Sablé breton

crème montée au mélilot, fraise, sarrasin.

Meringue vapeur

caramel de poire noir, glace à la bière noire, bleuet.

«Brownie» à la farine maltée de la Coop Boomerang

Pain au levain

Mozzarella de bufflonne

Crucifères au charbon

Tartelette à l'oignon confit

Crème brûlée 100% érable

Carottes des Enracinées

haricots, rabioles, moutarde de livèche.

Pintade, La Sabinoise

Pétoncles crus de Tadoussac

Crevettes nordiques

Chanterelles de l'Outaouais

mayo de thon rouge confit, chou-rave, raisins immatures.

Agneau à Dominic, Roxton Falls

Tartare de boeuf, Abitibi

Soupe de tomate ancestrale

gel au vinaigre de shiso, tofu style parmesan, sureau.

Omble chevalier cru, Opercule Mtl

kimchi d'aubergine, maïs, huile de citronnelle.

Coeur de canard, St-Apollinaire

In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg yolks one at a time, mixing well after each addition.

Make the Dough

In a separate bowl, whisk together the flour, baking powder, and sea salt. Gradually add this mixture to the wet ingredients, mixing until just combined.

Combine Dry Ingredients

Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

Shape and Chill

Preheat the oven to 180°C (350°F). Roll out the chilled dough to about 1/2 inch thick and cut into desired shapes. Place on a baking sheet and bake for 15-20 minutes or until golden brown.

Bake

Blanch the peaches in boiling water for 1 minute, then transfer to an ice bath to cool. Peel and slice them.

Prepare the Peaches

In a bowl, combine the sliced peaches with rose water, sugar, and lemon juice. Let marinate for at least 30 minutes.

Marinate

In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add brown sugar and vanilla extract, continuing to whip until stiff peaks form.

Make the Cream

unsalted butter

granulated sugar

egg yolks

all-purpose flour

baking powder

sea salt

ripe peaches

rose water

lemon juice

heavy cream

brown sugar

vanilla extract

In a clean mixing bowl, whip the egg whites using an electric mixer until soft peaks form. Gradually add the granulated sugar, continuing to whip until stiff peaks form and the mixture is glossy. Gently fold in the cornstarch and vanilla extract.

Prepare the Meringue

Transfer the meringue to a piping bag and pipe onto a parchment-lined steamer basket. Steam for about 15-20 minutes or until firm. Let it cool.

Cook the Meringue

In a chilled bowl, whip the heavy cream until it begins to thicken. Add the mélilot extract and powdered sugar, then continue whipping until soft peaks form.

Make the Whipped Cream

Place the meringue on a serving plate. Top with a dollop of crème montée au mélilot, fresh strawberries, and a sprinkle of buckwheat groats for added texture.

Assemble the Dish

Egg whites

Granulated sugar

Cornstarch

Vanilla extract

Heavy cream

Mélilot (sweet clover) extract

Powdered sugar

Fresh strawberries

Buckwheat groats

Preheat your oven to 350°F (175°C). In a medium saucepan, melt the butter over low heat. Once melted, remove from heat and stir in the granulated sugar, brown sugar, and vanilla extract. Allow to cool slightly before adding the eggs, mixing well. In a separate bowl, mix the malted flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet mixture until combined. Fold in blueberries.

Prepare the Brownie Batter

Pour the brownie batter into a greased 8x8 inch baking dish. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cool before cutting into squares.

Bake the Brownies

In a mixing bowl, whisk together the heavy cream, milk, sugar, black beer, vanilla extract, and salt until the sugar is dissolved.

Make the Ice Cream Base

Chill the mixture in the refrigerator for at least 2 hours. Then, pour it into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer to a container and freeze until firm.

Chill and Freeze

In a saucepan over medium heat, combine the sugar and water. Stir until the sugar dissolves, then let it boil without stirring until it turns a deep amber color. Add the diced pears and butter, stirring to coat. Cook for an additional 5-7 minutes until the pears are tender. Add a pinch of salt and remove from heat.

Make the Caramel

malted flour

unsweetened cocoa powder

butter

eggs

salt

blueberries

milk

sugar

black beer

water

ripe pears, diced

In a large mixing bowl, combine the bread flour, water, and sourdough starter. Mix until no dry flour remains. Let it rest for 30 minutes.

Mixing the Dough

After the rest, sprinkle the salt over the dough and mix it in using your hands until fully absorbed.

Adding Salt

Cover the bowl with a damp cloth and let the dough rise at room temperature for about 4 hours, performing stretch and folds every hour.

Bulk Fermentation

After the bulk fermentation, turn the dough out onto a lightly floured surface. Pre-shape it into a round by folding the edges into the center.

Pre-shaping

Let the pre-shaped dough rest for 30 minutes, covered with a cloth.

Bench Rest

Shape the dough into a tight round or oval shape, depending on your preference.

Final Shaping

Place the shaped dough into a floured proofing basket. Cover and let it proof for 2-3 hours at room temperature or overnight in the fridge.

Final Proof

Preheat your oven to 250°C (482°F). Place a Dutch oven inside to heat up. Once preheated, carefully transfer the dough into the Dutch oven, cover it, and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes until golden brown.

Baking the Bread

Once baked, remove the bread from the oven and let it cool on a wire rack before slicing.

