Agriculture Biologique Québec vrai USDA Organic

Product was successfully added to your shopping cart.
Product was successfully added to your shopping cart.
Please login
Swipe to the left


Nut Bread, with Goat Cheese, Honey and Basil Curls

By Alice Mainguy 2 years ago 811 Views

Do you remember OCNI, these unidentified edible objects (or "Objets Comestibles Non Identifiés")? They are natural seasoning sticks (including Aliksir essential oils) to sharpen or shred as you go. In May , we suggested their Pear Salmon Tartare. Here is another of their creations, delicious and easy. Just assemble and place a couple aromatic curls on top.

Mustard and Pastis Sautéed Mushrooms

By Alice Mainguy 2 years ago 1379 Views

You were all waiting for it: the third sautéed mushroom recipe, fruit of the Bazinet-Mainguy family culinary creativity! They have already delighted us with the flavours of nutmeg and apple vermouth and then with sweet gale and calvados. You are now spoilt for ways to transform your little mushroom pint into a refined delicacy!

Watermelon Salsa

By Alice Mainguy 2 years ago 1007 Views

After infiltrating the gazpacho, watermelon now turns into salsa! A simple and surprising recipe to refresh your guests this summer.

Sweet Gale and Calvados Sautéed Mushrooms

By Alice Mainguy 3 years ago 1867 Views

Jean-Vincent brought water to our mouths in April with his Nutmeg and Apple Vermouth Sautéed Mushrooms. Here is the succulent retaliation of his sweetheart, Isabelle Mainguy. You can tell they cook neck and neck!

​Nutmeg and Apple Vermouth Sautéed Mushrooms

By Alice Mainguy 3 years ago 2265 Views

Nightmare of children, delight of parents: mushrooms. Jean-Vincent Bazinet has become a master in the art of endowing them with the most spellbinding flavours. At least we, fellow adults, are thankful for that!

Lemon and Dill Smoked Fish

By Alice Mainguy 4 years ago 1417 Views

Today we are revealing our contribution to the 2017 Grand Festin Québec Exquis that took place in April. Among numerous local creations, the guests had the chance to taste these delicate bites, born from the twinning of Aliksir with Grizzly and Saint-Antoine smokehouses.