Dalhousie Bistro            519 736 0880   

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 Some detailed Information, History and Background about most of our Pâtés, Charcuterie & Cheeses


Pâtés


  • Country Pâté with Cognac / Pâté de Compagne au Cognac
A coarse country pâté made with pork, cognac and herbs & spices.  

    • Country Pâté with wild mushrooms / Pâté de Compagne Forestier
      A coarse country pâté made with pork, cognac, wild mushrooms, herbs and spices 

    • Duck liver pâté with Pineau des Charentes / Pâté de Foie de Canard avec Pineau des Charentes
      A superb smooth, pâté made from duck livers (the same as those used to make Foie Gras), cognac and Pineau des Charentes, a white wine aperitif. 

    • Rillettes of Duck: (pron. “ree/yet”) This is a “Potted Duck” delicacy. (It’s the only translation that even came close.) It's sort of the "duck version of pulled pork" but much more refined.  Seasoned Duck is slowly cooked and preserved in its own fat. Connoisseurs will appreciate the fine shreds of duck meat mixed with the superior flavour and smooth consistency of the duck fat. Smeared on French bread with a little Dijon and it is heaven.

    Charcuterie 


    • Prosciutto di Parma
      The renowned Italian dry cured ham. The leg is uncooked and air dried and comes from  Parma, in the northern part of Italy. It is 100% natural and has no preservatives.

    • Dry Toulouse Sausage
      The city of Toulouse, in the south of France, is famous for its sausages. Our dried Toulouse sausage is a cured, fermented (like all salamis) and air-dried pork delicacy in the “salami” family of sausages. France 

    • Rosette de Lyons
      Lyon, in the Rhône-Alpes region of France is famous for “Rosette de Lyon”. It is a dry-cured sausage with  coarse texture made of 100% pork. This product is probably the most prestigious salami-type sausage in France.  It has a rich wine flavor and a long finish.  Ours is made in Montréal.
      We carry 5 different flavours: Natural, Black Pepper, White Wine, Parmesan and Herbs de Provence.

    • Smoked Duck Breast
      Thin slices of maple wood cold-smoked, and dried duck breast from Québec. If you like smoked foods you will love these morsels. Québec


    Artisanal Cheeses


    • Le 1608
      This semi-firm, washed rind cheese is similar to the famous OKA. The unique breed of “Vaches Canadienne”, whose ancestors were brought to Québec starting in 1608 are the namesakes of this cheese. This is the only breed of dairy cattle developed in North America. It is made from un-pasteurized, thermalized milk from this breed. It has a complex flavour that includes apple and cashew nuts. 
      It pairs well with un-oaked Chardonnay. 

    • L’Hercule de Charlevoix
      This firm, cooked and pressed cheese with a washed rind is surface-ripened for 6 to 18 months. It has a pink-copper rind and is a cheese that is dark yellow in colour with a hard, granular, melt-in-your mouth texture. Its taste gets better with age, without becoming bitter. Its aroma is that of butter with a touch of farm goodness and its taste is that of nut, butter and grain, with a fruity finish.  It is made with thermalized milk drawn from Jersey cows at the Stessi farm, just down the road from the cheese maker.  The name L'Hercule de Charlevoix was inspired by the nickname l'Hercule du Nord given to the notoriously strong Jean-Baptiste Grenon from Baie-Saint-Paul. He became a prisoner of General Wolfe in the summer of 1759, but British soldiers were unable to contain the strong man from Charlevoix and he was quickly released.

    • Bleu d’Auvergne
      From a centuries old recipe, it is a flavourful, yet not overwhelming, blue cheese. It is a ‘basic’ blue;  however it is still sharp and full of strong aromas and tastes. It is a creamy blue that melts on the tongue and  explodes with a spicy, fresh flavour. It leaves a wonderful flavour that will last in your mouth. 
      This is produced in the “Massif Central” between Puy-de-Dôme and Cantal in south central France.  
      It pairs well with Riesling.

    • Brillat - Savarin Affiné
      A triple cream Brie from Normandy, France made from pasteurized cow’s milk. It has a bloomy rind and a buttery white interior. Luscious, creamy and delicious. This cheese on French bread with wine jelly is a taste sensation.  It pairs well with Pale Ale and Chardonnay. 

    • Camembert - Fleurmier de Charlevoix
      A soft, surface-ripened Camembert style cheese with a bloomy rind.  It has a fruity and nutty flavour with no aftertaste and sweet aromas of butter and mushroom. It is made by Laiterie Charlevoix  in Baie-Saint-Paul, Quebec, the first home of Cirque de Soleil in the early 1980’s.
       It pairs well with Chardonnay or Champagne. 

    • Camembert - Philippe 1er
      Camembert is one of the most revered cheeses to come out of France. There are  only 11 “fromageries” in Normandy that are allowed to make AOC* name controlled “Camembert de Normandie”, using milk  collected from the immediate vicinity. This Camembert bursts with a complex grassy, vegetable and mushroom flavor and aroma.  The flavour is salty, rich and buttery! The white bloomy rind holds wonderful rich flavours that exude notes of fruits and vegetables. 
      It pairs well with Chardonnay or Champagne. 

    • Camembert de Normandie
      Fromagerie E. Graindorge won the gold medal at the “Concours Général Agricole” in Paris, France in
      2013 for this AOP** certified camembert. You might want to try 2 or 3 different camembert to discover the
      subtle difference between them. 
      It pairs well with Chardonnay or Champagne.  

    • Cendrillon / Cinderella
      Vegetable ash-covered cheese with a marble-textured rind and a smooth ivory body,  from Alexis de Portneuf in Québec. It is made from pasteurized goat’s milk and has an acidulous, semi-strong taste that becomes more pronounced with age.  Crowned “Best Cheese in the World” at the 2009 World Cheese Awards.  
      It pairs well with Pinot Noir.

    • Cheddar - Avonlea Clothbound
      This cheese combines an exceptional cheese recipe from Orkney, Scotland with  traditional cheddar-making techniques, most notably wrapping cheddar in cloth to allow it to breathe while aging.  The grasses that grow in the iron-rich soil and salty sea air of Prince Edward Island nourish the Holsteins. Their raw milk  is thermalized and produces a world class Cheddar with rich, full bodied flavors and a tangy bite at the end.  The aroma is of fruit and toasted nuts. This cheese is unique in Canada. 
      It pairs well with Cabernet Sauvignon. 

    • Cheddar - Isle-aux Grues
      Isle-au-Grues (Island of Cranes) is located in the middle of the St-Lawrence River, downstream  from Québec City. This 2 year old cheddar is made from raw milk from Brown Swiss cows fed exclusively on marsh hay,  giving it a unique taste of hazelnut. Winner of the “Best Cheddar” at the Canadian Cheese Grand Prix in 2009”. 
      It pairs well with Cabernet Sauvignon. 

    • Chèvre
      Made in Ontario from 100% Ontario goat’s milk; it is a soft, un-ripened, mild flavoured cheese 
      that most people simply refer to as soft goat cheese. 
       It pairs well with Pinot Noir or Chardonnay. 

    • Emmentaler
      This traditional Swiss cheese is made in the Emme river valley of German-speaking Switzerland from  unpasteurized cow’s milk. This firm cheese has a pale yellow color and a buttery, mildly sharp, slightly nutty taste.   Emmentaler features the characteristic holes or "eyes" typical of Swiss cheese. 
      It pairs well with Riesling.

    *AOC – Appellation d’Origine Contrôllée

    **AOP – Appellation d’Origine Protégée