Warrior Recipes

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.

Turn your leftover Halloween pumpkin into a crisp and flavorful treat with this zero-waste recipe! These pumpkin chips, infused with boreal spices like staghorn sumac and American spruce, are both unique and irresistible. A creative way to give new life to your pumpkin while delighting your guests with an aromatic and original snack.

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.

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.

Discover an elegant and flavorful way to enjoy oysters with a technique often overlooked: poaching. This gentle cooking method enhances their texture and natural taste by simmering them in their own vegetable water.

Paired with a champagne and forest pepper mignonette, these oysters offer a perfect balance of freshness and refinement. Simple yet sophisticated, this dish is sure to impress while allowing each ingredient’s unique flavors to shine. A touch of fresh parsley completes this exquisite starter.

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.

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.

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.

Let yourself be enchanted by a symphony of flavors, where salmon takes on the vibrant and deep hues of beetroot, evoking the colors of the most breathtaking sunsets. Elevated by the velvety smoothness of homemade cream cheese, delicately enhanced with Traditional Blend, this harmony of land and sea exudes elegance in every bite.

Served atop a slice of golden French toast, it invites you on a sensory journey where authenticity and refinement intertwine to create a true culinary masterpiece. Designed to delight both the eyes and the palate, this recipe is perfect for moments of sharing and indulgence.

Recipe from Les Recettes du Guerrier, in collaboration with Bell Media. Airing on TV1 from February 19, 2025. Filmed at Le Grand Marché de Québec.

This duck breast recipe, elevated by the perfect balance of salt and maple sugar, delivers a truly unique taste experience. A blend of citrus zests—lemon, lime, and orange—adds a bright, refreshing contrast that enhances the rich, savory depth of the duck.

Don’t be intimidated by the art of preparing duck gravlax; despite its simplicity, it unveils remarkable delicacy and exquisite flavor. Served in thin slices, this gourmet creation is a revelation, bringing a touch of sophistication to any meal.

Recipe from Les Recettes du Guerrier, in collaboration with Bell Media. Airing from February 19, 2025. Filmed at Restaurant Saint-Amour, Quebec.