Bernard Assiniwi's 1972 book on Amerindian cookery has become a classic. It contains almost 100 recipes, from soup to sweets, based on foods from the land.

It is rounded out by a chapter on survival in the woods and emergency foods. This work can be found in several municipal libraries throughout Quebec.

Eve Wapachee, a Cree woman from Waswanipi, wrote this book on Aboriginal cookery featuring dozens of traditional recipes.

You can order this book by contacting the Native Friendship Centre/Senneterre,
Mr Louis Bordeleau Phone: (819) 737-2324
E-mail: ceaas@hotmail.com

In this book, André Michel sets out to show the scope of Amerindian culinary influence on international cookery.

From Bannock to Salmon Tartare up to such modern innovations as Bear Consommé or Caribou mignonnettes with blueberry wine sauce. Éditions de l'Homme, available at bookshops.

This restaurant is named for a staple food among several Aboriginal nations. Sagamité is a soup based on a cornflour broth, enriched with finely-cut vegetables and game meats or fish.

The Sagamité restaurant, located at Wendake, serves an original menu made up of aboriginal and international dishes.

Adapted from (french only): wendake.com

First Nations Garden

The First Nations Garden spotlights First Nations botanical knowledge and activities relating to the vegetable kingdom.

The garden is divided into four zones: the deciduous forest, the coniferous forest, the far north, an interpretative building and a gathering place.

Adapted from: ville.montreal.qc.ca

Marie-Michelle Allard

Marie-Michelle Allard knows Toka Foods for several years now. She was the one who contacted the company to participate to their first SIAL (The International Food Exhibition) in Montreal, and was the one who discussing about organizing a feast in Wendake.

She had the opportunity to taste the meals served during this feast and to give her appreciation of the new service type invented by Toka Foods for this special occasion.

Henri Picard

Henri Picard travels around the world looking for specialized distributors in sophisticated food or well-known gourmet shops. He founded Toka Foods, a pioneer company in this area. This huron-wendat company developed a concept of fine native cuisine.

No basic ingredient is cultivated. Pickers harvest wild ingredients with their hands. Employees are responsible of transforming them afterwards.

André Michel

French painter and ethnographer, he decided to settle in Northern Quebec in 1970. His paintings focus on Amerindians. André Michel noticed that Innu food was well adapted to the bad weather and to the conditions required by their daily tasks.

He published in 1996, Cuisine amérindienne, a book that gives a new perspective on the important contribution of Amerindian food to international food.

Steve Gros Louis and Jean Olivier

Steve Gros Louis is the owner of the restaurant La Sagamité, while Jean Olivier is the Chef. Both are passionate about their work. "Sagamité" is made with corn that has been dried, ground and cooked, with meat or fish. In Wendake, La Sagamité is a restaurant specialized in game animals and Amerindian meals.

Implemented since 1999 in the community, the restaurant offers basic bison, stag, caribou, ostrich, deer, corn, beans and squashes.