Dufour Gourmet

Because the best memories often start with the crackling of the grill, we offer unique meats and charcuterie that bring together family, friends, and lovers of great food. 😋

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𝑺𝒖𝒎𝒎𝒆𝒓 is just around the corner ☀️

Get ready to fire up the grill with our selection of 𝑨𝒓𝒕𝒊𝒔𝒂𝒏𝒂𝒍 𝑺𝒂𝒖𝒔𝒂𝒈𝒆𝒔 and 𝑷𝒐𝒓𝒄𝒆𝒍𝒆𝒕 𝑪𝒖𝒕𝒔! 🔥

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𝐋𝐞𝐭’𝐬 𝐂𝐨𝐨𝐤 𝐚𝐧𝐝 𝐂𝐫𝐞𝐚𝐭𝐞! #7

𝑷𝒐𝒓𝒌 𝑩𝒆𝒍𝒍𝒚 from , served with braised daikon radish.

Dish created exclusively during Montréal en Lumière 2026 at 📌

👨‍🍳
📸 Maxime Beauregard |

Chef , at your service. 👨‍🍳

📸

𝐋𝐞𝐭’𝐬 𝐂𝐨𝐨𝐤 𝐚𝐧𝐝 𝐂𝐫𝐞𝐚𝐭𝐞! #6

Aspic egg… a true French Classic made using an ancestral technique. This version is made with 𝑼𝒏𝒄𝒖𝒓𝒆𝒅 𝑯𝒂𝒎 from Fermes Gaspor Farms.

Dish created during Montréal en Lumière 2026 at Montréal Plaza📌

👨‍🍳
📸 Maxime Beauregard | Montréal en Lumière

Want to make tacos to celebrate 𝐂𝐢𝐧𝐜𝐨 𝐝𝐞 𝐌𝐚𝐲𝐨? 🌮🇲🇽 Let yourself be tempted by our delicious 𝙋𝙤𝙧𝙠 𝙂𝙧𝙚𝙚𝙣 𝘾𝙝𝙤𝙧𝙞𝙯𝙤 𝙎𝙖𝙪𝙨𝙖𝙜𝙚!

*𝘴𝘦𝘳𝘷𝘪𝘯𝘨 𝘴𝘶𝘨𝘨𝘦𝘴𝘵𝘪𝘰𝘯

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Looking for an alternative to tacos? Our 𝙋𝙤𝙧𝙠 𝙂𝙧𝙚𝙚𝙣 𝘾𝙝𝙤𝙧𝙞𝙯𝙤 𝙎𝙖𝙪𝙨𝙖𝙜𝙚 makes the perfect filling for stuffed peppers. 😋🇲🇽

*𝘴𝘦𝘳𝘷𝘪𝘯𝘨 𝘴𝘶𝘨𝘨𝘦𝘴𝘵𝘪𝘰𝘯

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𝑪𝒊𝒏𝒄𝒐 𝒅𝒆 𝑴𝒂𝒚𝒐 is just around the corner! 🇲🇽

Let yourself be tempted by our 𝘾𝙝𝙞𝙘𝙠𝙚𝙣 𝘾𝙝𝙤𝙧𝙞𝙯𝙤 𝙎𝙖𝙪𝙨𝙖𝙜𝙚 𝙎𝙖𝙪𝙨𝙖𝙜𝙚, perfect for tacos! 🌮

*𝘴𝘦𝘳𝘷𝘪𝘯𝘨 𝘴𝘶𝘨𝘨𝘦𝘴𝘵𝘪𝘰𝘯

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Recipe | Couscous Pearls w/ Merguez & Chorizo Sausages 📌

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:
•Merguez
•Chorizo Sausage
•Vegetable Oil
•Butter
•Couscous Pearls
•Salt
•Vegetables

𝐒𝐚𝐮𝐬𝐚𝐠𝐞𝐬 | 𝐒𝐭𝐞𝐩 𝐛𝐲 𝐒𝐭𝐞𝐩:

