Portion
One can = two starters or one main dish

Ingredients
Milk, creamed corn, fish (shark and/or cod and/or goberge),potatoes, clams, water, onions, butter, fresh coriander, spices.

Cooking method
Empty content in a bowl, heat (in microwave) and serve.

Prepared by
Gastronomie le Naked Lunch
4816 Wellington
Verdun, Québec
H4G 1X4

A classic of French gastronomy, two chicken thigh tops slowly cooked in red wine along with lard, fresh vegetables and herbs.

From the remaining cooking juices, a rich sauce is assembled by adding heavy cream and french brandy.

Enjoy with a fresh baguette and red wine.

Portion
One can = two starters or one main dish

Ingredients
Chicken, red wine, carotts, Pearl onions, mushroom, leek, cream, lard, butter, celery, brandy, garlic, grape jelly, thym.

Cooking method
Empty content in a bowl, heat (in microwave) and serve.

Prepared by
Gastronomie le Naked Lunch
4816 Wellington
Verdun, Québec
H4G 1X4

A redolent cream of red lentils, coconut milk and chicken stock enlivened with exotic spices such as tamarind, coriander, curcuma and ginger. Rich and pungent.

Portion
One can = two starters or one main dish

Ingredients
Chicken stock, tomatoes, coconut milk, potatoes, cabbage, onions, red lentils, coconut, olive oil, sugar, salt, tamarin, spices.

Cooking method
Empty content in a bowl, heat (in microwave) and serve.

Prepared by
Gastronomie le Naked Lunch
4816 Wellington
Verdun, Québec
H4G 1X4

Inspired by Madras indian curries, this tasty lamb soulder stew is very fragrant and a little hot.

Coconut milk rounds off the flavors and bathes the vegetables and meat in a rich tomatoe and onion sauce.

Serve with basmati rice and mango chutney.

Portion
One can = two starters or one main dish

Ingredients
Lamb shoulder, chick pea, red pepper, coconut milk, onions, tomatoes, spices, olive oil, water, white wine, ginger, lemon juice, salt, sugar.

Cooking method
Empty content in a bowl, heat (in microwave) and serve with basmati rice and mango chutney.

Prepared by
Gastronomie le Naked Lunch
4816 Wellington
Verdun, Québec
H4G 1X4

Four luscious pieces of Bosc pears poached in a spiced red wine, sweetened with berry jelly.

Add freshly cracked walnuts and a piece of your favorite blue cheese (we prefer Stilton) to create a stunning desert. Put a little of each ingredient on a fork and the three distinct flavors melt into one delicious bite.

Reduce the light syrup in which the pears are floating to get a thick syrup to coat the pears.

Portion
One can = two starters or one main dish

Ingredients
Pears, red wine, salted red wine, sugar, black-currant jelly, vanilla extract, cinnamon sticks, black pepper, cloves.

Prepared by
Gastronomie le Naked Lunch
4816 Wellington
Verdun, Québec
H4G 1X4

Traditional terroir pub fare, this pot-au-feu contains generous amounts of Québec red deer and vegetables.

Laced with red wine, silky with lard and butter, unctuous with baked flour, enjoy it with fresh bread and a great red wine

Ingredients : Beef broth, red deer, potatoes, red wine, carrots, cabbage, onions, mushrooms, salted lard, butter, flour, garlic, spices, sea salt

Portion
One can = two starters or one main dish

Ingredients
Carrots, water, 35% cream, onions, 2% milk, fresh ginger juice, garlic, chicken base, sea salt, sugar, cari.

Cooking method
Empty content in a bowl, heat (in microwave) and serve.

Prepared by
Gastronomie le Naked Lunch
4816 Wellington
Verdun, Québec
H4G 1X4

Canned at last, our duck smoked meat has long been our bistro's main attraction.

This unique and original creation is the fruit of the marriage between Quebec's prized stuffed duck breast and montreal's renowned smoked meat tradition. Our can contains a whole 350g+ duck breast cured, spiced and braised in its own juices.

Tender, slow cooked juicy meat that redefines montreal's emblematic sandwich.

Portion
One can = two sandwiches.

Ingredients
Whole Québec duck magret (breast), water, salt, spices.

Cooking method
Plunge can in a pot filled with cold water and bring to a boil. Cut off heat and leave can in hot water for 10 minutes. Open can and slice meat with the fat layer on. Brush a bit of the cooking juices on lightly steamed rye bread slices, add mustard and meat. Makes two sandwiches.

Prepared by
Gastronomie le Naked Lunch
4816 Wellington
Verdun, Québec
H4G 1X4

Inspired by moroccan tajines this vegetable stew is thick with big pieces of vegetables, cooked slowly in small batches.

Green olives and chickpea are added to the courgettes, carrots, tomatoes and turnip at the last minute. They all cook in a sauce made of chicken broth and white wine.

Serve the tajine on couscous with grilled merguez sausages.

Portion
One can = two starters or one main dish

Ingredients
Turnip, chicken broth, tomatoes, chickpeas, courgettes, onions, carrots, green olives, white wine, olive oil, tomatoe paste, butter, garlic, sea salt, spices, sugar.

Cooking method
Empty content in a bowl, heat (in microwave) and serve.

Prepared by
Gastronomie le Naked Lunch
4816 Wellington
Verdun, Québec
H4G 1X4