Venison chops with apple sparkling wine and caramelized pears
Venison chops with apple sparkling wine and caramelized pears INGREDIENTS (serves 2 people) For the venison chops with apple…
Portes ouvertes au Groupe Maurice : Bienvenue chez vous !
Portes ouvertes au Groupe Maurice
Du 20 au 28 avril
6 résidences du Groupe Maurice vous accueillent en avril pour vous faire découvrir la vie en résidence et l’expérience de retraite qui vous y attend.
Category: Our Chefs’ Recipes
Salisbury steak
Salisbury Steak This recipe was invented by an American physician named Dr. James Salisbury. It became very popular in the southern…
General tao’s chicken with maple syrup
General Tao’s Chicken with Maple Syrup INGREDIENTS (serves 4) For the chicken 2 lb. boneless chicken breast, cut into small cubes…
Poutine fest: the recipes
BBB (Bavette, Bacon and Blue) poutine with a blue cheese, red wine and caramelized onions sauce INGREDIENTS (for 4 servings)…
Venison risotto with smoked slab bacon
Venison risotto with smoked slab bacon INGREDIENTS (for 8 to 10 servings) 2 cups (500 ml) arborio rice 1 cup (250 ml) white wine…
Recipe: Alice’s Lac-Saint-Jean tourtière
Original tourtière recipe from Alice Gagnon, grandmother of Claude Savard, Vice President, Information Technology. “This recipe was passed down to…
Discovering red deer : the recipes
On October 21, Maurice Chartrand, Le Groupe Maurice’s food service manager, and Bruno Le Foll, chef at Les Jardins Millen…
Sushi Pizza
Sushi Pizza INGREDIENTS (for 4 servings) For the patty: 1 cup long-grain rice 2 cups Panko Japanese bread crumbs 1…
Our Chefs’ recipes : BBQ Edition
It’s your turn to try these delicious recipes. Enjoy! BBQ veal steak INGREDIENTS (for 4 servings) 1 kg veal…
Lobster rolls
Lobster rolls INGREDIENTS (for 4 servings) 4 hot dog buns 1½ lb cooked lobster meat, cut into large pieces 3 tbsp…
