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Flavors of Quebec
Flavors of Quebec
 
Barbecue
Veal Rolls with Canadian Mozzarella Cheese and Garden Tomatoes
Daniel Vézina, le Laurie Raphaël, Québec / Montréal
Bases, coulis and stocks
Strawberry Coulis with Basil
Alain Labrie, La table du chef, Sherbrooke, Québec
Breakfast
Butter
Paprika, Chive and Caper Butter
Thierry Daraize, Québec
Cakes
Candies and sweet temptations
Charcuterie (prepared meat products)
Cheese
Chunteys, compotes, ketchups, jams and jellies
Cocktails
Cold Sauces
Cold drinks
Cold soups
Condiments
Cooked fruit-based desserts
Cookies, brownies and petits fours
Cream soups
Cream of Leek Soup with Lemon Balm
Alain Labrie, La table du chef, Sherbrooke, Québec
Creams, Mousses, Custards and Flans
Crème brûlée with citrus, cinnamon and star anise
Jérôme Ferrer, restaurant Europea, Nontréal
Verbena-Flavored Crème Caramel
Alain Labrie, La table du chef, Sherbrooke, Québec
Dips and spreads
Doughnuts and fritters
Dried beans
First courses (general)
Fish
Cobia Steaks with Black Olive and Caper Tapenade
Jérôme Ferrer, restaurant Europea, Nontréal
Cod with a Terrine of Grilled Potatoes
Alain Labrie, La table du chef, Sherbrooke, Québec
Raftsman's Trout Fillet
Lise Dufour et Jeannot Desgagnés - La Roche Pleureuse
Steamed Trout Fillet with Carrot Juice and Crispy Skin
Anne Desjardins, anc. chef propriétaire L'Eau à la Bouche, Québec, Canada
Trout Fillet Roasted on its Skin with a Herb Emulsion
Anne Desjardins, anc. chef propriétaire L'Eau à la Bouche, Québec, Canada
Trout Fillet Roasted on its Skin, with Sage Butter and a Medley of Root Vegetables Braised in White Wine
Anne Desjardins, anc. chef propriétaire L'Eau à la Bouche, Québec, Canada
Trout Fillet Roasted on its Skin, with an Emulsion of Saffron and Garden Vegetables
Anne Desjardins, anc. chef propriétaire L'Eau à la Bouche, Québec, Canada
Trout en Papillote, with a Fresh Ginger Emulsion and Preserved Lemon Zest
Anne Desjardins, anc. chef propriétaire L'Eau à la Bouche, Québec, Canada
Fish-based salads
Foie gras (goose liver)
Game
Loin of Boileau Red Deer with Red Wine, Pepper and Juniper Sauce and Jerusalem Artichoke Purée
Anne Desjardins, anc. chef propriétaire L'Eau à la Bouche, Québec, Canada
Hot sauces
Dill Sauce for Fish
Alain Labrie, La table du chef, Sherbrooke, Québec
Hot soups
Meat
Lamb Sauté with Fresh Thyme and Garden Vegetables
Lise Dufour et Jeannot Desgagnés - La Roche Pleureuse
Pork and Onion Turnovers - Pâtés croches
Lise Dufour et Jeannot Desgagnés - La Roche Pleureuse
Meat and furred game
Omelets
Pancakes, crepes and waffles
Pasta
Linguine with Snails and Tomato Juice and Basil
Dominique Truchon, l'Auberge des Peupliers, Québec, Canada
Pies and tarts
Poultry and feathered game
Puddings
Salads
Sandwiches and canapés
Shellfish
Lobster Tail or Langoustine Strudel with Lemon Balm Butter
Alain Labrie, La table du chef, Sherbrooke, Québec
Malpeque Oysters with Gratinéed Sabayon on Julienned Root Vegetables
Anne Desjardins, anc. chef propriétaire L'Eau à la Bouche, Québec, Canada
Poached Lobster with Ginger and Tarragon Scented Duck Jus
Alain Labrie, La table du chef, Sherbrooke, Québec
Shellfish salads
Sorbets and sherbets
Basil Sorbet served with a Basil Tuile and Berry Coulis
Alain Labrie, La table du chef, Sherbrooke, Québec
Soups
Sweet breads
Sweet sauces
Tapas and small bites
Totally chocolate
Chocolate Tartlets
Thierry Daraize, Québec
Traditional breads
Vegetables
Cucumber Spaghetti
Anne Desjardins, anc. chef propriétaire L'Eau à la Bouche, Québec, Canada
Seafood-Stuffed Tomatoes
Thierry Daraize, Québec
Vinaigrettes
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