The Eastern Townships is a culinary paradise!

Our region is full of local food artisans with delicious products!  For a second year, we have collaborated with Annie Duhamel of @Blog de Bouffe and 9 local food artisans to create a winter menu of perfect chalet comfort food.

This year, in addition to recipes you can prepare, we are also featuring some of the scrumptious prêt à manger available near the chalets!

We hope you find all the food as tempting as we do and when visiting our chalets you enjoy some of the best food of our region!  Make sure to let us know if you do!  

Bon appétit!

Brunch: Quiche Lorraine with Brisket and Smoked Trout Quiche

Serves: 4 - 6 People

Quiche Lorraine with Brisket

  • Ingredients
  • Preparation
    • Bake the quiche dough for 10 to 15 minutes at 350 degrees Fahrenheit. 
    • Meanwhile, sauté the onion in the butter and set aside.  
    • In a bowl, mix together the eggs, then add the brisket, cheese, oregano, cream, onion, salt and pepper. 
    • When the dough is ready, pour in the mixture. 
    • Bake at 350 degrees Fahrenheit, for 25 minutes.

Smoked Trout Quiche

  • Ingredients:
    • 4.5 oz smoked trout from Pasta et Fumo 
    • 1 quiche dough from Atelier du Pain 
    • 6 duck eggs 
    • 1/4 cup cream 
    • 1 tablespoon of butter 
    • 1/2 leek thinly sliced 
    • 1 tablespoon fresh cream 
    • A few strips of cucumber 
    • A few sprigs of dill 
    • Salt 
    • Pepper
  • Preparation
    • Bake the quiche dough for 10 to 15 minutes at 350 degrees Fahrenheit. 
    • Meanwhile, brown the leek in the butter and set aside. 
    • In a bowl, mix the eggs, add the trout, cream, leek, salt and pepper. 
    • When the dough is ready pour in the mixture. 
    • Bake at 350 degrees Fahrenheit for 25 minutes. 
    • Garnish with fresh cream, cucumber and dill.


Lunch: Reuben sandwiches with smoked lamb meat

Makes: 4 Sandwiches

Russian Sauce

  • Ingredients
    • ¼ onion finely chopped 
    • 5 tablespoons mayonnaise 
    • 1 tablespoon of ketchup 
    • 1/4 tsp paprika 
    • 1 pinch of chili powder 
    • 1/2 teaspoon lemon juice 
    • 3 drops Worcestershire sauce 
    • 1/2 teaspoon red wine vinegar 
    • ½ to 1 teaspoon horseradish



  • Mix all the sauce ingredients and set aside. 
  • Assemble the sandwiches: sauce, smoked meat, cheese and sauerkraut. 
  • In a frying pan, melt the butter, cook the sandwiches until they are golden on each side and the cheese is melted.

Dinner: Pork with beer and mustard sauce, and smoked cheese mashed potatoes

Serves: 4 - 6 people


  • Ingredients
    • 3 lbs rack of pork from Ferme Marilau 
    • 1 tablespoon olive oil 
    • 1 tablespoon of butter 
    • Salt 
    • Pepper
  • Preparation
    • Coat the pork with olive oil, salt and pepper. 
    • Melt the butter in the skillet, then sear the meat on all sides. 
    • Bake for one hour at 400 degrees Fahrenheit (internal temperature 60 degrees Celsius). 
    • Leave to rest for fifteen minutes.

Mashed Potatoes with Smoked Cheese

  • Ingredients
    • 14 oz of smoked Fontina from Abbey of St-Benoit-du-Lac 
    • 10 medium potatoes 
    • 1.7 oz butter 
    • 3/4 c milk 
    • 1/2 c cream 
    • 3 minced garlic cloves 
    • Salt 
    • Pepper
  • Preparation
    • Peel potatoes. Boil them in salted water. Drain, then set aside. 
    • Bring the cream and garlic to a boil. Leave to infuse for a few minute and set aside. 
    • Add the butter to the potatoes, then mash them. 
    • Gradually add the cream mixture. 
    • Gradually add milk and cheese. 
    • Salt and pepper.

Mustard and Beer Sauce

  • Ingredients
    • 1 chopped onion 
    • 1 minced garlic clove 
    • 1/4 c veal stock 
    • 1/2 c of L’ubac of beer from Canton Brasse 
    • 4-6 teaspoons old-fashioned mustard 
    • 1 tablespoon of cream 
    • 2 teaspoons of butter 
    • Starch (if necessary)
  • Preparation
    • In the pan that was used to sear the pork, add 1 teaspoon of butter, the onion, then the garlic. 
    • Deglaze the pan with the beer to loosen the cooking juices. 
    • Add the veal stock, mustard, salt and pepper. 
    • Bring to a boil and let reduce slightly. 
    • Add cream and butter. Stir.
    • Add cornstarch to thicken if necessary.

Brussel Sprouts

  • Ingredients
    • A dozen stripped brussels sprouts 
    • 1 teaspoon olive oil 
    • 1 pinch of oregano 
    • Salt 
    • Pepper
  • Preparation
    • Coat the Brussels sprouts with olive oil, salt and pepper. 
    • Roast in the oven for about 20 minutes at 400 degrees Fahrenheit, turning occasionally. 
    • Set aside.


  • Ingredients
    • 1 white leek sliced 
    • 1 tablespoon of butter 
    • Salt 
    • Pepper
  • Preparation
    • In a skillet over low heat, add the butter. 
    • Add leek slices, salt and pepper. 
    • Cook slowly, then set aside.


  • Ingredients
    • 5-6 Nantes carrots 
    • 1 tablespoon of butter 
    • 1 tablespoon of honey 
    • 3/4 ml veal stock
  • Preparation
    • Cut the carrots in half lengthwise. 
    • In a skillet over medium heat, sear the carrots in the butter, salt and pepper. 
    • Over low heat, add the veal stock.  
    • Cook until the carrots are al dente, about 20 minutes. 
    • Add honey.


  • When all the ingredients are ready, place the puree at the bottom of the plate.
  • Then the rack of pork. 
  • Scatter the vegetables. 
  • Add sauce.