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Cranberries and Chefs – First Edition
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The Quebec Cranberry Growers Association (APCQ) asked renowned chefs from Quebec City and Montreal to create original recipes to introduce you to Quebec cranberries.
From the Quebec Region
Chefs François Blais (Bistro B), Martin Gagné (ExpoCité), Thania Goyette (Le Pied Bleu, Charcuterie et Bouchon), Frédéric Laplante (Légende par La Tanière), Arnaud Marchand (Chez Boulay – Bistro boréal), Stéphane Modat (Fairmont Le Château Frontenac restaurants) and Diane Tremblay (C'Créatif) collaborated on this culinary and creative project using cranberries in the following forms: dried, fresh, frozen and juice.
From the Montreal Region
Chefs Patrice Demers (Patrice Pâtissier), Kevin Bouchard and Marie Pier Moreau-Morin (Le Richmond, Quartier Griffintown), Marie Fleur St Pierre (Meson & Tapeo) and Émilie Rizzetto (L'Auberge Saint Gabriel) also pitched in got to invent various cranberry dishes. Sommelier Marie Josée Beaudoin (Patrice Pâtissier) has prepared fresh and festive cocktails based on cranberry juice and frozen berries.
From gravlax to layered cake, including pemmican and braised pork belly, cranberries have been worked in multiple ways by chefs. They have tastily highlighted this little red fruit, good for your health and yummy at home.
Prepare the recipes from our Cranberries and Chefs cookbook to surprise your guests.
Enjoy!