Discover our region’s gastronomic offer and local products by making your way around the North Shore Gourmet Trail. Pick up a pamphlet or visit the website to learn more about

our trademark North Shore flavours. Let the region’s very best restaurants titillate your taste buds, meet people who

are passionate about the region’s bounty and their products, and pick your own delectables from the thousand flavours featured on our terroir. On the North Shore, land and sea

join forces to make your palate rave!

ON YOUR MARKS… GET SET… FEAST!

RestaurateurAccomodation Producer Transformer distributor

À l’emportée CoopOur artisanal bakery is pleased to offer a range of quality products, craf-ted with regional ingredients and wrapped in environmentally conscious packaging. All our breads and viennoiseries are fashioned by hand, as tradition dictates. Our offer doesn’t end with baked goods: Try our large variety of pastries, takeaway meals and products in store.

DISCOVER OUR CHOCOLATE CROISSANTS MADE WITH BERRIES FROM THE NORTH SHORE

164-B, rue Morin | Tadoussac G0T 2A0 | 418-235-4752www.alemportee.comFallow us on Facebook

La Galouïne Inn & Restaurant

La Galouïne specializes in grilled meats, seafood, house-smoked products, salmon, trout, duck, confits, and more! Our inn comes complete with 12 air-conditioned rooms and wireless Internet, and our staff is friendly and always welcoming. A memorable experience is just around the corner!

DISCOVER OUR FRIENDLY OFFERINGS

251, rue des Pionniers | TadoussacG0T 2A0 | 418-235-4380www.lagalouine.com

Pêcherie Manicouagan

Come visit one of our fish mongers or one of our two restaurants, located in Tadoussac and Escoumins, to savour and fully appreciate a multitude of freshly harvested fish and seafood like snow crab, shrimp, lobster, scallops, halibut, turbot and whelks.

DISCOVER OUR STIMPSON’S CLAM BISQUE

428-A, rue du Bateau-Passeur | TadoussacG0T 2A0 | 418-235-1515www.fruitsdemeretpoissons.com

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Ferme 5 étoiles Family Vacation Site

Our farm is unique in the province of Québec for its range of accommodations: chalets, inn, yourts, camping... And while you’re here, be sure to try our activities. We have something for every season: visits to the farm or sugar shack, black bear watching, dog sledding, snowmobiling, sea kayaking, ATVing... We can also save you a seat at our table for a fine country-style meal, where regional products hold pride of place.

DISCOVER OUR MAPLE PRODUCTS, FRESH FROM THE FARM

465, route 172 Ouest | Sacré-CœurG0T 1Y0 | 418-236-4833www.ferme5etoiles.com

HerbamielAn artisanal apiculturist with the utmost respect for the bees and the environment, Herbamiel specializes in creating value-added hive products: propolis extract, healing ointments, honey soaps... Guided tours of the farm and on-site boutique.

DISCOVER OUR RAW HONEY AND OTHER HEALTHY PRODUCTS STRAIGHT FROM THE HIVE

228, Anse-de-Roche | Sacré-CœurG0T 1Y0 | 418-236-8226www.herbamiel.ca Follow us on Facebook

Hôtel TadoussacLet us sweep you off your feet with the bold delectables of our cele-brated kitchen, whose fare paints a colourful portrait of the region’s offerings. Our cuisine pays tribute to our regional products through intoxicating aromas and an unforgettable culinary adventure.

DISCOVER THE MANY FACETS OF OUR MENU

165, rue Bord-de-l’eau | TadoussacG0T 2A0 | 418-235-4421www.hoteltadoussac.com

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Boucherie EscouminsOur speciality: charcuterie! Taste our large variety of fresh house pro-ducts, and fall in love with our personalized cuts of meat as well as the unique flavours of our charcuterie!

DISCOVER OUR CURED MEAT SALAD

226, route 138 | Les EscouminsG0T 1K0 | 418-233-2837www.boucherieescoumins.com Follow us on Facebook

Le Bouleau RestaurantAt Bouleau, the unique view of the St. Lawrence and its resident whales comes complete with a menu designed to satisfy the finest palates. Our staff has the warmest of welcomes in store, with an invitation to enjoy life’s gourmet pleasures. Feast on our delicious table d’hôte in the evening.

