À TABLE

A CREATION FROM RAPHAËL PODLASIEWICZ Executive Chef of the Nord Restaurants and the Fika Café at Strøm Nordic Spa establishments

58 Photo credit: Bianca Des Jardins

The Fika

ICED COFFEE WITH MAPLE GIN AND WILD MUSHROOMS

IN THE FOREST — Thousands of species of wild mushrooms have inhabited our forests since prehistoric times, only a portion of which we know about. The mushroom is full of nutritional benefits. It is often used for medicinal or consumption purposes and—more surprisingly—in rituals.

A true symbol of our land, its harvest is an integral part of our heritage. Did you know that the mushroom has everything the body needs to lead a healthy life? Rich in vitamins, minerals, and fibre, it is also the only plant to provide vitamin D. The mushroom helps strengthen the immune system and stimulate the metabolism: it obviously hasn’t finished surprising us!

Yield: 1 serving

INGREDIENTS

• 1.5 oz maple gin • 1.5 oz oat milk • 1 oz wild mushroom syrup • 5 drops Kebek wild mushroom bitters (can be replaced with Angostura bitters) • 1 drop Noroi vegan foamer (can be replaced with 1 egg white or 1 oz aquafaba) • 1 double espresso • 1 tsp. powdered wild mushrooms

Wild mushroom syrup

• 1 cup dried wild mushrooms • ½ cup brown sugar • ½ cup maple syrup • ¼ cup water

PREPARATION

• Fill a martini or tulip glass with ice cubes to chill it. • In a cocktail shaker, add all the ingredients except for the wild mushroom powder, finishing with the double espresso. • Fill the cocktail shaker with ice cubes and shake vigorously for about 20 seconds. • Remove the ice cubes from the martini glass. • Double strain the contents of the cocktail shaker into the glass. • Sprinkle the wild mushroom powder over the cocktail.

Wild mushroom syrup

• In a saucepan, bring all the ingredients to a boil. • Transfer to an appropriate container and let cool completely in the refrigerator, keeping the wild mushrooms in the mixture. • Strain the syrup before use.

Notes : Kebek bitters can be found online at amerkebek.ca. Noroi vegan foamer is available at the SAQ.

Barbecued Mackerel

GRILLED CUCUMBER AND RADISHES | LACTO-FERMENTED RHUBARB | BUTTERMILK AND GARDEN HERB VINAIGRETTE

PREPARATION

IN THE SEA — The health benefits of mackerel are numerous. This is a fatty fish that belongs to the same family as the sardine. Very nutritious, it is particularly rich in omega-3, vitamin D, and B-group vitamins. Its phosphorus and magnesium content is also very beneficial for the body.

Due to its abundance, mackerel is the fish to choose if you want to adopt eco-friendly habits. Its consumption also helps restore a balance with endangered species at the top of the food chain. In addition, it is often caught by hook, a more environmentally respectful method than net fishing. In Quebec, Atlantic mackerel is mainly caught in Gaspésie, which makes it an excellent choice for local consumption.

Yield: 2 servings Preparation time: 30 minutes Cooking time: 15 minutes

INGREDIENTS

• 3 tbsp. Quebec sunflower oil • 1 ½ tsp. salted herbs • 2 mackerel fillets (about 200 g each) • 2 Lebanese cucumbers • 8 red or French radishes • 6 tbsp. buttermilk and garden herb vinaigrette (see recipe on page 63) • 12 small pieces of lacto-fermented rhubarb (see recipe on page 63) • 1 cup baby greens, fresh herbs, or sprouts • Salt and pepper • Turn the barbecue on to maximum heat (500°F). • In a bowl, mix the sunflower oil with the salted herbs. • Baste the mackerel fillets with the mixture and let marinate in the refrigerator for 15 minutes. • On a baking sheet, season the Lebanese cucumbers and radishes with a drizzle of sunflower oil, salt, and pepper. • Grill the vegetables over high heat until their skin is blackened on all sides. Set aside. • Lightly oil the barbecue grates and reduce the heat to 400°F. • Grill the mackerel fillets for 2 to 3 minutes on the skin side, then on the meat side. • Cut the Lebanese cucumbers into long quarters and the radishes into halves. • Arrange the cucumbers and radishes randomly on the left side of the plate. Place the mackerel fillet on the right side, leaving an empty space in the centre of the plate. • Place 2 tbsp. of buttermilk and garden herb vinaigrette in the centre of each plate. Garnish randomly with the lacto-fermented rhubarb and the greens. Drizzle with one additional tbsp. of vinaigrette.

