SALT & VINEGAR CHIPS
POULE DE MER
Cured wild lumpfish eggs
The name Poule de mer (literally “sea hen”) was given by the québécois to the wild lumpfish, which is abundant near the sea beds of our coasts. This North Atlantic caviar is sustainably fished and is free of synthetic gum or colouring. Only salt and erythorbic acid are added, in order to fix the pH level. The fishing is done in Quebec and in the province of Newfoundland. The caviar is of medium size. Its true colour is grey-yellow, and its salty taste is bold and mildly iodized.
MINE DE RIEN
North Coast sea urchin salaison
The goal of this project is to combine salt preservation with aromas of sea water and a flavour close to umami. We produce fermentation enzymes using sea lyme grass in order to inoculate the urchin’s gonads, which are then dried. The taste is subtle and the technique has a distant influence on the sea-and-protein balance of the soap.
Immature juniper berries
We harvest two species of juniper berries in the wild: communis and horizontalis. The immature berries of the bush are picked by hand in the Gaspé region. The berries are brined and aged in vinegar. The taste is mildly acidic and biting into the berries brings out flavours of juniper and fir tree.
The berries of this rustic shrub are picked while still green. Native to North America, the berries are harvested from the Montérégie Area. They are salted and then preserved in vinegar, resulting in an aroma of seaweed and a taste of fresh grapes. All other parts of the plant contain calcium oxalate and are toxic for humans.
Apple cider vinegar
This vinegar is made from a selection of late apples, picked in a Montérégie region orchard. Fermented in barrels
without ullage, the taste of this vinegar has three distinct phases that draw on the natural purity of the sugars,
tannins and acids of the apple.
Raw spring honey
This spring honey of the Gaspé region remains raw, in order to preserve its full value. The goal is to share the
intense effect of the maritime spring season on the honey. It takes on a rich flavour from the strong nectar produced
by plants during this period, as well as a saline and saffron finale, possibly caused by the ocean fog that leaves its
traces on the plants almost daily. Roughly calculated, it would take a human approximately 5500 hours to produce
This creamed honey is non-pasteurized. The goal is to offer a nutritious honey for daily use. This thick, white honey gets its sweet and floral flavour from the summer pollen produced by plants of a maritime climate of the Gaspé region.
This cuvée of 70 Brix syrup is produced in the Frost Village of the Estrie region. Its goal is to show the multiple
possible diversities of maple syrup, even from a small lot of 3000 maples. Our composition draws on the endofseason
sap of maples that are an average of 150 years old. All syrup was chosen by blind taste tests. We burn the
dead wood of the same forest to reduce the syrup, without the use of reverse osmosis. Contrary to the ratio of 40/1
litres of sap to syrup, we use 56 litres in order to allow the naturally occurring molecules to present in the way we
desire, without the use of synthetic additives or oak barrels.
Raw Laurentian honeydew
L’Effet Papillon is unique raw Laurentian honeydew. Honeydew is tree sap that has been gathered and transformed
by insects and then foraged by bees. It comes from elevated hives diligently placed high in the trees of the forest
surrounding the village of Ferme-Neuve. This project aims to share a rare phenomenon that only occurs in few
places around the world. The Miel d’Anicet family provides us with the honeydew lots they consider to be a great
representation of the Hautes-Laurentides territory.
EXPRESS LANE, 12 ARTICLES OR LESS
Sunflower seed oil
The seeds are harvested from a four hectare area that rotates between fields. They are dried by cold air, in jute sacs
on the roof of a barn. In the spring, the grains are cold pressed and unprocessed oil is poured into barrels where it
decants naturally by gravity and is gradually bottled. The goal of this project is to offer an oil of irreproachable
quality for daily use. Without synthetic additives, it achieves a flavour that is fresh and long en bouche, with a hint
of spice. The pressed residues of the sunflower seeds are used for the Petit family cheese project.
Autumn rye berries
Autumn Rye is a rustic grain adapted to cold and poor soils. We plant the grain around September and the snow protects it for the winter. After its hibernation, it begins growing easily in the spring. This cultivar nonetheless remains marginal. We harvest the long grains when they have a benzaldehyde aroma typical of fruit pits.
This flour is of the broad bean (gourgane), a variety domesticated in Quebec in the regions of Charlevoix and
Saguenay-Lac-Saint-Jean. The goal was to bring a bold taste of beans into cooking and to develop gluten-free
CAFÉ DE FLEUR
Wild herbal tea
This wild infusion of plants is picked according to a botanical calendar by a group of herbalists. It is made up of coltsfoot, balsam fir, red clover and labrador tea. All were harvested in a forested area of the Matapédia region.
GRAINES DE CAMELINE
The camelina seeds have been carefully sifted.
Their taste showcases various tones of the cruciferous family.
PETIT À PETIT
Petit à petit is a goat cheese made from the milk of a diverse, grass-fed heard. This project aims to simply have
goats living in comfort at the Saint-Angèle-de-Monnoir farm.
This oil is made from pressed camelina seeds that have been carefully sifted. To date, this ancient plant has not
been genetically manipulated by man. This plant has allopathic properties which allow it to grow easily in many
environments. A custom-made press was developed by the Busine family in order to maintain the temperature below
100F at all times; therefore, its yield is a maximum of one litre per hour.
Shrub of a pleasant odour, indigenous to North America, the arctic rose is common in boreal climates and in the
Canadian North. We pick the tightly-bound rose buds not only for their floral scent, but also for aromas similar to
the agean wallflower.
THE PANTRY OF THE MOD(EARN) HOUSEWIVE
Sole member of the heracleum genus native to North America, this perennial plant grows in humid areas. We
harvest its grains with caution, as they contain toxins that act on contact with ultraviolet light. They have a strong
taste with citric and root-like aromas.
Bush with an odour of myrrh and a resinous secretion, the sweet fern inhabits areas with acidic, sandy and dry soils,
such as recently burned forests and clearings. We harvest these resinous glands and leaves for their aromas of wood
MOUTARDE DES CHAMPS
Wild field mustard seeds
This black-seeded mustard grows among cultivars in North American farm fields. Instead of eradicating field
mustard synthetically, we sort the grains by hand according to the differing intensities of their olfactory effects.
Small tree of the alnus family, of north-eastern North America, green alders grow well in mountainous areas with
poor soils. They are protected in winter by snow cover. We harvest the resinous catkins for their aromas of mustard
We harvest young sprouts from this species of fir tree, native to North America. The distinct forest aroma is
reminiscent of uncrystallized sugars like cotton candy.
This pepper is cultivated in the clay soils of Howick, without the use of machinery. The fruit is harvested by odour
rather than colour and is air-dried (rather than sun-dried), allowing it to keep much it its humidity. Dried on an
unevenly spaced surface, it also keeps a diversity of textures. The peppers have uncommon aromas of smoke and
have a sweet finale.
Sole shrub of the myricaceae family that is indigenous to North America, myrica gale grows in wet and acidic soils,
mainly at river sides, in bogs, and in marshes. We harvest catkins for their aromas of pepper and soap, just before
they fall to the ground or into the water.