This is a gem of a video! If more people see this video you will be famous! This is the best tourtiere recipe I have found! I love French Canadian foods. I will look through your videos for pet de souer, cretons, and poutine. Excellent video! Great presentation!
Pet de soeur they are real good 😋 and so easy. You rolls out the left over pie dought as if you were to make a pie , once you have it rolled out you spread butter on it and then you spreed brun sugar on the butter . Then you roll it as if it was cinanon rolls and you cut as also as cinanon rolls 😅 lie them on the side so you see the rolls and put à little bit of heavy creme on top . Put in the pre heated oven 350 for about 30 minutes enjoy it is so good
The dog has been patient and well-behaved despite the irresistible temptations of his favorite food paraded in front of him during the creation of this great meal. He deserves some of this meal too!
What a find! Serge is so entertaining and talented. I am subscribing immediately. I love your humour and practicality. Best of luck on your site and I’m following you as of now!
So delicious. My Mom made this every Christmas and now I do too. Hers was delicious but I always knew it could be elevated a bit and this is perfect!!! Thank you
Bonjour Serge. I tried the tourtière recipe to day for Christmas. It was great. And the Roux...I haven't seen it done like that, I tried it and it was fantastic...thank you so much. I've put your recipe in my family cook book...merci boucoup
Serge’s secret tourtiere recipe revealed! I always make my way to the ECC kitchen for a slice. Takes me to my youth visiting family in Quebec City. Bring on the ketchup! Thanks Boss.
I made my tourtiere today, pretty much as usual (quite similar to yours) BUT used your method of thickening with beurrre manie and adding the cubed potatoes at the end. GAME CHANGER! It really does give the filling a silky smooth finish and flavour. Thanks for this!
I would say years ago traditionally they would have used pork fat. I like you I like your recipe and I think I’ll try it. Merci beaucoup.pastry cutter, food processor.
I live in Saguenay, Quebec and my son-in-law's name is Serge. I have watched many tourtiere videos, but i think you made the best authentic one. I would definitely enjoy eating the dinner you prepared, given the opportunity.
Greetings from Santa Fe, ARGENTINA 🇦🇷. I enjoyed very much watching you cooking your French Canadian tourtière. A dicho I don't know. I'll try to make it.
Wow this is awesome..wow i wish I could make these..after I've done making Stuffed milkfish or Releyenong Bangus here in Philippines wow all I could say is that you could make ur best to cook even ur a beginner.thanks sir for sharing with us your great recipes
This recipe makes an amazing tourtiere . Made it as one of my Christmas dishes along with turkey and the tourtiere got demolished. I give it 2 thumbs up.
Caaaaalisse!! This totally brings me back to my childhood Christmases growing up in Montreal! Simply awesome! I'm definitely going to try adding the foie gras. Thanks for the vid✌️
I just love the herb/spice combination in your tourtière. My mom’s pie was barely spiced. We ate ours with an onion béchamel sauce on top when served. I’m going to try your recipe minus the foi gras.
awesome my mother made them every year she used beef ,veal and pork she was Acadian from Shediac New Brunswick, my girlfriend tried to make some , never as good as my mothers were miss this part of Christmas
Thank you soooooooooo much for the recipe! I’d love to have you in my house! Keep those delicious French recipes coming! Happy new year! Your the best!
Looks delicious! That tool you grabbed is called a pastry blender. I don’t have one so last year when I made my tourtière, I had to blend the butter and flour with two knives. It took so long. You’ve reminded me to buy a pastry blender before I made my tourtière this Christmas.
That looks so delicious!! I’m watching on Christmas Eve, got to the fois gras part and immediately dashed off to the deli at 4:30 in hopes of getting some but alas the store was closed:(.
you can definitely get it online, if you are from Edmonton you could sub it out for foie gras terrine from the Italian center. here is a link www.gourmetfoodstore.com/foie-gras-and-pate/canadian-foie-gras-01018
@@nicholasfish1570 yes, but keep in mind those are big Tourtière , but i a sure you could get away with it doing the recipe x3 . hope this help. do not hesitate to reach out for more input!!
