1. Mushroom soup
“I adore the rich, earthy flavours of wild mushrooms. They’re more complex than regular white mushrooms. By using dried or frozen mushrooms, you get to enjoy local products even in winter and at a lower cost than fresh. In this soup, the white mushrooms and potatoes provide a sought-after smooth and velvety texture, while the wild mushrooms elevate both the taste and appearance.”
- Sébastien, Food Product and Accessory Development Manager and Restaurant Consultant
soups and broths
Cream of Wild Mushroom Soup
2. Hearty dishes
“I love long braised dishes that fill my apartment with wonderful aromas. Since stews often yield a great number of servings, I enjoy reinventing them during the week with different vegetables I have in the fridge. To accompany these beans cooked in a thick Parmesan broth, I top them with a green vegetable, like steamed rapini, and a soft-boiled egg and then toast a slice of bread to complete the meal.”
- Laurence, Culinary Creation and Standardization Chef
3. Sunday chicken
“I really enjoy this roast chicken recipe that’s perfect for entertaining guests. The ingredients are simple, but the caramelized onions that cook in the chicken’s juices provide a lot of personality. When I make this recipe, I cook two chickens at once so I can freeze part of it and have some on hand for quick lunches or dinners, like sandwiches, soup, pasta or fried rice.”
- Isabelle, Chef and Host
comfort food
Roast Chicken with Caramelized Onions
4. Comforting bread
“Winter isn’t my favourite season, but this kind of bakery recipe that takes time at home reconciles me with the chilly days. I love watching the dough rise, seeing the bread bake in the oven, smelling it and eating it piping hot. And when you think of comfort, cheese comes to mind! I’d grate and melt it over everything if I could. With a good amount of cheddar and crumbled bacon, I can’t help but rejoice.”
- Alexane, Culinary Creation and Standardization Chef
Savoury breads
Bacon-Cheese Bread
5. Winter tart
“I like making a flaky shortcrust (halfway between a shortcrust and a puff pastry) that easily produces a tart that looks like it came from the bakery. Tangy, fragrant plums pair perfectly with the rich cream cheese filling. Once baked, the fruit becomes a true flavour bomb and bursts of colour. It’ll also be a hit at brunch. It’s perfect for when it’s too cold outside to buy pastries.”
- Etienne, Senior Creative Chef
6. Rediscovered joy
“This past year, I rediscovered veal blanquette, which I had set aside for a while. I love the chic yet rustic feel of this French classic, but that still requires patience and care at every step. From the immaculate sauce to the mushroom and pearl onion filling, nothing is left to chance. I cook it when hosting guests and serve it with mashed potatoes and green beans.”
- Ricardo
the best
Veal Blanquette (The Best)
7. English style
“Brigitte loves caramel and succumbed to the charms of this English recipe while visiting our daughter Clémence in London. We tasted it at each restaurant we visited (almost a dozen!) and we came to realize that our recipe is pretty good! This hot caramel pudding cake, served with a scoop of vanilla ice cream, is absolutely comforting during winter.”
- Ricardo
Pudding and tapioca
Sticky Toffee Pudding
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