Warrior Recipes

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.

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.

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 salsa verde captures the essence of the St. Lawrence’s flavors, blending tomatillos, shallots, and garlic with distinctive marine accents. Samphire and sea parsley add a refreshing, briny touch, while sea bacon and goria pepper provide a savory depth, subtly enhanced by maple syrup.

A true reflection of Quebec’s rich terroir, this versatile salsa pairs beautifully with fish, meats, or tacos, delivering an unforgettable taste experience.

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

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.

Master the art of pan-searing foie gras with expert tips for perfect results. From precise preparation to a sizzling hot pan, every step matters to achieve a buttery texture and a beautifully golden crust. Follow these simple guidelines to elevate this exceptional ingredient and impress your guests with a dish fit for the finest tables.

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.

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.

Immerse yourself in a unique culinary experience with this crème brûlée, delicately infused with sweetgrass—a boreal herb known for its sweet, vanilla-like aroma. This classic dessert, reimagined with an Indigenous touch, offers a perfect balance of creaminess and elegance, appealing to the most curious palates.

A harmonious blend of tradition and originality, it’s the perfect way to end a meal on a refined and unexpected note. For a beautifully crisp caramelized crust, a blowtorch is essential.

Recipe from Les Recettes du Guerrier, in collaboration with Bell Media. 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.

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 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.