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spring, pairings, brunch, easter, recipe, local, ingredients


5 mouthwatering spring pairings

The arrival of spring necessitates celebration. To welcome the return of the warm weather, we've come up with five pairings that put our favourite seasonal products in the spotlight.

Published on April 12, 2022

So long stews and winter cooking! Spring is finally unfurling and brings with it a welcome breath of freshness and colour. Asparagus, radishes, spinach, snow crab, rhubarb: every year, we eagerly await the return of these beautiful local seasonal products. To celebrate their arrival, we've prepared five springtime pairing suggestions that won't leave anyone hungry... or thirsty! 

Thin-crust asparagus and leek tartThin-crust asparagus and leek tart

Thin-crust asparagus and leek tart

We're kicking things off with spring's beloved staple: asparagus. From the beginning of May, this crunchy, bright green vegetable fills our markets, to everyone's delight—making it the perfect time to try this asparagus and leek tart recipe. To soften the bitterness and vegetal taste of asparagus, and to enhance its sweetness, choose a wine with the tag Fruity and vibrant.

Rhubarb-and-ginger Pop-tartsRhubarb-and-ginger Pop-tarts

Rhubarb-and-ginger Pop-tarts

There are some foods that take us right back to childhood. For many, this is the case with rhubarb! This tangy spring plant can be enjoyed in a pie, compote, cake, or even a pop-tart! As soon as the pink and green stalks grace our markets in May, treat the loved ones in your life with this recipe for rhubarb and ginger Pop-Tarts.

For the ultimate gourmet pairing, look for Fruity and extra sweet wines on our shelves or online; they will perfectly complement the acidity of the rhubarb.

Fattoush (Lebanese salad)Fattoush (Lebanese salad)

Fattoush (Lebanese salad)

The radish is another star of the season. Whether accompanied by a dollop of salted butter or greens, this crunchy, fresh, and slightly spicy vegetable is always a welcome guest at our spring tables. In a fattoush salad, for example, the radish makes all the difference, as much for its texture as for its taste. The wines with the Fruity and light tag will create a light pairing, balancing the fruitiness of the wine with the bitterness of the vegetable.

Snow crab with vanilla beurre blanc and toasted hazelnutsSnow crab with vanilla beurre blanc and toasted hazelnuts

Snow crab with vanilla beurre blanc and toasted hazelnuts

Every year, around the beginning of April, we can't wait for the snow crab to arrive. While its season is always brief, there are a thousand and one ways to enjoy it. Here, we propose that you savour it in its simplest form, with a vanilla beurre blanc and roasted hazelnuts. A pure delight! 

Elevate the dining experience to the next level by pairing it with a wine with the Aromatic and mellow tag, whose pronounced aromas will bring out the rich flavours and sweetness of this exquisite seafood.

Spinach and cheese stuffed baguetteSpinach and cheese stuffed baguette

Spinach and cheese stuffed baguette

While spinach can be a polarizing vegetable, it is also one that many learn to love slowly but surely. Very versatile, it can be eaten fresh or cooked, on its own, or as a side dish. In short, the sky's the limit when it comes to spinach! To inspire you, here is a recipe that is as delicious as it is easy to make: spinach and cheese stuffed baguette. We suggest pairing it with a wine with the Fruity and vibrant tag. With its high acidity, it is the ideal pairing for your apéritif.

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