Cooking & Serving Instructions

To prepare our soups, simply open and pour the contents of the vacuum-sealed bag into a saucepan and reheat over a low flame for 5-10 minutes. Before enjoying, season to taste.

Chefs Suggestions: Just prior to serving, add croutons, a drizzle of olive oil and lemon juice. Bon Appetit !

Salmon Rillettes with Maple Syrup (200 g)
Quebec 'Cretonnade' Pork Spread (200 g)

These products are ready-to-enjoy. Bon Appetit !

Quebec Duck Foie Gras with Brioche Toasts (150 g)

Take out of the refrigerator 30 minutes before serving.

Chefs Recommendation: Top your tartines with fruit chutney or fleur de sel. Bon Appetit !

Lobster Cappuccino with Truffle Puree (500 ml)

In a saucepan, bring lobster bisque to a boil. Separately, add the 35% crème fraiche to a mixing bowl and whisk vigorously until emulsified into whipped cream. Do not season yet. Add a scoop of truffle puree to each serving cup or bowl.

Season the lobster bisque, then pour evenly into each serving cup or bowl, over the truffle puree. Add a dollop of whipped cream. Presto, Lobster Cappuccino! Enjoy while hot.

12 Mini Florentine Quiches
6 Mini Grilled Oka Cheese & Apples Sandwiches
6 Mini Grilled Brie & Cranberry Sandwiches

Portuguese-style Grilled Octopus Salad in Sherry Vinaigrette

Serving Instructions: Preheat oven to 350° F. Open vacuum-sealed bag and pour contents onto a baking tray. Reheat for 10-12 minutes. Season to taste. Bon Appetit !

Broiled Half Lobsters with Garlic & Whiskey Mayonnaise and Grated Gruyère

Place Lobster Tails onto an oven-safe and BBQ-safe baking tray. Brush Whiskey-Garlic Mayonnaise onto the Lobster Tails. Top with Grated Gruyère.

Oven Instructions: Preheat oven to 400° F. Reheat for 20 minutes, or until golden brown.
BBQ Instructions: Preheat your BBQ to 400° F. BBQ for 15 minutes.

Grilled Flank Steak "Cooked at Low Temperature" with Red Wine and Shallots 
(Ready-to-cook) Lebanese Chicken Shish-Taouk 

Our Steak and Skewer dishes can be cooked on the BBQ.

Chefs Recommendation: Always save some of the marinade to pour over the meat, once cooked and ready to enjoy. Bon Appetit !

Asian-style Sliced Beef with Soy Sauce, Lime and Coriander. (Ready-to-sauté) 

Stovetop Instructions: Add a pea-sized amount of oil to a sauté pan. Place on high heat. Cook steak to desired temperature. Remove the steak, then deglaze the pan with the sauce for a few minutes. Season to taste. Bon Appetit !

Potato Purée with Truffles (500 g)

Cauliflower and Chickpea Curry (500 g)

Paella-style Saffron Rice with Grilled Chorizo ​​(500 g)

Mushroom Ragout with Creamy Persillade Sauce (500 g)

Green Bean Casserole with Tomatoes Confit (500 g)

Provence-style Vegetable Ratatouille (500 g)

Roasted Baby Potatoes with Fine Herbes (500 g)

Cauliflower & Broccoli with Béchamel au Gratin (500 g)

All of our side dishes are ready-to-enjoy. Each vacuum-sealed bag weighs between 450-500 grams. All you have to do is reheat for a few minutes in either the oven, microwave, or on the stove top, and enjoy!

For optimal flavour, the Chef recommends reheating in a convection oven for 5 to 10 minutes at 350° F in a baking tray. Bon Appetit !

Potatoes Dauphinois au Gratin 

Preheat the oven to 350° F. Do not remove the potatoes from ramekins. Place onto a baking sheet and reheat for 10-15 minutes, or until golden brown. Allow 5 minutes to cool. To empty the ramekin, using a kitchen towel or oven mitt and run a knife around the circumference of the ramekin. Then, quickly flip onto your plate, discard ramekin and voila! Bon Appetit !

Assortment of Fine Cheeses from Quebec's Cheesemakers (160 g)
1 Box of French Macarons
1 Box of Fine Chocolates

Ready-to-enjoy. Bon Appetit !

Breads are ready-to-grill, toast and butter. Bon Appetit !

Bake for approximately 5 minutes at 350° F to enjoy hot and crispy!

Garlic Butter (400 g)

The perfect condiment to enjoy with seafood, chicken, steak or to make your own irresistible Garlic Bread.

Lemon Tartlet
Triple Chocolate Dessert Cups with Crunchy Chocolates Pearls
Pudding Chomeur with Maple Syrup
Caramel-Pecan Tartlets
Strawberry-Rhubarb Tarlets with Crumble 
Apricot Tarlets with Mascarpone 

Ready-to-enjoy. Bon Appetit 1

Apple Tartlets
Caramelized Apple Tarte Tatin Tartlets
Almond-Blueberry Clafoutis Tartlets

Ready-to-enjoy. Can be served warm or cold. To warm, place in the oven for 2-3 minutes at 350° F. Bon Appetit !

