Warrior Recipes

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.

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.

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.

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.

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.

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.

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.

Savor the elegance of this refined pairing: delicate beef tartare with samphire, expertly seasoned with Forest Pepper, shallots, and capers, resting on tender, golden homemade peppered biscuits. Each bite is enriched by the velvety richness of an egg yolk.

Beside it, a vibrant autumn salad brings together grated pumpkin, juicy peach slices, baby spinach, and slivered almonds, all dressed in a maple syrup and balsamic vinaigrette. Creamy goat cheese crowns this harmonious composition, where every flavor sings in perfect balance.

Recipe from Les Recettes du Guerrier, in collaboration with Bell Media/TV1. Airing from February 19, 2025. Cooked at Ferme Bédard & Blouin in Charlesbourg.

Transport yourself to a sun-drenched beach with these flavorful Walleye Tacos with Pico de Gallo. The fish, seasoned with your choice of Innu Blend and perfectly grilled, melts in your mouth with each bite. A vibrant pico de gallo—featuring juicy tomatoes, crisp onions, fragrant cilantro, and a splash of bright lime juice—adds a fresh, colorful touch.

Serve in a warm tortilla with a dollop of sour cream for a true taste of summer.

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 Baie de Beauport.

Elevate your oysters with this bold and unexpected mignonette! The delicate sweetness of wild blueberries, the sharp heat of jalapeño, and the bright acidity of vinegars create a perfect balance of flavors, enhancing every bite.

A refined yet wild twist, this recipe offers a fresh take on oysters—perfect for surprising your guests with a taste of nature’s bounty and the sophistication of a gourmet feast.

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 Baie de Beauport.

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.