In the summer, we love to fill up on local products, including veggies from the farmers market, but also pork and fresh bread. Combine all of these economical ingredients in a sandwich that features almost only barbecued elements with pickled cucumbers garnish. A simple dinner at its best.

Fall wouldn’t be the same without a good dose of spices and pumpkin. So we’ve created a vegan cake in honour of the season. Ground chia seeds are used as a binding agent instead of eggs, while the coconut milk plant-based beverage ensures that the cake remains perfectly moist.

Revisit the BLT with this vegetarian option. Spread mayonnaise on two slices of bread, then top them with avocado and tomato. Marinated and grilled slices of tempeh add a crunchy dose of protein to the sandwich. This is a perfect small lunch, boosted by the sweet saltiness of the marinade and freshness of the vegetables. A single bite will convince even the biggest lovers of this classic sandwich that the veggie version can be just as great.

If you’re looking for a quick meal, there’s nothing better than a stir-fry with vegetables and ground meat that brings together sweet and salty flavours. In this Asian-inspired dish, cook green beans and ground pork in a skillet. Then incorporate a sauce made of oyster sauce, fresh ginger, soy sauce and brown sugar. Sometimes, simplicity tastes best!

Once marinated in cider vinegar and grapeseed oil, baby king oyster mushrooms and grey oyster mushrooms can be kept for up to a month and used in a great variety of recipes. You can eat them as is, on crackers with a cheese platter or to garnish pizza and pasta. Their texture remains firm and silky, while the mushrooms absorb the marinade, revealing their delicate aromas.

This traditional soup is a staple of Quebec cuisine that reminds us of the good old days. To create our best recipe to date, we replaced lard with bacon and used a soaking technique that makes the peas super tender. A couple of ladlefuls will suffice to convince you that this extremely simple recipe has been fully rejuvenated.

Orange Jiggles

Created in collaboration with Verger Jean-Yves Boileau, these homemade chicken wings are completely addictive. The apples are in the barbecue sauce coating the meat, which also contains cider and apple jelly, as well as in the dipping sauce, made with roasted apples and apple jelly. A dish that’ll leave you with dirty fingers, but that no one will ever complain about.

You’ll find flavours from both Thailand and Quebec in this salad inspired by papaya salad, in collaboration with Verger Jean-Yves Boileau. The dressing contains fish sauce, a lot of lime juice and bird’s eye chili, to taste. The salad combines shredded iceberg lettuce, beef hanger steak and crispy Honeycrisp apple. It’s like a little trip to Asia!

Blackcurrant Vermouth