Chocolate Fondant Cakes

Take the chocolate fondants out of the refrigerator and allow them to come to room temperature. Bake for 12-15 minutes at 350 ° F. Allow to cool before enjoying.

Chefs Recommendation: Top with a scoop of vanilla ice cream, a dollop of whipped cream and fresh raspberries. Bon Appetit !

2 Tiramisu Dessert Cups with Baileys & Raspberries.

Take out of the refrigerator and allow to come up to room temperature for 5 to 10 minutes before enjoying. Bon Appetit !

Homemade Foie Gras Ballotin and Brioche Toasts

Take out of the refrigerator 30 minutes before serving. Chefs Suggestion: Top with a fruit chutney and enjoy with brioche toasts.

Europea's Holiday Tourtiere Meat Pie

Cook in a convection oven set to 340° F for approximately 40 to 60 minutes. Chefs Recommendation: Accompany with a salad frisee with smoked duck breast slices, fresh raspberries and parmesan shavings. Bon Appetit !

Christmas Turkey "pre-cooked" and ready-to-serve. 

Serving Instructions :  
Pre-cooked Turkey:  
1. Preheat the oven to 400 ° F. 
2. Open vacuum-sealed bag and place the turkey with its juices onto a baking tray. 
3. Reheat in the center rack of the oven for 60 to 75 minutes. Finish for a few minutes in Grill mode to make the skin extra crispy!

Stuffing Instructions:  
1. Preheat the oven to 400 ° F. 
2. Open vacuum-sealed bag and pour stuffing onto a baking tray.
3. Reheat in the oven for 15 to 20 minutes.
4. Season to taste. Bon Appetit ! 

Creamy Truffle & Foie Gras Sauce

Reheat the Sauce for 1-3 minutes in the Microwave.

Chef Jerome Ferrer Signature Cointreau-soaked Fruit Cake
Smoked Salmon Rolls with Cream Cheese & Herbs
Butter-Caramel Wafers

Ready-to-enjoy. Bon Appetit !

Duck Legs Confit
Meatball Ragout from my Childhood with Sides
Gratin of Root Vegetables Dauphinoise with Celery Root, Squash and Parsnips
Sautéed Potatoes with Caramelized Shallots and Mushrooms

All of our dishes are ready to serve and enjoy. All you need to do is reheat for a couple of minutes on the stovetop, in the oven, or microwave.  

For optimal flavours, we recommend pouring the contents of the vacuum-sealed bag onto a baking tray and warming in the oven for a few minutes at 350° F. 

Meatloaf with Chestnuts, Foie Gras and Cognac

1. Preheat oven to 400° F.
2. Remove the Plastic Film from the Gratin Dish
3. Place Gratin Dish onto a baking tray.
4. Reheat in the oven for 15 to 20 minutes.

Traditional French-Canadian Yellow Pea Soup

To prepare our soups, open and pour the contents of the vacuum-sealed bag into a saucepan and reheat for 5-10 minutes over a low flame or reheat for 2-3 minutes in the microwave, in a microwave-safe bowl. Season to taste.

Chefs Recommendation: Just before serving, add a few croutons, a drizzle of olive oil and lemon juice. Bon Appetit !

 Ready-to-cook Snow Crab Cakes

Sautee on both sides

Venison au jus with Red Wine with Sautéed with Potatoes, Caramelized Shallots and Mushrooms

Chefs Recommendation: Reheat in a saucepan over a low flame and add a cup of water. Simmer for 30 minutes, stirring occasionally. Season to taste. Bon Appetit !

Side Dishes can be reheated on the stovetop, or in the oven or microwave.

Galette des Rois

-Preheat oven to 350° F.

1. Create a design on the crust, using the back of a knife.
2. Place in the oven with the baking paper for 30-35 minutes, or until golden brown.
3. Once the cake is well-colored, spread maple syrup, using a paint brush. 

Cooking times may vary depending on your oven. Store in Freezer. 

Mimosa Kit

Makes 6 to 10 Mimosas, with your favorite Champagne or Sparkling Water

-1 bottle of Truffle Oil infused with truffle shavings (100ml)
-1 jar of Christmas evening jam, marmalade of exotic fruits with sweet spices
Buchette of almond paste at the limoncello
-1 Barattated butter gauge sachet and caramel mélage of marinade spices (meats and fish) to the flavors of the holidays.
-Brerefied lemon and roasted almonds
-Ceter Baratté with homemade truffle
-sparkling and effervescent or champagne
-Christmas Vinaigrette with cranberry, raspberry and lemon
-Hazelnut Spread with Aged Rum
-Chocolate and crust-foundant praline
-Caramel Popcorn with Fleur de Sel
-Hot Chocolate Mix with Cocoa Powder, Chocolate Shavings and Marshmallows
-Brown Sugar Caramel Spread 
-Cognac-soaked Fruit Cake Candies

These products are ready-to-enjoy. Bon Appetit !

Heat a liter of milk over low heat. Add the entire container cocoa mix and whisk until incorporated. Enjoy hot!

Homemade Foie Gras Ballotin with Brioche Toasts

Take it out of the refrigerator 30 minutes before serving. Chefs Recommendation: Add fruit chutney and sea salt on brioche tartines.