Ratinaud French Cuisine

Getting ready for this evening wine club event.
It’s been a year already.

Pikauba!

From: Saguenay-Lac Saint Jean Quebec
Milk: unpasteurized cow
Aged: 3 month

Beneath its delicate orange colour washed rind, lies a golden yellow paste . Buttery and fruity, the cheese is name after a river that flows through the parc des Laurentides.

We always try to keep the cheese display interesting for you:) new cheese!

Tomme de Chambrille
From: Poitou, France
Milk: pasteurized goat milk.

Made from fresh whole goat milk, in the purest Poitevine tradition, cover with ash and matured for about 8 weeks. Balanced taste with slightly goaty notes, floral with a hint of acidity typical of lactic goat cheese.
Serve it with fig jam, fresh bread and a glass of white wine and you set for a wonderful degustation.


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It’s that time of the years when we start harvesting wild ingredients to make some of our charcuterie.
In that case the sea parsley will be added to a pork mixture. Once cured and dry for about a month, our sea parsley saucisson will be back on our display cases.

New cured meat!

Le Beret
Local cured pork with garlic, red wine, Quebec goat cheese. Dry for about 3 weeks , this cured sausage puck style as a melting texture with a little chewiness.
Flavour goes from lightly salty with a nice tanginess from the goat cheese and very middle acidity from the wine.
They weigh around 70g so perfect for sharing and very easy to slice.
We have a couple new items coming up for the season, cheese and in house charcuterie so stay tune.

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Charcuterie box for 2 are back.
2 cheese, 2 meats, Spanish olives, jam and crostini.
Perfect for picnic, lunch, snack:)

New cheese! Ur-Eich

From: Switzerland
Milk: unpasteurized cow
Producer: Chasi Girenbad

Ur-Eich is was with oak wood extracts and age for 10 months with wood on top. This alpine cheese is full flavour with note of toasted brioche and nuts.
A very unique cheese to try!

Every year raised pigs, then some of the meat is brought to us for charcuterie. This 2 years aged dry ham will be going back to the winery very soon for their guests to enjoy with some beautiful wine.

New Pie!
A savoury version of a tarte Tatin, roasted beets thyme, and Quebec goat cheese.
Available fresh or frozen with recommended heating instructions.

Milk from .
Located in Cape Breton, the Jersey cow are grass feed and produce a very flavourful non homogenized milk. The best milk you can get in the province.
We get a fresh delivery of their milk every week, we also have their chocolate milk and cheese curds.
Support local farmers.

Probably the most popular charcuterie product we make in house, let me introduce you to Duck Prosciutto!
Duck breast from Quebec, cured for a few days and hang to dry for a few weeks. A simple product pack with flavour.

Grilled cheese

-Truffle Fontina
-Smoked cheddar
-Apple chutney
-house made Pullman loaf

Open for lunch Thursday to Saturday

Tomme de Savoie

From: Rhones-Alpes, 🇫🇷
Milk: unpasteurized cow
Aged: 2 to 4 month

This rustic beauty has the aroma of hay, nuts and a lovely earthy flavour. The paste is semi firm and pliable. The natural rind get its grey colour from the aging in natural caves.
Tomme de Savoie benefits from the protected Geographic Indication and a protected Appellation of Origin.
Best to enjoy with a white wine from Savoie but a light red will work as well.
You can also fine this cheese at our sister location .

Valentines is coming up and we have a couple package for 2 to offer you.

-Package 1 (limited quantities available)
$95 plus tax
- locally made board
-3 cheeses: Apolline aux fleurs, Saint Nectaire, Kalbatch Le Cremeux.
-3 charcuterie: Herb salami, Noix de jambon, duck prosciutto.
-olives, crostini and jam.

-Package 2
$50 plus tax
-3 cheeses: Saint Nectaire, Kaltbach Le Cremeux, Riopelle.
-3 charcuterie: Herb salami, Noix de jambon, Duck prosciutto.
-Olives, crostini and jam

Order can be place to [email protected]

Dry ham.
Long and slow aging process.
Pork from

Happy new year!
After a little break we are back and open with regulars hours.
Lunch counter will be re opening next week as of January 11, from 11:30 to 3pm.
We are starting the new year with this beautiful Comte cheese.

Maker: Charles Arnaud
From: Haut Jura, France
Milk: unpasteurized cow
Aged: 4 years

Firm and smooth texture with lots of salt crystals, fruity and hazelnut flavour, marries very well with white such as Jura wines, Chardonnay, chenin blanc or viognier.
This cheese melt really well and can be use for cooking in gratin, fondue, sauces, quiches or salads.

Brebichon

Maker: Les fromages du Verger
Milk: pasteurized sheep
Age: between 12 to 30 days

Each wheel of cheese is hand washed in a finely balanced recipe based on apple juice prior to its aging stage. It’s a perfect mix of softness and deep flavour taste.

Fresh truffle are in!

Just came in Alpenjewel cheese.
Milk: cow, unpasteurized
Classifications: firm ripened cheese
Producer: Andrea Gut/Kaseiei Alp Chuneren

The cheese is produced by one of the oldest families in the Entlebuch valley in central Switzerland in the canton of Lucerne. At 1300 meters above sea level, in a 60 hectare mountain pasture, 25 brown cow produce 509 litres of milk daily.
Aged for at least 24 month, the cheese is bright yellow with lots of salt crystals, nutty and earthy flavour.

The holiday season is approaching fast. We will be accepting orders until December 20. Please place your order at [email protected], we will not accept orders over social media.
1-Custom charcuterie and cheese board:
We recommend $20 per per but we can also work with your budget, note that we apply an $80 deposit for the board, deposit will be refunded once the board is returned.
2-Gift boxes:
We offer custom gift boxes tailor to your budget.
The week of Christmas we will also have pre made $100 and $50 gift boxes.
First come first serve.
3-Tourtiere:
Duck and pork with vegetables, white wine and 100% butter crust. Will feed up to 4 people with a side of salads for example.
$32 plus tax.
4-Truffles:
Imported black truffle from Burgundy.
$3 per gram.

All our charcuterie is made in house, we are proud to work with local farmers.
Our selection of cheeses are Canadian or imported from Europe.

We are starting to get some very special cheese for your holiday season.
Bouyguette is one of them.
From the Tarn, South West of France, this delicious unpasteurized goat cheese is formed by hand and moulded in a linen, a truth artisanal work.
Great freshness on the palate, with lactic notes and grassy taste.
Very limited quantities available.

Take out dinner, braised local lamb shank, available in single portion so you can pick up what you need:)

New sandwich on our lunch menu, smoked brisket.
Cold smoked brisket, roasted cabbage, confit shallots, spicy Raclette cheese on our organic focaccia buns.
Available for take out Or dinning.
Open for lunch Thursday to Saturday.

New cheese!
Paprika-Chili Raclette from Preisig cheese dairy in Austria 🇦🇹
Thermized cow milk, soft paste and a serious kick to it:)
🧀

French onion soup kit available.
The kit included onion soup, grated Emmental Lis d’Or and slice bread.
All you need to do is warm the soup, poor it in a ball, add bread and cheese, in the oven (on broil) for a few minutes and you are ready to enjoy.

Next week we will have cassoulet for you!
Slow cooked beans, Toulouse sausage, ventreche, duck confit.
A traditional dish French dish from the south west of France, perfect for that time of the year.

New truffle cheese from
Very soft and spreadable, well balanced flavour. Can be used for cooking such as finishing a pasta dish, a sauce, a pizza or simply on a crostini for a snack.