Artisanal Marinades and Canadian Forest Condiments

Sometimes in open fields under the sun, sometimes waist-deep in water, our gatherers meticulously collect forest treasures to offer them to you daily. Transforming them into marinades using ancestral methods allows you to enjoy wild flavors all year round and brighten your cooking in an unusual way.

Artisanal Marinades and Condiments: Interesting Alternatives to Industrial Marinades

Whether it’s wild salty herbs or pickled spruce shoots, each product is unique in its composition and the story it carries. Each small jar hides years of experimental gathering, kitchen testing, research, and development to bring the forest to your table.

The fiddlehead or samphire marinades, for example, are made from wild ingredients, cider vinegar, and sea salt. Preserved as simply as possible according to traditional methods, they are just the right combination of ancient knowledge and a renewed culinary tradition, without compromise, without preservatives.

Wild salty herbs composed of six wild plants and sea salt or our flavorful milkweed salsa also carry a fabulous story that we invite you to discover on the products page.

Pair the Flavors of Marinades and Condiments with Your Favorite Dishes

Gourmet Sauvage marinades and condiments are a tasty, healthy, and original addition to almost all your dishes:

• Wild salsa can be served as an appetizer with nachos or in a hamburger
• Pickled samphire adds texture and flavor to a sausage sandwich
• Milkweed pods are delicious with grilled salmon steaks
• Immature elderberries enhance tartares
• Spruce shoots are exquisite in cocktails