A CREATION FROM RAPHAËL PODLASIEWICZ

Executive Chef of the Nord Restaurants and the Fika Café at 61 Strøm Nordic Spa establishments 61

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62 Photo credits: Bianca Des Jardins

LACTO-FERMENTED RHUBARB | BUTTERMILK AND GARDEN HERB VINAIGRETTE

The fermentation process for fruits or vegetables is carried out using salt and lactic acid bacteria. Known since the dawn of time, lacto-fermentation is a natural preservation method with many benefits. In addition to adding umami, that fifth savory flavour, lactofermentation also facilitates digestion. It is rich in nutrients, prebiotics, and probiotics, and it promotes a healthy microbiota. At the same time, it increases the nutritional value of foods thanks to its bioavailability.

INGREDIENTS

Lacto-fermented rhubarb

• 4 cups rhubarb, cut into 1-cm pieces • 10 g sea salt

Buttermilk and garden herb vinaigrette (for 750 mL of vinaigrette)

• 2 cups garden dill leaves • 1 cup garden tarragon leaves • 1 cup garden basil leaves • 1 cup Quebec sunflower oil • 2 cups buttermilk • 1 ½ tbsp. honey • ½ cup cider vinegar • Salt and pepper

PREPARATION

• Rinse the rhubarb pieces and dry them. Place the rhubarb in a bowl, sprinkle it with the salt, and mix. • Arrange the rhubarb pieces in one or more airtight glass jars. • Place a weight on the rhubarb, such as a small lined Ziploc-type airtight plastic bag full of water, then close the lid. • Let ferment at room temperature for seven days, opening the jar(s) each day to let the gas escape. • Set aside the rhubarb pieces needed for the recipe.

The rest of the fermented rhubarb can be ground with the liquid until a compote texture is achieved.

Store in an airtight glass jar in the refrigerator.

The compote will be perfect to garnish your yogurt, accompany a slice of cake, or marinate a piece of meat.

Buttermilk and garden herb vinaigrette

• In a pot of boiling water, blanch the fresh herbs for 10 seconds, then immediately immerse them in ice water. • Spin dry and wipe off the herbs to dry them completely. • In a mixer, grind the herbs with the sunflower oil on high power for 20 seconds. • Place a sieve lined with cheesecloth over a container. • Pour the preparation into the sieve and collect the strained oil, which will be flavoured with the herbs. • In a bowl, mix the buttermilk, honey, cider vinegar, salt, and pepper, and keep cool. • Just before serving, combine two parts buttermilk mixture with one part herb oil, according to the desired amount of vinaigrette. For example, combine ½ cup of the buttermilk mixture and ¼ cup of oil.

The Secrets of Effervescence

By Stéphanie Dupuy, sommelier

DEMOCRATIZING THE BUBBLE — There is a sparkling wine for every taste and every price. Understanding what you are buying is the key element that will allow you to make the right choice. Champagne, prosecco, or pét nat (naturally sparkling)…they all have one basic element in common: they contain carbon dioxide. What sets them apart is the way that this gas is obtained, and to do this, there are four main production methods.

THE TRADITIONAL METHOD

This approach involves bottling a still wine (without bubbles) to which yeast and sugar is added. The combination of these two elements triggers a second fermentation, since under the effect of the yeast, the sugar transforms into alcohol and carbon dioxide. We then end up with bubbles trapped in the bottle. Several appellations use this production method, and at the top of the list is champagne, which, in terms of sparkling wine, is undoubtedly the best known. It is also the very first to have been developed in a defined region—that is, in Champagne, of course! This is where we get the expression, “it’s not champagne unless it comes from Champagne.”

Indeed, it is impossible for other sparkling wines produced anywhere else on the planet to bear this

prestigious name. In addition to using the traditional method, a champagne must be aged on lees1 for at least 15 months, a figure that rises to 36 months in the case of vintage wines (which mention the year). After aging, a dosage liqueur (mixture of wine and sugar) is added to adjust the final sugar content of the product, and the bottle is permanently corked.

Other appellations also use this method. This is the case with Crémant, which may come from eight different regions of France (Alsace, Bordeaux, Burgundy, Die, Jura, Limoux, Loire, and Savoie), and which must be aged on lees for at least 12 months.

