Cookbook

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A note from Judith
Moments spent around the table have always been magical
for me. And that's part of the reason why I created Cook it.
I wanted to bring the best talents, flavours and products
together, foster discovery and curiosity… and turn all of these
moments into memorable culinary experiences. But most
importantly, I wanted to make those moments accessible for
as many people as possible.
This cookbook is a reflection of what we do at Cook it, and
made with love—always. You'll learn about great chefs, iconic
restaurants, creative and delicious recipes and hopefully get
transported somewhere new.
A big thank you to our friends Francis, Camilo, Antonin,
Arnaud, Anita, Geneviève, Gabrielle, Noémie, Julien and
Gabrielle for sharing your recipes with us. And a special
thank you to Alexis for the amazing wine pairings in this
cookbook. All of you are truly the crème de la crème.
With love,
Judith Fetzer
President and co-founder of Cook it
 3

Table of contents

A note from Judith 02

Francis Blais and Camilo Lapointe-Nascimento (Menu Extra) 04

Coulibiac: Crusted Salmon with mushroom duxelles and Swiss chard 20

Antonin Mousseau-Rivard (Le Mousso and Le petit Mousso) 07

Bacon and Oyster Mushrooms Braised Beef 22

Arnaud Marchand (Les Botanistes and Chez Boulay) 09

Butternut Squash and Polenta Gnocchis 24

Anita Feng (J’ai Feng) 11

Pan Cooked Pork and Cabbage Shaobings 26

Geneviève Everell (Sushi à la maison) 13

Maple Soy Tuna Tataki with Spicy Coleslaw 28

Gabrielle Cossette (Café Frida) 15

Sweet Potato Tartare 30

Noémie Lavoie (La Buvette du Centro) 16

Thai Tofu Taco 32

Julien Vézina (Honō Izakaya) 17

Okonomiyaki 34

Gabrielle Pellerin (Cook it) 18

Broccoli and Zucchini Orzo Risotto 36
 4
04

Menu Extra

Francis Blais, chef

and co-founder
Francis is the first Quebecer to win first place on
Top Chef Canada during the TV show’s 8th season.
Known for his bold cooking, Francis developed his skills
in a two-Michelin-star restaurant in Copenhagen,
and in Montreal, at Kitchen Galerie and Maison Boulud
at the Ritz.

Camilo Lapointe-Nascimen-
to, chef and co-founder
Camilo won the Les chefs! competition in 2020 at only
23 years old. A year prior, he won the prestigious culi-
nary competition Hawksworth Young Chef Scholarship.
After working in several Montreal restaurants including
Cul Sec, Hoogan et Beaufort and Le Mousso, Camilo
became chef and co-founder of Menu Extra.

Menuextra.ca Facebook Instagram

 5
05

Alexis Demers,
sommelier and co-founder
Alexis developed a passion for gastronomy through his
father, who happened to be a chef. After studying at
the ITHQ, he completes the ASP sommelier training and
joins the team of restaurant Le Mousso, before starting
his adventure at Menu Extra.

About Menu Extra

Founded in 2020, the company’s mission is to make
fine dining accessible at home with ready-to-eat
gourmet meals and wine pairings, accompanied by
music and flowers, for a complete experience.

Don't feel like cooking?

Discover the high-end meals
from Menu Extra, Cook it’s newest
acquisition!

See the menu

06

Menu Extra reveals

the Coulibiac: Crusted
Salmon with mushroom
duxelles and Swiss chard
A signature recipe from chefs Francis Blais and
Camilo Lapointe-Nascimento of Menu Extra,
this traditional dish is inspired from Russian
cuisine and characterized by its unique taste
and texture.

See the recipe card

© Studio Kay

Alexis' pairing
Château de Béru Chablis Montserre 2018
A crisp, racy wine with good acidity and length to accompany
the salmon and crust pastry.

See the product

 7
07

Le Mousso

Antonin Mousseau-Rivard,
chef and owner
Self-taught chef, Antonin Mousseau-Rivard
slowly worked his way to the top of the restaurant
industry, starting as a dishwasher and ending up
as the chef-owner of the Musée d’art contemporain’s
restaurant. Today, Antonin is the chef-owner of
Le Mousso, one of Montréal’s finest restaurants.
Le Mousso has received several prestigious awards
and has been a school for some great chefs.