DISCOVER OUR SEAFOOD PLATTERS

454, route 138 Est | Les EscouminsG0T 1K0 | 418-233-3330www.restaurantlebouleau.com

Pêcherie Manicouagan

Come visit one of our fish mongers or one of our two restaurants, located in Tadoussac and Escoumins, to savour and fully appreciate a multitude of freshly harvested fish and seafood like snow crab, shrimp, lobster, scallops, halibut, turbot and whelks.

DISCOVER OUR STIMPSON’S CLAM BISQUE

152, rue St-Marcellin Ouest | Les EscouminsG0T 1K0 | 418-233-3122www.fruitsdemeretpoissons.com

© Produits Purmer

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Confiserie La Mère MichèleWe run a gift-boutique and fine food shop, but we have several other treats up our sleeves, such as our North Shore berry spreads as well as chocolates with creamy centres featuring terroir flavours: cloudberry, bilberry, buckthorn berry, blueberry, «Bounty» strawberries, and much more!

DISCOVER OUR CLOUDBERRY BUTTER

704, rue de Puyjalon | Baie-ComeauG5C 1P4 | 418-589-2364www.meremichele.ca Follow us on Facebook

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Argile Eau MerArgile Eau Mer has created a line of products made with sea clay from the North Shore: poultices, beauty masks, therapeutic baths as well as several types of soaps that pay tribute to regional specialties. Take advantage of our beach spa to enjoy a clay bath or wrap before taking a dip in the sea.

DISCOVER OUR NATURAL SEA CLAY BATHS

35, rue Principale | Pointe-aux-OutardesG0H 1M0 | 418-567-9620www.argileeaumer.ca Follow us on Facebook

Haut MélèzeThis company, which has a hand in the agrifood, tourism and recrea-tional tourism industries, creates value-added regional products and operates a new interpretation centre for indigenous plants. We also offer guided tours with reservations. Take a bite out of nature, to which we’ve added our personal twist using berries harvested on our land. Keep an eye out for our rose hip sugar shack, which is scheduled to open in the spring of 2014.

DISCOVER OUR REDBERRY SAUCES

149, rue de Baie-St-Ludger Pointe-aux-Outardes | G0H 1M0

418-567-4593

© Marc Loiselle

Épicerie fine l’AntipastoAntipasto offers terroir products that are regional exclusives, unique sandwiches and salads prepared using our quality ingredients, breads, cheeses and charcuterie, all from Quebec. Gift ideas and a smorgasbord of flavours and finds await in this nice, welcoming little spot in the heart of Baie-Comeau’s heritage neighbourhood, on Place LaSalle.

DISCOVER OUR VARIETY OF PRODUCTS, MADE FRESH DAILY

1, place La SalleBaie-Comeau | G4Z 1J8

418-296-0222

Resto-bar Le BoucanierYou’ll be sure to enjoy our specialty fare, grilled meats and seafood, and our weekday 4 à 7. Check out our tropical-themed terrace. A North Shore hot spot since 1974! Call us at the number below to make a reservation.

DISCOVER OUR SEAFOOD

720, boulevard Laflèche | Baie-ComeauG5C 2W8 | 418-293-9697 Follow us on Facebook

© Marc Loiselle

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Restaurant Domaine EnsoleilléHave a seat at our table to feast on the best and freshest seafood the region has to offer. We serve breakfast, daily specials, regional products, traditional cipaille (Sundays only) and our luscious wild berry desserts.

DISCOVER OUR SEAFOOD GUEDILLE, MADE WITH FRESH CRAB MEAT

15, route 138 Est | Îlets-CaribouG0H 1A0 | 418-939-2002www.restaurantdomaineensoleille.ca 15

Restaurant Le RoutierSince 1995, we have been offering patrons a view of the ocean in a countryside setting and serving up fare featuring our regional favours. We also offer accommodations. Have your choice of seafood, table d’hôte, daily specials and homemade desserts.

DISCOVER OUR SELECTION OF SEAFOOD

2767, route Jacques-CartierG0H 1R0 | Rivière-Pentecôte

418-799-2600

Café-théâtre GraffitiMcCormick Island, in the heart of the town of Port-Cartier, sets the stage for Graffiti, a café-theatre known for its welcoming cabaret-style atmosphere. Take full advantage of the summer months to enjoy our regional cuisine, bar service and exhibitions that shine the spotlight on regional artists.

