This text is part of the special book Plaisirs
New products, events, temporary activities… Each week, the Plaisirs section brings you gourmet news not to be missed.
Premium Kombucha
The two entrepreneurs Genna Woolston and Andrew Roberts, partners in life and in business, were inspired by champagne to create two non-alcoholic kombucha drinks. Silver Swallow white and rosé are now available in Quebec.
Brewed on Canadian soil, white kombucha is made from organic Silver Swallow tea, from which it takes its name. Hand-picked in the Yunnan region of China in early spring, this tea is floral and delicately scented. As for the rosé kombucha, it gets its creamy and fruity taste from kamairicha, an organic tea grown on the island of Kyushu, in Japan. Presented in chic champagne bottles adorned with a cork stopper, kombucha is an elegant option to end a drunken evening without a hangover.
The white Silver Swallow stands out with its herbaceous and floral notes, while leaving some scents of tropical fruits on the nose. Its bubbles are fine and present in large quantities. It goes wonderfully with cheeses and oysters. More gourmet, the Silver Swallow rosé gives way to strawberries and the good taste of brioche. We prefer it as an accompaniment to fatty and creamy pastries or a slightly acidic fruit salad.
$19 in specialty stores, or on their website
The cheese that makes “skouik-skouik”
On March 17, residents of Saint-Jean-sur-Richelieu will be able to stock up on cheese curds at the new Fromagerie Victoria branch. Belonging to an entrepreneur from Sherbrooke, Mathieu Leblanc, it has 102 seats and a space of 3500 square feet. According to Mr. Leblanc, demand was strong in the MRC du Haut-Richelieu. “Lovers of our products and our famous poutine wanted a location nearby. »
In addition to being able to purchase the famous fresh cheese curds of the day, customers will have access to drive-thru service as well as all the usual services: a restaurant counter where breakfasts, dinners and dinners, a dairy service, a shop with specialized cheeses and homemade products.
This 19and branch of the brand is located at 1285, rue Douglas, in Saint-Jean-sur-Richelieu.
To devour
Since February 23, Quebec fans of the French web show It’s better when it’s good can finally enjoy the book. Hosted by journalist Emmanuelle Jary and filmed and directed by her life companion Mathieu Pansard, the program broadcast on the Internet presents a selection of the best tables in France, and some elsewhere in the world, according to the journalist specializing in gastronomy and food. trip since 2016.
Defending the idea of an uninhibited cuisine that combines knowledge, pleasure and commitment, Emmanuelle Jary joins millions of spectators who share her vision. When the pandemic hit, with restaurants closing, the couple decided to offer filmed recipes to their admirers. Which was also a great success.
The book It’s better when it’s good is therefore a guide to 200 addresses that the duo have visited over the years, as well as a notebook containing 60 recipes. Much like the show, the book is fun, colorful, and personal. And it is wonderfully illustrated thanks to the work of photographers Emanuela Cino and Laurent Grandadam and stylist Audrey Cosson. Yes, there are addresses and recipes, but we are especially moved by the stories that are told there and the humans who are attached to them. Each meeting with restaurateurs, bakers, waiters, butchers, pastry chefs, cooks, craftsmen and sommeliers is presented in a humorous tone, which does not take itself seriously, but which demonstrates what is most important to Emmanuelle Jary. : the love of gastronomy.
It’s better when it’s good (Emmanuelle Jary, Hachette Cuisine, $35)