The famous Cava appellation from Spain also produces sparkling wines using the traditional method, which must be aged for at least nine months. Recently, this appellation, 90% of whose wines come from Catalonia, but which covers the majority of Spain, has adopted new regulations. These highlight the geographic origin of the wine by defining four production zones and two sub-zones. The introduction of a qualitative denomination now makes it possible to differentiate Cavas according to their aging time: those aged for more than nine months are recognized with the label Cava de Guarda, while those aged for more than 18 months are referred to as Cava de Guarda Superior. Several other regulations highlighting vintage, organic practices, and traceability have been put forward in this long-awaited reform.

Note

1 Technique that involves aging the wine in contact with its lees (dead yeast) in order to increase its density and aromas.

Franciacorta is another sparkling wine produced using the traditional method. This appellation from Lombardy, in northern Italy, is a little less known to us and requires aging on lees for at least 18 months. And the map of traditional-method sparkling wines doesn’t stop there! There are many other countries that produce them, such as South Africa, Australia, Argentina, the United States, Germany, Austria, and even Quebec, to name just a few.

GOOD TO KNOW

Unique fact: sparkling wines are the only wines, except for a few anecdotal cases, which blend red and white grape varieties to make white wine. In this case, we are talking about a blanc de noirs. On the other hand, if all the varieties used are white, we are talking about a blanc de blancs. Another unique fact: it is only for sparkling wines that the blend of red and white wine is authorized to produce rosé.

THE SEALED TANK (OR CHARMAT) METHOD

Much like the traditional method, this process is based on the principle of a second fermentation. In this case, this is done in tanks that are specially designed to withstand the pressure created by the carbon dioxide, instead of being done in bottles. As the name of the method suggests, these tanks are hermetically sealed to preserve the gas. When the wine is ready, it is transferred into bottles. The greatest ambassador of this method—and by the

same token, the best-selling sparkling wine in the world—is prosecco.

THE RURAL (OR ANCESTRAL) METHOD

As its name suggests, this production method is the oldest in the world and the result of a single fermentation. There are several variations of this method, which all have one thing in common: not using any sugar other than that which is naturally present in the grape. The fermentation of the wine begins in the tank and is then deliberately stopped by sufficiently lowering the temperature of the liquid. The wine, which still contains yeast and sugar, is transferred into bottles, where the fermentation completes and the carbon dioxide is trapped. Blanquette de Limoux and pét nat are two representatives of this method.

THE CARBONATION METHOD

The principle here is to add CO2 to a wine, whether it is in a sealed tank or a bottle. In a sense, this technique is a shortcut that makes it possible to obtain sparkling wines faster and at a lower cost. However, the bubbles are coarser, and consequently, the wines are less refined.

The pressure inside a bottle of champagne is five to six times stronger than it is outside. This explains why the glass of the bottles is so thick and why they have a concave base, which allows for a better distribution of the pressure. With a pressure that allows the cork to escape at a speed of 50 to 60 kilometres per hour, it’s best not to be in the line of fire! To uncork a sparkling wine in an elegant way, you should avoid the characteristic “pop” noise. To do this, hold the cork firmly with one hand and turn the bottle with the other. Each glass of sparkling wine has the potential to generate a million bubbles! But if the glass were immaculate at the molecular level, none would form. The imperfections and microscopic dust allow the bubbles to emerge at a rate of 20 per second, then rise to the surface at a speed of five kilometres per hour.

POL ROGER BRUT, CHAMPAGNE 51953 — $65.50

This is a Champagne house renowned for the consistently high quality of its wines and which, incidentally, was Winston Churchill’s favourite. Thirst-quenching and well-balanced, the Brut, the house’s entry-level offering, is aged in tanks for 36 months. The bubbles are fine, and the wine is marked by aromas of brioche. A great classic!

JUVÉ Y CAMPS, BRUT NATURE RESERVA DE LA FAMILIA 2017, CAVA 110654948 — $22.80

Juvé y Camps is a century-old estate in the Penedès region of Spain. This vintage, made from a blend of Xarel-lo, Macabeo, and Parellada, local varieties, is a brut nature, which means that no dosage is carried out following the second fermentation. Aged for three years on lees, the result is fresh, creamy, and very dry, with aromas of apple and citrus. You can’t ask for better for the price!

