Gourmet sauvage, creator of exclusive fruits and vegetables for chefs

Small jewels are hidden in the forests of Québec, more precisely an edible endowment harvested by Gourmet Sauvage, a business tucked away in the Laurentians that gathers and transforms these wild plants into culinary delicacies. Founded in 1993 by Gérald Le Gal, the company is now lead by his daughter Ariane Paré-Le Gal, who took over the reins in order to make sure her father’s knowledge in wild products is passed on to the next generations.

A BOREAL PANTRY

Supported by a network of professional gatherers coming from all over Québec, the harvest of wild products takes place in Bay James in Outaouais by passing through Abitibi-Témiscamingue and Estrie. Whether they have been present since the creation of the company or they have newly joined the adventure, all harvesters are trained to be able to respond to the rigorous standards of Gourmet Sauvage. Of course they are chosen for the quality and diligence of their harvests, but also for their respect for the environment as well as standards of hygiene and cleanliness. These are nothing less than genuine tresors that are gathered from our forests, whose existence few Québécers are aware of. “Among others, we receive wild plumes from Outaouais, rose petals from Bas-du-Fleuve, cranberries from Côte-Nord, and boreal spices from de Abitibi”, mentions Ariane Le Gal. Always at the forefront, Gourmet Sauvage dedicates a portion of their efforts to research and development, and to the development of these new products to which they owe their reputation. This is the case, for example, with their melilotus essence, whose taste resembles that of vanilla. Resulting from an experiment that lasted three years, this essence was rapidly adopted by the chefs of cette essence a rapidement été adoptée par les chefs des Relais & Châteaux du Québec. “Melilotus essence is not vanilla, but it is a local solution to replace it since it is very refined”, indicates the company, who offers the most diversified catalog in the industry, and that is exclusive to Hector Larivée.

EDUCATING FOR PRESERVATION

Sustainability of resources is paramount to Gourmet Sauvage, who limit themselves to only putting products on the market that come from terrains accessible in large quantities and originating from habitats where harvesting does not become a danger. Ariane Paré-Le Gale communicates this fundamental principle to chefs to prevent them from buying wild plants from areas where survival is threatened or commercialization is prohibited by law. “Chefs must remain vigilant. They have the responsibility of questioning the origins of the products they receive and the duty to be rigorous”, she outlines. In this effort, Gourmet Sauvage gives trainings to chefs in the form of workshops in order to familiarize them with the work of harvesters, as well as to equip them with culinary techniques suited for boreal gastronomy. In other words, this means educating, increasing awareness, and properly equipping them. “A chef that understands the precious nature of a wild product approaches the product differently and can better present them to their clients”, underlines Mme. Le Gal. It is therefore greatly thanks to the chefs that the public can discover these wild, edible plants and take up interest. To satisfy those who are hungry to learn, Gourmet Sauvage offers public trainings from may to october.