Local products on your menus

Prepare a snack, side dish, main course, dessert—or go all out with a full menu made from local ingredients:

• Download the collection “Local Inspiration: 120 Recipes for Menus Inspired by Québec’s Seasons” developed by Aliments du Québec in collaboration with the Institut de tourisme et d’hôtellerie du Québec (ITHQ).
• Visit the “100% Québec Recipes” blog by Aliments du Québec.
• Get inspired by Équiterre’s recipe sheets.

• Browse the directory of over 29,000 verified Aliments du Québec and Aliments préparés au Québec products by searching by product category or region. More than 1,800 local businesses are represented.
• Look for the logos of the four Aliments du Québec certification brands when shopping (online, at markets, in grocery stores, etc.) :

Aliments du Québec

Aliments préparés au Québec

Aliments du Québec

Aliments préparés au Québec bio

Refer to these additional resources to learn more about Québec biofood products, their availability, and their producers :

Répertoire des aliments québécois

Pêchés ici Mangés ici

Fourchette bleue

Regional foods

• Terroir et saveurs du Québec
• Artisans du terroir et produits gourmands
• Cultures de Saveurs Portneuf
• La route des Saveurs de Charlevoix
• Québec région gourmande

Choose seasonal fruits and vegetables by referring to the seasonal availability calendar.

Mangez Québec

Fraîcheur Québec

The curiosity and creativity of our local producers and artisans are truly remarkable! Have you heard of aronia or pattypan squash? These are, respectively, a Québec-grown fruit and vegetable that deserve to be used more often in cooking.

Explore these resources to discover a wide variety of lesser-known local fruits and vegetables :

• 5 lesser-known berries from Québec
• Getting to know Québec’s lesser-known vegetables
• Hidden gems from our harvests
• Fruits and vegetables of Québec
• Lesser-known fruits from Québec

Step off the beaten path and introduce original local products:

• Kombu (seaweed) pesto and pickles
• Kimchi
• Camelina oil and seeds
• Bison meat
• Duck eggs
• Dried wild mushrooms
• Boreal spices (dune pepper, sweet clover, sweet gale, etc.)
• Insect-based products, such as pasta
• Soy-based products such as tempeh

Looking to incorporate more local foods into your menus year-round? Visit the Commun’assiette web portal.

It provides all the tools, resources, and information you need to help your establishment transition to sustainable food practices.

Here, you will find, among other things:

• A clear, step-by-step guide to help you along the way;
• A central hub of resources;
• Inspiring stories from institutions that have successfully made the transition.