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There’s no need to wait for Sugar Shack season to use maple products in your recipes! In fact, this natural sugar should be a must all year round. Whether you use the syrup, the butter or granulated sugar, maple is an ideal ingredient in savory dishes as well as in desserts!

Grenada, also known as the Spice Isle, is a country which, despite sometimes political and always meteorological challenges, has always produced exceptional spices. It’s because of collaborators like Lyris that we’re able to offer mace, West-Indian bay leaves, cocoa, cinnamon and of course, nutmeg. We’d like to share another aspect of this unique relationship which has allowed us such privileged access to the spices of this little Caribbean island.

Thirty-five years ago, we were at the helm of our catering business, working seven days a week, after which we would shutter up and travel extensively for six to eight weeks every summer. We visited many countries and were especially drawn to regions of the world where we would learn about and procure what we call “terroir-specific” spices.

Georgians have been masters of the art of the banquet for centuries, and even though their cuisine remains slightly unfamiliar to us, we can affirm that it marries a remarkable variety of ingredients that testify to their expertise. There is an abundance of nuts, herbs and delicate spices, which bestow on Georgian dishes their characteristic freshness and celebrated generosity. This menu showcases some recipes from this cuisine that have impacted us enormously. Additionally, all the recipes are gluten free; for a more traditional Georgian meal, serve a lovely rustic loaf or flat breads…and of course, great wine!

As you probably already know, we’re fervent fans of whole spices. Once you become used to cooking with whole spices, it’s hard to get going without a good mortar. On the other hand, should you wish to offer good quality spices to someone who – God forbid! – is still mortar deprived, we have products that are ready-to-use and don’t need to be ground. Between zaatar, the different rubs and flaked chilies, you’re certain to find something pleasing and delicious to offer your foodie friends.

Tomatoes are used for much more than traditional pasta sauces. In order to explore this fruit’s mindboggling versatility, we’ve curated some diverse recipes to help you discover its wide-ranging potential. ​

Once Québec strawberries begin to grace market stalls, it’s impossible to resist the urge to cook with them every day! Imagine, fruit salads, bowls of yogurt and smoothies all garnished with fresh strawberries during this all-too-brief season. Naturally, we should all remember to take the time to freeze them so that these delicious recipes can be reproduced throughout the year.

This potato preparation is almost exclusively reserved for a Mumbai street food known as Vada Pav – or Bombay burger! It can be served as-is, or as an accompaniment to a curry or dhal.

Rhubarb is a frontrunner in Quebec gardens when it comes to “fresh firsts” of spring! Its arrival on produce shelves is usually closely followed by notoriously flavourful Québec strawberries. Here are a few recipes that allow us to fully indulge ourselves in the unique fragrance and tartness of rhubarb stalks.

This express dish was named in honour of one of our clients during our catering days. The Spanish-inspired shrimps combine the flavours of lemongrass with the fragrance of smoked paprika. To illustrate the blink-and-you-might-miss-it speed of this recipe, we’ve made a video that you can time with a stop watch!