Live a complete gastronomic experience by reserving a table in one of the restaurants that have added our maple syrup wines to their menu, or that use our syrup in their recipes.
La Bezotte, village cafe - Yamachiche
La Bezotte welcomes you in one of the red brick houses of Yamachiche. Regional cuisine, gourmet shop and performance hall. Taste local products, taste microbrewery beers and excellent coffee.
Harmony and pride!
The Saint-Mathieu inn - Saint-Mathieu-du-Lac
The cuisine of our forests and our market gardeners, a menu with fine flavors, and a magnificent view.
Our leader Samy Benabed perfectly masters the art of new cuisine. After a stop at Relae , in Copenhagen, where he drew from it a not insignificant influence that can be found in the design of his plates, he made his mark in the restaurant At the Grocer's as a chef. For three years now, he has been in charge of the Auberge's kitchen.
Let yourself be tempted by the seductive harmony of food and wine, selected by our sommelier Étienne Prud'homme!
Bistro Le Chenapan - Shawinigan
In a slightly ''flyy'' universe, but above all unpretentious, we have fun discovering our vision of Quebec's culinary identity. Here, we democratize the flavors of our territory, from the plate to the glass.
Epi, neighborhood refreshment bar - Trois-Rivières
Épi is a warm and friendly restaurant established in downtown Trois -Rivières , working in collaboration with local farms . Épi offers inventive and original cuisine, both on the plate and in the glass, thanks to the variety of its supply. The quality of the raw materials, their proximity and their ecological impact are fundamental values at Epi and are mentioned both in the dishes and in the aesthetics of the restaurant.
The reference par excellence for its beautiful view of Place des Arts and the Quartier des Spectacles, the Bivouac restaurant is both a social lounge, an artisanal bar and a modern bistro. Eager to provide an urban and boreal gastronomic experience to all those who pass through its doors, our Chef Xavier Dahan confirms that all tastes are in nature... and on our plates.
The office, gourmet bar
"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.
- 2 oz sweet Sével
- 1/2 oz maple syrup
- 3 drops of Angostura bitters
- 1 slice of lemon
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.
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
- 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.
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
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.
- 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
In a large glass jar, combine all the ingredients
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
Your homemade bitters are now ready to use!