Gourmet Sauvage

Local flavours

Gourmet sauvage has been working for more than 25 years to promote boreal gastronomy through gathering and cooking wild plants and mushrooms.

More than a hundred products from wild harvesting.

Dried fir shoots, dried spruce shoots, dried fir needles, dried pine needles, dried cedar needles, marinated spruce shoots, fir jelly, cedar jelly, dried wild mushrooms

Also: various aromatics, wild marinades, wild plant and mushroom mustards, frozen northern berries, etc.