Quail, a cranberry cocktail, local wines… Everything for a local Christmas.
Published at 9:00 a.m.
The quail invites itself to the table
PHOTO SARAH MONGEAU-BIRKETT, THE PRESS
Queen quail, developed in Quebec, is a delicious option just as festive as turkey for the holiday season.
Although turkey still remains the favorite poultry of the holiday season, queen quail, developed in Quebec, is a delicious option that is just as festive. Chef Charles Dumais, of Nolan, loves to offer them on his menu. He presents us with a version that we can cook at home, featuring beautiful local products.
Pierre-Marc Durivage, The Press
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The return… of chicken liver mousse
PHOTO SARAH MONGEAU-BIRKETT, THE PRESS
Jean-Paul style chicken liver mousse
When we suggested that he use chicken liver mousse to make a recipe of his own, the chef-owner of the restaurant Chez Jean-Paul initially hesitated. It must be said that liver is a food that he has long hated, which includes its derivatives. Maybe it’s its harshness or its grainy texture, he reflects… But since a culinary challenge has the gift of turning him on, Isael Gadoua sharpened his knives and concocted a dish that he himself could enjoy to taste.
Isabelle Morin, The Press
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Cocktails of all kinds
The essential cranberry
PHOTO ALAIN ROBERGE, THE PRESS
This acerum and cranberry daiquiri couldn’t be more local.
“During the holidays, we often take the liberty of purchasing special alcohols and adding bottles to the collection. This year, acerum would be a great option,” suggests Rose Simard, founder of 1 ou 2 cocktails, author of the books The aperitif in Quebec (with Max Coubès) and Drink Quebec.
Eve Dumas, The Press
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A cocktail guide to having fun with local spirits
PHOTO ROBERT SKINNER, THE PRESS
Christian Salette
Passionate about mixology, Christian Salette invites us to tame Quebec alcohols through the 141 recipes in his extensive new book, Hemingway packed strawberry and other original cocktails. In addition to signing the illustrations for the book, the author invites us to explore cocktails through the flavors that compose them.
Florence Dancause, The Press
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To drink
Stand out from the crowd
PHOTO MARTIN TREMBLAY, THE PRESS
Samuel Gaudette and Vanessa Cliche, with their puppy Alfred.
Since its opening in March 2020, the Comont distillery wanted to stand out by marketing an alcohol more original than gin. Its founders developed the first Quebec spirit based on agave. This idea had the effect of a home run.
Karyne Duplessis-Piché, special collaboration
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Wines of the week
PHOTO PROVIDED BY THE SAQ
Domaine Bergeville Le Blanc Brut 2022
Quebec’s vineyards continue to grow as no one would have imagined just 30 years ago. Today, there are nearly 200 producers who make wine in Quebec, with more than 1000 hectares of vineyards. There were around 150 in the 1990s! In Ontario, by comparison, there are more than 7,000 hectares of vines. Everything is happening in the two provinces, good and bad. Here are three wines, not among the cheapest, but from exceptional winegrowers who sincerely seek to best express their terroir. To treat yourself during the Holidays!
Véronique Rivest, special collaboration
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Restaurant review
Chez Renard: in the heart of the Islands
PHOTO NIGEL QUINN, SPECIAL COLLABORATION
Example of a menu from Chez Renard, served in November
Rising stars in the restaurant industry, institutions that stand the test of time, hidden gems… Our critics dig in and help you make informed choices. This week, a look back at a meal taken in the heart of summer in the Magdalen Islands, at the Chez Renard refreshment bar.
Iris Gagnon-Paradis, The Press
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