Receive your order before April 14, 2026
Fiddleheads are the heralds of spring. They possess the elegance of fairies and the delicacy of the finest greens. As one of the first doses of chlorophyll and the start of woodland abundance, at Gourmet Sauvage we prepare them in a light marinade to maintain their firm texture and allow you to enjoy this precious greenery year-round.
Both a condiment and a side vegetable, fiddleheads are a classic of wild cuisine that your guests will appreciate. Once drained, they can be used in a variety of recipes. Serve them in a Caesar salad, as an appetizer with prosciutto and melon, as a snack with cocktails, in a legume salad, or as a garnish in a Bloody Caesar.
Starting in May, we begin harvesting fiddleheads. They are hand-picked in the forest, always with the aim of preserving the resource. Never more than one-third of the specimens are taken from a single plant to allow it to fully develop.
The fiddleheads are then blanched, hand-packed, and brined. Our preparation is simple to highlight the ingredient and preserve both its properties and its texture and taste.
Marinated fiddleheads
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“The marinated cattail hearts and fiddleheads are high-quality products worthy of the best restaurants! They add a ‘little something’ as condiments to a dish that seemed quite ordinary, but becomes ‘wow’ with this addition. These forest products that you help us discover ‘gastronomically’ are unique and truly delicious!”
-Nicole Delisle
