Les Jardins Sauvages, Saint-Roch de L’Achigan, Quebec

Stinging NettlesOne of the neatest restaurants in Quebec, Les Jardins Sauvages, is owned and operated by Chef Nancy Hinton and forager/farmer François Brouillard. Aside from being a country eatery, they create and sell a line of products derived from wild plants and mushrooms at a farmer’s market stall at Marché Jean Talon in Montreal. Nancy Hinton, Chef at Les Jardins Sauvages

Chef Nancy Hinton, a constant winner of the University of Guelph Innovation Gold Award, grew up in Quebec City and trained under the tutelage of Quebec’s star Chef Anne Desjardins. Nancy writes: I first set foot into his ‘table champêtre’ in ’93 as a guest chef, when it was a casual meeting place for friends, foodies and chefs, a laboratory of sorts. For the following years, I would take my autumn vacation time to stage our wild mushroom event, which has since become a wild success. At the end of 2005, I took the reins of his kitchen, readily realizing that there was no better place to cook. Low key, but real, with quality at my fingertips. This was slow food, terroir, locavore and ecolo – before and beyond all the buzz words. I was embracing the philosophy, while for François, it was just the way you did things. As a team, we now showcase these local and unique ingredients in tasting menus on the weekends. The menu changes weekly and is a set prix fixe, five to seven courses, bring your own wine.

Taught by his grandmother, Brouillard has been picking weeds as long as he has been walking and talking. He began selling them using the slightly more attractive term “wild edibles”, as a sideline for his organic farming business. When Normand Laprise of Toqué discovered him at the market in the early 90’s, he encouraged François to focus on the wild stuff and collaborate with chefs. With the help of Normand, Anne Desjardins of L’Eau à la Bouche and Daniel Vézina of Laurie Raphael, the pioneers of Quebec Regional cuisine as we know it, he was the first to put wild edibles from fiddleheads to spruce tips to milkweed pods onto the market and menus of Montreal’s top restaurants. He has now been in business for 30 years.

Menu Journée des Terroirs*

5 Aout, 2017

Salade de tomates héritages à François, verte frite et mure avec maїs, salicorne mariné, roquette de mer, anguille fumée, sauce au concombre, livèche et carcajou avec yogourt Vallée Verte, monarde

Soupe miso (Massawippi) et amarante, carotte et gingembre sauvage, garniture d’œuf et cœur de canard, échalote, coriandre et menthe sauvage

Risotto d’orge au bisque d’homard, pétoncle et champignon homard, épinards de mer et pois de mer, piment Espelette et safran d’ici, sumac

Option : Foie gras poêlé, sauce cidre-chicoutai (supplément de 25$ par personne)

Cerf du domaine, sauce au raisin sauvage et poivre long, ravioli de lapin, champignons sauvages et chou-fleur

Option : Assiette de fromages de la région, noix de Joseph Thifault et chutney d’airelles-pimbina

(100g pour deux personnes, supplément de 20$)

Tartelette aux baies d’églantier et pèches en croute de fleurs de mélilot, mures sauvages et foin d’odeur, gelée de fleurs sauvages, parfait aux Lactaires odeur d’érable

Thé, café ou Tisane maison (supplément de 5$)

Soda sauvage (eau d’érable pétillant) 5$ 

Apportez votre vin

95.00$ taxes incluses, service en sus

(82.63 + 4.13TPS + 8.24TVQ) pour le menu cinq services; 125$ pour sept services avec foie gras et fromage (108.72 + 5.44TPS + 10.84TVQ))

Votre chef : Nancy Hinton

Votre hôte et spécialiste de plantes sauvages: François Brouillard, pionnier depuis 30 ans


Food Day Canada Menu*

August 5th, 2017

François’ heirloom tomato salad, fried green and red with corn, fresh and pickled sea asparagus, sea rocket, smoked eel, cucumber, lovage & Vallée Verte yogurt crinkleroot dressing, bee balm

Massawippi miso soup with amaranth, carrot and wild ginger, duck heart and egg garnish with garden scallion, coriander and wild mint

Barley risotto with lobster bisque, scallop and Lobster mushroom, sea spinach and beech peas, local saffron, sumac and hot pepper

Option: Pan-seared foie gras with cider-cloudberry sauce (25$ supplement per person)

Venison from the farm, wild grape and Quebec long pepper pan sauce, rabbit confit ravioli, wild mushrooms and cauliflower

Option : Lanaudière cheese plate with local nuts from Joseph Thifault and highbush cranberry chutney

(100g for two; 20$ supplement)

Rosehip-peach tart with sweet clover crust, wild blackberries and sweetgrass, wild flower jelly,

Maple scented Lactarius parfait

Tea, coffee

Wild leaf & flower tisane (5$ supplement)

Wild maple soda (plain or flavoured)5$

Bring your own wine

95.00$, taxes included, service extra

(82.63 + 4.13GST + PST) for the 5 course menu;

125$ for seven courses with foie gras and cheese (108.72 + 5.44TPS + 10.84TVQ)

Your host and forager: François Brouillard

Your chef : Nancy Hinton

Celebrating 30 years in the business of wild foods


Les Jardins Sauvages is one of about 250 restaurants that celebrate Food Day across Canada. Contact them at the number below to reserve a table.

Les Jardins Sauvages est l’un des 250 restaurants à travers tout le Canada qui participent au Journée des terroirs. Contactez Les Jardins Sauvages directement, au numéro ci-dessous, afin de faire votre réservation.

Les Jardins Sauvages
17 Chemin Martin,
Saint-Roch de L’Achigan,
Quebec H4A 2G8
T: 450 588 5125


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