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Recipe

Traditional tourtière

Tuning: Versant Rouge Ingredients: -3 sheets of pie dough (8 inches) -4 pounds of veal mixture...

Braised pork estofado

Pairing: Grand Coteau Ingredients: 2 kilos of capicolle pork shoulder (Olymel) 1 head Quebec garlic ...

Ham croquettes with mustard sauce

Pairing: Versant Blanc Ingredients: 1 cup chopped ham 1 1/2 cups mashed cooked potatoes 1/2 ...

Corn and bacon chowder

Pairing: Chardonnay La Côte Ingredients: 6 slices bacon, chopped 1 onion, chopped 3 garlic cloves, chopped ...

Lobster mac and cheese

Pairing: Chardonnay La Côte Ingredients: 1 1/2 lb cooked lobster meat 1/3 cup butter 1 chopped onion

Vietnamese-style spicy chicken sandwich Banh Mi

Tuning: Versant Rouge Ingredients: 2 pounds boneless chicken thighs 2 French baguettes Marina...

Versant Blanc and Compton cheese tartiflette

Pairing: Saint-Pépin Ingredients: 450 grams peeled and sliced potatoes 250 grams ba...

Baked buttermilk-marinated chicken burger

Pairing: Versant Blanc Ingredients: 1.5 kg chicken thighs 2 cups buttermilk 1 1/2 teaspoons...

Salmon and mackerel ceviche with lemon and basil

Matching: Versant Rosé Vinaigrette ingredients : One green shallot, finely chopped 8 basil leaves, finely...

Eggplant alla parmigiana

Tuning: Versant Rouge Ingredients: 2 large eggplants, sliced 1 inch thick 1/2 cup h...

Turbot Ceviche

Pairing: Pinot Gris Ingredients: 250 grams Gaspé turbot, sliced into thin strips, per person for ...

Greek-style pork and haloumi brochettes

Pairing: Saint-Pépin Ingredients: For 8 servings 1 500-gram pork tenderloin, cubed (or 2 pork...
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