Skip to content
Recipes to devour
Get inspired by Le Coup de Grâce 's recipes before you get cooking. Come back and visit us regularly; Samuel always has something simmering in his kitchen!
“Since I started collaborating with l’épicierMy quick dinners have completely changed the game.
Samuel Joubert
“Since I started collaborating with l’épicier, my quick dinners have completely changed game »
Samuel Joubert
Recipe of the week
Grilled sirloin steak, salsa verde and pecorino shavings
Main course
"This recipe was born from my trip to Italy where I tasted unforgettable salsa verde. I told myself that I absolutely had to make my own version, and pair it with my favorite cut of meat: the New York strip sirloin."
Maple BBQ Chicken Drumsticks
Main course
"This recipe was born from a simple desire: to combine my two favorite things—maple syrup and barbecue. We're right between the end of maple syrup season and the first barbecues of summer, and I thought it was the perfect time to combine the two in a recipe that tastes exactly like the best Quebec has to offer. It's a collaboration with l’épicier"...who provided me with beautiful vacuum-sealed chicken drumsticks for this recipe. The result is a homemade maple BBQ sauce, sticky, caramelized, and impossible to resist."
Recipe of the week
Grilled sirloin steak, salsa verde and pecorino shavings
Main course
" This recipe was born from my trip to Italy where I tasted unforgettable salsa verde. I told myself that I absolutely had to make my own version, and pair it with my favorite cut of meat: the New York strip sirloin. "
Roasted Brussels sprouts with bacon, mustard & maple syrup
Support
“I didn’t have any fresh Brussels sprouts left at home, but I happened to have frozen Brussels sprouts and vacuum-packed thick bacon on hand.” l’épicier"Quality vegetables, thick bacon ready to go straight onto the griddle—exactly the kind of product that saves the day when I want to cook something delicious without spending an hour at the market. The result? Caramelized, crispy, topped with mustard and maple syrup. Delicious."
Maple-glazed pulled pork
Main course
"A house that smells like happiness for 3.5 hours, a maple sauce that glazes and sticks to your lips, served on mashed potatoes that soak it all up: it's the kind of dinner that silences everyone at the table. Thank you to l’épicier "For products that keep me in my kitchen rather than in the grocery aisles. Less time wasted = more time with my boys."
Maple BBQ Chicken Drumsticks
Main course
« This recipe was born from a simple desire: to combine my two favorite things—maple syrup and barbecue. We're right between the end of maple syrup season and the first barbecues of summer, and I thought it was the perfect time to combine the two in a recipe that tastes exactly like the best Quebec has to offer. This is a collaboration with l’épicierwho provided me with beautiful vacuum-sealed chicken drumsticks for this recipe. The result is a homemade maple BBQ sauce, sticky, caramelized, and impossible to resist. »
Roasted Brussels sprouts with bacon, mustard & maple syrup
Support
« I didn't have any fresh Brussels sprouts left at home, but I happened to have frozen Brussels sprouts and thick vacuum-packed bacon. l’épicierQuality vegetables, thick bacon ready to go straight onto the griddle—exactly the kind of product that saves the day when I want to cook something delicious without spending an hour at the market. The result? Caramelized, crispy, smothered in mustard and... Maple syrup. Good on the palate. »
Maple-glazed pulled pork
Main course
« A house that smells of happiness for 3.5 hours, a maple sauce that glazes and sticks to your lips, served on mashed potatoes that soak it all up: it's the kind of dinner that silences everyone at the table. Thank you! l’épicier for products that keep me in my kitchen rather than in the grocery aisles. Less time wasted = more time with my boys »
Pulled Beef Chili
Main course
" As for the recipe, this shredded beef chili is exactly the kind of dish you want when you're looking for something hearty, nourishing, and full of flavor. It starts with a nicely browned chuck roast, which is then slowly cooked in a Dutch oven with warm spices, tomatoes, kidney beans, and a flavorful broth. "
Pulled Beef Chili
Main course
" As for the recipe, this shredded beef chili is exactly the kind of dish you want when you're looking for something hearty, nourishing, and full of flavor. It starts with a nicely browned chuck roast, which is then slowly cooked in a Dutch oven with warm spices, tomatoes, kidney beans, and a flavorful broth. "
Scallop ceviche with citrus
Starter, main course
« When you have big Japanese scallops l’épicier With food in your freezer, you're never caught unprepared when entertaining. Yes, it takes 4 hours in the fridge, but that means you can prepare it in the morning and serve it in the evening. Or the day before. Zero stress, zero cooking, just smart planning. »
Scallop ceviche with citrus
Starter, main course
«When you have big Japanese scallops l’épicier With food in your freezer, you're never caught unprepared when entertaining. Yes, it takes 4 hours in the fridge, but that means you can prepare it in the morning and serve it in the evening. Or the day before. Zero stress, zero cooking, just smart planning.»
Beef soup, tortellini and peas
Main course
" This beef, tortellini and pea soup recipe is the perfect example: a complete, comforting and generous meal that can be prepared without stress. Good tortellini, a broth that tastes of life, quality meat and a distinctly Quebecois touch with the savory herbs from the Lower St. Lawrence. "
Beef soup, tortellini and peas
Main course
" This beef, tortellini and pea soup recipe is the perfect example: a complete, comforting and generous meal that can be prepared without stress. Good tortellini, a broth that tastes of life, quality meat and a distinctly Quebecois touch with the savory herbs from the Lower St. Lawrence. "
Atlantic salmon l’épicier with Dijon mustard and dill sauce
Main course
«That salmon, it saved my life. Thank you! l’épicier For their vacuum-packed salmon that defrosts in 10 minutes and always tastes heavenly. A creamy Dijon sauce, a little dill… and there you have it: an effortlessly impressive dinner.»
Atlantic salmon l’épicier with Dijon mustard and dill sauce
Main course
« That salmon, it saved my life. Thank you! l’épicier For their vacuum-packed salmon that defrosts in 10 minutes and always tastes heavenly. A creamy Dijon sauce, a little dill… and there you have it: an effortlessly impressive dinner. »
Soon!
New recipe
available!