MIONETTO, PROSECCO DOC TREVISO 13031244 — $17.05

This prosecco appeals to me due to its classic side, simplicity, and versatility. It is reminiscent of yellow apple, peach, and honey. It will be perfect as an aperitif with your favourite plain potato chips, as a spritz, or at brunch in a mimosa!

Four Havens to Take Root: A Natural Plunge Near You

FEELING OF RENEWAL — Nature awakens at each of our spas, and we experience almost-forgotten sensations: rebirth, life, freedom. As the plants bud and the animals come to life, thoughtful architectural views are windows to this renewal. As an invitation to rediscover our circuits, experience Strøm Nordic Spa under the spell of lush vegetation. Welcome, beautiful vivacity.

LET THE LANDSCAPE INHABIT US

The environment in which any architectural project is established is at the heart of the experience. Embedded in the midst of abundant vegetation, Strøm’s facilities have one goal in common: to step aside to let the landscape speak. The architectural horizontality contributes harmoniously to this by catalyzing the views and directing the gaze.

With nature as a muse, the simplicity of the architectural geometry blends into the landscape, allowing it to inhabit us. This intimate contact and feeling of closeness allow us to reconnect with the environment and the elements, the vegetation and the earth. Revealing themselves with the dawning of the spring, the flora and fauna open

up possibilities for exploration, reconnecting users to a momentarily forgotten landscape.

RØD RELAXATION ROOM

MONT-SAINT-HILAIRE

PANORAMA ROOM MASSAGE THERAPY ON PILOTIS

MONT-SAINT-HILAIRE

TEMPERATE POOL

Nuns’ Island

An Amazing Biodiversity

At Strøm Nordic Spa Nuns’ Island, the views reinforce the horizon, enhancing the presence of Lac des Battures, the wooded areas, and an amazing biodiversity. The panoramic sauna and the Rød relaxation room broaden the perspective of the lake and its wooded expanses thanks to the immense windows, which make us forget the building itself.

Framing an element inevitably leads to a feeling of closeness to it, revealing in the user an absolute relaxation and an enthralled discovery. The rich ecosystem of the site offers a prime habitat for many rarer plant and animal species, which can be admired while taking a break on the dock along the shore. Among these, we find the peregrine falcon, short-eared owl, eastern screechowl, snapping turtle, heron, duck, and cormorant, to name just a few. At the height of your visit, massages on pilotis let you extend the relaxation experience outside, combining massage therapy and nature. Here, the mood music is graciously offered by nature itself.

ALL THE FACILITIES TO BE DISCOVERED Outdoor whirlpools • Temperate and ice baths • Finnish saunas Eucalyptus and essential oil steam baths • Thermal and Nordic waterfalls Indoor and outdoor relaxation areas with fireplaces • Nord Restaurant • Patio • Docks Pilotis • And more

Mont-Saint-Hilaire

View of the Summit

Established in the heart of a dense forest, Strøm Nordic Spa Mont-Saint-Hilaire reinvents the landscape that surrounds it. The magnificent windows and sleek lines highlight a wild and abundant natural setting. Nestled at the foot of the mountain, the immense full-sun swimming pool surrounded by the majestic foliage of the weeping willows offers a breathtaking view of Mont Saint-Hilaire. At the heart of the panorama room, the mountain can be experienced.

Recognized for the richness of its vegetation, Mont Saint-Hilaire is home to rare trees and shrubs, such as the white walnut, shagbark hickory, and the beautiful serviceberry. Among the plants, exceptional flowers also appear, such as the long-spurred violet and the broad beech-fern, which only grows in the Monteregian Hills. The mountain is home to many butterflies, including the monarch, as well as impressive nocturnal species, such as the owl and the bat.

ALL THE FACILITIES TO BE DISCOVERED Outdoor whirlpools • Temperate and ice baths • Swimming pool • Finnish saunas Eucalyptus and essential oil steam baths • Thermal and Nordic waterfalls • Yurts Indoor and outdoor relaxation areas with fireplaces • Nord Restaurant Skärgården summer kitchen • Patio • And more

MAGOG RIVER DOCK

OLD QUEBEC

INFINITY POOL FOUR-SEASON PAVILION

OLD QUEBEC

STRØM RIVER

Sherbrooke

Invigorating Vegetation

Uniting the building and the landscape, Strøm Nordic Spa Sherbrooke rises up on the banks of the Magog River and its lush landscapes. The rectangular shapes of the building follow the trajectory of the shore and its flora. While the dock and the beach offer a privileged closeness with the river, an expanse of mature trees surrounds the relaxation area.