Lemousso.com Facebook Instagram

08

Le Mousso reveals
the Bacon and
Oyster Mushrooms
Braised Beef
Antonin adds a touch of elegance to this
braised beef dish for a surprisingly rich and
flavourful result.

See the recipe card

© Studio Kay

Alexis
By
De

Pairing
m er s

Kepos di Ampeleia Costa Toscana Rosso 2020

Beautiful project of Foradori in Tuscany with a dominant
blend of grenache and mourvèdre. A spicy wine, full of
bright red fruits, with well-present tannins. Decant for
1 hour before drinking.

See the product

 9
09

Chez Boulay

Arnaud Marchand,
chef and co-owner
Arnaud has received numerous awards and
recognitions such as the Chef de l’année National
(National Chef of the Year) awarded by La Société des
Chefs, Cuisiniers et Pâtissiers du Québec in 2016
and the Inspire prize awarded by the Jeune Chambre
de commerce du Québec the same year. The renowned
chef also has his own line of boreal products MQparAM
and is an ambassador for Aliments du Québec.

Chezboulay.com Facebook Instagram

10

Chez Boulay reveals

the Butternut Squash
and Polenta Gnocchis
Arnaud shares a dish characterized by the
harmony of its flavours, that is just as surprising
as it is comforting.

See the recipe card

© Studio Kay

Alexis
By
De

Pairing
m er s

Chemin des Sept Turbo Brut 2020

A classic apple and squash pairing! The bubbles of cider
add texture to the creamy gnocchi. Dry ciders are great
alternatives to crémants, trading the finesse of grapes for
the explosion of apples.

See the product

 11
11

J’ai Feng

Anita Feng,
chef and owner
Anita, who describes herself as a nomadic chef,
is known for her surprise pop-ups at restaurants like
Noren, Vinvinvin and La Prunelle. She now runs
J’ai Feng, a chinese grocery store with a take-out menu
inspired by family cooking. She received the award
for revelation of the year at the 2021 Lauriers de la
gastronomie québécoise for this latest project.

Jaifengmtl.com Instagram
12

J’ai Feng reveals

the Pan Cooked Pork and
Cabbage Shaobings with
Cucumber Salad
Crispy on the outside and tender on the inside,
this tasty traditional Chinese dish can be pre-
pared in many ways!

See the recipe card

© Studio Kay

Alexis
By
De

Pairing
m er s

Domaine Danjou-Banessy Supernova 2021

This orange wine offers an explosion of tropical fruits and
flowers to accompany the bold flavours of the dish with its
ginger and cucumber.

See the product

 13
13

Sushi à la
maison

Geneviève Everell,
chef and owner
After working in several restaurants, Gen Everell
launches Sushi à la maison in 2008, a non-traditional
sushi business. Her success leads her to participate
in several major television shows, host her own show
Sushi à la folie and write nearly 10 books. Sushi à la
maison now has 5 take-out counters throughout the
province and a complete product line.

Sushialamaison.com Facebook Instagram

14

Sushi à la maison
reveals
the Maple Soy Tuna
Tataki with Spicy
Coleslaw
Geneviève adds a local twist to this Japanese
dish, served in a maple sauce and accompa-
nied by a crunchy coleslaw.

See the recipe card

© Studio Kay

Alexis
By
De

Pairing
m er s

La Cantina Vallée d’Oka Rosé du Calvaire 2021

A rosé (all day) that is bursting with red fruits, particularly
strawberry and raspberry. Serve chilled to complement the
umami flavour of the dish.

See the product

 15
15

Café Frida reveals

the Sweet Potato
Tartare
This mouthwatering vegan tartar is a
small taste of Café Frida's expertise.

See the recipe card

About By
Alexis
De

Pairing
m er s

First restaurant to offer a 100% vegan menu in the Mauricie Bière Dunham, Saison du pinacle
region, Café Frida has quickly become a must in Trois-Riv- A sour beer that brings a yeasty flavour and a
ières. With its eco-responsible café, its seasonal dishes little bitterness to complement a dish that's perfect
made with local products and its breathtaking view of the to enjoy on the patio.
St. Lawrence River, the café is without a doubt a window
on the local culture.
See the product

Cafefrida.ca Facebook Instagram

 16
16

Buvette du Centro
reveals
the Thai Tofu Tacos
With its fresh garden vegetables and crispy
tofu, it's no wonder this dish is one of the most
popular at the Buvette!

