Tag: gluten free

VEGETABLE CEVICHE

Ceviche de légumes

Alain, our gardener, shares with us that among the abundance of crops in our gardens, carrots will be on the menu this week! In the kitchen, we love the carrot for its colorful and slightly sweet flesh, high in provitamin A or carotene (what gives it its color). A vegetable loved by everyone, even among […]

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Salmon tartar with pink peppercorns, avocado and parsley cream

Tartare de saumon aux baies roses, crème avocat

In summer, we love fresh dishes, and why not raw? Our signature salmon tartare recipe will please your palate and your body! In addition of being a very tasty fish, it is also rich in protein, omega 3, vitamins, minerals and trace elements. Combined with the anti-inflammatory properties of pink peppercorn, all the reasons are […]

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Rhubarb and strawberry soup with basil

Recette soupe rhubarbe et fraises

This is no longer a secret: rhubarb is consumed as a fruit, but it is actually a vegetable. Only its stems are edible. Food known to our ancestors, rhubarb is eaten raw, coated with sugar or processed into compote. Rhubarb is rich in potassium and contains vitamin C and calcium. Here is a delicious and […]

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Strawberry, Rhubarb and Chia Compote

Rhubarb, Strawberry and Chia Compote

Forget the traditional applesauce recipe! Here’s a reinvented recipe of strawberry and rhubarb compote with chia seeds: Makes about 4 cups Ingredients: 4 cups of fresh rhubarb pieces (1/2-inch-wide) 1/4 cup of maple syrup 2 cups of fresh strawberries, hulled and halved ½ cup of chia seeds Preparation: Combine the rhubarb and maple syrup in a […]

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Spicy Rhubarb Chutney

Chutney à la rhubarbe épicée

It is the abundance in our rhubarb crops, this vegetable (yes, it is botanically a vegetable) with a strong acid taste that pairs so well with both desserts and savoury dishes. Here is a delicious recipe made by our executive chef, Veronica, ideal to embellish your most beautiful summer dishes: Ingredients : 1/3 cup of […]

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