New products, new formats, new packaging, and an improved website – Gourmet Sauvage has a new look!
These delicious wild products are inspired by Native American traditions and are always of very high quality.
And it’s all still under the direction of the man with the green thumb, Gerald Le Gal.
A quick, refreshing dessert flavoured with a touch of wild rose syrup.
A creative version of the tiramisu!
Ari’s comments: This is a good way to discover a new wild product or rediscover rose syrup in a recipe where it is highlighted.
A dessert where Middle East and Italy meet and celebrate!
Made with Labrador tea jelly. A shortcake with a lot of character! Simply delicious!
Indigenous peoples used more than 1,000 plant species. Labrador tea (Ledum groelandicum) is one of them. It contains a surprising mixture of aromas: resin, peppermint, tarragon and grapefruit.
These flavours are now available with Labrador tea jelly and this recipe from Cook is Good.
Ari’s comments: This April Snow dessert is different from the traditional shortcake. Exotic and mouth-watering!
Balsam fir jelly has powerful aromas.
The combination of red wine reduction and yoghurt sauce results in a very harmonious bouquet to accompany a fine meat dish.
Ari’s comments: Add a new and exotic touch to your table by using balsam fir jelly with this recipe.
The challenge facing Chef Goulet – to create an ultra-simple recipe with fiddleheads.
His response – a sumptuous salad. Ready in a minute, it will be remembered for a long time!
Ari’s comments: An unconventional salad with ingredients that add a dash of folly, but delicious folly!
The challenge facing Chef Goulet was intriguing – to create a delicious dessert with birch syrup.
His small berries desert with birch syrup flavoured whipped cream and roasted almonds is a little marvel. Easy to prepare, it does not require any complicated skills and is sure to make a big impression!
Kids will love it, and grown-ups will be delighted by the flavours they discover. Dig in and enjoy – never has birch tasted so good!
Ari’s comments: A great combination of textures, aromas and colours. A complete taste sensation! A great idea for Christmas or New Year's Eve. Bravo, chef Goulet! We look forward to more delicious explorations and creations from the world of wild foods.
Wild rice is any of the four species of plants that make up the genus Zizania, whereas rice is a monocot plant of the Oryza sativa genus. Thus, wild rice is not a rice species.
Wild rice is an aquatic cereal grain that grows "wild" in isolated lake and river bed areas located primarily within the Great Lakes region of North America. It is also native to ecologically similar regions located on the continent of Asia.
This ancient grain has been found in layers of the earth dating back some 12,000 years. In addition to its role as an important food staple for ancestral peoples, it has provided a unique habitat for fish and waterfowl for thousands of years.
Wild rice is high in protein, the amino acid lysine and dietary fiber, and low in fat. Like true rice, it does not contain gluten.
Sources:
Wild Rice History, International Wild Rice Association (IWRA).
Wild Rice, Wikipedia.
Try the Gourmet Sauvage Wild Rice.
Dried wild mushrooms should receive more attention.
First, because they taste good. In fact, some of them are quite simply sublime!
Secondly, because these wild products are easy to preserve, they are all offered in dried form. Place them for a few minutes in water, and they recover their size and taste.
Not only that, but they are easy to use. Ordinary mushrooms can almost always be replaced with wild mushrooms to obtain exciting new flavours.
To learn more about wild mushrooms, consult the guide.
A wild and delicious product from our forest.
Wild strawberry flavours nicely complement the resinous flavour of balsam fir.
Made only with wild strawberries and balsam fir, unrefined organic cane sugar and lemon juice.
All wild foods are harvested from the Canadian wilderness by trained pickers who practise sustainable harvesting methods – sustainable for that particular plant species, but also sustainable for the pickers (whose livelihood is supported by a thriving source of wild foods), and sustainable for other wildlife.
The only additives used to preserve them are other foods, i.e. cider vinegar, organic sugar or fruit pectin. None of the wild foods are subject to artificial colours or preservatives, herbicides, pesticides, irradiation, or created as a result of genetic engineering.
Forbes Wild Foods products received complimentary reviews from a large number of magazines and newspapers: Non Timeber News, Globe and Mail, Maclean’s, Toronto Life, NOW magazine, Toronto Star, etc.