Absolutely, only beef works perfectly, to substitute the foie you could add little chunk of cook beef short rib or smoke meat, it's definitely not the same but it definitely upgrade the pie and you will end up with less fat from the foie gras..Let me know how it turns out!
Oh la la! Les gens du Lac ne doivent pas écouter ca parce qu’ils vont hurler que c’est un pâté à la viande, pas une tourtière!!! Mais on s’en fout (je suis de Montréal): peu importe comment on l’appelle, c’est bon!! 🤤😋
Oh how I 'wish' there were measurements that did not have to be converted!! I watched your video which was excellent and was excited to try this recipe, but I can't do the conversions to cups, tsps, etc. Thanks anyway, I am sure your tourtiere is amazing but I will have to find a recipe that I can follow.
You can ask alexa , she's pretty accurate for conversion.. also a scale is one of the most essential tools in the kitchen.. ask Santa for one this year
I really think you are a delight when you cook and your tortiere is so delicious. This is my second year to make it. My queston is: I like to make it ahead of time so I completely bake it , freeze or refrigerate and then reheat in the oven on the day I am serving. Would you suggest refrigerating before baking and then simply baking at suggested temperature and time the day of family dinner OR baking completely and then reheating at a 300 F oven for about an hour? thanks! and Merry Christmas! Joyeux Noel!
I just made 8 mini tourtiere using grassfed ground beef and venison because I cannot eat pork. Both are quite lean, so I cooked in plenty of home rendered chicken fat. OH BOY!!! "Fat is your friend". You bet. My kinda guy!
tabarnac! Not de henglish way! OK. good! Me from de Quebec! bes 2 day me ce, from de u tube! me old man, grandmoder make dis! 100% 100 yer hago! FANTASTIK! de budder is de himportant!!!! u iz de real Quebecois!!!! or may-b, de nu-brunswic??🤣😂❤👍👍👍
looked great til you added the foie gras...yuk...to each its own i guess...i made the recipe without the foie gras ...was very good..great camera work and editing..great video Serge..merci!
Serge , here is a trick for peoples that don't have a 200 $ kitchen robot to make flaky pastry dough. You take cold butter out of your fridge , you cut it like little towers, let's say , then you rub them against a cheese grinder , the cheap one in a pyramide shape with four faces. You " grind " the butter against the side with big holes . This willl give you butter shavings , the one you needs to insert in your flower for your pastry dough . I saw this trick on another channel . Serge keep your simplicity . We also have not high tech kitchen like yours . Be careful with your outside cooling. Once we did that and we saw a cat had pass by while we were away . We save what we could .
Ma grand maman n’ajoutait jamais de pomme de terre. Im not doubting “Tourtiere” recipes w potato but I find it too similar to the “English Meat Pie” or other “Meat Pie” recipe variation. Seams like most colonized country have their own “Meat Pie” variation. (different seasoning, w peas, carrots, potatoes or not).
Very well done video, recipe, filming…what else…. A pleasant looking and sounding host, no background music……. Except the faux gras. Cruel. And then it just melted out and was wasted. Wow disappointing in so many ways.
This is a gem of a video! If more people see this video you will be famous! This is the best tourtiere recipe I have found! I love French Canadian foods. I will look through your videos for pet de souer, cretons, and poutine. Excellent video! Great presentation!
Thanks for the kind words, fingers cross 🤞 to be famous..lol
Pet de soeur they are real good 😋 and so easy. You rolls out the left over pie dought as if you were to make a pie , once you have it rolled out you spread butter on it and then you spreed brun sugar on the butter . Then you roll it as if it was cinanon rolls and you cut as also as cinanon rolls 😅 lie them on the side so you see the rolls and put à little bit of heavy creme on top . Put in the pre heated oven 350 for about 30 minutes enjoy it is so good
I’m all in with Serge, tourtiere without ketchup is unthinkable.
It's a sin!! 🫣
The dog has been patient and well-behaved despite the irresistible temptations of his favorite food paraded in front of him during the creation of this great meal.
He deserves some of this meal too!
Right 😂
Ketchup a must!! The realist Quebec tortiere recipe! Can't wait to make some
Yes chef!!!
What a find! Serge is so entertaining and talented. I am subscribing immediately. I love your humour and practicality. Best of luck on your site and I’m following you as of now!