Cooling

Bread Flour

Water

Sourdough Starter

Salt

In a food processor, combine the cooked chickpeas, tahini, lemon juice, garlic, olive oil, salt, and water. Blend until smooth, adding more water if needed to reach desired consistency.

Prepare the Hummus

In a bowl, combine the grapes, honey, balsamic vinegar, and fresh thyme. Toss to coat and let marinate for at least 30 minutes.

Marinate the Grapes

Wash and slice the cucumber into thin rounds. Sprinkle with salt and drizzle with olive oil.

Prepare the Cucumber

On a serving platter, spread a generous layer of hummus. Top with marinated grapes and arrange the cucumber slices around the edge. Finally, add slices of buffalo mozzarella on top.

cooked chickpeas

tahini

garlic cloves

olive oil

grapes

honey

balsamic vinegar

fresh thyme

cucumber

buffalo mozzarella

Preheat your grill or charcoal barbecue. Clean the Brussels sprouts, broccoli, and cauliflower, and cut them into even-sized pieces. Toss them in olive oil, salt, and black pepper.

Prepare the Crucifères

Grill the crucifères on medium heat for about 15-20 minutes, turning occasionally until they are tender and have a nice char.

Grill the Vegetables

In a bowl, combine Greek yogurt, lemon juice, chopped green onions, and a pinch of salt and black pepper. Mix until smooth.

Make the Dressing

Once the vegetables are grilled, place them on a serving platter. Drizzle the yogurt dressing over the top and sprinkle with garlic crunch.

Garnish with additional chopped green onions if desired and serve immediately.

Garnish and Enjoy

Brussels sprouts

Broccoli florets

Cauliflower florets

Greek yogurt

Green onions, chopped

Garlic crunch (fried garlic)

Olive oil

Lemon juice

Black pepper

In a mixing bowl, combine the flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Gradually add cold water, mixing until the dough comes together. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Make the Pastry

Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface to fit your tartlet pans. Press the dough into the pans and trim any excess. Prick the bottom with a fork.

Roll Out the Pastry

Line the pastry with parchment paper and fill with pie weights or beans. Bake for 15 minutes, remove the weights, and bake for another 5 minutes until lightly golden. Remove from the oven and set aside.

Pre-bake the Crust

In a skillet, heat olive oil over medium heat. Add the sliced onions and cook slowly until they are caramelized, about 20-25 minutes.

Cook the Onions

In a large bowl, combine the caramelized onions, sliced mushrooms, chopped lobster meat, sliced fennel, crumbled goat cheese, eggs, and heavy cream. Season with salt and black pepper to taste.

Prepare the Filling

Spoon the filling mixture into the pre-baked tartlet shells, filling them generously.

Fill the Tartlet Shells

Bake in the preheated oven for 25-30 minutes, or until the filling is set and lightly golden on top. Let cool slightly before serving.

Bake the Tartlets

All-purpose flour

Unsalted butter

Cold water

Onions (sliced)

Mushrooms (sliced)

Lobster meat (cooked, chopped)

Fennel (sliced)

Goat cheese (crumbled)

Eggs

In a medium saucepan, heat the heavy cream and maple syrup over medium heat until it just begins to simmer. Remove from heat.

Prepare the Custard

In a separate bowl, whisk together the egg yolks, vanilla extract, and salt until well combined.

Mix Egg Yolks

Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly to temper the eggs. Continue whisking until smooth.

Combine Mixtures

Divide the custard mixture evenly among four ramekins.

Pour into Ramekins

Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake in a preheated oven at 325°F (163°C) for 30-35 minutes, or until the custard is set but still slightly jiggly in the center.

Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours or overnight.

Cool

Before serving, sprinkle 1 tablespoon of granulated sugar evenly over the top of each custard. Using a kitchen torch, caramelize the sugar until it forms a crispy shell. If you don’t have a torch, you can place the ramekins under a broiler for a few minutes, watching closely to avoid burning.

Caramelize Sugar

Sprinkle a little roasted buckwheat on top of the crème brûlée for added texture and flavor. Serve immediately.

Garnish and Serve

maple syrup

roasted buckwheat

Peel and chop the carrots into bite-sized pieces. Steam or boil them until they are tender, about 10 minutes. Drain and set aside.

Prepare the Carrots

In a mixing bowl, add the ricotta cheese and beat with a whisk or electric mixer until creamy and smooth. Add salt and pepper to taste.

Whip the Ricotta

If using store-bought pesto, simply set it aside. For homemade pesto, blend fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil until well combined.

Prepare the Pesto

In a small skillet over medium heat, toast the sunflower seeds for about 3-4 minutes until golden brown, stirring frequently.

Toast the Sunflower Seeds

On a serving plate, arrange the steamed carrots. Top with whipped ricotta, dollops of pesto, and sprinkle toasted sunflower seeds on top.

Sablé Breton

Meringue Vapeur

«brownie» À La Farine Maltée De La Coop Boomerang

Pain Au Levain

Mozzarella De Bufflonne

Crucifères Au Charbon

Tartelette À L'oignon Confit

Crème Brûlée 100% Érable

Carottes Des Enracinées

Pintade, La Sabinoise

Pétoncles Crus De Tadoussac

Crevettes Nordiques

Chanterelles De L'outaouais

Agneau À Dominic, Roxton Falls

Tartare De Boeuf, Abitibi

Soupe De Tomate Ancestrale

Omble Chevalier Cru, Opercule Mtl

Coeur De Canard, St-apollinaire