Never tried the blackberries of Quebec? Well, the time to discover is here! We present you the best these blackberries have to offer : they are slowly cooked in maple syrup! On vanilla ice-cream? It's refreshing! On a piece of cheese cake? It's delirious.
Out from the molecular cuisine, here are pearls made of white balsam vinegar and Quebec's blackberries. Its ideal with salmon tartar, on foie gras, oysters, to decorate grilled scallops, to garnish a melba toast with goat cheese, and, for the most epicurians, on top of vanilla ice cream!
The trio Apéro sur l'herbe includes 3 marinades and wild condiments. Each trio also includes recipes and ideas to use your products.
Rosehip butter has a smooth texture and tastes like apricot, plum and orange. Remarkable for its hight concentration of C vitamin, it's the wild rosebush's fruit. From the same family as the raspberry, this spiky fruti is gathered in September. Useful to upgrade your breakfast, put rosehip butter and cheese on a piece of plain bread. In order to get...
This jam makes the taste of raspberries shine. It has a gentle feel with a twist thanks to the sour touch and its boreal spices scent. It makes it unique and accompanies breakfast with panache. It is a stunning accompaniment to warm brie and walnuts on crackers or at breakfast with a croissant or toast. Also, it is divine as a sweetener in a fruit salad.