1668’s Secret: Local Aromatics That Outshine Classic Ingredients

For Ariel, Quebec’s local spices and aromatics are more than just accompaniments—they help define the restaurant’s identity. “We have an incredible palette of local aromatics that can replace ingredients from elsewhere while giving our dishes a unique personality,” he explains.

Among his essentials:

Spices and Aromatics:

• Gorria Chili – Mildly spicy, aromatic, and balanced, it replaces black pepper and serves as the base for many of 1668’s house seasonings. “It’s our kitchen’s favorite ingredient, adding both character and finesse,” says the chef. Perfect for meats, fish, vegetables, and sauces.
• Pine Forest Nard – Spicy, resinous, and warm, it works like a four-spice blend in pastries. Ideal for desserts, creams, and sweet or lightly savory preparations.
• Sumac – Tangy and lemony, it replaces lemon and enhances fish, white meats, vegetables, salads, and cold sauces. This small tree, recognizable by its bright red clusters often called “red cones” along roadsides, delivers delicate acidity with red fruit notes.
• Dune Pepper – Highly aromatic, resinous, and complex, it replaces long pepper and flavors meats, stews, and root vegetables.
• Pineapple Sage – Herbaceous with pineapple-like notes, it can replace pineapple in certain dishes. Perfect for desserts, cocktails, and sweet-and-savory dishes.
• Juniper Berries – Ideal for flavoring gravlax, they bring an intense gin-like aroma to preparations.
• Saffron – Often used in Middle Eastern cuisine, we like to incorporate it into dairy-based desserts for a subtle, aromatic touch.

Replacement Products:

• Clavalier Pepper Salt – Peppery with citrus notes, it replaces classic salt and pepper. Great for finishing dishes, meats, fish, and vegetables.
• Melilot Extract – Sweet, vanilla-like, and slightly herbal, nicknamed “Quebec vanilla,” it replaces vanilla in desserts, creams, and pastries.
• Verjuice – This juice, pressed from unripe (green) grapes, adds a gentle, fresh acidity. Can replace lemon juice or vinegar in sauces, dressings, fish, vegetables, and marinades.
• Tagetes Flowers – Orange and zesty, they replace orange zest in desserts, garnishes, sauces, and aromatic dishes.

Quebec-grown Ingredients with an Asian Twist:

• North Hatley Miso Paste – Artisanal and fermented, it adds deep umami: perfect for caramels, desserts, pumpkin pies, and also for poultry marinades or savory dishes to enhance flavors.
• UMAM Nuoc Mam Sauce – Traditionally Vietnamese, this is Quebec’s first locally made fish sauce using local ingredients. Made with capelin caught in the cold Saint Lawrence waters, it’s used as a condiment to add salty, umami-rich depth to a variety of dishes.
• Fresh Lemongrass and Quebec Ginger – These enhance sauces, marinades, soups, stir-fries, and savory dishes. Lemongrass has a subtle citrus flavor, while local ginger stands out for its bright, spicy, and floral character.

A Craft to Share

At restaurant 1668, Quebec aromatics fuel the chef’s inspiration. “You don’t have to look far—our province is full of ingredients that elevate both dishes and drinks. By introducing people to these products, we hope to inspire them to incorporate them more into their own cooking,” explains Ariel.

The ingredients mentioned above are more accessible than you might think: the Aliments du Québec online directory helps identify the producers, while specialty stores, public markets, and the Réseau des Fermiers de famille are great starting points to stock your pantry with Quebec aromatics.

But to truly experience their full aromatic potential, nothing beats a visit to 1668 in Beauce.