Recipe for Cherry Blossom Chocolates
Cherry Blossom chocolates are one of those treats that span generations and delight the taste buds. As part of a...
They are our guiding lights
✨ Some people inspire us through their actions, while others inspire us simply by who they are!
Our “They Are Our Guiding Lights” campaign is back with new stories of inspiring seniors who instill confidence in the future and remind us of the importance and power of community.
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Margo Salad Recipe : Sweet Fruit & Pecan Delight
Nothing beats a colourful salad to celebrate the arrival of warmer days. At Margo residence, fresh and flavourful ingredients are...
Festive Puff-Pastry Bite Recipes
To make beautiful puff-pastry bites (or bouchées à la reine) begins with a rich, smooth sauce that keeps the puff...
Recipe for Roasted Delicata Squash, Barley and Pomegranate Salad
A delicious salad is something you can savour any time of the year! The key is picking the right seasonal...
Savour the flavour: Our poutine recipe for the Festival
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
Venison chops with apple sparkling wine and caramelized pears INGREDIENTS (serves 2 people) For the venison chops with apple...
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...
Lobster rolls
Lobster rolls INGREDIENTS (for 4 servings) 4 hot dog buns 1½ lb cooked lobster meat, cut into large pieces 3 tbsp...
Rack of pork with maple syrup and fruit chutney
Did you know that local products account for 80% to 85% of the purchases made by our chefs? For years,...
Duck Rillettes
Duck Rillettes INGREDIENTS (serves 4) 4 duck legs 1 small onion, coarsely chopped 1 medium carrot, coarsely chopped 1 stalk...
Smoked trout fillets with herb gremolata
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
Country-style chicken chowder in a bread bowl INGREDIENTS (serves 4-6) 100 ml canola oil 1 onion, chopped 100 ml all-purpose...
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