Interview: A New Take on Maple, the Flavours of Quebec in our Dishes
Retour aux nouvelles
25 March 2024

Interview: A New Take on Maple, the Flavours of Quebec in our Dishes

To celebrate the maple season, we asked Élisabeth, chef at Le Millésime, a fine-dining restaurant in Saint-Hyacinthe, for inspiration on how to use maple gin and maple liqueur in our cooking. We had the chance to chat with her and learn her tips and tricks for making the most of Noroi maple products in our recipes. 

During our interview with her, Élisabeth pointed out that she had a soft spot for one of these spirits: “We like to use maple liqueur at Le Millésime. Of all the Noroi products, it’s the one I like most for cooking”. So we asked her if she uses this type of ingredient mainly during the maple season. She replied: “I think maple products can be used all year round in the kitchen. We need to showcase our culture! Of course, we can adapt its use in our recipes according to the season”. Maple is sometimes underused, but it can really add a touch of sophistication to many dishes! Élisabeth has come up with two mouth-watering recipes that are guaranteed to delight.  

Salmon Gravlax   

When asked about cooking with gin, Elisabeth mentioned that “the classic meal using gin is gravlax. Using a maple gin adds an interesting twist.” This is a Scandinavian way of preparing salmon. So here’s the perfect way to concoct your gravlax: by adding a touch of maple. 

What you need: 

  • 1 cup coarse salt   
  • 1 cup brown sugar  
  • 60 ml maple gin  
  • 1 tablespoon crushed juniper berries  
  • Zest of two oranges   
  • Juice of one orange   
  • 1 fresh salmon fillet

How to prepare it: 

  1. In a bowl, mix ingredients to form a paste;  
  2. Cover the salmon fillet with this paste and leave to rest for 4 hours in the refrigerator;  
  3. Rinse the salmon fillet and pat dry with a cloth or paper towel;  
  4. Leave to rest in the refrigerator, uncovered, for 24 hours;  
  5. Just before serving, slice thinly. Salmon gravlax can be enjoyed in a variety of ways, including on bagels, in salads and on crackers. 


You can use our maple spirits to create delicious meals like salmon gravlax, but you can also use their unique, sweet touch in your desserts. The sweet flavor of maple blends perfectly with ingredients such as oranges, apples, balsamic vinegar or coffee. All you have to do is let your imagination guide you!


The perfect maple crème brûlée   

Give in to the sweet temptation of a maple liqueur crème brûlée! The rich, lightly caramelized flavors of maple liqueur are a real crowd-pleaser. Here’s another recipe from Élisabeth that you won’t regret trying!    

What you need for 6 servings: 

  • 550 ml 35% cream  
  • 6 egg yolks  
  • 90g sugar  
  • 50 ml maple liqueur  
  • Topping: sugar   


How to prepare it: 

  1. Preheat oven to 320 degrees F°.   
  2. Heat the cream in a saucepan over low heat until smoking;  
  3. In a bowl, whisk your egg yolks with the sugar until the mixture lightens slightly. Add the hot cream, whisking constantly. Add the maple liqueur and whisk until smooth.  
  4. Divide mixture between 6 ramekins;  
  5. Bake in a bain-marie at 320 F° for about 30 minutes;  
  6. Chill in the refrigerator for at least 1 hour;  
  7. Before serving, sprinkle with sugar and burn the surface with a torch to caramelize the crème brûlée. 


We’ve shared two great ideas with you, but gin and maple liqueur can be used in all kinds of other recipes. You can use maple liqueur as a deglazing agent, to add a unique, slightly sweet flavor to your sauce, vegetables or other dishes. Replace the lemon or mignonette in your oysters with maple gin. Use maple liqueur to top pancakes, waffles or even cakes. It can also be used to enhance ribs, marinades, candied salmon, pudding and much more.   

Put your culinary skills to the test and enjoy!    

To discover the culinary talents of chef Élisabeth Racine, visit Le Millésime restaurant in downtown Saint-Hyacinthe!