Émission: Les Recettes du Guerrier

Lobster Tostadas with Three Sisters Salad

Experience a burst of flavors inspired by the majestic St. Lawrence River. These lobster tostadas highlight the marine treasures of our land, paired with a vibrant Three Sisters salad—corn, squash, and beans—honoring Indigenous traditions with a modern twist.

The delicate sweetness of lobster perfectly complements the umami depth of sea bacon, evoking the salty spray of the river. A true culinary journey into the heart of boreal richness, this dish embodies the essence of our heritage.

Recipe from Les Recettes du Guerrier, in collaboration with Bell Media/TV1. Airing from February 19, 2025. Cooked on the banks of the St. Lawrence River at the Marina de Québec.

This duck breast recipe, elevated by the perfect balance of salt and maple sugar, delivers a truly unique taste experience. A blend of citrus zests—lemon, lime, and orange—adds a bright, refreshing contrast that enhances the rich, savory depth of the duck.

Don’t be intimidated by the art of preparing duck gravlax; despite its simplicity, it unveils remarkable delicacy and exquisite flavor. Served in thin slices, this gourmet creation is a revelation, bringing a touch of sophistication to any meal.

Recipe from Les Recettes du Guerrier, in collaboration with Bell Media. Airing from February 19, 2025. Filmed at Restaurant Saint-Amour, Quebec.

Don’t be intimidated by duck breast—with the right technique, this rich and flavorful cut transforms into an unforgettable dish. Its crispy, golden skin and tender, juicy meat create a perfect harmony of textures, enhanced by the sweet tang of cranberries and the savory depth of lardons.

Follow this recipe step by step, and let the aromas of seared duck and sautéed spinach transport you to a place where land and water meet. Each bite is a celebration of balance, tradition, and bold flavors.

Recipe from Les Recettes du Guerrier, in collaboration with Bell Media/TV1. Airing from February 19, 2025. Cooked on the riverbank at Canot Légaré, Loretteville, Quebec.

Immerse yourself in the deep, earthy flavors of fall with this comforting beef stew. Tender cubes of beef simmer alongside local vegetables—pumpkin, Nantes carrots, potatoes, and acorn squash—freshly harvested from the fields. A touch of maple syrup, wild herbs, and a sprig of fir enhance the dish, creating a rustic tribute to the richness of the land and the abundance of the season.

A warming meal that invites you to savor nature’s bounty.

Recipe from Les Recettes du Guerrier, in collaboration with Bell Media/TV1. Airing from February 19, 2025. Cooked at Cassis Mona & Filles on Île d'Orléans.

Discover an elegant and flavorful way to enjoy oysters with a technique often overlooked: poaching. This gentle cooking method enhances their texture and natural taste by simmering them in their own vegetable water.

Paired with a champagne and forest pepper mignonette, these oysters offer a perfect balance of freshness and refinement. Simple yet sophisticated, this dish is sure to impress while allowing each ingredient’s unique flavors to shine. A touch of fresh parsley completes this exquisite starter.

Recipe from Les Recettes du Guerrier, in collaboration with Bell Media/TV1. Airing from February 19, 2025. By Chef Xavier Deschênes, Restaurant Le Saint-Amour, Quebec.

Turn your leftover Halloween pumpkin into a crisp and flavorful treat with this zero-waste recipe! These pumpkin chips, infused with boreal spices like staghorn sumac and American spruce, are both unique and irresistible. A creative way to give new life to your pumpkin while delighting your guests with an aromatic and original snack.

Recipe from Les Recettes du Guerrier, in collaboration with Bell Media/TV1. Airing from February 19, 2025. By Chef Xavier Deschênes, Restaurant Le Saint-Amour, Quebec.

Let yourself be swept away by the captivating notes of this autumn sangria, where each sip reflects the fiery hues of fall foliage and the gentle chill of crisp evenings. Red fruits mingle with warm spices, while a hint of blackcurrant and cider evokes memories of bountiful harvests.

Served ice-cold, it invites you to slow down, savor the moment, and share a glass filled with warmth and camaraderie. A true ode to autumn, celebrated in all its splendor.

Recipe from Les Recettes du Guerrier, in collaboration with Bell Media/TV1. Airing from February 19, 2025. Made at Cassis Mona & Filles on Île d'Orléans.

Sagamité soup, a millennia-old culinary tradition of the First Nations of North America, is a true ode to nature and resilience. With each spoonful, one can feel the warmth of the campfires where ancestors gathered, sharing stories while preparing this nourishing and comforting dish.

While each Nation—and even each clan within the same Nation—has its own variation, today we present our own interpretation.

Savor this soup and let yourself be carried away by the aromas of history, an invitation to celebrate the deep connection between humanity, the land, and the fire that unites them.

Recipe from Les Recettes du Guerrier, in collaboration with Bell Media/TV1. Airing from February 19, 2025. Filmed at the Huron Traditional Site Onhoüa Chetek8e, Wendake.

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.

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.

This perfectly seared trout fillet is coated in a sweet and fragrant lacquer, blending maple syrup and lemon—a tribute to the fish-filled rivers of Quebec.

The Atoka remoulade, bursting with vibrant cranberries, honors the richness of the forest and pays homage to Indigenous traditions. Each bite is a harmony of land and water, celebrating the art of fishing.

Recipe from Les Recettes du Guerrier, in collaboration with Bell Media, airing on Bell TV1 from February 19, 2025. Filmed at Parc de la Chute-Montmorency in Quebec City.