So delicious. My Mom made this every Christmas and now I do too. Hers was delicious but I always knew it could be elevated a bit and this is perfect!!!
Thank you
C'est magnifique!!
Wow bravo
Finally! The recipe is released! I've been waiting 4 years!
Bonjour Serge. I tried the tourtière recipe to day for Christmas. It was great. And the Roux...I haven't seen it done like that, I tried it and it was fantastic...thank you so much. I've put your recipe in my family cook book...merci boucoup
I would say years ago traditionally they would have used pork fat. I like you I like your recipe and I think I’ll try it. Merci beaucoup
Oui, you are right!
Your spirit is effervescent and so enjoyable. I have to give this recipe a try!! Cheers from BC!
Thank you for the kind words, I'm trying to bring the good vibes!!! 💙
Really enjoyed this , can’t believe you don’t have more followers, you should do. Well done
Thanks friend, you just made my day ❤️
Looks delicious, I can't wait to try it, especially the egg wash trick with the oil! Merci
Plaisir ❤️
You are adorable! Thank you for his recipe! Will make this meal this Christmas 2023!
Serge’s secret tourtiere recipe revealed! I always make my way to the ECC kitchen for a slice. Takes me to my youth visiting family in Quebec City. Bring on the ketchup! Thanks Boss.
We always used ketchup too! Ironically my pepere put ketchup on crepes and that's my favorite way to eat them!
Je suis venu pour la tourtière et je repars avec les carottes!! De très bonnes recettes, merci!
Merci!!!
My mom said she was going to buy one of this. I’m going to make yours for Christmas dinner here in Brandon mb. Merry Christmas thanks for sharing!
Try it with mustard pickles. Yummm. Great video, thank you.
Such a great idea!! Thank you
Thank you for your happiness in cooking this dish and your love of Christmas!
I made my tourtiere today, pretty much as usual (quite similar to yours) BUT used your method of thickening with beurrre manie and adding the cubed potatoes at the end. GAME CHANGER! It really does give the filling a silky smooth finish and flavour. Thanks for this!
You are the best, happy holidays!
I would say years ago traditionally they would have used pork fat. I like you I like your recipe and I think I’ll try it. Merci beaucoup.pastry cutter, food processor.
I live in Saguenay, Quebec and my son-in-law's name is Serge. I have watched many tourtiere videos, but i think you made the best authentic one. I would definitely enjoy eating the dinner you prepared, given the opportunity.
Wow, thank you!, c'est la meilleur tourtiere , because it's my mama's...
I made this with a sourdough crust and my husband about passed out from the goodness. Haha. Thank you for sharing this!! It’s a gem!!
Nice, I love the idea 💡. I will have to give it a try.. thanks
Greetings from Santa Fe, ARGENTINA 🇦🇷. I enjoyed very much watching you cooking your French Canadian tourtière. A dicho I don't know. I'll try to make it.
Merci !!!
Omg what a delicious looking recipe all around! Trying very soon!
I like you Serge❤great personality 😂❤😅
Wow this is awesome..wow i wish I could make these..after I've done making Stuffed milkfish or Releyenong Bangus here in Philippines wow all I could say is that you could make ur best to cook even ur a beginner.thanks sir for sharing with us your great recipes
You are just a funny, happy cook.
I made it twice and it was super tasty especially with ketchup. thank you ❤❤❤
This recipe makes an amazing tourtiere . Made it as one of my Christmas dishes along with turkey and the tourtiere got demolished. I give it 2 thumbs up.
Happy holidays! Thank you
Love this Joyeux Noel from Vermont!
the chutney is so beautiful with cinnamon, clove, nutmeg and allspice. I put some whole coriander in mine it was a dream.
Lovely idea!
Love love your recipes! Thank you a million!
Caaaaalisse!! This totally brings me back to my childhood Christmases growing up in Montreal! Simply awesome! I'm definitely going to try adding the foie gras. Thanks for the vid✌️
😂😅😂
I just love the herb/spice combination in your tourtière. My mom’s pie was barely spiced. We ate ours with an onion béchamel sauce on top when served. I’m going to try your recipe minus the foi gras.