See the recipe card

About By
Alexis
De

Pairing
m er s

Located in the heart of downtown Sherbrooke, this
eco-friendly bistro-bar aims to achieve zero waste.
With its beautiful rooftop terrace, La Buvette du Centro
is known for its original and experimental 100% vegetarian
dishes that follow the seasons to ensure a maximum of
locally sourced ingredients.
Domaine St-Jacques Pinot Gris 2021
This aromatic and floral wine has become
a must-have and offers a long and enveloping
texture. Perfect to balance the chilli sauce.
See the product

Labuvette.ca Facebook Instagram

 17
17

Honō Izakaya
reveals
the Okonomiyaki
This unique Japanese dish made from cabbage
and mushrooms brings a breath of fresh air to
the kitchen.

See the recipe card

About Amélie's pairing,

Located in the Saint-Roch neighbourhood of Quebec
City, the izakaya (or Japanese tavern) invites you to explore
traditional Japanese cuisine with a twist in a spirit of respect
for ingredients and tradition.
sommelier at Honō Izakaya
Vino Lauria Radice Terre Siciliane 2021
Perfect as an introduction to pellicular macerations,
this wine has apricot, citrus and peach aromas.
Its character, texture and complexity will certainly
complement the umami and multiple flavours of
the dish.

See the product

Izakaya.honorestos.com Facebook Instagram

 18
18

Cook it

Gabrielle Pellerin, Chef

We can't possibly forget our amazing chef, Gabe!
After her studies at the ITHQ at only 22 years old,
Gabrielle started creating content with her own
culinary creations on social media. Judith, president
and co-founder of Cook it, spotted her only a few
months later (thank you Judith for your flair!)
and Gabrielle became Cook it's first chef in 2015.
Since joining the company, she has created over
2,000 delicious recipes!

Facebook Instagram
 19

Cook it reveals
the Broccoli and
Zucchini Orzo Risotto
A tender orzotto with parsley sauce topped
with hemp and sunflower seeds for a delicious
mix of texture.

See the recipe card

Alexis
By
De

Pairing
m er s

Domaine Fouassier Le Clos de Bannon 2021

A fresh wine that rinses the palate for dynamic bites.
It'll perfectly accompany the garden ingredients
of the risotto.

See the product

 For 4 portions,
just double
the quantities of
2 portions

2 portions 3 portions Ingrédients

15 ml 22.5 ml Dijon mustard

375 g 575 g Unsalted butter
125 g 190 g Brown sugar
500 g 750 g Cremini mushrooms
3 5 French shallot
1 1 Three herbs blend①
300 g 450 g Canadian salmon steak
0.5 1 Swiss chard
Duration : 1h30 250 ml 375 ml White wine for cooking
100 ml 150 ml 35% cream
645 ml 1000 ml Unbleached flour

Coulibiac: 150 ml 225 ml Liquid egg

Crusted Salmon with What you need

mushroom duxelles
Bowls, pan, baking sheet, saucepan, plastic wrap, parchment
paper, cutting board, rolling pin, whisk
①
Three herbs blend : Thyme, rosemary, parsley

