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List of products by producer Gaspésie Sauvage

Gérard Mathar

Gaspésie Sauvage est situé en Gaspésie, péninsule forestière montagneuse de l'est du Canada. Ils ont mis en place une entreprise à échelle humaine privilégiant le respect du travail des cueilleurs, dans un esprit axé sur le développement durable. Si c'est un business, c'est aussi une volonté de changer les choses. Gaspésie Sauvage ne propose donc jamais des tonnes de champignons. Par contre, ils livrent toujours les produits sauvages de la meilleure qualité qui soit.

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Showing 1 - 24 of 33 items
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    Respirer cette tisane, c'est se retrouver au milieu d'une cédrière en été! Tisane faite de jeunes pousses récoltées dans la vallée de Seal Cove, en Gaspésie. Son parfum floral, son avant-goût de fraise et son résiné intense sont tout simplement captivants. Il suffit d'infuser environ une cuillère à café par tasse pendant une dizaine de minutes et le tour...

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    Made from several species of coniferous shoots, all harvested by hand in the Gaspé, this herbal tea is equally fruity, floral and resinous. Its sweet and minty aromas evoke the forests of their provenance. Delicious with a touch of honey, hot or cold. Infuse about one teaspoon per cup for approximately ten minutes, longer if you enjoy a stronger infusion,...

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    2 Review(s)
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    En ajoutant un peu de miel, cette tisane forestière est fantastique! Ce mélange secret de 7 plantes sauvages concocté par Gaspésie Sauvage apportera les saveurs des forêts gaspésiennes dans votre tasse. Il suffit d'infuser environ une cuillère à café par tasse pendant une dizaine de minutes et le tour est joué. Ce sachet permet de faire 15 infusions.

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    Délicieux avec un peu de miel, chaud ou froid selon votre préférence! Cette récolte de jeunes pousses est cueillie en Gaspésie au début de l'été puis séchée lentement pour être consommée quand vous le souhaitez. Les arômes de résine et de menthe se marient avec un beau parfum sucré de Barbe-à-papa! Il suffit d'infuser environ une cuillère à café par tasse...

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    This plant loves light and grows in clearings or burned areas. It has fruity, slightly spicy and lightly astringent taste, we've even noticed some flavours of green bananas. Delicious with a touch of honey, hot or cold. Infuse about one teaspoon per cup for approximately ten minutes, longer if you enjoy a stronger infusion, or leave overnight in cold...

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    Le tussilage (pas d'âne), une plante médicinale! La fleur du tussilage fait partie des 7 fleurs pectorales. Elle contient beaucoup de mucilage. De ce fait, elle est calmante, adoucissante, très efficace contre la toux. Elle facilite l'expectoration. On peut préparer une infusion, à raison d'une cuillerée à thé de la plante par tasse d'eau bouillante, à...

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    2 Review(s)
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    You can enjoy it as an infusion, but it also acts as a great refreshing beverage. Or, you can use it in your favorite desserts and various recipes. Wild mint is a strongly aromatic species that is found around lake and river shores.

  • $6.56

    This is a brown seaweed, harvested by hand in the Gaspé. This is a very versatile species, with sweet iodized flavour, which can be used with vegetables, meat or fish. You can use it dried or rehydrated around 30mn in lukewarm water.

  • $6.56

    This is a large brown seaweed with a dense texture which has a slightly sweet iodized flavour. It's harvested by hand in the Bay of Gaspé. Rehydrate around 30 minutes in lukewarm water, roll it out, slice in thinly.It's used in omelets, salads, sandwiches, soups... Kombu is traditionally used in japanese cuisine to make Dashi.

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    Many people heard the healthy properties of fir tree. It is also an excellent condiment, fresh and mentholated. The balsam fir jelly fits perfectly with foie gras, or goat cheese. Or, you can add a spoon-full to your home-made fruit salad to enhance the taste. You can even try it with lamb, it's delicious!

