What is boreal cuisine? Gastronomy rooted in the Quebec forest
It evokes conifer trees, the freshness of rivers, and wild berries picked by hand. Boreal cuisine invites you to rediscover the land, an ode to the North and the infinite potential of its flora and fauna.
Born from the meeting of Indigenous traditions and French expertise, this gastronomy is based on ingredients from the boreal forest, which covers more than 75% of Quebec’s territory. Wild game, fish, mushrooms, fresh herbs, and aromatic plants take center stage.
This respectful, seasonal, and innovative approach is the inspiration behind La Distinction’s fine dining experience.
What is the origin of boreal cuisine?
The term “boreal cuisine” comes from Boreas (or Borée), the Greek god of the northern winds, storms, and winter. It celebrates ingredients from the harsh climate of boreal forests dominated by conifers and native plants.
Historically, these culinary traditions date back to the era of New France (before the mid-18th century), when Indigenous peoples taught French settlers to use the bounty of the boreal forest. After the British Conquest, this gastronomy—also known as Nordic cuisine—became a unique Quebec tradition.
A transition led by chef Pascal Lafond
Since taking the helm, executive chef Pascal Lafond has brought a bold vision: redefining every menu, respecting the company’s spirit of innovation and the values of boreal cuisine.
Each dish becomes an opportunity to showcase the exquisite flavors of Quebec’s terroir, all while working closely with local producers. Ingredients are chosen with care for their freshness and quality.
A few examples from the summer seasonal menu to try. Choose the lunchbox formula for your next corporate event, or the banquet version for your wedding:
Lunchbox
- Appetizer: Shrimp ceviche, rhubarb, and wild rose
- Sandwich: Confit duck, carminée, onions, and aged cheddar
- Dessert: Sea buckthorn tart, meringue, and cedar
- Quebec fine cheese platters
Banquet—3 to 5 courses
- Soup: Forest consommé (pine, fir, mushrooms, lovage, garnished with smoked and confit turnip, sumac oil)
- Main options: Grilled cod, apple molasses, miso, cucumber, celery, chervil, and fondant potatoes
- Main options: Bison shortribs, carminée, carrots, celeriac, stuffed cabbage, smoked tomatoes, and spelt
A culinary experience for all your events
Whether for a wedding, a private party, or a corporate event, Nordic cuisine adapts to all upscale receptions. It delights both curious palates and fans of refined cuisine. This is a refreshing gastronomic proposal that amazes with its new flavor combinations.
Imagine a cocktail party where canapés are made of game tartare, wild mushroom mousses, and locally aged cheeses. A hot station features smoked or braised products, a hallmark of this kind of culinary experience. Spruce and sea buckthorn flavors replace classic tastes.
At La Distinction, every event becomes an opportunity to let this boreal richness shine—even in your conversations.
Local identity, sustainability, and innovation in cuisine
Want to offer a culinary experience that’s as distinctive as it is authentic? Tell us about your project and discover how our chef and team can turn your reception into a tribute to the Quebec forest.
Our approach is part of a high-end offering combining wild game, northern fish, forest vegetables, and local flavors. It’s a continuation of our commitment to local identity, sustainability, and culinary innovation.
