Media and press articles

Maple is part of the culture of Quebec and piques the interest of the media here and elsewhere. Discover different facets of La ferme du loup through the pen and the images of France 2 monde, Le Devoir, Radio Canada, L'Écho de Maskinongé and the Gazette de la Mauricie.

The couple who vinified trees

What's the best you can do with maple syrup? As with wine, can the different terroirs be recognized? An answer in this article by Sophie Grenier-Héroux from the newspaper Le Devoir.

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Innovating in maple syrup

Patrice shares his passion for the development of maple wines, in this report by Raphaël Brouillette and Maxime André from Radio-Canada.

Watch the report

From the sugar shack to your wine cup

The trend towards maple wines piqued Bernard Lepage's curiosity. He came to meet us to preview the wines being developed.

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Fall colors in Mauricie

A team from France 2 came to discover the colors of autumn at the Ferme du loup. Discover our part of the country through the magnificent aerial images of Baptiste Laigle.

Watch the report

The sweet sweet taste of memories

Valérie Deschamps accompanies you on this journey through time of the founder of the maple grove on which we developed La ferme du loup. Claire and Richard Boucher share their childhood memories in this place steeped in history for them.

Listen to episode 10 of the podcast

Let your creativity flow!

  • "Maple Old Fashioned"

    The Maple Old Fashioned is a tasty and balanced cocktail, with a maple finish that pairs perfectly with the flavor of a bitters.

    It is ideal for autumn evenings or to accompany a meal. Do not hesitate to vary the ingredients or the dosages according to your tastes.

    Ingredients :

    • 2 oz sweet Sével
    • 1/2 oz maple syrup
    • 3 drops of Angostura bitters
    • 1 slice of lemon

    Preparation :

    In a mixing glass, add the maple syrup and the drops of bitters.

    Add the Sével Doux and stir well.

    Add crushed ice to the glass.

    Garnish with a lemon wedge and serve immediately.

  • Laurentian Fizz

    The Laurentian Fizz is a refreshing and aromatic cocktail,
    with notes of craft gin, wild thyme, spruce and maple that blend perfectly. It is ideal for summer evenings or to accompany a meal. Do not hesitate to vary the ingredients or the dosages according to your tastes

    Ingredients :

    • 2 oz craft gin
    • 1 oz Labrador tea infusion
    • 1/2 oz lime juice
    • 1/2 oz coniferous maple syrup
    • Thyme infusion

    Finish filling the glass with a maple PetNat, wild thyme leaves or Labrador tea to garnish.

    Preparation :

    In a shaker, mix the gin, tea syrup, lemon juice
    lime, conifer syrup and wild thyme tea syrup.

    Add ice and shake vigorously for about
    10 seconds.

    Pour the mixture into a highball glass filled with ice.

  • Quebec forest bitters

    Here is a recipe for making homemade bitters using ingredients from the Laurentian Forest.

    It can be used in many cocktails, such as in an Old
    Fashioned or a Manhattan.

    Ingredients :

    • 2 tablespoons of cedar leaves
    • 4 tablespoons of gentian leaves or ground pepper
      sichuan easier to find
    • 2 tablespoons of blackcurrant leaves
    • 6 tablespoons citrus zest (try strawberries
      green if you can!)
    • 2 tablespoons of cinnamon
    • 2 tablespoons crushed cloves
    • 2 tablespoons of fresh ginger
    • 2 tablespoons allspice powder
    • 2 cups 40% alcohol (like vodka or gin)
    • 2 cups coniferous maple syrup

    Preparation :

    In a large glass jar, combine all the ingredients
    dry.

    Add alcohol and maple syrup. Mix well.

    Close the jar and leave to macerate in a dark place
    for 4 to 6 weeks, stirring the mixture occasionally.

    Strain the mixture through a sieve or coffee filter
    to remove solids.

    Pour the liqueur into clean glass bottles and
    dark.

    Your homemade bitters are now ready to use!
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