Chef François Pellerin is never more content than when he is creating new recipes and delicious meals and combining them with the distinctive Unibroue beers for the pleasure of his guests at Fourquet Fourchette.

François Pellerin draws his inspiration from traditional and Native Quebec cuisine. The exceptional results of his endeavours are obvious when you sample his pemmican or the caribou pot pie à la Maudite. Accept the invitation and come to Fourquet Fourchette to discover and taste the old ways in today’s cuisine.

"I like to add spices to sauces made with brewer’s wort and let my imagination be inspired by the flavor of yeast and different brewing condiments when choosing other ingredients," says Chef François Pellerin.

He has a particular weakness for spices such as star anise, juniper berries and allspice when flavouring strong meats marinated in dark and rich beers. For sauces made with light beers, he prefers to add grated orange zest and coriander seeds.

"Beer is an even better drink than wine to accompany cheeses because it’s less acidic. The flavour of malt enhances the taste of cheese just like good bakery bread does."