SALONS 2011
We'll be at the Marché de Val-David every saturday from 9AM to 1PM, from june 4th to october 1st.
27 au 29 october, La Grande Dégustation de Montréal
[en français]
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PLEASE NOTE: Actual product labelling in French only.

Though we cannot currently sell our products through retailers outside of Québec,
we can sell* directly to interested customers anywhere in North America.
Please call Amélie: 514-849-7418 *(by the case only, 12 cans per case, mixed cases no problem, 10% off retail price)

OR The following e-stores offer our products on-line in any quantity you like:

Altitude: outdoor specialists | Terroirs Québec: gourmet shop

The NAKED LUNCH™ SMOKED MEAT

The NAKED LUNCH™ MEALS

SMOKED MEAT DE BOEUF pastured beef brisket NET 540g | DRAINED 280g

Pasture raised beef grown without antibiotics.

Fifty years ago, the beef we ate was fed what herbivores should eat: grass. Today, these ruminants are raised mainly on grain and range fed beef is quickly becoming scarce.

Our canned Pastured Beef Smoked Meat is made from close to a pound of prime Range Fed Heritage Angus beef brisket. Hand cut from the whole brisket, each piece is seasoned with Montreal-style smoked meat spices and cooked in its own broth inside the sealed can.

Once the meat is eaten, the broth is often referred to as "the other half of the fun".

Heat the whole can 6 minutes in boiling water and serve on rye bread with yellow mustard, pickles, cherry peppers and fries or salad.

This unctuous, fat ladened and salty meat is sure to please the authentic smoked meat lover.

Portion
One can:
- two generous sandwiches
- four salads
- three to four dozen canapés

Ingredients
Pastured beef brisket, water, salt, spices, nitrate.

Cooking method
Plunge unopened can in a pot filled with boiling water for 6 minutes. Open can, remove meat from cooking juices, slice using knife or scissors, WITH the fat IN. Brush some of the cooking juices on rye bread slices, add yellow mustard and meat. Makes two generous sandwiches.

Prepared by
Gastronomie le Naked Lunch
2039 Boul. Ste-Sophie
Ste-Sophie, Québec
J5J 2V2


The many advantages
of grass fed beef:

  • Fresh forage based nutrition accounts for 70% of the herds weight gain, the other 30% comes from local OGM free Canadian barley silage and grains.
  • Individual ranches own, finance, care for and manage each animal from birth to wholesale.
  • Grown from birth without hormones or antibiotics.
  • ALL rendered animal by-products are banned from the feed.
  • 3X more omega-3, 5X more omega-6 (Conjugated Linoleic Acid) and 5X more vitamine E than grain fed beef.


$CAD 14.95

PÂTÉ CHINOIS DE GIBIER 530g (English Cottage Pie with venison and corn) (Shepherd's Pie )

This is the authentic pâté chinois Québecois, prepared in the traditional style, offering three layers of no-nonsense comfort food: sautéed venison (minced deer, boar and bison) with onions, a blend of corn and creamed corn, and finally creamy mashed potatoes prepared with butter and duck fat.

All three layers come out of the can one on top of the other. This plated meal is the real deal! Tasty, unctuous and without any preservatives.

Portion
One can = two starters or one generous main dish

Ingredients
Mashed potatoes (water, milk, potatoes, duck fat, butter, salt), corn (corn, water sugar, modified corn starch, salt), deer, boar, bison, onions, olive oil, spices.

Preparation
Immerse unopened can in boiling water for 8 minutes. Let rest on countertop for a few minutes. Open top of can, flip can top down on plate, open other end. Remove can slowly and enjoy!

Have you ever tried pâté chinois with mango pickles? It's great...

Prepared by
Gastronomie le Naked Lunch
2039 Boul. Ste-Sophie
Ste-Sophie, Québec
J5J 2V2


CAD $13.95

SMOKED MEAT DE MAGRET DE CANARD 530g (Fattened duck breast smoked meat style)

Our duck smoked meat has long been our main attraction.

This unique and original creation is the fruit of the marriage between Quebec's prized fattened duck breast (magret) and Montreal's renowned smoked meat tradition. Our product contains a whole duck breast that has been cured, spiced and braised in its own juices before being canned.

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

Leftover cooking juices make a great gravy if you thicken it up with a bit of cornstarch mixed with some water (try 1 tablespoon cornstarch with 2 tablespoons water). Make a poutine with this gravy and soak up the praise from your guests.

