«This mocktail is a joy to make. The freshness of the basil is just what you need to remind yourself that summer is around the corner and will soon cover the trees with shades of green. It’s a refreshing drink, perfect for the call of the warm season.» — Patrice Plante, Monsieur Cocktail founder.

Start your day with a delicious mix of cocoa-coated oats, dried cranberries and pumpkin seeds. Lightly sweetened with local honey and dark chocolate, this granola provides an effortless boost of energy.

«It was while picturing a sunny morning at the sugar shack that I created this lightly bitter lemonade that’s simple to make but rich in flavour.» — Patrice Plante, Monsieur Cocktail founder.

«As a big fan of spiced hot cider, I developed this alcohol-free version to warm myself up with. This sweet and hot drink is just as comforting as the alcoholic variety.» — Patrice Plante, Monsieur Cocktail founder.

For this recipe, courtesy of confectioner Catherine Lépine-Lafrance, inspiration was drawn from pink lemonade to create a raspberry and citrus jam. You’ll need to plan ahead when making it, given that the fruit mixture needs to be refrigerated for over 24 hours before cooking.

Courtesy of confectioner Catherine Lépine-Lafrance, this British-inspired crumpet recipe is a must-try breakfast bread. They’re delicious served with our pink lemonade raspberry jam.

This meaty pasta recipe makes for a quick and easy weeknight meal. To the macaroni, ground beef and diced tomato mixture, add a rich, creamy and cheesy béchamel sauce. Top with cheddar and mozzarella cheeses, and bake in the oven until golden.

Everyone around the table will surely love this bread, whose crumb is scored and then topped with maître d’hôtel butter. This classic compound butter is made with butter, parsley, shallots and lemon juice. With its freshness and tangy taste, it also pairs great with meats, fish and vegetables.

Corn, Potato and Bell Pepper Soup

Add an international touch to salmon tartare with this recipe. Along with fresh salmon cubes, mix in diced mango, roasted pistachios, mint and harissa. Serve the tartare with a curry and lime-flavoured yogurt for a creamy texture.