Émission: Les Recettes du Guerrier
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Grilled Corn on the Cob with Maple and Cheese
Add a touch of originality and a tribute to Indigenous traditions with this gourmet and elegant recipe. Coated in a rich blend of salted butter and maple syrup, then crowned with a slice of melted cheese, this corn on the cob is elevated by the crunch of roasted sunflower seeds and the delicate beauty of edible flowers.
A simple yet refined creation that transforms a classic side dish into a true culinary masterpiece.
Recipe from Les Recettes du Guerrier, in collaboration with Bell Media/TV1. Airing from February 19, 2025.
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Boreal tuna tataki / Boreal dry marinade for fish
This tuna fillet, delicately seasoned with a boreal spice blend, transports you to the heart of Quebec’s wilderness.
A harmonious combination of Labrador tea, balsam fir, sweet gale, and juniper berries creates a unique aromatic profile, elevated by the natural sweetness of granulated honey or maple sugar. Allow the flavors to infuse the tuna before quickly grilling it to preserve its tenderness.
Don’t be intimidated by the marinade—its freshness and originality bring a distinctive touch to your meals. This boreal-inspired dish can also be adapted for other fish, such as trout or salmon.
Recipe from Les Recettes du Guerrier, in collaboration with Bell Media, airing from February 19, 2025. Filmed at Restaurant Saint-Amour, Quebec.
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Traditional Indigenous Bannock Recipe
Bannock, a traditional bread deeply rooted in Indigenous customs, is a cornerstone of boreal cuisine. Simple yet nourishing, this age-old recipe has been passed down through generations, adapted to the ingredients found in the land.
Light and flavorful, bannock pairs beautifully with both sweet elements—such as maple syrup or wild berries—and savory dishes, like grilled meats or hearty soups. Each bite carries the essence of First Nations culinary heritage, a tribute to the natural abundance of Quebec.
