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Farm
Centre de l’Émeu
de Charlevoix C.P. 293
Saint-Urbain, Charlevoix (Québec) G0A 4K0
tel.: (418) 639-2205
fax: (418) 639-1130
Office
131 André, Beauport (Québec) G1E 5G4
tel.: (418) 667-5443
fax: (418) 667-8942
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"L’émeu de Charlevoix, l’exotisme de par Chez-nous!"
The recipe book "L’émeu de Charlevoix, l’exotisme de par Chez-nous!" was published in 2002 with the cooperation of Chef Dominique Truchon, from l'Auberge des Peupliers. It represents a great help for the consumer who wants to cook different emu products confidently and successfully.
As of today, the Centre de l'émeu de Charlevoix offers a wide range of emu meat and by-products.
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I am very proud to have been associated with this project that fills a genuine need in Quebec. “L'émeu de Charlevoix, l'exotisme de par Chez-nous!” is the ideal tool to take the emu out of the chef's kitchen and make it accessible at your own table. The recipes are simple, quick and very healthy.
For over four years, now, I have offered emu products to my customers at l'Auberge des Peupliers. For many of them, the product is a revelation and they are rapidly won over by its fine taste, its texture and the many different ways is can be presented. It's a wonderful addition to our traditional cooking!
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Dominique Truchon
Chef c, Auberge des Peupliers |
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What a great initiative it was to publish this recipe book about the emu of Charlevoix!
We've only started to get acquainted with this rare bird from Australia recently implanted in Charlevoix, and already, the finest gourmets recognize the quality of this fine meat, and its many nutritional values.
The recipes in this book represent a sane, culinary alternative to regular meat. They will inspire you and break the daily routine of your kitchen.
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The evolution of Quebec's cuisine definitely owes a lot to such creative people as Raymonde Tremblay and her associates, who, for many years, now, have promoted emu products at public markets, gastronomic salons, and other important culinary events.
I praise their relentless efforts. Thanks to them, we can make the most of an original, little known product, which represent a precious addition to our original cuisine, and put forth a culinary heritage which Quebecers can be proud of.
Daniel Vézina
Owner Chef, Laurie Raphaël |
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