DISCOVER OUR SEAFOOD BISQUE

50, chemin des Îles (Île McCormick) G5B 2G7 | Port-Cartier418-766-0101 www.legraffiti.ca

Les Jardins de GallixTake advantage of the valuable advice offered generously by people with 30 years of agricultural experience. We offer soil analysis services as well as a large variety of flowers, greenhouse tomatoes, blueberries, strawberries and raspberries... You can even pick your own!

DISCOVER OUR BIONORD SEA COMPOST AND RABBIT MANURE

3232, route 138 OuestG0G 1L0 | Gallix

418-766-6977

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Pub St-MarcPub St-Marc sets itself apart through our offer of 14 microbrew beers on tap, our fine selection of scotch and our pub-style menu. The ideal spot for your 5 à 7, a supper amongst friends or a group outing. Our heated terrace also offers the perfect way to end the night.

DISCOVER OUR DRAFT BEERS

588, avenue Brochu | Sept-ÎlesG4R 2X3 | 418-962-7770 Follow us on Facebook

Marché MelLauWe are a fine food store that also specializes in prepared meals for takeaway. On our shelves, you’ll find imported products, organic and all-natural products, allergy-free products (gluten-, egg-, milk-, peanut- or nut-free) as well as regional products. DISCOVER TRÉSORS DES BOIS PRODUCTS

495, place du Commerce | Sept-ÎlesG4R 2Z7 | 418-960-0858 Follow us on Facebook

Poissonnerie Fortier & Frères inc.

Your gateway to the sea since 1930. Our specialties: cooked and shelled shrimp, shrimp shelled by hand, crab, scallops, whelks, clams, salted and marinated products and prepared products. We are open year round!

DISCOVER OUR SHRIMP, SHELLED BY HAND

1, rue du Père-Divet | Sept-ÎlesG4R 5B6 | 418-962-9187 www.poissonneriefortier.ca

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Edgar Café-BarWe serve a variety of fine Quebec artisanal cheeses, smoked and marinated fish, house jellies, regional products, fair trade teas and coffees, Quebec microbrews as well as a catering service and a seaside terrace! Don’t leave town without first dropping by Edgar Café Bar!

DISCOVER OUR HOMEMADE REDBERRY JELLY

490, avenue Arnaud | Sept-ÎlesG4R 3B4 | 418-968-6789 Follow us on Facebook

Le VégétarienWe have been growing flowers, fruits and vegetables in and for the region for over 40 years. Come discover a medley of colours and flavours, and while you’re here, enjoy the spectacular view of the bay and admire the flocks of migratory birds that pop by for a snack.

DISCOVER OUR DYNAMIC TEAM

3685, route 138 EstG4R 4K1 | Sept-Îles

418-583-2306

Casse-croûte du Pêcheur Sept-Îles

Come savour our delectable specialties from the sea, whether inside our closed, heated terrace shaped like a lobster cage or under the sun on our outdoor terrace. Served with a magnificent view of the Bay of Sept-Îles.

DISCOVER OUR FAMOUS CRAB CLUB SANDWICH

4, rue Maltais | Sept-ÎlesG4R 2E8 | 418-968-6411 Follow us on Facebook

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Marché NapoléonAt the Marché Napoléon, we sell meat in bulk and in cuts, homemade charcuterie as well as homemade products bursting with local flavour. We also offer catering services (cold buffet, local delivery) and rental services for a mechoui spit roaster.

DISCOVER OUR MARINATED COOKED RIBS

185, rue NapoléonG4R 4R7 | Sept-Îles

418-962-8555

Restaurant 5-60Taste our succulent homemade jams, served alongside our delicious breakfasts, available all day! We also have daily specials, every day of the week. If you’re hungry for home-style cooking and regional products in a family setting, you simply must drop by the 5-60!

DISCOVER OUR HOMEMADE CLOUDBERRY OR STRAWBERRY JAMS

106, rue NapoléonG4R 3L7 | Sept-Îles

418-968-5661

Chocolaterie Les Délices de Sébas

Les délices de Sébas is a family-owned bakery and chocolate shop that is new to our shores. Having dropped anchor in Sept-Îles, it offers more than 27 varieties of artisanal chocolates, exquisite pastries and pies as well as personalized cakes to mark all your special occasions.

DISCOVER OUR CHOCOLATE-AND-CHEESE CREATIONS, AVAILABLE IN THREE DIFFERENT FLAVOURS

482, avenue Brochu | Sept-ÎlesG4R 2W8 | 418-965-6984Follow us on Facebook

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If you have a hand in developing business projects that havea structuring e�ect in the region in one of thefollowing sectors:

• Aquaculture• Marine biotechnology • Marine biomass harvesting and processing• Marine Technologies

The Niche of Excellence for Marine Resources, Sciencesand Technologies on the North Shore is here to help!

