Warrior Recipes
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Pine Spikenard and Boreal Berry Sauce
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.
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Grilled Corn on the Cob with Maple and Cheese
Bring a touch of originality and a nod to indigenous traditions with this gourmet and elegant recipe. Wrapped in a mixture of salted butter and maple syrup, then enhanced by a slice of melted cheese, this cob is enhanced by roasted sunflower seeds and the delicacy of edible flowers. A simple, refined and flavorful creation, perfect for transforming a classic accompaniment into a true culinary masterpiece.
Recipe from the series Les Recettes du Guerrier in collaboration with Bell Media/TV1. Broadcast from February 19, 2025.
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Boreal oysters poached in champagne
Discover an elegant and tasty way to prepare oysters using an often overlooked technique: poaching. This method enhances the texture and natural taste of oysters by gently cooking them in their own vegetable water. Enriched with a champagne and forest pepper mignonette, these oysters combine freshness and refinement. This simple dish will impress your guests while highlighting the unique taste of each ingredient. A touch of fresh parsley perfectly completes this delicious starter.
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.
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Wild mushroom duxelles
Rich in woody flavors and imbued with the unique aroma of wild mushrooms, this duxelle is a true culinary treasure. Ideal for enhancing meats, sauces or pâtés, it offers a refined and gourmet touch to your creations. With its chanterelles, morels and other jewels of the forest, this recipe celebrates the richness of the undergrowth, but remains just as tasty with grocery store mushrooms. An essential base for lovers of forest cuisine!
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.
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Venison steak with Forest Pepper
Quality pepper makes all the difference. This is especially true when you're preparing a pepper steak. Whether it's beef, bison, venison or your favorite red meat, let the aromas of our brand new Forest Pepper season it in the most delicious way!
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“Smashed potatoes” from the Warrior
Tasty side dish, simple, crispy. These mashed potatoes will make you forget about the main meal, however delicious it may be!
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Crab & Shrimp Tartare with Scurvy
All the freshness of the flavors of the Saint-Laurent coasts can be found in this simple, original and delicious tartare recipe, created by Corine, Cuisine Épique (Facebook) . All served on a bed of marinated yellow beets. This is what happens when you combine crab and shrimp with the best seasonings: A little masterpiece!
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Mexican-Boreal chicken in tomato sauce
On the BBQ, in the smoker or on the stove... These chicken breasts in sauce are DIVINE! Let the Cree Mix fill your taste buds in this simple recipe that will take you, in the space of one dinner, halfway around the planet! An original recipe from BBQ Low & Slow Lifestyle (Facebook).