So good!
Can't wait to try this recipe!
The best..
Beautiful pie ❤
Thank you 😋
Made this tonight- it was perfec! Minus the foie gras, hard to get it here in BC. Merci!
Right on, so glad that you loved it!!!
Your so fun to watch thanks
awesome my mother made them every year she used beef ,veal and pork she was Acadian from Shediac New Brunswick, my girlfriend tried to make some , never as good as my mothers were miss this part of Christmas
No one makes better tourtiere then mama.. for sure..
@@Chefsergebelair Thanks she learned from my Grandmother Quintin
Thank you soooooooooo much for the recipe! I’d love to have you in my house! Keep those delicious French recipes coming! Happy new year! Your the best!
Thank you for the great feedback.. bonne annee.... 💙
Toi aussi
Do you have recipe for Cretan?
You have no idea how happy your making me! I’m a recipe addict! If you haveNy recipes books to sell, I’ll buy!
Looks delicious! That tool you grabbed is called a pastry blender. I don’t have one so last year when I made my tourtière, I had to blend the butter and flour with two knives. It took so long. You’ve reminded me to buy a pastry blender before I made my tourtière this Christmas.
I made the ketchup to go with my vegan tourtière this year. It was amazing, thank you!
Right on!! Glad I help create new memories!!
You are great! Thank you! Regarding the "pomme de terre", Masher est difficile à trouver aux États-Unis. Où l'avez-vous trouvé, Serge ?
Merci pour le support, vous pouver trouver un potato ricer sur Amazon..❤
Merci mon ami@@Chefsergebelair
That looks so delicious!! I’m watching on Christmas Eve, got to the fois gras part and immediately dashed off to the deli at 4:30 in hopes of getting some but alas the store was closed:(.
Still can make it without it, it's as good if not , even better!!😋
@@Chefsergebelair I’ll wait till I can get it!
@@marilynsmith7178 great decision!!👌
Butter is our friend !
Yes and yes!!
Have you ever tried it with lamb? I’m curious to know what it would taste like.
I was always told to save some of you potato water add that too
Thanks your kitchen is a tad bigger than Chef Michael Dumas’s kitchen on youtube..
Again thanks for this Noel recipe…
Joseph
Noël
Oh yum !!!
Hello! For your carrots - it's sherry/apple cider vinegar? or plain - sherry/apple cider? Merci! Gisèle
Where do you get your foie gras?
Love the videos!
you can definitely get it online, if you are from Edmonton you could sub it out for foie gras terrine from the Italian center. here is a link www.gourmetfoodstore.com/foie-gras-and-pate/canadian-foie-gras-01018
@@Chefsergebelair if you are making let say 4 tourtières, would you just quadruple everything or would you approach it differently?
@@nicholasfish1570 yes, but keep in mind those are big Tourtière , but i a sure you could get away with it doing the recipe x3 . hope this help. do not hesitate to reach out for more input!!
Please add more content to your channel I’d like to follow as my family came from ?Montreal!
Feel the love
Congratulations! You pronounced Tourtière correctly! With the french Canadian accent.
C’est parce qu’il est francophone…
@@CCGG-w3b Ah... Sa explique.
your bulldog has beautiful eyes
Thank you, we love him so much!!!
Oh, and I put it in thirds...1/3 lamb, 1/3beef and 1/3 pork...it was great
Also, don't you serve tortiere warm?
Hi Chef, I have a few questions..
Can we use only beef instead of beef and pork? Can you suggest something?
Any other substitute for foie gras?
Absolutely, only beef works perfectly, to substitute the foie you could add little chunk of cook beef short rib or smoke meat, it's definitely not the same but it definitely upgrade the pie and you will end up with less fat from the foie gras..Let me know how it turns out!
Oh la la! Les gens du Lac ne doivent pas écouter ca parce qu’ils vont hurler que c’est un pâté à la viande, pas une tourtière!!! Mais on s’en fout (je suis de Montréal): peu importe comment on l’appelle, c’est bon!! 🤤😋
Oh how I 'wish' there were measurements that did not have to be converted!! I watched your video which was excellent and was excited to try this recipe, but I can't do the conversions to cups, tsps, etc. Thanks anyway, I am sure your tourtiere is amazing but I will have to find a recipe that I can follow.
