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
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Duck Magret with Cranberries and Sautéed Spinach with Lardons
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.
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Sweetfern Male Catkin 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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Beef Wellington with Wild Mushrooms and Foie Gras Sauce
Indulge in culinary elegance with this Beef Wellington with Wild Mushrooms, a refined take on the British classic created in honor of the Duke of Wellington. A tender beef fillet, wrapped in prosciutto and an aromatic wild mushroom duxelle, is encased in crispy, golden puff pastry.
Served with a rich and velvety foie gras sauce, this dish is a true celebration of sophistication. With this step-by-step recipe, even home cooks can master this timeless masterpiece and impress their guests with ease.
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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Wild mushroom duxelle
Rich with earthy flavors and the distinctive aroma of wild mushrooms, this duxelle is a true culinary gem. Perfect for enhancing meats, sauces, or pâtés, it adds a refined and gourmet touch to any dish. Featuring chanterelles, morels, and other forest treasures, this recipe celebrates the richness of the undergrowth—yet remains just as delicious when made with store-bought mushrooms. A must-have base for lovers of woodland cuisine.
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.
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The Warrior's Smashed Potatoes
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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Smoked marinière mussels from Le Guerrier
Mussels marinière, cooked and smoked on the Father's Cooker multifunction BBQ, perfectly seasoned with Traditional Mixtures , Pepper with Bacon and Salt with Wild Mushrooms. You'll have to double the recipe to satisfy your sweet tooth, guaranteed!
