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!
The challenge facing Chef Goulet – to create an easy recipe with vanilla paste.
His response: something that looks good and tastes delicious!
Ari’s comments: Discover vanilla paste with this recipe. Of course, you can also use vanilla pods or vanilla extract. Do the taste test and compare the results!
Parsnips and potatoes seem unexciting to you?
This cream of parsnips with white truffle olive oil recipe from Cook is Good will show you how to give them some sizzle!
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.
Want to see a Maillard reaction unfold before your eyes? Not interested in chemistry but you love foie gras?
In both cases, the foie gras on maple tiles recipe concocted by Cook is Good will be a delight. In addition, the preparation is simple and fast, and the results very enjoyable for both the eyes and the palate.
Ari’s comments: Whether chemist or gourmet or both, you should try this recipe. Pleasant surprises guaranteed!
The challenge facing Chef Goulet – to create an easy recipe with black winter truffles (Tuber melanosporum).
His response: a delicious soup with a truffle topping.
Enjoy the delicious flavours of this magical mushroom.
Ari’s comments: easy and quick to prepare. A good start to a gourmet meal with an elegant soup your guests will remember.
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.
Chef Goulet earned his cooking stripes at Relais Gourmand (L’Eau à la Bouche hotel) in Quebec, and then in France where he worked in several renowned restaurants. Upon his return he was a chef at Toqué!, one of the best restaurants in Canada.
He now offers private catering under the Chef Privé banner. We have called upon his services, and his expertise and experience are now being put to use developing original recipes consisting of fine products offered by OGourmet.
Chef Goulet will focus on wild food products, as there are at present far too few good recipes for these delicious and little known foods.