•In a separate nonstick or cast-iron pan, heat 1 tablespoon of vegetable oil (and/or butter) over medium heat until slightly simmering, and add the Sausages.
•Cook each side for about 5-8 minutes.
•Once fully cooked (reaching an internal temperature of 165°F), turn off the heat and cover.
•You can also poach them and sear: Keep the sausages vacuum sealed and poach them in simmering water for about 5-10 minutes.
•Take them out of the water and bag, and sear them in a pan with cooking oil for about 2 minutes on each side to obtain a nice coloration.
•Serve once it reaches an internal temperature of 165°F.

𝐂𝐨𝐮𝐬𝐜𝐨𝐮𝐬 𝐏𝐞𝐚𝐫𝐥𝐬 | 𝐒𝐭𝐞𝐩 𝐛𝐲 𝐒𝐭𝐞𝐩:

•Prepare 1 cup of couscous pearls (to adjust depending on the guest count).
•In a saucepan or a kettle, boil 1½ cups of water and add it to the saucepan with the toasted** pearled couscous. Season with salt to taste. Bring to a boil and then reduce the heat to low. Cover and cook for about 14 minutes, or until the couscous is tender and all the liquid is absorbed. Remove from the heat. At this stage, you can serve the pearl couscous as is.
•**You can toast the couscous pearls to enhance its nutty flavor.
Heat a tablespoon of olive oil or butter in a saucepan over medium heat and add the Israeli couscous to the pan and toast it for a couple of minutes until it turns golden brown.
•In a separate pan, sear your seasonal vegetables to mix with the cooked couscous pearls. Serve with the Merguez and Chorizo sausages.

Unleash your inner Chef and turn every meal into something extraordinary with our Artisanal Charcuterie and farm-fresh meats from .

➥ Get inspired by our dish ideas in our "Recipes" story highlight. 🍽️

Recipe | Collar w/ seasonal vegetables 📌

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:
•Collar
•Oil
•Mushrooms
•Potatoes

𝐒𝐭𝐞𝐩𝐬:
•Preheat the oven to 325°F (165°C).
•In an ovenproof saucepan, over medium-high heat, heat a little oil and sear all sides of the collar.
•Place in the oven until it reaches 143.6°F (62°C). Let it rest a few minutes to reach 145°F before serving.
•Similar step by step if you use a smoker or barbecue.
•The slower the cooking process is, the more tender it will be, so you can lower the oven and extend the cooking time if you would like.
•In a separate pan or oven, sear or roast your seasonal vegetables to serve with the meat.

Celebrate 𝑬𝒂𝒔𝒕𝒆𝒓 with our delicious 𝑼𝒏𝒄𝒖𝒓𝒆𝒅 𝑯𝒂𝒎 from ! 🐖

French-style cooked ham, made from high-quality milk-fed porcelet, will be the perfect holiday centerpiece at your table. 🍽️

𝘴𝘦𝘳𝘷𝘪𝘯𝘨 𝘴𝘶𝘨𝘨𝘦𝘴𝘵𝘪𝘰𝘯*

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𝐄𝐚𝐬𝐭𝐞𝐫 is coming! Come and discover our 𝐏𝐨𝐫𝐜𝐡𝐞𝐭𝐭𝐚 handmade by Chef Dufour. 👨‍🍳

The porchetta is made from high-quality milk-fed porcelet coming from a small family farm in Canada that follows strict quality protocols.

The meat is tender and delicious as is or it could also be a special centerpiece once roasted in the oven to obtain a beautiful crispy skin!

