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Dive into our collection of recipes inspired by the land of the First Nations . Each recipe showcases our unique boreal spices: perfect for enhancing your meat, chicken, fish, vegetable, or vegetarian dishes. Whether you're looking for a quick recipe , a tasty marinade, or a dinner idea, you've come to the right place.

Warrior Recipes

  • Recette de Tostadas de homard et salade des 3 soeurs

    Lobster Tostadas & Three Sisters Salad Recipe

    1 comment
    Servings: 2
    Prep. 20 mins Cooking 15 mins

    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.

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  • Recette de steak au poivre des Épices du Guerrier

    Venison steak with Boreal Pepper Mix

    1 comment
    Servings: 2
    Prep. 5 min. Cooking 6-8 min.

    A high-quality pepper makes all the difference—especially when preparing a classic peppered steak. Whether it’s beef, bison, venison, or your favorite red meat, let the rich aromas of our brand-new Boreal Pepper Mix elevate your dish in the most delicious way!

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  • Guédilles au Homard Micmac

    Micmac Lobster Rolls Recipe

    1 comment
    Servings: 3
    Prep. 10 min Cooking 15 min

    Lobster Rolls: A dish found in abundance all along the East Coast that always makes a splash! Let the brand-new Micmac Blend add its salty, herbaceous touch, along with sweet aromas of dulse from the Gaspé Peninsula. The best lobster rolls made easy are right here!

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  • Recette de crabe cakes du Guerrier

    Bacon Pepper Warrior Crab Cakes Recipe

    Servings: 2-3x
    Prep. 15 mins Cooking 15 mins

    A perfect recipe to enjoy crab season! Our chef has reinvented it by adding Bacon Pepper to the mixture and Traditional Mixture to the breadcrumbs. All stuffed with cream cheese... Crispy, bursting with freshness, you'll want more!

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  • Mijoté de boeuf Wendat au vin rouge et légumes-racines

    Beef Stew with Red Wine and Autumn Harvest

    Servings: 4
    Prep. 25 mins Cooking 1.5h

    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.

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  • Soupe Sagamité façon du Guerrier

    Sagamité Soup with Venison, Warrior’s Style

    Servings: 12
    Prep. 30 mins Cooking 3 hrs

    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.


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  • Tataki de thon boréal / Marinade sèche boréale pour poisson

    Boreal tuna tataki / Boreal dry marinade for fish

    Servings: 3

    Prep. 2hrs. Cooking 5 mins

    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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  • Recette de Truite laquée à l'érable et rémoulade aux atokas

    Maple-Glazed Trout and Atoka Remoulade Recipe

    Servings: 2
    Prep. 15 mins Cooking 10 mins

    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.


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  • Salsa verde du Saint-Laurent

    Saint-Laurent Salsa Verde

    Servings: 2
    Prep. 10 mins Cooking 15 mins

    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.

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  • Cailles royales farcies au foie gras

    Royal Quail Stuffed with Haskap Berries and Foie Gras on Vegetable Couscous

    Servings: 3
    Prep. 30 mins Cooking 35 mins

    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.

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  • Truc de chef: Réussir un foie gras poêlé

    Chef's Tip: How to Perfectly Sear Foie Gras

    Servings: 4
    Prep. 2 mins Cooking 2 mins

    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.

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