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Nordic cuisine in 4 seasons: what to cook throu...
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...
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,...
Cooking with boreal spices: simple recipes to d...
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...
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,...
How to rehydrate and cook wild mushrooms from Q...
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...
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...