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Recipe | Stuffed Potatoes 📌

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:
•Potatoes
•𝑺𝒆𝒂𝒔𝒐𝒏𝒆𝒅 𝑮𝒓𝒐𝒖𝒏𝒅 𝑷𝒐𝒓𝒌
•Thyme (optional)

𝐒𝐭𝐞𝐩𝐬:
•Pre-cook your large potatoes in the oven (wrap in aluminium foil) at
350F or boil them in a pot of boiling water with salt (optional add herbs like thyme).
•Pre-cook the Seasoned Ground Pork (Chair à Saucisse) on a pan with butter/cooking oil. Stir to create crumbles/chunks of meat.
•Once the potatoes are cooked, cut off the top and scoop out some of the potatoes, which you can mix to the meat.
•Feel free to add shredded cheese and other spices/herbs to your liking.
•Place the precooked meat mix inside the potato and place in the oven to reheat and serve warm.
•Serve with vegetables or salad.

Recipe | Filet Mignon en Croûte w/ a Mushroom Duxelles 📌

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:
•Filet Mignon
•Puff Pastry
•Mushrooms
•Shallots
•Garlic
•Salt
•Thyme
•Pepper
•Butter/Oil

𝐒𝐭𝐞𝐩𝐬:
•In order to make a Filet Mignon-Tenderloin en Croûte, you need a puff pastry (to find at your local specialty store), and mushrooms, shallots, garlic, thyme, salt, pepper.

•Start by chopping the shallots and garlic to cook on a pan with butter or cooking oil on low heat.

•In the meantime, wash and slice the mushrooms. Once the shallots and garlic are cooked, add the mushrooms and a bit of thyme on medium heat. Once this preparation is fully cooked, let it cool down.

•The next step is to season the filet mignon by spreading a pinch of salt and prepper around it.

•Heat up a sautée pan to sear the filet mignon on each side. Let it cool down.

•Next is to chop the mushroom preparation finely in duxelles as it will be placed between the meat and the pastry dough.

•You can now start to assemble the dough, the meat and the duxelles. Place your sheet of dough flat on parchment paper - large enough to wrap the entire filet mignon but not too big to overlap (should only overlap about 1" thick).

•Cover the dough with the chopped duxelles - leave some space on the edges. Add the seared filet mignon in the center.

•Brush the edges of the dough with egg wash.

•Roll the dough over and seal completely - trim the ends if necessary (should only overlap about 1" thick).

•Place it seam side down on a sheet pan. Brush egg wash over the entire pastry. And if you want before placing it in the oven you can decorate with leftover puff pastry dough.

•Bake at 350°F until the pastry is brown and use an internal thermometer to reach 145°F before serving (to obtain a slight pink color in the center, the core temperature must reach 143.6°F.

Recipe | Boudin Noir Pie 📌

Here’s an idea of dish you can make with our 𝑩𝒐𝒖𝒅𝒊𝒏 𝑵𝒐𝒊𝒓-𝑩𝒍𝒐𝒐𝒅 𝑺𝒂𝒖𝒔𝒂𝒈𝒆. Pie lovers, this recipe is for you! 😋

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:
•Apples
•Pie Dough
•Boudin Noir by Dufour Gourmet

𝐒𝐭𝐞𝐩𝐬:
•Pre-heat your oven at 350F
•Place your pie dough in a pie dish and prick holes in the pie crust with a fork.
•Pre-cook until slightly golden. In the meantime, slice your 𝑩𝒐𝒖𝒅𝒊𝒏 𝑵𝒐𝒊𝒓-𝑩𝒍𝒐𝒐𝒅 𝑺𝒂𝒖𝒔𝒂𝒈𝒆 and apples.
•Pre-cook your apples in a pan or oven. You can even prepare an apple purée (sauce).
•In the pre-cooked pie dough, pour a bit of apple purée at the bottom and then place your slices of 𝑩𝒐𝒖𝒅𝒊𝒏 𝑵𝒐𝒊𝒓-𝑩𝒍𝒐𝒐𝒅 𝑺𝒂𝒖𝒔𝒂𝒈𝒆 and apples in a creative way.
•Cover the pie with aluminum foil to avoid dryness and reheat in the oven for about 20-25 min until hot to serve.