Virginie Provostregional director

106, rue Napoléon, suite 200-BSept-Îles, G4R 3L7direction@accordcotenord.ca 418-960-0795

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Restaurant Chez JulieSince 1977, Restaurant Chez Julie has prepared a variety of platters so you can feast on regional flavours at your leisure. From our famous seafood pizza to our cloudberry pie, come taste for yourself the reason why Restaurant Chez Julie is one of the most renowned establishments in the region.

DISCOVER OUR FISHERMAN’S PLATTER

1023, rue Dulcinée | Havre-St-PierreG0G 1P0 | 418-538-3070www.restaurantchezjulie.com

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Ferme Maricole PurmerSince 2008, we have dedicated ourselves to raising blue mussels in the Sept Îles Archipelago. Come appreciate the freshest products the sea has to offer, raised right here in the region.

DISCOVER OUR FAMOUS BLUE MUSSELS

358, rue DequenG4R 2P8 | Sept-Îles

418-960-4915

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Musée régional de la Côte-NordThe boutique Ô Muses, located at the Musée régional de la Côte-Nord, has always given a special place to North Shore’s products. Visitors will discover various flavors of jams, herbal teas, chocolates, vinaigrettes, mussels and so on. Furthermore, exceptional souvenirs crafted or produced by local and regional artists and craftspeople, like cards, soaps, jewels, pottery, books etc. are available to satisfy your every taste!

DISCOVER OUR DIFFERENT SIZES OF LOCAL PRODUCTS BASKETS

500, boulevard Laure | Sept-ÎlesG4R 1X7 | 418-968-2070www.mrcn.qc.ca Follow us on Facebook

Poissonnerie du HavreIn Havre-St-Pierre, where land meets water, look for our business, which opened its doors in 1988. Our products: crab, lobster, scallops, cod, trout, salmon... and the list goes on. We also offer succulent prepared meals and house-smoked products. Open year round. We look forward to serving you.

DISCOVER OUR SEAFOOD PLATTER

968, rue de la Berge G0G 1P0 | Havre-St-Pierre

418-538-2979

Gîte La ChicoutéeLa Chicoutée invites you to take part in a truly gourmet affair in a friendly and welcoming atmosphere. Experience our fine dining, a true feast of flavours where products from North Shore sea and forest are made to shine. Our dining room offers a spectacular view of the sea and the Mingan Islands.

DISCOVER OUR TROUT ROULADE STUFFED WITH BOLETE MUSHROOMS AND WILD SPICES

198, rue du Bord-de-la-Mer Longue-Pointe-de-Mingan | G0G 1V0418-949-0030www.chicoutee.com

Casse-croûte Mille SabordsSmall family-friendly snack bar. Daily specials, 6 days per week. Breakfast served between 5:00 a.m. and 4:30 p.m. Service is quick and prices are reasonable, but you be the judge! We’ll be waiting, ready to welcome you!

DISCOVER OUR HOMEMADE SPECIAL OF THE DAY

1229, rue de l’Escale Havre-St-Pierre | G0G 1P0

418-538-1272

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Café-bistro l’ÉchourieEnjoy our seaside terrace and theatre, as well as our café-bistro type menus which feature local and regional flavours, a taste of the sea, and a medley of wild berries. Located a stone’s throw away from Galets, Échourie is one of a kind!

DISCOVER THE FLAVOURS OF LOCAL BERRIES AND WILD PLANTS

55, allée des GaletsNatashquan | G0G 2E0

418-726-6005

Belles-Amours inc.Aquaculture site that produces mussels and scallops. A canning factory for mussels, lobster and whelks. Visits to the site and sea installations are available upon request.

DISCOVER OUR MUSSELS, SCALLOPS AND PICKLED WHELKS

Lourdes-de-Blanc-Sablon | G0G 1W0

418-461-2701

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Auberge Le Port d’AttacheThe Auberge le Port d’Attache offers you a warm bed as well as breakfast served with the region’s own wild berries: cloudberries, bilberries, blueberries, raspberries and strawberries.