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    This wild mint jelly is a fresh and sweet mix, delicious on your bread and in any of your meals. The wild mint is a highly aromatic plant that can be found along rivers during summer. Its peculiar perfume can't be missed. This wild plant is handpicked in Gaspésie, and only the young ones, rich in essential oils, are chosen. The picking process allows for...

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    First Nations used more than 1000 different plants to maintain their heatlh. Labrador tea (Ledum groenlandicum) is one of those. The leaves are only handpicked. With a really caracteristic taste, the infusion of a couple of leaves gives a mix of aromas like resin, peppermint, tarragon and grapefruit. These delicate flavours are now available in your own...

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    8 Review(s)
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    First nations were using more than a 1000 varieties of plants. Labrador tea (Leum groenlandicum) is one of those. This middle-sized shroud is found mostly in boreal regions. Only the last leafs are hand-picke for tea. The aromas are somewhat unique to this tea, but its infusion reveals notes of carraway, peppermint, tarragon, and grapefruit. The taste is...

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    2 Review(s)
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    The classic wild blueberries jam, redefined with an infusion of forest flowers... Gaspésie Sauvage adds only unrefined sugar cane and lemon juice to the fruits, for a natural taste.

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    3 Review(s)
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    Handpicked fiddleheads, in June, along the magnificent rivers of Gaspésie. The pickers of Gaspésie Sauvage are trained to pick only a few buds on each plants to preserve the plants. That process also produces bigger fiddleheads. The fiddleheads are transformed right after they're picked. They're also mixed with only prime and organic ingredients. That...

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    3 Review(s)
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    These wild mushrooms are soaked in a special maple vinegars. This sweet and sour marinade is made of natural, organic, top quality ingredients, such as maple vinegar, non-refined cane sugar, salt and water. The mushrooms greatly enhance grilled meat, salads, cold meats, and even sandwiches. But it's in a cheese omelet that they reveal the full extent of...

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    The yellowfoot chanterelle blends perfectly with the cream or cow's milk, or even a vegetable milk (soy, almond). You can even rehydrate in minutes directly in milk. It has a slightly cheese taste, with a more soft than the common chanterelle texture. It is the mushroom by excellence, preferred by many enthusiasts. Want to try a new recipe? Steame...

    Reduced price!
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    Called the lobster mushroom because of its distinguished seafood taste, it's a pure delight. If you had to choose any of our dried mushrooms, you really should go with this one! It's different, it's charming... it's perfect!

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    This mix contains varieties of mushrooms that combine happily with dairy or milk substitutes. Rehydrating these mushrooms in milk or cream will accentuate their creamy and cheesy side, a true delight. Integrate them into a fondue, for example...

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    Mélange de champignons séchés récoltés autour de Gaspé, par les cueilleurs locaux de Gaspésie Sauvage. Sans doute le choix de ceux qui souhaitent découvrir des champignons exclusivement de Gaspésie. Ce mélange contient des russules orangées, des armillaires ventrus, polypores des brebis, ...

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    Cep is wildly known to be a mushrooms that gets better while being dried. It comes with a natural taste of smoke, poultry, and curry.

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    The best way to discover wild mushrooms, without any doubt. This mix contains oyster mushrooms, chanterelles, boletus... It results in a compelling forest-like taste that will give you the irresistible will to go pick your own wild mushrooms in the woods (or reorder from us, whatever suits you!).

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    A mix that represents the Gaspesie's wilderness. In the package, you'll find cep, and over five kinds of boletus! That's the way to add a touch of Automn to your meals!

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    Normally eaten fresh, the chanterelle is presented to you in all new way of cooking mushrooms. While drying, the chanterelle develops a stronger taste, and acquires an hazelnut oil perfume. These dried mushrooms are specially delicious in a sauce, or added directly to cereals for breakfast.

Showing 1 - 24 of 33 items