and Swiss chard Side content

Follow the recipe with the two chefs in the first
episode of our Chef's class series.
By Francis Blais and Camilo Lapointe-Nascimento
Watch the episode
Preparation
1. Make the shortcrust pastry
Reserve about 2 tbsp. of flour for later. Cut ½ cup of butter into cubes. In a bowl,
mix the rest of the flour with two pinches of salt and incorporate the cold butter
cubes with your fingers. Gently rub the flour and butter between your hands
until well mixed. Reserve 2 tbsp. of liquid egg for later. In a different bowl, mix
120 2P | 180 3P ml of egg with 50 2P | 75 3P ml of water. Create a nest in the flour
mixture to incorporate the liquids. Gradually add the egg mixture to the flour
mixture to form a non-homogeneous ball of dough. Wrap in plastic wrap and set
aside in the fridge.
3. Make the mushroom mix
In a pan, heat a bit of olive oil and add the mushrooms. Season with salt. Cook
for 3-4 minutes. Add the thyme, rosemary and half the shallots. Cook for an-
other 2-3 minutes. Transfer to a bowl and let cool for 10 minutes. Add the Dijon
mustard and half of the parsley. Mix well and season with salt and pepper.
5. Assemble
Place the Swiss chard leaves on a large piece of plastic wrap. Add the mush-
room mixture. Remove the salmon from the brine, rinse and pat dry. Add the
salmon on top of the mushrooms. Using the sides of the plastic wrap, fold the
Swiss chard leaves over the salmon. Wrap and cover with the plastic wrap.
Let cool for 15 minutes.
2. Brine the salmon, set up and cook the
Swiss chard
In a bowl, mix the brown sugar with an equal amount of salt. Place a thin layer
of brine on a plate. Add the salmon and cover with the remaining brine. Set
aside in the fridge for 25 minutes. Preheat the oven to 420 °F. Chop the shallots,
mushrooms and herbs. Cut the Swiss chard to keep the leaves only. Place the
Swiss chard on a baking sheet lined with parchment paper. Brush with olive oil
and season with salt and pepper. Bake in the oven for 3 minutes.
4. Make the sauce
In a saucepan, add the remaining shallots and white wine. Heat up and reduce
until you’re left with about 50 ml of liquid. Whisk in the cream and reduce by
half. Add the remaining butter while constantly whisking to get a smooth tex-
ture. Add the remaining parsley and mix well.
6. Wrap in pastry and assemble the plate
Remove the shortcrust pastry from the fridge and unwrap. Put a thin layer of
flour on the cutting board and the pastry. Roll out the shortcrust pastry and
divide in two. Place the salmon in the centre of the shortcrust pastry. Brush the
edges of the pastry with the eggs. Cover with the other half of the pastry. Make
sure to seal both layers of pastry with a fork then cut off the excess. Brush with
the egg. Place on a baking sheet and bake in the oven at 420F for 25 minutes.
Let the coulibiac cool for a few minutes after taking it out of the oven. Serve with
the sauce. Bon appétit!
 For 4 portions,
just double
the quantities of
2 portions

2 portions 3 portions Ingrédients

400 g 600 g Prime rib

10 ml 15 ml Unbleached flour
2 3 Bacon
1 2 Yellow onion(s)
1 1 Clove of garlic
1 1 Beef broth cube
1 1 Parsley, chives and thyme
1 1 Bay leaf
60 g 90 g Oyster mushrooms
1 1 Fresh rutabaga
Preparation: 30 minutes Cooking time: 2h 250 ml 375 ml 35% cream
2,5 ml 2,5 ml Ground nutmeg

Bacon and Oyster What you need

Saucepan, skillets, ladle, luminium foil

Mushrooms Side content

Braised Beef Follow the recipe with Antonin in episode 5
of our Chef's class series.
By Antonin Mousseau-Rivard
Watch the episode
Preparation
1. Set up
Season the beef with salt and pepper and sprinkle with the flour as to cover
all the meat. You can place the meat in a bag along with the flour and shake
vigorously to optimaly cover the meat. Dice the slices of bacon, peel and halve
onions and crush garlic to remove skin. Break oyster mushrooms into pieces.
Finely chop the chives and remove the leaves from the parsley. Peel and thinly
slice the rutabaga. Use a mandoline for better results. Preheat the oven to 350F.
3. Seize the beef
In a saucepan, brown half of the bacon until lightly browned, then set aside. In
the same pan, brown the onions on the open side for 2 to 3 minutes, or until
golden brown. Set the onions aside on a plate. In the same pan, heat a drizzle of
vegetable oil over medium-high heat. Sear beef for 2 to 3 minutes per side, or
until well caramelized. Set aside on a plate.
5. Cook the oyster mushrooms
In a skillet, cook the remaining bacon until golden brown. Set aside on a plate.
In the same skillet, add the oyster mushrooms and cook for 2 to 3 minutes or
until they are well browned. Place the oyster mushrooms in a bowl and add the
bacon and herbs. Set aside.
2. Prepare the rutabaga
Spread the slices of rutabaga in an ovenproof pan in several layers . Mix the
cream, the nutmeg and a few sprigs of thyme. Season with salt and pepper to
taste. Cover the rutabagas with the cream mixture, and add 2|3 tbsp of unsalt-
ed butter. Cover with some foil and bake for 30 minutes. Remove the foil and
continue baking for 30 minutes. Let it cool for 1 hour before serving
4. Add toppings
Remove the fat from the pan. Add 200 2P| 300 3P ml water, the stock cube,
garlic, bay leaf, thyme, bacon and beef. Place the onions on top of the beef.
It is important that the meat is half covered with liquid (add or remove liquid as
needed). Cover and bake for 2 hours, or until the meat is very tender.
6. Plate your dish
Cut the rutabaga into wedges and place on a serving plate. Add the beef, and
top it with the bacon and oyster mushroom mixture. Add a small amount of
cooking sauce and serve immediately. Enjoy your meal.
 For 4 portions,
just double
the quantities of
2 portions

