Anyone who's been to Festival du Bois knows that food, drink and music go together to make an amazing experience, one rooted in French Canadian culture and bonhomie. We can't be together this year, but we can still enjoy the finer things in life. As we've prepared this special virtual festival for you, why not prepare a few special dishes to enjoy while you're watching our videos?

We've selected three of our favourite recipes and paired them with music to cook by, and a section of micro-brews from our friends Yellow Dog Brewing in Port Moody. Have fun dancing around the kitchen!


Meat pies (Tourtières)



  • 4 onions, chopped
  • 4 cloves garlic, finely chopped
  • 3 tablespoons (45 ml) olive oil
  • 3 lbs (1.4 kg) ground pork
  • 3 lbs (1.4 kg) ground veal
  • 4 potatoes, peeled and diced
  • 1 cup (250 ml) chicken broth
  • 3/4 cup (180 ml) breadcrumbs
  • 1/2 teaspoon (2.5 ml) ground nutmeg
  • 1/2 teaspoon (2.5 ml) ground cinnamon
  • Salt and pepper
  • 12 rolled-out shortcrust pastry, homemade or store-bought


In a large saucepan, soften the onions and garlic in the oil. Add the meat and continue cooking for about 15 minutes, stirring to crumble the meat. Season with salt and pepper. Add the remaining ingredients and cook, stirring frequently, for about 45 minutes or until the potatoes begin to fall apart. Let cool. Adjust the seasoning. Cover and refrigerate for 4 hours or until completely chilled.

With the rack in the lowest position, preheat the oven to 190 °C (375 °F).
Line six 23-cm (9-inch) pie plates with pastry. Cover with the cooled meat mixture. Cover with a second crust. Make an incision in the centre. Press the lip the seal with a fork or your fingers. Bake for 50 minutes to 1 hour or until the crust is golden brown.


A good tip

Count about 454 g (1 lb) ground meat per pie. It's easy to remember and it allows you to make the desired amount of pies. You only have to taste the cooked meat mixture to adjust the seasoning, if needed.

 Original recipe

Music pairing: this recipe pairs of course with the legendary La Bottine Souriante and their song "La tourtière."

Listen on Apple Music

Listen on Spotify

Beer pairing: Yellow Dog Squirrel Chaser pale ale – middle of the road balanced beer for them, not too challenging on non craft people, but still enough character to be remembered favourably by beer snobs.

Pork “Creton” (Meat Spread)



  • 1 large onion, finely chopped
  • 4 shallots, finely chopped
  • 2 cloves garlic, finely chopped
  • 1/4 cup (60 ml) butter
  • 1lb (454g) medium-lean ground pork
  • 2 cups (500 ml) dry breadcrumbs
  • 1 cup (250 ml) milk
  • 1/2 cup (125 ml) chicken broth
  • 2 teaspoons (10 ml) spice blend
  • 1/2 teaspoons (2.5 ml) ground dried savoury
  • Salt and pepper


  1. In a saucepan, sweat the onion, shallots and garlic in the butter. Add the pork, breadcrumbs, milk, chicken broth and spices, making sure to blend well. Season with salt and pepper.
  2. Cover and simmer over very low heat for one hour, stirring occasionally. Cook, uncovered, for 30 minutes or until the liquid has evaporated.

Original recipe


Music pairing: Angèle Arsenault – "Moi j'mange."

Listen on Spotify

Beer pairing: Yellow Dog Shake a Paw Smoked Porter.... simple and smooth with unique smoky characteristics – this will work well with Creton/ cheeses/ and charcuterie like Landjaegers or Jamon Iberico.

Qu'est-ce qu'on mijote ?

*Activity in French*

Venez apprendre à faire des cretons traditionnels lors de la séance d'atelier culinaire en ligne "Qu'est-ce qu'on mijote ?" par l'Association Francophone de Kamloops. Inscrivez-vous gratuitement et procurez-vous les ingrédients pour suivre la recette proposée par Éric Villeneuve, Président de l'AFK.

Une fois inscrit sur le site de l'AFK vous recevrez un lien ZOOM pour vous connecter le mardi 27 avril à 17h30 depuis votre cuisine !

Infos et inscriptions

Sugar Pie



  • 1 1/4 cups (310 ml) brown sugar
  • 2 tablespoons (30 ml) cornstarch
  • 2 tablespoons (30 ml) flour
  • 1 cup (250 ml) 35% whipping cream
  • 1 egg
  • 2 teaspoons (10 ml) vanilla extract
  • 1 pie crust, unbaked (see recipe)


With the rack in the lowest position, preheat the oven to 190 °C (375 °F).
In a saucepan, off the heat, combine the sugar and cornstarch. Add the remaining ingredients and stir to combine.
Cook over medium heat until the mixture boils and thickens. Pour into the crust and bake for about 25 minutes.

Original recipe 

Music pairing: "Sugar Sugar" by The Archies.

Cute version by Ukulele Picnic on Apple Music and Spotify.

"Sugar Shack" by Jimmy Gilmer and the Fireballs

Beer pairing: Yellow Dog Retriever golden ale – the lightest most dessert-friendly beer in their regular line up.

Our good friends at Yellow Dog Brewing in Port Moody partner with us every year to serve their special Lumberjack Ale at the Festival. We look forward to sitting down for pint with them next year. In the meantime, you can enjoy their special craft beers in the comfort of your own home!

Thanks to Ricardo Cuisine for these recipes!

View in: French