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Products
- Atelier culinaire - Fêtes des mères
- Rainbow trout fillet - 450g size
- Easter
- Smoked bacon, thick cut
- Smoked bacon regular cut
- Mashed potatoes
- Cauliflower purée
- Carrot purée
- Broccoli purée
- Beetroot purée
- Fondue broth
- Fondu
- Fondue with 3 Isle cheeses (snack size)
- Trio of minced meats (beef, pork and veal)
- Batch cooking
- The Big Book of Batch Cooking
- Nagano Back Ribs
- Vieux Charlevoix organic dry sausage with cheddar cheese | Signature
- Organic dry sausage with beer | Signature
- Organic dry sausage with 4 peppers | Signature
- Assortment of grelots - Organic dry sausages (4 flavours)
- Smoked salmon nuggets with spices
- Maple smoked salmon nuggets
- Plain smoked salmon nuggets
- Spices to rub Apple wood | Simon Barbecue
- Spices to rub Honey roasted | Simon Barbecue
- Jalapeño and maple rubbing spices | Simon Barbecue
- Organic sugar-free bacon
- Family Weekend
- Lovers' weekend
- Complètement Boeuf
- Completely Fish
- Rainbow Trout Filet - 250 g
- Beef Tomahawk Rib Steak AA
- Organic smoked Atlantic salmon, sliced
- Greenland Halibut
- Smoked trout spread
- Smoked Sliced Trout
- Rainbow Trout Filet - 350g
- Large boneless ham (1.1 kg)
- Small boneless ham (800 g)
- Ground lamb
- Brisket Scrubbing Spices
- 3 meats Cipate
- La Planche - Organic delicatessen
- Whole fillet of maple hot smoked salmon
- Pork fillet with mushrooms and red wine
- Pork tenderloin with dried tomatoes
- Nutmeg & Hazelnuts
- Organic Classic White Ham
- Completely Chicken
- Organic chicken spaghetti sauce
- Organic Chicken Cretonnade
- Prime Rib SteakAA
- AA Top Sirloin Medallion| Beef AA
- Medaillon de filet mignon | Beef AA
- AA Beef Bottom Sirloin Flap
- Lean ground beef
- Boneless vegetable turkey breast
- Laurentides (South section)
Collections
Blog Posts
- General Tao Chicken
- Cheese and chorizo muffins
- Et si on se cuisinait un repas de Noël traditionnel ?
- Carrots with lemon and fresh thyme
- Pour une fondue chinoise réussie !
- Tourtine with 3 meats
- Fully-filled baguettes
- Pour un retour à l'école simplifié !
- Diablo pork chops
- Smoked meat salad in a jar
- Beef flank steak with grilled tomato sauce
- Comment bien choisir et traiter votre planche à découper
- Greek seasoned lamb burgers
- Pour une chapelure vite fait, bien fait !
- Mediterranean Cod
- Des brochettes équilibrées !
- Duck breast with maple syrup
- You absolutely need an ice cube tray!
- We like them crispy!
- Swedish meatballs
- Cook the duck to perfection
- Signature Cocktail
- Unemployed Bacon Pudding
- The secret is in the sauce
- Mini pâtés with two salmon
- Cakepops choco-bacon
- Dinner Cocktail | Appetizer Dumplings
- Dinner Cocktail | Two Way Stakes
- Dinner Cocktail | Smoked Meat Canapés
- Un poule
- Breakfast casserole
- Tips for shopping for your meat online
- Blood, apple & onion pie
- A KLIIN to make your life easier
- Sauces et rubs : comment bien les utiliser !
- For a successful marinade
- Mac and cheese apples & sausages
- Pizzaghetti
- For a successful pizza dough
- Cranberry Stuffed Turkey Breast with Port Sauce
- The warrior's rest: for a juicy and succulent meat
- Vacuum packaging: a few important things to know!
- Get inspired by our sweet menu to start the spring season
- Beef (or veal) stir-fry on vegetables with chorizo
- Marinated lime and coriander chicken wings
- Artisanal duck tart with shredded duck and raclette cheese
- Prosciutto Crusted Cornish Chicken
- Broccoli and Parmesan Polpettes
- Les Ateliers Pyrus Signature, a new partnership with Viandes de la ferme
- Fraîcheur assurée grâce aux boites isothermes!
- Carefully selected producers, quality products
- Eating local lying is supporting local producers
- The benefits of making your own marinades
- Learn all about BBQ cooking
- Healthy eating according to Canada's food guide
- Tripler la durée de conservation
- Vacuum packaging for better food storage
- Marinated with beer and maple smoked Beef Short Ribs
- Rubbing spices - dry marinade
- Salmon Gravlax with green apples and ice cider