2 portions 3 portions Ingrédients

60 g 90 g Cornmeal
100 ml 180 ml Milk 2%
180 g 270 g Butternut Squash
25 ml 40 ml Cream 35%
25 g 40 g Unsalted Butter
25 g 40 g Goat Cheese of Tomme
de Brebis from Charlevoix
200 g 300 g Oyster Mushrooms
1 1 Chives
2 3 Chicken legs
Duration: 90 minutes 1 1 Shallot(s)
60 ml 90 ml Sauce mix①
45 ml 60 ml Demi-glace

Butternut Squash
and Tomme Polenta What you need
Hand blender, mandoline, pastry bag, non-stick pan, oven pan,
sheet pan, whisk

Gnocchis with Oyster ①

 Sauce mix: Maple syrup, (30 2P | 45 3P ml),
soy sauce (30 2P | 45 3P ml)

Mushrooms and Maple Side content

Glazed Chicken Thigh Follow the recipe with Arnaud in episode 2
of our Chef's class series.
By Arnaud Marchand
Watch the episode
Preparation
1. Cook the squash
Preheat the oven to 350°F. Peel the squash and scrape out the seeds. Cut
squash into 3/4-in cubes. Place 180 g (400 ml) 2P | 270 g (600 ml) 3P |squash
cubes on a baking sheet lined with parchment paper. Drizzle with oil, and season
with salt and pepper. Roast in the oven for 25-35 minutes, or until the squash is
cooked. Let cool for a few minutes. Using a food processor or a blender, purée
the squash until smooth. Chop the chives and seperate the oyster mushrooms
from one another. Shred the cheese.
3. Prepare and cook the chicken
Remove the backbone of the thigh (Refer to the Chef's Class vidéo for this
step). Brush with oil and season with salt and pepper. Heat a drizzle of oil in an
oven-safe skillet. Sear the chicken on medium-high heat for about 3 minutes per
side. Transfer to the oven and cook for 20 minutes (350F).
5. Cook the gnocchi
In a non-stick pan, heat a drizzle of oil and 1 tbsp. butter. Cook the oyster mush-
rooms for 4-5 minutes, stirring occasionally . Season with salt. Add the chives
and set aside. In the same skillet, cook the gnocchi for 1 to 2 minutes per side, or
until lightly browned.
2. Cook the polenta and prepare the gnocchis
In a casserole, bring to boil the milk, 1/2 cup 2P | 3/4 cup 3P of water and a pinch
of salt. Add the polenta and whisk until it thickens; approximately 1 minute. Add
the cream, squash puree, butter and grated cheese. Mix well. Pour mixture in a
piping bag. On a cutting board, pipe squash mixture into 1 cm diameter logs. Let
cool for 5 minutes, and cut into 2 cm sticks. Set aside.
4. Make the sauce
In a saucepan, heat a drizzle of oil over medium heat and cook the shallot for
3 minutes. Add the maple syrup/soy sauce mix and reduce to a half. Add
the demi-glace and 1 cup of water. You could also pre-mix your demi-glace.
Bring to a boil and set aside. Remove the chicken from the oven, brush with 3
tablespoons of the maple syrup sauce and return to the oven for 20 minutes,
brushing more sauce occasionally.
6. Plate your dish
Serve the gnocchi and mushrooms on a plate. Place a piece of thigh with the
crispy skin over the gnocchis and add a little sauce. Bon appétit!
 For 4 portions,
just double
the quantities of
2 portions

2 portions 3 portions Ingrédients

200 g 300 g Unbleached flour

4g 6g Instant yeast
150 g 225 g Ground pork
1 2 Fresh ginger
2 3 Green onions
60 g 90 g Savoy cabbage
10 ml 15 ml Sesame oil
5 ml 7,5 ml White pepper
3 5 Lebanese cucumbers
1 1 Fresh chili peppe

Duration: 60 minutes 120 ml 180 ml Sauce mix①

1 2 Garlic clove(s)

Pan Cooked Pork Ce dont vous avez besoin

Bowls, non-stick pan, rolling pin, spatula

and Cabbage ①
 Sauce mix : Light soy sauce (60 2P | 90 3P ml), black vinegar
(60 2P | 90 3P ml)

