Wild foods

Curious about what we do at Les Jardins Sauvages? Or about foraging and cooking wild foods in general?

I’ve compiled an overview of pertinent information in English since the Jardins Sauvages website is only in French.   

  • About Jardins Sauvages

    A bit of history, what we do..

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  • JS Slideshow

  • Restaurant details

    Les Jardins Sauvages, our country table

    Location: We are 45min NE of Montreal: 17 Chemin Martin, St-Roch de l'Achigan, QC J0K 3H0
    There are directions on the website 

    Opening hours:

    On Reservation only.

    Dinner is at 7pm. 
    The menu changes seasonally  monthly and is posted on the website at least three weeks in advance.

    It is a 5 course set menu, 120$ including tip and taxes, always featuring wild plants and mushrooms, game and the best of the region's producers.. There is the deluxe menu option for 150$ with foie gras and cheese, and our mushroom event menu in autumn for 150$.

    It is Bring your Own Wine.
    Payment is by cash or cheque on the night of the dinner, or by credit card in advance by phone.

    To secure your reservation for groups, we ask for a deposit of 25%, by cheque or credit card.

    A vegetarian option is available with 24h notice. In case of allergies or dietary specifications, or if ever there is a change in plans, please let us know 24hrs in advance.

    A la table des Jardins Sauvages, 2018 Calendar

    Seasonal Pop-up Events (when you can come 2 or 4, otherwise we open only for groups of 6+)

    • Valentine's Menu, Wild & Aphrodisiac :  February 10th and 17th
    • Maple Menu:   April 7th, 7pm and 8th, 1pm
    • Spring Green Menu : May 12th, 7pm and 13th, 1pm
    • Sunday afternoon open door visit: May 27th to September 9th, 1pm : Tasting of our products, Tisane and a savoury and sweet bite, 15$
    • Summer Menu (St-Jean Baptiste and Canada Day) 23,30 juin
    • Food Day Canada (A Nationwide Local Food Fest) : August 4th
    • Harvest Menu with François' Heirloom Tomatoes :  September 15th
    • Wild Mushroom Event : October 13th to November 10th
    • Holiday Menu: December 1-22nd (for groups only)

    Spring Workshop Series (in French) April 1th to May 20th (80$/day or 300$ for the series; 1,-3 overview, theory and cooking) 4,5 in the woods/field with François) 1-5pm

    April 15: Overview, Theory Basics of Wild Foods, Tasting

    April 22: Cooking Techniques and Preserving I

    April 29: Cooking Techniques and Preserving II

    May 6:  Spring Wild Edibles I, Foraging

    May 20th : Plantes de printemps II, Foraging

    Stages – Monday/Tuesday mornings in May: Learn while working; in exchange for picking on our site with François. To sign up 450-588-5125 or info@jardinssauvages.com


    Stage dates:  8h30am April 30th, May 1st, May 7,8, May 15, 22, 29, June 4th (limited places)

  • Jean Talon Market

    Our stall at Jean Talon Market in Montreal.

  • The wild stuff

    The wild plants and mushrooms we cook and serve at the table champêtre, many of which François sells at the market when nature agrees.

    Also included:

    A short list of my blog posts relating directly to foraged foods, cooking and life at La table des Jardins Sauvages.

  • Retail product list

    Our line of products derived from wild plants and mushrooms, sold at the table champêtre, and at the market.