Bon appétit! 😋

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Delicious Porchetta made in collaboration with . 🐷

The porchetta is made from high-quality milk-fed porcelet that follows strict quality protocols.

➥ Available now on our website.
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— 𝐃𝐢𝐝 𝐲𝐨𝐮 𝐤𝐧𝐨𝐰?💡

𝑹𝒊𝒍𝒍𝒆𝒕𝒕𝒆𝒔 /rijɛt/ were popularized by the city of Le Mans in the early 20th century, but they actually originated in Touraine as early as the 15th century. Touraine is the only region with a Protected Geographical Indication for this charcuterie product, known as Rillettes de Tours. 🇫🇷

𝑨𝒓𝒕𝒊𝒔𝒂𝒏𝒂𝒍 𝑪𝒉𝒊𝒄𝒌𝒆𝒏 𝑳𝒊𝒗𝒆𝒓 𝑴𝒐𝒖𝒔𝒔𝒆 by Chef 👨‍🍳

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Let yourself be tempted by one of the most famous charcuterie products in France: The Pâté en Croûte.

A French classic to enjoy as an appetizer or to serve as a main with a side salad.

𝘊𝘰𝘤𝘬𝘵𝘢𝘪𝘭 𝘴𝘪𝘻𝘦, 𝘈𝘷𝘨 𝘸𝘦𝘪𝘨𝘩𝘵 1.4 𝘭𝘣.
𝘙𝘦𝘢𝘥𝘺 𝘵𝘰 𝘴𝘦𝘳𝘷𝘦, 𝘮𝘢𝘬𝘦𝘴 𝘢𝘣𝘰𝘶𝘵 10 𝘴𝘭𝘪𝘤𝘦𝘴.

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Come and discover or rediscover our 𝑨𝒓𝒕𝒊𝒔𝒂𝒏𝒂𝒍 𝑷𝒊𝒆𝒔 and our 𝑹𝒆𝒂𝒅𝒚 𝑻𝒐 𝑬𝒂𝒕 𝑴𝒆𝒂𝒕𝒔! There is something for everyone! 😋

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𝑨𝒓𝒕𝒊𝒔𝒂𝒏𝒂𝒍 𝑺𝒂𝒖𝒄𝒊𝒔𝒔𝒐𝒏 𝑺𝒆𝒄 by Chef Aurélien Dufour- Authenticity in every slice!

Our 𝑺𝒂𝒖𝒄𝒊𝒔𝒔𝒐𝒏 𝑺𝒆𝒄 is hand-tied and cured for an authentic French taste. Perfect for a snack and a must on your charcuterie board!

The curing process takes about four weeks, ensuring a delicious, complex flavor with an excellent balance of salt and spices.

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𝑨𝒓𝒕𝒊𝒔𝒂𝒏𝒂𝒍 𝑪𝒉𝒂𝒓𝒄𝒖𝒕𝒆𝒓𝒊𝒆 crafted with passion and precision by Chef 👨‍🍳

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— 𝐃𝐢𝐝 𝐲𝐨𝐮 𝐤𝐧𝐨𝐰?💡

𝐏𝐢𝐭𝐡𝐢𝐯𝐢𝐞𝐫𝐬 /pitivje/ owes its name to the town of the same name, located in the Loiret department, in France. 🇫🇷
Initially, Pithiviers was a sweet cake, but around the 18th century, the savory version appeared.
The original recipe was based on puff pastry and veal, pork, or poultry. Over the years, many French Chefs have developed the recipe and the ingredients have been adapted to local tastes and customs.

Come and discover our 𝐏𝐢𝐭𝐡𝐢𝐯𝐢𝐞𝐫𝐬 𝐏𝐢𝐞 made by Chef 👨‍🍳

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𝑽𝒂𝒍𝒆𝒏𝒕𝒊𝒏𝒆’𝒔 𝑫𝒂𝒚 is coming! ♥️

Our delicious Pâté en Croûte Duck and Figs is back in stock this week for this special occasion! Don’t miss out!

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