Laurentian Honey and Trout Rillette

The column Laurentian Cuisine celebrates our region’s farmers and producers. The recipes are thoughtfully imagined to allow us to discover local flavours. Julie Zyromski and Valentine Leclerc hereby share their…

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Gourmet Sauvage store

The company that’s an expert in the culinary art of the boreal forest is opening, on May 7, its very first shop, on the site of the former pisciculture –…

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Pecan-maple pudding cake

© Illustrated by Valentine Leclerc Anderson alias Maz   More from this author by clicking on her photo below  

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Sugar shacks hanging on

Québec’s sugar shacks haven’t had it easy over the past two years. The cheerful crowding that accompanied meals with family or friends were far from charming to our friends in…

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PICARDIER FARM, BRÉBEUF On the road from Mont-Tremblant to Brebeuf, the Picardier Farm is a local stop for veal and poultry. Pierre and Diane Gauthier, who run the farm, are…

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Laurentian piquette

Piquette, Rivière-Rouge This grape-based drink is made by fermenting grape pomace – the pulpy residue from apples or similar fruit after crushing and pressing – and is crafted with materials…

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A local European-style Crèmerie

A rare, upscale taste treat is now available in Mont-Tremblant: gelato. Come experience European refinement and get to know the two master ice cream makers, Mario St-Laurent and Diane Bélanger,…

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Cooking without recipes, to commit to seasonal eating

Véronique Bouchard, the family farmer who co-founded the Ferme aux petits oignons 15 years ago, is the author of the book Cuisiner sans recettes (Cooking without recipes) published – to…

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Artisanal delicatessen meats and sausages: Saucisses & Saucissons

An artisanal delicatessen- and sausagemaker – charcutier – for more than 20 years, Bertrand Bourget, from Percé, recently decided to put down roots here. Now established in the heart of…

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Our producers adapt to selling locally

Our producers adapt to selling locally As our society faces an economic slowdown, the concept of food sovereignty is gaining ground. The local producers we spoke with are reacting positively…

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