A SIDE FOR EVERY KIND OF MEAT!
Preparing a fantastic holiday feast is easy when you know how to combine flavours!
Follow our tips to find the perfect combination of meat, sides, and drinks that will please all your guests.
TIPS
Beef
Just like turkey, beef has become a holiday tradition for Quebecers.
Keep it simple and serve beef with apricot-glazed carrots or a green bean and beet salad, julienned and roasted with olive oil, garnished with crumbled feta cheese and flavoured with Montreal steak seasoning.
Serve it with a fruity and supple wine like a Malbec or a beer that’s sweeter or more bitter than your dish. Find the International Bitterness Units (IBU) scale located on many bottles.
TIPS
Ham
A holiday classic that’s inexpensive and perfect for when you’ve got a lot of guests.
Leave it simmer in the oven and serve with rustic, robust, cheesy, or fruity flavours with a side of baby potatoes, braised fennel, or green peas with mint and scallions.
An acidic and delicate wine such as a Pinot Noir or a wheat ale will go well with these smoky, salty flavours.
TIPS
Duck
Duck magret is a meat with a pronounced taste that goes well with fruity, smoky, or spicy flavours.
Serve with an original side dish such as Brussels sprouts roasted in duck fat with sliced apples, shallots, and thyme, or substitute the traditional cranberry sauce for a mild cherry chutney.
Serve it with a glass of Syrah or an amber ale with hints of caramel.
