A Tasting Menu with Bonne Maman

Roasted Pear Salad with Chèvre and Fig Vinaigrette - La Cuisine d'Hélène

We lived on a farm growing up and we often visited my grandmother in the village. While the adults were talking in the kitchen I would sneak upstairs, where my grandmother had a pantry full of different kinds of jams. As a kid, I would just sit there and admire her winter stash of jams, amazed by all the different colours and flavours. 

Since then, every time I open a jar of jam it reminds me of her. My favorite at the moment is the Bonne Maman Fig Jam, I simply can't get enough of it. I don't eat jam on my toasts but I like creating new dishes like this Roasted Pear Salad with Chèvre and Fig Vinaigrette. I've made it countless times and it is always a hit. One year, for Mother's Day, I baked this White Cake with Butter Frosting and Raspberry jam in the middle and everyone was asking for seconds (and some even thirds). 

White Cake with Butter Frosting and Raspberry jam

Not too long ago, I was invited to attend a delicious Bonne Maman Event at the North and Navy restaurant in Ottawa. The young Chef, Adam, leads an energetic team and creates unique dishes made with seafood and seasonal game and vegetables. For the event he prepared creative, mouthwatering dishes using Bonne Maman Jams.

We had the pleasure to taste the following dishes:

Redcurrant Jelly Cicchetti with Ricotta & Radishes

Redcurrant Jelly Cicchetti with Ricotta & Radishes - this appetizer is crunchy and had just the right amount of sweetness with the red currant jelly. 

Chef Adam said that he likes to balance fat with acid, sweet and sour. The jelly provides the sweet element. Pretty simple bite but all fresh and it works really well with the Redcurrant jelly.

Cured Lonza topped with Fig Jam

Cured Lonza topped with Fig Jam - it can't get simpler than that but this cured pork tenderloin topped with fig jam melts in your mouth. 

The Chef likes to offer dishes, on the menu, that are very simple with 2-3 ingredients maximum. That's a very Italian thing to let good products speak for itself. The cured Lonza topped with Fig jam is a really classic flavor pairing. 

Peach Glazed Lake Trout with Grilled Polenta

Peach Glazed Lake Trout with Grilled Polenta - If there is one dish that I could eat over and over again it's this one. That's how good it was. I'm a big fish eater and this was a bit hit.

Chef Adam likes to use the butter basting technique in his kitchen and said that's why the food taste so much better in restaurant. When you put jam in the butter it will create a glaze. That's why the trout had a nice peach taste and paired well with the green beans and fresh peaches.

Pork Belly & Cherry-filled Agnolotti

Pork Belly & Cherry-filled Agnolotti - This was our last dish of the evening and a memorable one. We raved about these stuffed pasta with cherry and pork belly. 

Bonne Maman Event

We left the North & Navy restaurant with a big smile on our faces and a bag full of delicious Bonne Maman jam and jelly. I can't wait to create new dishes and share them with my family. We like to get together for meals and create moments that we will cherish forever. 

I am already planning for the holidays and will bake these Cookies filled with Bonne Maman Raspberry jam

The secret of Bonne Maman jam is very simple - its ingredients. They use perfect fruits,concentrated lemon juice, natural sugar, fruit pectin. Goodness in a jar without additives or

Bonne Maman Jams

I'm also a big sucker for nice jars and love the faceted jar with the red-white lid of Bonne Maman jams. The handwritten label reminds me of my grandma. What can I say, it gets me every time.

Peach Glazed Lake Trout with Grilled Polenta

Peach Glazed Lake Trout with Grilled Polenta

This post is sponsored by Bonne Maman. As always all opinions are my own. Photography by Jen Bernard Photography courtesy of Bonne Maman.