The small history: at the Salon des Artisans of Quebec, we met Nouane, the creative herbalist of the Anse aux herbs. In the ten days of camping in our kiosks, we exchanged and shared beautiful slices of life. It will be done with the fondue Charlevoisienne: Hercules and 1608.
The Accompaniments: a loaf of bread to the olives for me, a baguette to poppy seeds for him and a salad of fresh rocket for the two of us. With the fondue of Médard, we will share the good time spent with the Father and the son, Richard and Francis, of forest taste it located at Yamachiche in Mauricie. This will be the fungus crab, the fungus to discover in the fondue. The flavours of seafood, it gives a touch any delicate to the fondue. Before preparing your fondue as usual, rehydrated fungi crab with a little water to keep the flavour or in the white wine to accentuate. When the fondue is ready, add the mushrooms.
At the Salon des artisans, there was the people of the Multi-Ferme who produce duck and other poultry with passion and respect: what good moments at their booth with Michelle and Michel. You know what has been done: of the smoked duck in the fondue to 3 cheeses of the isle. Wow! Remove in your plate a spoonful of Confit of onion and cranberries: From time to time accessorize your bites: duck smoke, fondue and confit. Wonderful! To accessorize your meals: the wines of the Domain Gélinas, of the vineyard of Bacchus or the cidery Pednault or Domaine Pinnacle.
Carol, Frédérick and M Pednault, you have a 6th sense sharpened for the good time of service of the aperitif to your colleagues exhibitors! In the lounge of the Agriculture, the power supply and the consumption of Quebec (SAAC), we plunged into the cranberries of Nutra-Fruit. It is very simple to prepare: add as many cranberries that you want in your fondue!