Warrior Recipes
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Duck breast with atokas and sautéed spinach with bacon
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
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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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Beef Wellington with wild mushrooms and foie gras sauce
Dive into culinary elegance with this Beef Wellington with Wild Mushrooms, inspired by a British classic created in honor of the Duke of Wellington. Beef fillet, wrapped in prosciutto and a fragrant duxelle, is wrapped in crispy, golden puff pastry. Accompanied by a creamy foie gras sauce, this dish is a true ode to refinement. With this step-by-step recipe, even amateur cooks will be able to make this masterpiece and impress their guests with ease.
Recipe taken from the series Les Recettes du Guerrier in collaboration with Bell Media, on air from February 19, 2025. Filmed at the Saint-Amour restaurant, 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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“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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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!