Shaobings with Side content

Cucumber Salad Follow the recipe with Anita in episode 3
of our Chef's class series.
By Anita Feng
Watch the episode
Preparation
1. Make the dough
In a mixing bowl, combine the yeast, 175 2P | 270 3P ml of warm water and the
sugar. In a separate bowl, combine the flour and a pinch of salt. Add the water
and yeast mixture to the flour mixture gradually. Mix well. Knead until a homoge-
neous ball forms. Add a drizzle of oil. Cover and let rest for 30-40 minutes until
the dough doubles in size.
3. Make Shaobings
Flour your work surface and knead the dough to remove air. Divide the dough
into 6 equal parts. Transform the dough into balls, and flatten with a rolling pin to
form discs of about 10 cm in diameter. Garnish the discs with the stuffing. Close
and seal completely. Avoid putting the stuffing too close to the edges, otherwise
the sealing becomes difficult. Gently flatten the shaobings.
5. Make the salad
Cut the cucumbers into quarters, chop the garlic and chili. Crush the cucum-
bers with the back of your knife and mix with the garlic and chili pepper. Add
salt and sugar to taste. Heat a drizzle of oil to its smoking point and pour into
the cucumber salad. Add half the sauce mix to the salad.
2. Mix the stuffing
Finely chop the cabbage and place it in a bowl with a pinch of salt. Mix well and
crush to drain. Set aside. Place pork in a bowl and set aside. Finely chop the
green onions and ginger and place in a bowl. Add 4 2P | 6 3P tbsp of water and
mash well. Let stand for 10 minutes, then combine with the pork. Then add the
cabbage mixture, mashing it first with your hands to remove the liquid, followed
by the half of the sesame oil, 1 2P | 2 3P tbsp of the sauce mixture (soy and black
vinegar), a pinch of white pepper and salt and the sugar. Mix well and let cool
in the refrigerator for a few minutes.
4. Cook the shaobings
Heat a drizzle of oil in a pan over medium heat. Add the shaobings and cover.
Cook for about 4 minutes on each side until golden.
6. Plate your dish
Serve the shaobings with the remaining dipping sauce mixture and a little
cucumber salad. Enjoy!
 For 4 portions,
just double
the quantities of
2 portions

2 portions 3 portions Ingrédients

2 3 Tuna steaks
60 ml 90 ml Mayonnaise
15 ml 25 ml Mixed sesame seeds
120 ml 180 ml Sauce mix①
1 2 Red cabbage
7,5 ml 10 ml Miso paste
3 5 Organic Nantaise carrots
60 g 90 g Snow peas
1 1 Chives
77,5 ml 114 ml Sauce mix②
20 ml 30 ml Maple syrup

Duration: 45 minutes What you need

Bowls, skillet
①
 Sauce mix 1: maple syrup (60 2P | 90 3P ml),

Maple Soy Tuna

soy sauce (602P | 903P ml)
②
 Sauce mix 2: mayonnaise, (60 2P | 90 3P ml),
honey (7.5 2P | 10 3P ml), sriracha sauce (2.5 2P | 3.5 3P ml),
ponzu sauce (7.5 2P | 10 3P ml)

Tataki with Side content

Spicy Coleslaw Follow the recipe with Geneviève in episode 6
of our Chef's class series.
By Geneviève Everell
Watch the episode
Preparation

1. Marinate the tuna 2. Prepare the mayonnaise

Pour the maple-soy marinade (Sauce mix 2) into a deep dish. Add the tuna In a bowl, mix 60 2P | 90 3P ml of mayonnaise, 7.5 2P | 10 3P ml of miso paste and
cubes and marinate for at least 20 minutes, and up to 1 hour. Cover and set 15 2P | 22.5 3P ml of maple syrup. Set aside for step 5.
aside in the refrigerator.

3. Prepare the salad 4. Cook the tuna

Chop the chives. Finely chop the red cabbage and peel and thinly slice the
carrots.Remove the stalls from the snow peas and roughly cut. Place the vege-
tables in a large bowl and add 30 2P | 45 3P ml of chopped chives. Then add a few
spoonfuls of sauce for coleslaw (Sauce mix 2). Season with salt and pepper to
taste and mix well. Set aside.
Place the sesame seeds in a deep bowl and set aside. Remove the tuna cubes
from the marinade, drain well and coat with the sesame seeds. In a large skillet,
heat a knob of butter over high heat. Sear tuna cubes for about 20 seconds on
each side, or until sesame seeds are golden. Set aside on a plate.