DISCOVER OUR BILBERRY JAM (REGIONAL BERRY)

70, rue du Pré | NatashquanG0G 2E0 | 418-726-3569www.aubergeleportdattache.com 34

Discoveries await on the North Shore terroir! Excerpts from the book ‘‘De la subsistance à la table d’hôte, parcours du terroir alimentaire de la Côte-Nord’’ (From subsistence to fine dining, an overview of regional fare on the North Shore), published in April 2013, with the collaboration of the Musée régional de la Côte-Nord

The North Shore, known for its maritime character and its northern environment, is often overlooked in terms of the Quebec food offer, even though Aboriginal populations have inhabited the area for more than 8000 years and that the region was known for its cod, salmon and oils in the era of New France. The region’s exotic berries were once prized, and there was even a demand for its crustaceans abroad, as in times past there had been demand for its cheeses in England!

‘‘For a very long time, the Straight of Belle Isle kept the fishermen of New France busy.‘‘ [translation]

‘‘It is quite likely that the first Europeans who came into contact with the Innu were French fishermen. One thing, however is certain: the French navigator, Jacques Cartier, met a crew of Breton codfishers during his 1534 voyage, somewhere west from the current village of Blanc-Sablon.‘‘ [translation]

‘‘The resources from the forests, the lakes and rivers, the sky and the sea held no secrets for them, and were often generous even. This has become evident after combing through hundreds of archeological sites unearthed between Tadoussac and Blanc-Sablon.‘‘ [translation]

Hôtel/Motel Blanc-SablonL’Hôtel/Motel Blanc-Sablon is located on the water’s edge and a short 5 minute drive from the airport, the docks, a grocery store, a bank and a restaurant. The restaurant will greet you in a smoke-free environment for a hearty breakfast.

DISCOVER OUR WILD BERRY JAMS

1043, boul. Dr. Camille-Marcoux Blanc-Sablon | G0G 1 W0 | 418-726-3569www.aubergeleportdattache.com

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‘‘Caribou, beaver and other terrestrial wildlife featured in Innu culture naturally became the objects of barter, together with salmon and the different species of seals.‘‘ [translation]

‘‘In the early 1700s, North Shore salmon, already prized and heavily fished for its flesh, became one of the first commercial enterprises undertaken by Louis Jolliet, the Mingan Seigneur, who exported this fare in the direction of Quebec City.‘‘ [translation]

‘‘Of course, vegetable gardens and animal husbandry had been synonymous with agriculture and basic foodstuffs at the time of the first settlers. But how soon upon their arrival did the cuisine, dishes and products of the host of native cultural groups begin to take new shape with their own, how soon did the fisher’s pole and hunter’s firearm come into contact with new species? And today, who has yet to taste the cod, the salmon, the whelks and the trout brought back by a friend hailing from the North Shore of the St. Lawrence?‘‘ [translation]

‘‘At a certain time, there were up to 25 operational lighthouses on the North Shore. And, since most of these lighthouse stations were located in extremely remote areas, generations of guardians and their families had to learn to be resourceful and show great ingenuity. Hunting and fishing diversified the menu, as did keeping a garden. Over the years, certain guardians stood above the fray in this respect. The politician Joseph-Xavier Perreault was impressed by the social microcosm created on the south-west tip of Anticosti Island, as well as the surprising comforts he found there. In his words:

[…] our gaze was immediately drawn to the lighthouse station and its surroundings, its cultivated fields, the haven in which we dropped anchor a cable’s length away from the shore, to the stairs carved in the rock, and partially reclaimed by moss. Of all the lighthouses we have visited, this one is certainly the best maintained. Fifteen arpents of land are being cultivated and have achieved high yields of grains, roots and tubers, as well as pastures and grasslands. Each field is completely enclosed, and the farm is equipped with the necessary structures. The farm has seven horned animals, all types of poultry, a horse and pigs, and through their meat and other animal products, the catch from hunting and fishing and the provisions, the farm enjoys a rather complete food supply and wants for nothing.1 [translation]

1. Dubreuil, Steve. «Le phare de la pointe sud-ouest d’Anticosti à l’époque des Pope,» La Revue d’histoire de la Côte-Nord, no. 41-42 (2006): 44-50.

We therefore invite you to discover or even rediscover the little-known facet of our very vast region... Welcome to the North Shore!

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Delectable gems from land and seaExcerpts from the book De la subsistance à la table d’hôte, parcours du terroir alimentaire de la Côte-Nord (From subsistence to fine dining, an overview of regional fare on the North Shore), published in April 2013, with the collaboration of the Musée régional de la Côte-Nord.