A bit further, a green area sometimes welcomes great blue herons, ducks, chickadees, and even snapping turtles, which come here to lay their eggs in late spring. The area can be crossed on foot to contemplate the flora and fauna and take root there. Or let yourself be lulled, nestled in spacious hammocks on the edge of the shore. Finally, a fourseason pavilion combining angular architecture and openings on the river allows for contemplation in a warm and refined atmosphere that leaves plenty of room for the landscape. Peaceful relaxation in sweet simplicity.

ALL THE FACILITIES TO BE DISCOVERED Outdoor whirlpools • Temperate and ice baths • Finnish saunas Eucalyptus and essential oil steam baths • Thermal and Nordic waterfalls Indoor and outdoor relaxation areas with fireplaces • Fika Café • Patios • Dock Beach • And more

Old Quebec

A Taste of Escape

Strongly inspired by the port history of the Bassin Brown, Strøm Nordic Spa Old Quebec has established itself there, becoming without a doubt the most spectacular spa in the province. While thoughtful architectural viewpoints harmonize with the richness of the setting, the immensity and power of nature give it a taste of escape.

The infinity pool along the river offers a changing panorama adorned with light and greenery in the spring. The incredible diversity of its habitats makes the river one of the richest natural heritage sites in North America. The flora and fauna, both terrestrial and marine, include marine mammals, seabirds, fish, and migratory species. The river and its ecosystem are thus omnipresent, permeating the experience of the guests and marking the fluidity of the journey. Everywhere the visitor goes, nature is there.

ALL THE FACILITIES TO BE DISCOVERED Outdoor whirlpools • Temperate and ice baths • Floating pool with Epsom salts Infinity pool • Finnish saunas • Eucalyptus and essential oil steam baths Thermal and Nordic waterfalls • Indoor and outdoor relaxation areas with fireplaces Nord Restaurant • Patios • And more

Take a Forest Bath:

The Healing Power of Shinrin Yoku

Simply being in the forest. Letting the fresh air, trees, and plants inhabit us. Shinrin yoku is a Japanese term

that means “to soak up the atmosphere of the forest” or “forest bath.”

A cornerstone of preventive healthcare and wellness, this simple practice was developed in Japan during the 1980s. It involves immersing yourself in the forest to benefit from the relaxing effect of phytoncides, molecules released by trees and plants. Since then, many researchers, primarily based in Japan and South Korea, have been able to develop an extensive body of scientific research demonstrating the benefits of walks in the forest on the central nervous system. These include reducing cortisol, the stress hormone, and boosting the immune system.

Recognized by medical workers in Japan, a forest bath is prescribed to treat those suffering from stress, anxiety, and cardiovascular diseases, or to offer relief to women going through menopause. The benefits of breathing, walking, and wandering in the forest are numerous: strengthening the immune system; lowering blood pressure; reducing depression, stress, anger, and anxiety; improving the mood and sleep; and increasing concentration and energy levels. As John Muir put it so well in his book Préserver les solitudes: “The taste of our time to get wild in Nature is delicious to observe. Thousands of exhausted, afflicted, overcivilized people are beginning to understand that going into the mountains means coming back home; that the wild state is a necessity; that mountain parks and reserves are not only sources of lumber and rivers for irrigation, but also sources of life.” Returning to nature means returning to the self.

EXPERIENCE THE HARMONY OF NATURE

Taking the time to relax in nature means letting the richness of the landscape inhabit us and contribute to the calm of the body, mind, and soul. Established in the heart of nature, our spas on Nuns’ Island, Mont-Saint-Hilaire, Sherbrooke, and Old Quebec therefore allow you to reconnect with life, essence, the innate force of wellness.

Sources

Centre de la nature du Mont-Saint-Hilaire. (2015). “Mont-Saint-Hilaire – Interprétation de la nature.” Strøm Nordic Spa. Nature Conservancy of Canada. (2020). “Vallée du Saint-Laurent.” Destinations nature. Lussier, Pierre. (2014). “Un joyau de biodiversité à la porte de L’Île-des-Sœurs.” Journal Métro.

Miyazaki, Yoshifumi. (2018). Shinrin Yoku: The Japanese Art of Forest Bathing. Portland, United States: Timber Press.

Photo credit: Bianca Des Jardins 75