Portion
One can:
- two generous sandwiches
- four salads
- three to four dozen canapés

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

Cooking method
Plunge unopened can in a pot filled with boiling water for 6 minutes. Open can, remove meat from cooking juices, shred using knife or scissors keeping the fat layer on. Brush some of the cooking juices on rye bread slices, add mustard and meat. Makes two generous sandwiches.

Prepared by
Gastronomie le Naked Lunch
2039 Boul. Ste-Sophie
Ste-Sophie, Québec
J5J 2V2


CAD $18.95

SMOKED MEAT DE POITRINE DE CANARD DE PÉKIN 400ml (Duck breast smoked meat style)

This 400ml duck smoked meat is made with the smaller Pekin duck's breast instead of the fattened duck's breast (magret).

This unique and original creation is the fruit of the marriage between Brome Lake Duck® breast and Montreal's renowned smoked meat tradition. Our product contains a whole Pekin duck breast that has been cured, spiced and braised in its own juices before being canned.

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

Leftover cooking juices make a great gravy if you thicken it up with a bit of cornstarch mixed with some water (try 1 tablespoon cornstarch with 2 tablespoons water). Make a poutine with this gravy and be ready to soak up the praise from your guests.

Portion
One can:
- two sandwiches
- four salads
- two to three dozen canapés

Ingredients
Whole Brome Lake Duck® breast, Brome Lake Duck® fat, water, salt, spices, nitrate.

Cooking method
Plunge unopened can in a pot filled with boiling water for 4 minutes. Open can, remove meat from cooking juices, shred using knife or scissors keeping the fat layer on. Brush some of the cooking juices on rye bread slices, add mustard and meat. Makes two sandwiches.

Prepared by
Gastronomie le Naked Lunch
2039 Boul. Ste-Sophie
Ste-Sophie, Québec
J5J 2V2


CAD $15.95

SOUPE THAÏLANDAISE 530g (Thaï soup with coconut milk and vegetables)
A feast for authentic Asian cuisine enthusiasts, our dTom Kaah is prepared according to strict Thaï tradition.

Packed with exotic flavors and perfumes,we add fresh whole grape tomatoes, shitake mushrooms and logans to the broth just a few minutes before seaming the can, locking in their individual flavours.

Add shrimp and vermicelli to make this soup a satisfying meal for one or a great starter for two.

Perfect with a glass of buttery chardonnay...

Portion
One can = two starters or one main dish

Ingredients
Ingredients: Coconut milk, broth*, shiitake mushrooms, logans, grape tomatos, ginger, fish sauce (water, anchovy, salt, sugar), lemongrass, lime juice, sugar, salt, red onion, kaffir leaves, hot peppers, citric acid, potassium metabisulfite (from coconut milk).

*Broth: water, maltodextrine, dehydrated vegetables [potatoes, onions, carrots, leeks, green and red peppers, cabbage, celery, tomatoes, beets, garlic], dextrose, potato starch, yeast extract, hydrolized corn proteins, spices, parsley.

Cooking method
Heat and serve. To heat in the can, boil can, unopened, for 8 minutes.

Prepared by
Gastronomie le Naked Lunch
2039 Boul. Ste-Sophie
Ste-Sophie, Québec
J5J 2V2

CAD $8.95

CHOUCROUTE ALSACIENNE À LA ST-AMBROISE 530g (Alsatian style sauerkraut with beer)
Our French style choucroute garnie is oven cooked with generous amounts of St-Ambroise pale ale from McAuslan brewing. Apples and bacon slowly melt over the mixture of sauerkraut, smoked polish saucissons and sausages, while potatoes roast slowly in the cooking juices.

It all comes together as an addictive sweet and sour experience laden with the subtle aromas of caraway seeds and juniper berries.

Best enjoyed with St-Ambroise beer mustard and cold McAuslan beer or a crisp white Alsatian wine.

Portion
One can = two starters or one main dish

Ingredients
Sauerkraut*, smoked polish sausages**, potatoes, St-Ambroise pale ale, apples, bacon, onions, pork and/or duck fat, spices.

*Cabbage, water, salt, sulfites, wine
**Pork, beef, water, may contain (modified corn starch, wheat flour), salt, dextrose, spices, garlic powder, sodium erythorbate, sodium nitrates, smoke).

Preparation:
Heat oven to 375°F. Mix contents of the can well in an oven proof dish. Heat for 15 minutes @ 375°F.

Prepared by
Gastronomie le Naked Lunch
2039 Boul. Ste-Sophie
Ste-Sophie, Québec
J5J 2V2

CAD $13.95

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