1. Sauté a minced shallot in a spoonful of butter with 1 tbsp. chopped dried cranberries and 2 tbsp. chopped fresh cranberries.
2. Deglaze with 65 ml (1/4 cup) cider vinegar and 185 ml (3/4 cup) grape seed oil.
3. Bring to a brief simmer; season with salt and pepper.

To enhance foie gras that has been simply seared, or to dress young salad greens.

1. Cook 125 ml (1/2 cup) fresh cranberries in a syrup (185 ml /3/4 cup water to 65 ml / 1/4 cup sugar); reduce to a purée (125 ml / 1/2 cup).
2. Emulsify this mixture in the blender with 60 ml (1/4 cup) raspberry vinegar, 95 ml (6 tbsp.) grape seed oil and 95 ml (6 tbsp.) walnut oil.

I like to combine local flavors that are found nowhere else. They create a very Québécois signature. At my restaurant, Laurie Raphaël, I place seared foie gras on this cranberry crumble. I add a little sauce made from lingonberries and pine or cedar jelly in duck stock. And as a surprise, I accompany it all with a shooter of spruce beer to really provide a mouthful of Canadian flavors. Notice to tourists: total immersion guaranteed!

1. Make the crumble: combine 250 g (8 oz.) oatmeal with 250 g (8 oz.) butter; mix well with a fork.
2. Spread half of the mixture into a dish; cover with a layer of cranberry purée (see the purée above; add a pinch of salt) and a second layer of crumble.
3. Bake until crisp. Cut into squares.

Do you want to explore more of cranberry’s versatility? I use the berries to make a thick rich sauce to accompany my “caribou rolls” – a thin slice of caribou covered with strips of foie gras, rolled up, sliced and sautéed.

1. First make the cranberry compote by cooking 65 ml (1/4 cup) cranberries with 2 tbsp. honey and 2 tbsp. water.
2. In a large saucepan, sauté 2 tbsp. minced shallot in a little butter; add 2 tbsp. raspberry vinegar, 125 ml (1/2 cup) Port, 125 ml (1/2 cup) red wine and 80 ml (1/3 cup) orange juice; reduce by half.
3. Add 250 ml (1 cup) caribou stock and the cranberry compote. Reduce again until thickened enough to coat a spoon.