Warrior Recipes

This trout fillet, seared to perfection, is coated in a sweet and fragrant lacquer, combining maple syrup and lemon, evoking the fish-filled rivers of Quebec.

Atoka remoulade, studded with vibrant cranberries, celebrates the bounty of the forests and recalls indigenous traditions. Each bite is a dance between land and water, a tribute to fishing.

Recipe from the series 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.

This tuna fillet, delicately seasoned with a boreal powder, takes you to the heart of Quebec nature. The combination of Labrador tea, balsam fir, sweet gale and juniper berries creates a unique aromatic blend, enhanced by the sweetness of granulated honey or maple sugar. Let these flavors penetrate the tuna before grilling it quickly, preserving all its tenderness. Don't be intimidated by the preparation of this marinade, because it brings a touch of freshness and originality to your meals. A dish with boreal accents that can also be adapted for other fish such as trout or salmon.

Recipe taken from the series Les Recettes du Guerrier in collaboration with Bell Media, broadcast from February 19, 2025. Filmed at the Saint-Amour restaurant, Quebec.

Discover an explosion of flavours inspired by the majestic St. Lawrence River. Our lobster tostadas celebrate the marine treasures of our land. Accompanied by a Three Sisters salad—corn, squash and beans—this recipe pays tribute to Indigenous traditions while offering a touch of modernity. The sweetness of the lobster marries wonderfully with the umami taste of the sea bacon, evoking the salty spray of the river. A culinary experience that invites you to travel to the heart of the boreal riches and savour the very essence of our heritage.

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

This salsa verde captures the essence of the flavors of the St. Lawrence, where the combination of tomatillos, shallots and garlic is combined with unique marine touches. The samphire and sea parsley bring an iodized freshness, while the sea bacon and goria pepper offer a savory depth, subtly enhanced by the maple syrup. This recipe embodies the richness of Quebec's terroir and lends itself wonderfully to fish, meat or taco dishes, for an unforgettable taste experience.

Recipe taken from the series Les Recettes du Guerrier in collaboration with Bell Media, broadcast from February 19, 2025. Filmed at the Saint-Amour restaurant, Quebec.

Dive into this delight that combines tradition and refinement. Each quail, delicately stuffed with a tasty blend of foie gras parfait and haskap berries, promises an unforgettable culinary experience with aromas as light as the wind.

Accompanied by pearl couscous garnished with colorful vegetables, these quails become a dish of choice for gourmets in search of authenticity. 

Recipe taken from the series Les Recettes du Guerrier in collaboration with Bell Media / TV1 and broadcast from February 19, 2025.

Master the art of pan-frying foie gras with chef's tips that guarantee perfect cooking. From careful preparation to the piping hot pan, every detail counts to achieve a melt-in-the-mouth texture and a golden crust on the outside. Follow these simple tips to enhance this exceptional product and impress your guests with a dish worthy of the finest tables.

Delve into the rich, earthy flavors of fall with this beef stew with red wine, a dish that celebrates the earth’s bounty. Tender cubes of beef simmer with local vegetables like pumpkin, Nantes carrots, potatoes, and acorn squash, harvested straight from the fields. Enhanced with a touch of maple syrup, wild herbs, and a sprig of fir, this rustic dish pays homage to the rich soils and bountiful harvests. A warming meal that invites you to savor the bounty of nature.

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

Let yourself be carried away by the captivating notes of this autumn sangria, where each sip evokes the flamboyant colours of the leaves and the sweetness of cool evenings. Red fruits intertwine with accents of warm spices, while a hint of blackcurrant and cider whispers memories of abundant harvests. Served very cold, it invites you to slow down time, savour the moment and share a moment of complicity around a glass filled with conviviality and poetry. A true ode to autumn, celebrated in all its splendour.

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

Immerse yourself in a unique culinary experience with this crème brûlée delicately flavored with sweetgrass, a boreal herb with sweet and vanilla aromas. This classic dessert, revisited with an indigenous touch, combines creaminess and finesse to seduce the most curious palates. A perfect balance between tradition and originality, ideal for ending a meal on a refined and surprising note. *To obtain a beautiful, crispy crust, a blowtorch is required. 

Recipe from the series Les Recettes du Guerrier in collaboration with Bell Media. Filmed at the Saint-Amour restaurant, Quebec.

When air meets the river! Don't be intimidated by duck breast. In fact, it's easy to cook with the right technique. Follow the recipe and let yourself float with happiness with every bite!

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

Discover a unique sauce that combines the richness of boreal flavors with the elegance of pine forest spikenard, which is actually the male flower in catkin of the sweet fern. This preparation combines tangy northern fruits, a full-bodied red wine, and a comforting beef broth to create a perfect balance between sweetness and intensity. Perfect for enhancing your meat dishes (wild or not) or your roasted vegetables, this sauce will quickly become a must-have for your refined meals.

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

Sagamité soup, a millennia-old heritage of the First Nations of North America, is a true ode to nature and resilience. In each spoonful, we feel the warmth of the campfires where ancestors gathered, sharing stories while concocting this comforting dish.

Although each Nation (or even each clan within the same Nation) has its version of this dish, today we offer you our own variation.

Savor this soup, and let yourself be transported by the aromas of history, an invitation to celebrate the communion between man, earth and fire.

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