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Local flavors

Discover our typical dishes and bring the flavors home with these recipes featuring local products!


Dough - Saveurs d'Anticosti

Salad - Fernande Poulin

  • Mix all the ingredients for the dough and set aside.

  • Heat the oil. When the oil is very hot, dip the rosette pan in the baking mix and cook in the oil until the rosette paste is a nice golden color and comes away from the pan.

  • Place the rosettes on a paper towel to remove excess oil.

Rosette dough and salad

For the dough
2 eggs

1 teaspoon of salt

1 teaspoon of sugar

1 cup milk

1 cup flour


For the salad
1 lettuce of your choice

4 cups of northern shrimp

1 can of green peas

2 tablespoons of mayonnaise (or to taste)

2 sprigs of green onions

Pepper to taste

  • Mix all the ingredients for the salad in a large bowl.

  • Reserve in the refrigerator.

  • Place about an ice cream scoop of salad on a pastry rosette.

  • Taste!

Dandelion honey

132 dandelion heads

10 cups of sugar 

1 ½ cup of water

1 teaspoon alum

  • Soak the dandelion heads overnight. The next day, discard the water and keep only the heads.

  • In a cauldron, add sugar and water. Heat gently over very low heat and add the sugar, stirring to dilute.

  • Add the alum and dandelion heads.

  • Continue to boil over low heat and slowly bring to a boil.

  • Mix counter-clockwise for a total of 75 turns.

  • Remove from heat, strain the mixture and divide into jars. 

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Fernande Poulin

Pâté foie
Image de Brands&People

Saveurs d'Anticosti

  • Alternately, grind the liver, lard, onion and fresh parsley through a meat grinder. For a smoother texture, pass through the chopper a second time.

  • Melt the butter, add the flour and mix. Add the milk and let stand for a few minutes.

Deer liver pâté

3 lbs of deer liver and heart

2 lbs salted lard

¼ lb butter

½ cup flour

3 eggs

1 can of condensed milk

1 large onion

2 tablespoons of salt

1 teaspoon of pepper

1 spoon of ground cloves

1 cup of fresh parsley  

  • Add the seasonings and mix everything together.

  • Place everything in a baking dish, or in sterilized jars or cans.

  • Bake at 350°F from 30 to 45 minutes depending on the dish size.

Boules crabe
Crab balls

2 tablespoons of butter

2 tablespoons of flour

½ cup of milk

½ teaspoon of cayenne pepper

4 cups of crab, drained and chopped

1 cup of parsley

3 eggs

1 stalk of shallots, finely chopped

3 cups of bread crumbs, crumbled

Image de Jason Leung

Denyse Marceau

  • Melt the butter over medium heat in a heavy bottomed saucepan. Gradually add the flour, stirring constantly and bringing to a boil.

  • Lower the heat and simmer for about 5 minutes, stirring the sauce until smooth.

  • Season with cayenne pepper and remove from heat. Stir in the crab, shallots and parsley.

  • Let cool to room temperature. 

  • Whisk the eggs until frothy.

  • Make small balls and dip them in the egg mixture. Roll the balls in bread crumbs and fry them in the oil of your choice.

NOTE: You can replace the crab with lobster, trout or cod.

Gâteau graines
Image de Jess Bailey

Fernande Poulin

Cake sauce


¾ cup butter or margarine

1 ½ cup brown sugar

1 cup 15% cooking cream

Sauce preparation
  • Cook in a fondue pot for 10 minutes over medium heat. 

  • Let stand for about 5 minutes.

  • Spread the sauce on the cake and enjoy!

Red seed cake

For the cake

1 cup white sugar

2 cups flour

1 teaspoon of salt

1 teaspoon of vanilla

3 teaspoons of baking powder

1 egg

¼ cup softened butter

1 cup milk

2 cups of lingonberries
(if frozen, drain them)

Preparation of the cake
  • Mix the dry ingredients
    (except the lingonberries) in a bowl.

  • Then add the liquid ingredients.

  • Incorporate the “red seeds”

  • Place in an 8" x 12" rectangular dish and bake at 350°F.

White patties

3 eggs

1 ½ cup margarine

2 cups brown sugar

1½ cup of milk

5 cups flour

6 teaspoons of baking powder

1 cup raisins

  • Mix all the ingredients.

  • Roll the dough out on a floured surface to ½ inch thick.

  • Use a cookie cutter to make your patties and bake at 350°F for about 45 minutes.

Image de Trình Minh Thư

Saveurs d'Anticosti

Sauce bbq
Image de Pixzolo Photography

Chef from Gaspésie working at the Auberge Port-Menier

Barbecue sauce

1 can of cream of tomato

½ cup of sugar

½ cup of oil

½ cup of vinegar

1 tablespoon of salt

1 teaspoon of pepper

1 teaspoon of Worcestershire sauce

1 teaspoon of dry mustard


  • Cook all the ingredients in a pot over medium heat.

  • Bring to a boil and remove from heat immediately.

Vinegar Pie

9-inch pie crust, of your choice

4 strips of pie dough

cup of white sugar

⅓ cup of white vinegar

4 knobs of butter

  • Add the white sugar to the bottom of the dough.

  • Dilute the sugar with the white vinegar, adding the pieces of butter.

  • Then place your 4 strips of dough on the pie.

  • Bake at 350°F until the pastry is golden brown.

Image de Nathan Dumlao

Fernande Poulin

Tarte vinaigre
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