Pea Soup (The Best)

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.

Salmon and Apple Almondine

Against all odds, apples and salmon make a delicious duo in this recipe, created in collaboration with Verger Jean-Yves Boileau, that evokes classic sole almondine. Put the whole fillet on a large serving plate and sprinkle it with brown butter, lemon and almonds. Garnish with onions and tender apple, made pink by the acidity of the lemon juice. This dish will wow everyone at the table.

Chicken Wings with Apple Cider Barbecue Sauce

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.

Apple and Caramel Cookies

Reminiscent of apple turnovers, these cookies include an apple and cinnamon garnish. Drop some on a cookie, form a little hollow and pour some caramel in the hole. A highly satisfying snack made in collaboration with Verger Jean-Yves Boileau.

Thai-Style Apple and Grilled Beef Salad

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!