au fil de l’année

    Nordic cuisine in 4 seasons: what to cook throu...

    Mathieu Bourgouin

    Hidden in the northern forests and fields of Quebec lies a larder as wild as it is abundant. Each season transforms the table, bringing its own array of aromas, textures,...

    Nordic cuisine in 4 seasons: what to cook throu...

    Mathieu Bourgouin

    Hidden in the northern forests and fields of Quebec lies a larder as wild as it is abundant. Each season transforms the table, bringing its own array of aromas, textures,...

  • Cuisiner avec les épices boréales : recettes simples pour découvrir le nard des pinèdes

    Cooking with boreal spices: simple recipes to d...

    Mathieu Bourgouin

    Among the aromatic treasures of our boreal terroir, sweet fern —also known as fern-leaved fern—is a spice with a deep fragrance, somewhere between nutmeg and conifer resin. Too often overlooked,...

    Cooking with boreal spices: simple recipes to d...

    Mathieu Bourgouin

    Among the aromatic treasures of our boreal terroir, sweet fern —also known as fern-leaved fern—is a spice with a deep fragrance, somewhere between nutmeg and conifer resin. Too often overlooked,...

  • Comment réhydrater et cuisiner les champignons sauvages du Québec

    How to rehydrate and cook wild mushrooms from Q...

    Mathieu Bourgouin

    Quebec's wild mushrooms, such as morels, chanterelles, and porcini, offer a wealth of flavors and textures that can transform your dishes. When dried, they become long-lasting culinary treasures, perfect for...

    How to rehydrate and cook wild mushrooms from Q...

    Mathieu Bourgouin

    Quebec's wild mushrooms, such as morels, chanterelles, and porcini, offer a wealth of flavors and textures that can transform your dishes. When dried, they become long-lasting culinary treasures, perfect for...

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