People love the little bursts of flavour in each bite, but when it comes to making tartare, some are wary. That’s exactly what prompted Geneviève Everell and IGA to market tubes of tartare. At a time when restaurants are all closed, this tube is the perfect solution. Sushi à la maison’s tartare tubes are made from pre-cut raw fish that has been frozen under very specific conditions and will only be thawed once you’re ready to prepare it at home. It was crucial for Geneviève that the protein in these tubes be sustainably fished in Canada. Thanks to the tubes and other Sushi à la maison products, you won’t feel like a fish out of water making tartare, sushi and poke bowls for a weeknight dinner at home.
First inspired by his mother’s delicious and comforting meatball recipe, Stefano developed his own recipes, aiming to offer a high-quality yet affordable product with a taste reminiscent of Mama Elena’s cooking. Made with pork from Quebec raised with no hormones, organic parmesan, gluten-free breadcrumbs (made with rice flour and pea protein) and spices, there are two versions of Stefano’s meatballs, certified Aliments du Québec, available to shoppers: classic and pesto, which has a nut-free basil purée folded in. Pork was an intentional choice, because “the fat helps give it that luscious texture.”
His roast turkey is a recipe that gets Ricardo thousands of rave reviews every year. Because the entrepreneur has dedicated his career to meeting the needs of home cooks across Quebec, he decided to launch a ready-to-eat version of his famous roast turkey, now in IGA supermarkets just in time for the holidays. Made entirely with local ingredients (including the poultry, the pork, the pears and the cranberries in the stuffing), the roast is ready to be served after only 2 hours and 15 minutes in the oven. The secret to making sure your turkey is nice and juicy? “Follow the cooking time.”
There’s just something about a meatball stew that makes it a Christmas Eve go-to — even its presentation is comforting. Inspired by his family recipe, Ricardo gives this grandma classic his own personal touch, for a limited time only. Soft and tender meatballs seasoned with traditional spices, pulled pork and pommes parisiennes, topped with a gravy-style sauce will be the perfect pairing for your meat pie.
Vegeat is a young local SME that was rewarded with a DUX award in 2019, a competition that promotes healthy eating habits by offering recognition to industry leaders. Made with yellow pea isolate, potatoes, onions, and GMO, soy and allergen free, the vegan plant-based tourtière, endorsed by vegan chef Jean-Philippe Cyr, reimagines a Christmas staple to everyone’s liking.
For a third consecutive year, Trois fois par jour gifts us with this decadent brownie, chocolate, salted caramel and hazelnut yule log. If it ranks high year after year, it is because of its play on textures, a total palate pleaser Marilou describes as a “a chocolatey explosion.” The chocolate roulade is garnished with a chocolate-caramel mousse and an unctuous and buttery salted caramel, topped with a chocolate brownie.
This traditional, big and sweet holiday bread is a staple for many Italian families, and Stefano’s is no exception. Offered in three flavours — classic, chocolate and lemon — the sourdough oven-baked brioche, whose soft dome proudly towers over the dessert table (when in its regular size), or the tree it’s hung in (when in its mini size), is just as tasty on Christmas eve or with a cup of coffee on Christmas day.
Healthy sugar-free alternative to the traditional dessert log, the Bomba Rosa is naturally sweetened with date purée (rich in fiber) and contains no dairy or artificial flavours. Madame Labriski, who conquered our palates with her cookies and muffins, strikes back with this hand-decorated vanilla log, made with raspberry coulis, a dark chocolate ganache and a roasted coconut crunch.
In 2013, Frédéric Daoust and Tommy Gosselin launched a small craft charcuterie, selling dried sausages made with animal-welfare-certified pork shoulder from a local farm. Each of their five dried sausages, free of added fats, personifies a distinct character with a unique flavour profile: Jack — the hefty lumberjack (wild mushrooms and a pepper blend); Leeroy — the American pitmaster (whiskey and BBQ sauce); Saverio — the very Italian (red wine and herbs); Pepe — the Mexican (hot peppers and chipotle); and Laurence — the meat-loving Montrealer (steak seasoning and dill).
