Recipe
Braised pork estofado
Agreement: Grand Coteau
Ingredients:
2 kilos of pork shoulder part capicolle (Olymel)
1 head of Quebec garlic
...
Ham croquettes with mustard sauce
Pairing: Versant Blanc
Ingredients:
1 cup of chopped ham
1 1/2 cups mashed cooked potatoes
1/2 ...
Corn and bacon chowder
Pairing: Chardonnay La Côte
Ingredients:
6 slices of bacon, cut up
1 chopped onion
3 cloves of garlic, chopped
...
Mac and cheese with lobster
Pairing: Chardonnay La Côte
Ingredients:
1 1/2 lbs. cooked lobster meat
1/3 cup of butter
1 onion, chopped
Vietnamese Spicy Chicken Banh Mi Sandwich
Pairing: Versant Rouge
Ingredients:
2 pounds of boneless chicken thighs
2 French baguettes
Marina...
Tartiflette with Versant Blanc and Compton Cheese
Tuning: St. Pepin
Ingredients:
450 grams of peeled and sliced potatoes
250 grams ba...
Baked Buttermilk Marinated Chicken Burger
Pairing: Versant Blanc
Ingredients:
1.5 kg of chicken thighs
2 cups of buttermilk
1 1/2 teaspoons...
Ceviche of salmon and mackerel with lemon and basil
Pairing: Rosé wine
Dressing ingredients :
One green shallot, finely chopped
8 finely chopped basil leaves
Eggplant alla parmigiana
Pairing: Versant Rouge
Ingredients:
2 large aubergines, sliced 1 inch thick
1/2 cup of olive oil
Turbot's Ceviche
Pairing: Pinot Gris
Ingredients:
250 grams of turbot from the Gaspé Peninsula sliced into thin strips per person for ...
Greek-style pork and haloumi brochette
Tuning: St. Pepin
Ingredients:
For 8 servings
1 pork tenderloin, 500 grams, cut into cubes
(or 2 pork bellies)
Cream of Asparagus with Lobster
Pairing: Versant Blanc
Ingredients:
For 8 servings
2 tablespoons of butter
1 onion, chopped
2 cloves of garlic