You can ask alexa , she's pretty accurate for conversion.. also a scale is one of the most essential tools in the kitchen.. ask Santa for one this year
I really think you are a delight when you cook and your tortiere is so delicious. This is my second year to make it. My queston is: I like to make it ahead of time so I completely bake it , freeze or refrigerate and then reheat in the oven on the day I am serving. Would you suggest refrigerating before baking and then simply baking at suggested temperature and time the day of family dinner OR baking completely and then reheating at a 300 F oven for about an hour? thanks! and Merry Christmas! Joyeux Noel!
Definitely, a day old tourtiere taste event better.. 300 re-heat is perfect for like 25 minutes
I’m plant based, BUT, this sure looks good! You’re going to draw an audience, keep up the fun of creative cooking. 🥕🌶️🫛🌽
Wow, thank you, you can sub the ground meat with faux ground meat.. Or TVP
You’re not a true French Canadian, if you don’t eat your Tourtière with Ketchup!! Joyeux Noël!! 😬👍🎄🎉❤️🇨🇦
Chow chow
Where is your content’s you are too cute and I’d like to see more of your videos! Qui
Tes le fun toi 😅😅😅
I just made 8 mini tourtiere using grassfed ground beef and venison because I cannot eat pork. Both are quite lean, so I cooked in plenty of home rendered chicken fat. OH BOY!!! "Fat is your friend". You bet. My kinda guy!
Sounds delicious!!
tabarnac! Not de henglish way! OK. good! Me from de Quebec! bes 2 day me ce, from de u tube! me old man, grandmoder make dis! 100% 100 yer hago! FANTASTIK! de budder is de himportant!!!! u iz de real Quebecois!!!! or may-b, de nu-brunswic??🤣😂❤👍👍👍
Caline de bine.... 😂
looked great til you added the foie gras...yuk...to each its own i guess...i made the recipe without the foie gras ...was very good..great camera work and editing..great video Serge..merci!
Esti que ça me tente.
Vas si mon chum!!! C'est le temp des fete...❤
I would say years ago traditionally they would have used pork fat
I would have probably seared the foie gras first.
Agreed. Next time.. Promise
It’s a pastry cutter
You stated the ketchup didn’t have to be cooked, yet you pour it in a pot on stove! What is what?
Umm, no you have to cook it.. its not a ketchup if you don't.
merci!
Pastry cutter
Serge , here is a trick for peoples that don't have a 200 $ kitchen robot to make flaky pastry dough. You take cold butter out of your fridge , you cut it like little towers, let's say , then you rub them against a cheese grinder , the cheap one in a pyramide shape with four faces. You " grind " the butter against the side with big holes . This willl give you butter shavings , the one you needs to insert in your flower for your pastry dough . I saw this trick on another channel .
Serge keep your simplicity . We also have not high tech kitchen like yours . Be careful with your outside cooling. Once we did that and we saw a cat had pass by while we were away . We save what we could .
I love it!!
Ça c'est pas la tourtières du Lac Saint-Jean. Ça c'est un pâté d'viande.
www.ricardocuisine.com/recettes/4924-pates-a-la-viande-aussi-appeles-tourtieres
Ma grand maman n’ajoutait jamais de pomme de terre.
Im not doubting “Tourtiere” recipes w potato but I find it too similar to the “English Meat Pie” or other “Meat Pie” recipe variation. Seams like most colonized country have their own “Meat Pie” variation. (different seasoning, w peas, carrots, potatoes or not).
I enjoyed this video. I'm French Canadian but don't like this meat pie. Frois Grau is so unethical. Poor goose. But good cooking skill.
Very well done video, recipe, filming…what else…. A pleasant looking and sounding host, no background music…….
Except the faux gras. Cruel. And then it just melted out and was wasted. Wow disappointing in so many ways.
Foie gras? Delete
@sergebelair8317 Have you ever tried tourtiere avec de la mélasse instead of ketchup? Sounds crazy I know, but try it!
Gor to try that!!💙
Have you ever tried it with lamb? I’m curious to know what it would taste like.