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Flavors of Quebec
Flavors of Quebec
 
Barbecue
Barley Salad with Pork and Fruit
Grilled Saddle of Rabbit with Cocoa and Confit Shallot Jus
Thierry Daraize, Québec
Grilled Savoura Tomato Slices with Parmesan Rounds and Citrus Vinaigrette
Thierry Daraize, Québec
Grilled Tuna on Tropical Salsa
Grilled Vegetable Antipasto with Marinated Provolone
Grilled Walleye with Fresh Mango Salsa, Pickled Ginger and Cilantro
Thierry Daraize, Québec
Lamb and Vacherin Cheese Burger
Veal Rolls with Canadian Mozzarella Cheese and Garden Tomatoes
Daniel Vézina, le Laurie Raphaël, Québec
Bases, coulis and stocks
Strawberry Coulis with Basil
Alain Labrie, Québec
Strawberry Coulis with Basil
Alain Labrie, Québec
Breakfast
French Toast
Butter
Flavored Butter and Smoked Trout Spread
Thierry Daraize, Québec
Lavender butter
Paprika, Chive and Caper Butter
Thierry Daraize, Québec
Roquefort and Sundried Tomato Butter
Thierry Daraize, Québec
Cakes
Apple Pudding
Candies and sweet temptations
19th Century Cream Fudge - Sucre à la Creme
Francinette's Fudge (Sucre à la crème)
St. Catherine's Day Taffy - La Tire Ste-Catherine
Charcuterie (prepared meat products)
Cretons (Quebec Potted Pork)
Cretons - Reduced-fat version
Cretons for Candlemas
Cheese
Goat Cheese "Tournevent" with Confit Tomato and Wintercress Salad
Alain Labrie, Québec
Chunteys, compotes, ketchups, jams and jellies
Beet Chutney
Cooked Pear Chutney
Fresh Pear Chutney
Pear and Almond Compote with Port
Sweet and Sour Fruit and Vegetable Jam
Cocktails
Maple Martini
Cold Sauces
Maple Ricotta Spread
Cold drinks
Savoura Tomato and Frothy Goat's Milk Cocktail
Thierry Daraize, Québec
Cold soups
Vichyssoise with Apple
Condiments
Salt Herbs
Cooked fruit-based desserts
Blueberry "Cipâte" - Layered Blueberry Pie from Quebec
Hot-Cold Apples and Blueberries with Maple
Poached Rhubarb Soup with Frozen Yogurt and Lemon Balm
Alain Labrie, Québec
Cream soups
Cream of Leek Soup with Lemon Balm
Alain Labrie, Québec
Creams, Mousses, Custards and Flans
Crème brûlée with citrus, cinnamon and star anise
Jérôme Ferrer, restaurant Europea, Montréal
Verbena-Flavored Crème Caramel
Alain Labrie, Québec
Dips and spreads
Maple Dip
Doughnuts and fritters
Apple Fritters
Dried beans
Abenaki Beans - 18th century recipe
Bois-Francs Pork and Beans
Pork and Beans
First courses (general)
Smoked Goose Crêpes with Cheese
Fish
Cobia Steaks with Black Olive and Caper Tapenade
Jérôme Ferrer, restaurant Europea, Montréal
Cod with a Terrine of Grilled Potatoes
Alain Labrie, Québec
Fresh Salmon and Scallops with White Vermouth
Grilled Salmon Tournedos with Citrus Butter, Basmati Rice and Little Seasonal Vegetables
Grilled Salmon and Bartlett Pear Salad with Nuts
Grilled Tuna with Roasted Pepper and Fennel Sauce
Laurentian Trout Layered with Fruit and Vegetable Tartar
Thierry Daraize, Québec
Pike Perch with Sesame Seeds and Shellfish Sauce
Thierry Daraize, Québec
Raftsman's Trout Fillet
Lise Dufour et Jeannot Desgagnés - La Roche Pleureuse
Salmon Puffs with Real Beurre Blanc
Smoked Salmon with Avocado and Shrimp Tian
Steamed Trout Fillet with Carrot Juice and Crispy Skin
Anne Desjardins, L'Eau à la Bouche, Canada
Trout Fillet Roasted on its Skin with a Herb Emulsion
Anne Desjardins, L'Eau à la Bouche, Canada
Trout Fillet Roasted on its Skin, with Sage Butter and a Medley of Root Vegetables Braised in White Wine
Anne Desjardins, L'Eau à la Bouche, Canada
Trout Fillet Roasted on its Skin, with an Emulsion of Saffron and Garden Vegetables
Anne Desjardins, L'Eau à la Bouche, Canada
Trout Medallions with Chive Butter
Trout en Papillote, with a Fresh Ginger Emulsion and Preserved Lemon Zest
Anne Desjardins, L'Eau à la Bouche, Canada
Fish-based salads
Freshwater Salmon and Corn Salad with Anise
Sturgeon Cheek Salad with Truffle Butter and Fennel
Foie gras (goose liver)
Seared Foie Gras, Served Cold with Armagnac, Maple Syrup and Cranberries
Game
Loin of Boileau Red Deer with Red Wine, Pepper and Juniper Sauce and Jerusalem Artichoke Purée
Anne Desjardins, L'Eau à la Bouche, Canada
