THE GIFT SHOP – Other products
The spices in our forests
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Seasoning for dips and dressings
This mixture of sweet-fern leaves and common chanterelles serves as a delicious seasoning in dips, dressings and marinades.
Le parfum de la Comptonie est une véritable bouffée de fraîcheur. Les premières nations l’utilisaient pour se souvenir des rêves. Elle remplace les herbes de Provence. Ajoutez aux boulettes de viandes, crêpes salées, dans la pâte à pain, les sautés de légumes ou encore aromatisez votre huile d’olive!
The oily and scented seed of the myrica, which grows along the shores of our rivers, lakes and streams, is harvested by canoe. As natures always does things so well, myrica goes very well with fish, seafood, as well as poultry and other white meats, adding colour to your yellow dishes. Surprise your taste buds; combine it with curry or citrus peel.
The aromatic leaf of the comptonia peregrina goes well with the taste of roasted chanterelles in tubes and spicy black pepper to provide a seasoning with a wild fragrance. It is used widely with roasted meats.
Sea salt enhanced with the finest forest flavours. It gives dips ands gravies the fresh taste of the glade.
For centuries, the Japanese have sought out the exceptional and unparallelled taste of the matsutake, but it was only recently that we discovered the presence of this treasure in our own forests. We have combined it with labrador tea and the famous lobster mushroom. A velvet delight for the palate perfect in a white sauce, and with pasta and rabbit.