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Did you know that tourtière and soup are among the first meals known to humanity? According to the Encyclopaedia of Cultural Heritage of French America, three recipes dating back to 1600 BC were recorded on clay tablets in Mesopotamia (present-day Iraq). Obviously, the version we know today is very different. At the base, the dish consisted mainly of the pie, a bird similar to the pigeon. NOT that I do not like pigeons, but I have a lot of trouble catching them!
Your meat pie will be juicy and that’s normal! You like it more creamy? Cook the pie the day before, let it cool for a few hours and put it in the fridge overnight. You only have to warm it up for 1 to 2 hours at 325 °F before serving it!
Well, it's not cheap at $31 but it's the perfect companion for this Tourtière du Lac-Saint-Jean. With its nose of white pepper, violet and blackberry, it has everything to charm. The mouth is vibrant, combining power and finesse, with a lingering finish. It's not Christmas every day ... you're going to enjoy my friends!
A beer from the lake for a Tourtière from the lake !!! This scotch ale from La Chouape will offer you aromas of caramel and barley sugar that will be enjoyed with long braised meats. The crispy crust of the pie dish will remind the roasted grain of the beer. Round in the mouth, it will be as comforting as a tourtière of the holidays!
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