Known throughout the ages for its natural bounty, the North Shore continues to surprise and delight. Its terroir reflects its history, which has been shaped by the interplay between the artisanal know-how and products of the host of resident cultural groups, whether they be of European or Aboriginal descent. Even today, who has yet to taste the cod, the salmon, the whelks, the trout or the "exotic" berry jams brought back by a friend hailing from the North Shore of the St. Lawrence River?

"Other than field cultivation, if there is one feature that holds pride of place in our North Shore pantry, it is berries. There are a multitude of varieties, which, while gathered by many, have only recently been commercialized." [translation]

" Lingonberries, field strawberries, cranberries and lowbush blueberries are among some of the most well-known berries on the North Shore. And yet, in skilled hands, the subtle flavours of mooseberries, cloudberries, juneberries, crowberries and other berries are made to shine. Some of these berries, transformed into jams and other products, are finally being discovered on the shelves of many of our businesses." [translation]

"For a long time, cod was the main species of fish harvested on the Shore, and its presence has evidently stood the test of time as it has remained a very popular item on fishmongers' counters and in restaurants... and why wouldn't it? Boiled, roasted, baked, with tomatoes and salted pork rinds, served with new potatoes, fried into cakes, or cooked with potatoes and onions... Halibut and turbot are not far down the list of our favourite species of fish, but lobster, shrimp and snow crab are known to steal the spotlight. [...] Northern shrimp is the only fall fishery. [translation]

"North Atlantic and deep sea scallops, among other molluscs, find their way onto the fishmongers' counters come April. Until August, clients can discover a treasure trove of fresh fish and seafood. During this time of year, seasonal restaurants and snack bars offer patrons their take on seafood pizza, crab club sandwiches, shrimp guedilles, etc. Fish mongers also have their specialty prepared products, and the hearth of every home bears witness to local know-how: cockle soups and pies, seafood and salt cod pies, cod cakes, dried salted capelin, etc." [translation]

A wealth of recipes in store...

"This has been but an overview of the North Shore terroir. We have left some rocks unturned because we feel that some discoveries are best left to you... Much can still be learned from the hybridization of recipes and the olden days and olden ways in the kitchen. If you still need some convincing, simply look at the following list [...], a veritable testament to the particularities of villages and inhabitants of villages on the North Shore of the Gulf of St. Lawrence. If you read between the lines, you are sure to sense the heritage of adaptation and the creativity that was passed down from generation to generation." [translation]

Ingredients :

100 g butter

1/8 cup flour

1/3 or 1/2 jar dried lobster mushroom powder, to taste

1 ½ cup milk (2%)

1 cup cream (35%)

Instructions:

- Melt the butter in a heavy saucepan and incorporate the flour and mushroom powder.

- Mix over medium heat, stirring occasionally to keep the mixture from sticking to the bottom of the saucepan.

- Incorporate the milk and whisk vigorously.

- Bring the mixture to a boil then cook over very low heat for 5 minutes, stirring regularly.

- Remove from heat and cover.

- Before serving, incorporate the cream and reheat over low heat.

- Serve with grilled meat or fish, pasta, rice or vegetables.

Lobster mushroom sauce A recipe by Trésors des boiswww.tresorsdesbois.com

Ingredients :

500 g crab meat, in pieces 140 g shallots, minced 140 g yellow pepper, minced140 g celery, minced1 cup bread crumbs (for the mixture)3 eggs, beaten1 pinch salt and pepper Sriracha hot sauce, to taste 2 cups bread crumbs (to coat the quenelles)

Instructions:

- In a large bowl, mix the eggs, 1 cup bread crumbs, celery, shallots, peppers, Sriracha sauce, and salt and pepper.

- Then, gently incorporate the crab using a mixer. Avoid shredding the crab meat.

- Using two spoons, shape the quenelles into ovals and cover in bread crumbs.

- Fry the quenelles in vegetable oil for a few minutes, until golden

- Place the quenelles on a drip pan and place in the refrigerator to cool.

- Reheat in oven at 350 F, then serve.

• Côte-Nord

Crab quenellesA recipe by Terroir Boréal

Yield: 40 25-g quenellesPreparation: 15 minutesExecution: Easy

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PARTNERS

Informations and comments:Phone: 418-962-0469

www.circuit-gourmand.ca info@circuit-gourmand.ca

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