Trois fois par jour’s log is somewhat of a lighter option although just as tasty as Marilou’s other desserts. Ready to be served as is — no need for a scoop of ice cream or fresh berries — this dessert is a white chocolate mousse, topped with a pear and cranberry compote, a white chocolate crémeux, a vanilla sponge cake and a touch of crispy gingerbread.
The dessert log is to Christmas what the maraschino cherry is to the sundae. This everything-chocolate classic from Ricardo, which looks like it is straight out of the pastry shop, will speak to chocolate aficionados with its white chocolate whipped ganache and dark chocolate fondant, rolled in a chocolate cake layer and slathered with a milk chocolate whipped cream.
This year, Ricardo is providing us with this dessert consisting of a sweet clover cake, with raspberry jelly and a white chocolate and melilot whipped ganache, topped with a white chocolate cocoa and raspberry crumble and pink chocolate chips.
In the same way PorkShop’s dried sausages exemplify distinct characters, so do their meat pies, which is why you’ll have to ask yourself if you’re more the Claudette, the Alice, or the Jeannine type. Claudette is the classic tourtière, made with pork, beef, and veal; Alice is her distant cousin from Lac Saint-Jean, where meat pies are made using beef cubes, pulled pork and potatoes; Jeannine is a chicken pot pie filled with tender pieces of chicken and garden veggies.
Christian Bégin has launched a coffee line with three different blends — Costa Rica Tarrazu (round and slightly citrusy), Guatemala Antigua (complex with a caramel-vanilla finish) and Honduras & Salvador (aromatic with a woody hint and notes of maple syrup) — all of which have a distinctive taste thanks to a unique processing of the beans. Following the so-called Monsoon coffee method, the beans are soaked in the Magdalen Islands’ sea water and dried in the sun before being roasted, which crystallizes the sodium inside the bean.
This IGA exclusive non-alcoholic beverage line — former football player Étienne Boulay’s latest venture — offers an “atypical” way of drinking. Low in sugar and made with natural ingredients only, these Aliments du Québec-certified ready-to-drink mocktails — available in Spicy Rum & Cola, Spritz, Mojito and Gin & Tonic — are perfect for whomever is looking for a virgin alternative to the classic concoctions.
Founded in 1956 by a husband-and-wife team from the Basque Country, Au Pain Doré bakery has been nurturing the artisanal know-how and promoting the unique taste of French bread ever since. Four generations have dedicated themselves to artisan bread-making, from French loaves and baguettes, to fougasses and fruit-and-nut breads, all of which have soft and airy interiors and crispy crusts. Available are the Au Pain Doré classic line and the Au Pain Doré Origine line, whose breads are sourdough based.
Created to showcase the work of our local cheesemakers, this all-age Advent calendar features 15 different artisanal cheeses from 9 dairies across the province. The selection that makes up this edible countdown — from aged cheddar, to Tommes and other hard and semi-hard cheeses — will allow you to sample an array of products before deciding which will make for the perfect cheese platter. Your challenge should you accept it: to sample only one cheese a day.
The aperitif’s perfect match and a quintessential Christmas food, this Scandinavian gravlax is made with fresh Atlantic salmon, raised antibiotic-free, cured in salt and sugar. Today, the time-honoured preserving technique is rather celebrated for its finesse. Top your gravlax with thin slices of lemon, dill fronds, and sour cream, sport your favourite Nordic sweater, and voilà!
Cold-smoked the traditional Norwegian way, this Atlantic salmon raised without antibiotics stands out thanks to its delicate taste and rectangular loin cut — rather than using the tail, Vasco & Co smokes the fleshier middle part of the fish fillet for extra tenderness. Slowly smoked at temperatures ranging from 60 °F to 80 °F, the fillet is left with an almost raw-like texture, preserving its initial moistness and translucent pink colour.
Tucked in the Eatern Townships’ Frelighsburg, the Gosselin Smokehouses rely on the established Scandinavian technique to smoke responsibly farmed salmon raised without antibiotics. Having learned the ropes from their father, brothers Samuel and Charles Gosselin — who have perfected their know-how and now run the family business — cure and slowly smoke the salmon with maple wood, before sprinkling it with herbs, leaving the fish both firm and tender. The product’s availability is a holiday exclusive.