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.

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.

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.

Dive into this exquisite dish that blends tradition with refinement. Each quail is delicately stuffed with a rich mixture of foie gras parfait and haskap berries, delivering an unforgettable culinary experience with aromas as light as the wind.

Served alongside pearl couscous studded with colorful vegetables, this dish is a true gourmet delight, perfect for those seeking authenticity and elegance.

Recipe from Les Recettes du Guerrier, in collaboration with Bell Media/TV1. Airing from February 19, 2025.