Rack of Caribou with Cranberry Sauce and Maple
Granitas and sorbets
Mandarin Ice Cream with a Dilled Fruit Salpicon
Alain Labrie, Québec
Hot sauces
Dill Sauce for Fish
Alain Labrie, Québec
Hot soups
Broad Bean Soup from Lac St. Jean
Cream of Tomato Soup
Pea Soup
Smoked Haddock Soup with Pears and Curry, Garnished with Scallops
Ice cream
Yogurt "Ice Cream"
Alain Labrie, Québec
Meat
Cipaille from Lac St. Jean (layered meat pie)
Ham with Bois-Francs Maple Syrup
Lamb Sauté with Fresh Thyme and Garden Vegetables
Lise Dufour et Jeannot Desgagnés - La Roche Pleureuse
Leg of Spring Lamb on a Bed of Potatoes and Sautéed Spinach
Maple Ham
Maple Tourtière (Meat Pie)
Oreilles de crisse - Old-fashioned Quebec Pork Crisps
Pork and Onion Turnovers - Pâtés croches
Lise Dufour et Jeannot Desgagnés - La Roche Pleureuse
Quebec Meatball Stew
Rabbit with Dates and Apricots Gratinéed with Ancêtre Emmental
Roast Pork with Yellow Potatoes
Roast Rabbit Haunch with Thyme and Simmered Barley, Onion and Beer
Suckling Pig in Various Forms
Tourtière - Quebec Meat Pie
Meat and furred game
Pork, Apple and Maple Papillote
Saddle of Young Rabbit Stuffed with Vegetables, Poivrade Sauce
Tourtière from Charlevoix
Tourtière à cru de Rigaud - Meat Pie from Rigaud
Veal Mignons with Parmesan and Rice Cakes
Marc Circé
Omelets
Omelet with Prosciutto and Maple-Caramelized Leeks
The Farmer's Wife Souffléed Omelette
Pancakes, crepes and waffles
Pancakes with Maple Syrup
Sugar Shack Maple Pancakes
Pasta
Linguine with Snails and Tomato Juice and Basil
Dominique Truchon - l'Auberge des Peupliers
Pastries for special occasions
Maple Yule Log
Pies and tarts
Apple and Maple Caramel Tarts
Custard Pie - Quebec
Maple Tartlets
Old-Fashioned Maple Syrup Pie
Poultry and feathered game
Chicken Breasts Stuffed with Goat Cheese and Smoked Salmon
Chicken Roulades with Mushroom and Goat's Milk Yogurt Mousse
Chicken with Sultanas and Melon Balls
Thierry Daraize, Québec
Christmas Turkey Stuffed with Cognac, Apples and Raisins
Crispy Turkey and Wild Mushroom Pie
Duck Tourtière from the Outaouais region
Maple-Glazed Chicken
Maple-Lacquered Duck Legs with Mint Salad
Pheasant Breast with Maple, Pearl Onions and Red Grapes
Traditional Stuffed Turkey - Quebec
Turkey with Cranberry-Maple Stuffing
Puddings
Bread Pudding
Little Nation Pudding - 19th century recipe
Sandwiches and canapés
Pear and Prosciutto Quesadillas
Shellfish
Escargot, Brie and Basil Bundles with Port Reduction
Lobster Tail or Langoustine Strudel with Lemon Balm Butter
Alain Labrie, Québec
Lobster and Oka “Beggar’s Purses” with Ostrich
Malpeque Oysters with Gratinéed Sabayon on Julienned Root Vegetables
Anne Desjardins, L'Eau à la Bouche, Canada
Poached Lobster with Ginger and Tarragon Scented Duck Jus
Alain Labrie, Québec
Scallop Seviche with Two Peppers and Fresh Mango
Thierry Daraize, Québec
Scallop Tian with Tomato and Lemon Confit, Seared Tuna and Garden Vinaigrette
Thierry Daraize, Québec
Seafood and New Vegetables in Broth
Shrimp, Pear and Snow Pea Sauté
Snails with Apples and Mont St-Hilaire Cider
Shellfish salads
Warm Scallop and Shrimp Salad on Angel Hair with Roasted Tomato Broth
Sorbets and sherbets
Basil Sorbet served with a Basil Tuile and Berry Coulis
Alain Labrie, Québec
Soups
Cream of Caramelized Onion Soup
Sweet breads
Cranberry Brioche
Sweet sauces
Butterscotch sauce
Maple Sauce
Totally chocolate
Chocolate Hazelnut Sponge with Chocolate Cream and Cranberry Honey Sauce
Chocolate Marquise - Quebec
Chocolate Tartlets
Thierry Daraize, Québec
Traditional breads
Olive Cake
Vegetables
Cabbage Chips
Cucumber Spaghetti
Anne Desjardins, L'Eau à la Bouche, Canada
Mushrooms Stuffed with Escargots and Jarlsberg
Potatoes with Cheddar
Sander's Farm Organic Vegetables with Hatley Goat Cheese Emulsion
Sauté of Wild Mushrooms with Sherry and Crispy Potatoes with Garlic Flower, goat cheese sauce
Seafood-Stuffed Tomatoes
Thierry Daraize, Québec
Vegetable Millefeuilles with Chevre Gratin and Parmesan Tuiles
Vegetables Cooked over the Coals - 18th century recipe
Vinaigrettes
Maple Vinaigrette
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