Cooking time
09/03/2017

Our products worldwide

Our team presented our products at the FOODEX show in Japan. A great success! Everyone enjoyed the chef’s sushi made with our roast duck meat, salt cured foie gras, cucumber, mango and maple sugar flakes, all rolled into a maki. We named them “Brome Lake duck Oishii makis” (delicious Brome Lake duck makis). FOODEX JAPAN is the largest exhibition dedicated to food and drink in Asia and the Pacific zone.   It is also the world’s 3rd largest exhibition.  Over the 4 day exhibition, about 77,000 buyers from food service, distribution, and trading companies are expected to attend.

More details

13/12/2016

Starting operations in Asbestos

Meat cutting activities started in our new processing center in Asbestos. Read more (in French only)

More details

13/12/2016

In our boutiques…

Guest chefs, free tasting, tips and tricks, recipes for the holidays. Come and visit us! See calendar

More details

18/07/2016

Major fire at Brome Lake Ducks

Fire – Giving up is not an option !

More details

21/04/2016

Tips and tricks from the chef

Why is it important to score the skin of a duck breast before cooking?

More details

16/03/2016

History of the cuisine of New France

«Quebeckers have the best foods in the world, but very few are aware of it.»

More details

16/03/2016

Whole duck, an affordable habit!

Whole Brome Lake duck is a must in the kitchen.

More details

16/03/2016

The famous Easter brunch reinvented!

There is nothing better than the Easter tradition to bring us together with our loved ones over a delicious brunch.

More details

16/03/2016

Easter traditions around the world

In England and the Netherlands, the tradition is a little different from the rest of Europe.

More details

12/11/2015

2015 gift baskets

For all occasions

More details