In celebration of Quebec’s Poutine Week, Le Groupe Maurice is hosting its traditional Festival, putting flavours front and centre. To...
Venison chops with apple sparkling wine and caramelized pears INGREDIENTS (serves 2 people) For the venison chops with apple...
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 INGREDIENTS (serves 4) For the chicken 2 lb. boneless chicken breast, cut into small cubes...
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 INGREDIENTS (for 8 to 10 servings) 2 cups (500 ml) arborio rice 1 cup (250 ml) white wine...
Original tourtière recipe from Alice Gagnon, grandmother of Claude Savard, Vice President, Information Technology. “This recipe was passed down to...
On October 21, Maurice Chartrand, Le Groupe Maurice’s food service manager, and Bruno Le Foll, chef at Les Jardins Millen...
Sushi Pizza INGREDIENTS (for 4 servings) For the patty: 1 cup long-grain rice 2 cups Panko Japanese bread crumbs 1...
It’s your turn to try these delicious recipes. Enjoy! BBQ veal steak INGREDIENTS (for 4 servings) 1 kg...
Lobster rolls INGREDIENTS (for 4 servings) 4 hot dog buns 1½ lb cooked lobster meat, cut into large pieces 3 tbsp...
Did you know that local products account for 80% to 85% of the purchases made by our chefs? For years,...
Duck Rillettes INGREDIENTS (serves 4) 4 duck legs 1 small onion, coarsely chopped 1 medium carrot, coarsely chopped 1 stalk...
Sylvain Dufour, Chef at the VÜ residence in Sherbrooke, took part in the Un festin pour les yeux competition, organized...
Country-style chicken chowder in a bread bowl INGREDIENTS (serves 4-6) 100 ml canola oil 1 onion, chopped 100 ml all-purpose...
