Gourmet Sauvage: Cooking with nature

Because it is by being in contact with nature that we get to know it and that we want to protect it. In collaboration with Gourmet Sauvage, we offer you three recipes for cooking with three foods that come fresh from our Laurentian forest. Enjoy your breakfast!

Caesar salad with daisies


2 cups crustless old white square diced bread

2 tbsp. butter

A splash of oil

2 cloves garlic


2 egg yolks

2 tbsp. lemon juice

1 C. teaspoon chopped anchovy fillets

1 clove garlic, finely chopped

1/4 cup vegetable oil

1/4 cup olive oil

1 C. GS wild salted herbs


360 g (8 cups) romaine lettuce hearts, grated (and / or wild vegetables such as straw, stonewort, violet leaves, dandelions, etc.)

25 g (1/3 cup) grated fresh parmesan cheese

30 g (1/4 cup) chips of parmesan cheese

8 slices boiled bacon, chopped

2 tbsp. hijackers daisies buds

2 tbsp. capers unripe elderberries


Put the grill in the middle of the oven. Preheat the oven to 165 ° C (325 ° F). Brown the bread and chopped garlic in butter and oil in an ovenproof roast over medium heat. Salt. Continue cooking in the oven for 6 minutes, or until the croutons are crispy.

In a bowl, whisk together egg yolks, lemon juice, anchovies, garlic and salted herbs. Add the oils in a thin stream, whisking until a mayonnaise is obtained.

In a large bowl, place the salad, grated cheese, three-quarters of the cheese shavings, three-quarters of the bacon, and three-quarters of the croutons. Add the dressing and mix well. Divide between plates and top with remaining shavings, bacon and croutons.

Lemon sweet clover cake

“Sweet clover essence is created from carefully sorted small sweet clover flowers. This craft essence has complex notes
and intoxicating vanilla, almonds and fresh hay resembling the tonka bean. »


5 c. On p. Unsalted butter

¾ cup sugar + 3 tbsp. on p. to sprinkle on the baking tin

1 cup white flour

¼ tsk. c. salt

¼ tsk. c. from powder to paste

¼ cup fresh lemon juice

peel of 2 lemons

½ cup of milk

1 large egg

3 tbsp. on p. icing sugar

2 tbsp. c. sweet clover essence or 3 tbsp. c. dried sweet clover


Preheat the oven to 350. Grease a mold and sprinkle sugar inside. Remove the remaining sugar. Mix flour, salt and baking powder. Add 1 tbsp. on p. of lemon juice in the milk. Whisk sugar and butter in a mixer until smooth, about 2 minutes. Add the egg and shell, then the sweet clover essence. Alternately add the milk mixture and the flour mixture to the butter. Put the cake mixture in the mold and bake for 40 minutes. Mix icing sugar and the rest of the lemon juice. Pour the mixture over the cake as it comes out of the oven. Allow to cool and serve.

Haskap Spritz

“Haskap is a new Nordic fruit that is gaining new followers every year. » Gourmet Sauvage makes it a syrup that can be used in cocktails and desserts.


20 ml of vodka

25 ml haskap syrup

100 ml Prosecco

Slices of plums for decoration


In a glass filled with ice cubes, pour the vodka, hash syrup and top with Prosecco. Mix with a spoon
and put a few slices of plums in the glass. To serve.

Wild gourmet

For more than 25 years, Gourmet Sauvage has promoted boreal gastronomy by gathering wild plants and mushrooms and helping educate the public through its workshops in the woods.

Their new store in Mont-Blanc has been open since last week. For more information, visit their website: gourmetsauvage.ca

743, rue de la Pisciculture, Mont-Blanc (formerly Saint-Faustin-Lac-Carré)

All recipes come from the blog section of the website gourmetsauvage.ca.

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