Back to recipes

Anne-Catherine Leclerc's Quebec Terroir Fondue

Difficulty Level: Beginners
Not spicy
4 People persons
Fondue Terroir du Québec d'Anne-Catherine Leclerc

When Anne-Catherine Leclerc, finalist on MasterChef Quebec's 3rd season, reinvents fondue, she transforms it into a true celebration of our local products. This modern and elegant version combines the smoothness of Quebec cider with the richness of a broth infused with herbs from our fields.

Far from traditional fondue, this one turns your table into a gourmet plancha where premium meats, colourful vegetables, and exceptional cheeses come together in a ballet of caramelized flavours.

A generous and convivial celebration of our Quebec terroir, where each bite tells a story from home.

Perfect recipe for the Dip and Grill

Fondue Terroir du Québec d'Anne-Catherine Leclerc

  • Ingredients
    Broth

    • 2 tbsp olive oil
    • 1.5 litres chicken broth (Better than Bouillon was used here)
    • 120 ml Quebec cider
    • 1 garlic clove, crushed
    • Thyme and rosemary sprigs to taste

    To Dip and Grill

    • Small cubes of grain-fed chicken
    • Wapiti pieces
    • Trout pieces
    • Baby potatoes
    • Nantes carrots
    • Oyster mushrooms
    • Purple cauliflower
    • Local snap peas

    Cheeses

    • Le Douanier
    • 14 Arpents
    • Bleu d'Elizabeth

    Toppings

    • Maple onion confit: maple syrup, onion
    • Maple mustard sauce: 90 ml mayonnaise, 15 ml Dijon mustard, maple syrup
    • Lemon sour cream for freshness: 90 ml sour cream, 15 ml lemon juice and zest
    • Walnuts
    • Walnut and raisin bread

  • Preparation

    Broth

    • In a large saucepan, heat the oil over medium heat. Cook the garlic for 2 to 3 minutes.
    • Add the chicken broth and apple cider, then the thyme and rosemary sprigs. Bring to a boil, then simmer over medium heat for 15 minutes.
    • Remove the thyme and rosemary sprigs before serving.

    Maple Onion Confit

    • Thinly slice an onion
    • Cook gently in a little oil and butter
    • When tender, add 25 ml of maple syrup
    • Continue cooking for a few minutes

    Maple Mustard Sauce

    • Combine the mayonnaise, Dijon mustard and maple syrup and mix.

    Lemon Sour Cream

    • Combine the sour cream, lemon juice and zest of half a lemon and mix.

    Tips

    • On the plancha, use a bit of butter or camelina oil for a change.
    • Remember to add a drizzle of maple syrup to caramelize, along with fresh herbs.
    • Another idea: place cheese on the hot vegetables on the grill so it melts gently.
    • You can easily caramelize onions in maple syrup to make a sweet topping.

Our products

1 7