5. Assemble

Cut the tuna slices into thin slices. Place tuna slices on a plate. Top with
cabbage salad, and garnish with mayonnaise with miso and maple.
Serve immediately.
 For 4 portions,
just double
the quantities of
2 portions

2 portions 3 portions Ingrédients

600 g 900 g Sweet Potato(es)

45 ml 70 ml Vegane Spicy Mayonnaise
0.5 1 Nori Sheet(s)
1 1 Dill and Coriander
2 3 Lebanese Cucumber(s)
30 g 45 g Peanuts
4 6 Green Onion(s)
1 1 Lime
15 ml 30 ml Sesame Oil
1 2 Radishes
15 ml 20 ml Spice Mix①

What you need

Bowls, sheet pan
Duration: 40 minutes
①
 Spice Mix: paprika (5 2P | 7.5 3P ml), chili flakes (2.5 2P | 2.5 3P ml),
grilled sesame seeds (5 2P | 7.5 3P ml),
garlic powder (2.5 2P | 2.5 3P ml)

Sweet Potato Side content

Tartare Learn more about Gabrielle Cossette,

owner of Café Frida and Dep Frida,
in a short video capsule.
By Gabrielle Cossette
Watch
Preparation

1. Cook the sweet potato 2. Setup

Preheat the oven to 375°F. Peel and cut the sweet potatoes into small tartare Thinly slice the cucumbers and radish into fine julienne. Chop the herbs and
sized cubes, ideally into a quarter inch cubes. Place on a baking sheet lined the green onion. Roughly chop the peanuts. Cut the tortillas into triangles.
with baking paper. Add the sesame oil, a light drizzle of oil, salt and pepper. Tear up the nori sheet into very small pieces.
Bake in the oven for 15 minutes until the sweet potatoes are tender but still
hold together as cubes. Let the sweet potatoes cubes cool down completely
in the fridge.

3. Make the salad 4. Bake the tortillas

Mix the cucumbers with the radish, half of the herbs, half of the green onion, Place the tortillas on a baking sheet. Add salt and pepper. Bake in the oven for
the peanuts, 1 tbsp. of rice vinegar, 1/2 tsp. of sugar, a drizzle of oil, salt and 6-8 minutes, until browned.
pepper.

5. Make the tartare 6. Plate your dish

Mix the sweet potato cubes with the mayonnaise, the rest of the herbs, Serve the tartare with the cucumber salad and the tortilla chips. Bon appétit!
the spices, the nori, lime juice to taste, salt and pepper.
 For 4 portions,
just double
the quantities of
2 portions

2 portions 3 portions Ingrédients

6 9 Heat tortilla(s) 6 in
300 g 450 g Tofu
60 ml 90 ml Sweet Chili Sauce
60 ml 90 ml Cornstarch
30 ml 45 ml Mayonnaise
1 1 Lime
1 1 Cilantro
2 3 Lebanese Cucumber(s)
1 2 Carrot(s)
0.5 1 Red Onion(s)
15 ml 20 ml Mixed Sesame Seeds

Duration: 25 minutes
What you need
Pan, bowl, paper towels.

Thai Tofu Side content

Tacos Learn more about Noémie Lavoie,

co-owner of La Buvette du Centro,
in a short video capsule.
By Noémie Lavoie
Watch
Preparation

1. Setup 2. Cook the tofu

Slice the red onion very thinly. Cut the cucumbers into small cubes. Grate the In a bowl, mix the tofu cubes with the cornstarch. Warm up a generous drizzle
carrot. Separate the cilantro leaves from the stems. Cut the tofu into cubes. of oil. Add the tofu cubes and cook for 3-4 minutes on each side or until they're
golden and crispy. Remove and place on paper towels.

3. Add the sauce 4. Make the mayonnaise

Remove the oil from the pan, return the tofu pieces to the pan and add the half In a bowl, mix the mayonnaise with the rest of the sweet chili sauce.
of the sweet chili sauce. Mix well.

