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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Venison steak with Boreal Pepper Mix
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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Micmac Lobster Rolls Recipe
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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Recipe for Crab & Shrimp Tartare with La Scorbut Sauce
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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Bacon Pepper Warrior Crab Cakes Recipe
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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Boreal tuna tataki / Boreal dry marinade for fish
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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Maple-Glazed Trout and Atoka Remoulade Recipe
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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Saint-Laurent Salsa Verde
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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Royal Quail Stuffed with Haskap Berries and Foie Gras on Vegetable Couscous
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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Chef's Tip: How to Perfectly Sear Foie Gras
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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Sweetgrass Crème Brûlée
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.
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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.