5. Make the vegetbale mixture 6. Plate your dish

In a bowl, combine the onions, the carrots, the cucumbers the cilantro leaves, Top the tortillas with the vegetable mixture and the tofu pieces. Garnish with
the juice of half a lime. Season with salt, papper and mix well. the mayonnaise sauce and the sesame seeds. Bon appétit!
 For 4 portions,
just double
the quantities of
2 portions

2 portions 3 portions Ingrédients

165 g 250 g Spice Mix①

3 5 Fresh egg
5g 7g Baking Powder
80 g 120 g King Oyster Mushrooms
4 6 Green Onion(s)
60 ml 90 ml Mayonnaise
100 g 150 g Sliced green cabbage
200 ml 300 ml Sauce Mix②
4g 6g Bonito flakes
2 3 Nori Sheet(s)
20 g 30 g Pickled Ginger

What you need

Pan, bowls, spatula, whisk
①
 Spice Mix: all-purpose flour (115 2P | 175 3P g),
rice flour (50 2P | 75 3P g)
Duration: 35 minutes ②
 Sauce Mix: Worcestershire sauce (60 2P | 90 3P ml),
oyster sauce (80 2P | 120 3P ml), ketchup (40 2P | 60 3P ml),
plum sauce (20 2P | 30 3P ml)

Okonomiyaki Side content

Learn more about Honō Izakaya’s chef,
Jean-Christophe Comtois and co-owner
By Jean-Christophe Comtois et Patrick Beaulieu Julien Vézina, in a short video capsule.

Watch
Preparation

1. Prepare the ingredients 2. Setup

In a bowl, mix the flour mixture with a pinch of salt, sugar and the baking pow- Thinly slice the mushrooms into pieces and the green onion. Grate the
der. In another bowl, whisk the eggs with 200 2P | 300 3P ml of water. Make a well cabbage. Chop the nori sheet.
in the bowl with the dry ingredients. Add the egg mixture and mix well with a
whisk. This is your oko paste.

3. Cook the mushrooms 4. Cook the okonomiyaki

Heat a drizzle of oil in a large pan on medium high. Add the mushrooms and
cook 4-6 minutes until browned. Remove from the pan and put in a bowl with
the oko paste and the cabbage. Mix and season with salt and pepper.
Add a drizzle of oil to the pan if needed. Add the cabbage mixture to the skillet
and cook covered over medium heat 3 minutes until the bottom is cooked
through and lightly browned. Turn with 2 spatulas and continue cooking uncov-
ered 14-16 minutes over medium low heat. The oko is cooked when the center
bounces slightly on touch.

5. Plate your dish

Cut the okonomiyaki into triangles and serve on a plate. Garnish with the
mayonnaise, sauce mixture, green onion, nori, red ginger and bonito flakes.
Bon appétit!
 For 4 portions,
just double
the quantities of
2 portions

2 portions 3 portions Ingrédients

140 g 200 g Orzo

1 2 Brocoli
1 1 Zucchini(s)
200 g 300 g Greek Yogourt 2%
2 2 Fresh Italian Parsley
10 g 15 g Hemp Seeds
2.5 g 3.5 g Spice Mix①
20 g 30 g Grana Padano Cheese
1 1 Vegetable Broth Cube(s)
15 g 30 g Sunflower Seeds

Duration: 30 minutes 0.5 1 Lemon

Broccoli and
What you need
Pan, bowl, zester
①
 Spice Mix: chili flakes (1 2P | 1.5 3P g),

Zucchini Orzo
garlic powder (1.5 2P | 2 3P g)

Side content
Risotto To discover more of Gabrielle's recipes,
check out our online cookbook!
By Gabrielle Pellerin
See more
Préparation

1. Setup 2. Cook the broccoli

Cut the broccoli and the zucchini into small pieces. Zest the lemon. Finely Warm up a generous drizzle of oil in a large pan over medium-high heat. Add the
chop the sunflower seeds and the parsley. broccoli and the zucchini and cook 4-5 minutes. Add salt and pepper.

3. Add the broth 4. Make the parsley sauce

Add the orzo and mix well. Add the broth cube and 2 2P | 3 3P cups of water. While the orzo cooks, mix the parsley with the hemp seeds, the sunflower
Bring to a boil and cook over medium heat for 6-8 minutes or until the liquid is seeds, the spices (to taste), the lemon zest, a pinch of parmesan, the juice of a
absorbed and the orzo is tender. quarter of a lemon, a generous drizzle of oil , salt and pepper. The sauce should
have a pesto texture.

5. Add the parmesan 6. Plate your dish

Add 100 2P | 200 3P g yogurt container in the orzo with the parmesan and a little Serve the orzo and garnish with the remaining yogurt and the parsley sauce.
lemon juice, to taste. Mix together. Adjust salt and pepper, to taste.
 Bon appétit!
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