BBQ Wednesdays

BBQ Wednesdays are six workshops where local restaurants perform a recipe on the grill during the summer season.

Under normal circumstances, the recipes are executed live from the Desjardins Kiosk, at Olympique Park.

Due to COVID-19, the BBQ workshops were held differently in 2020. The recipes were presented virtually, thanks to the collaboration of Csur la télé. 

The videos of the recipes are available on this page.

  • Workshop schedule

    Mercredis-BBQ2020-FINAL.jpg (667 KB)

  • July 8 - HALIBUT

    Winners: Monique Lavigne, Chantal Macleod, Lucette Lacroix and Gaétan Brouilette

    Presenter: L’Artisan de la mer

    Vignoble Côte de Vaudreuil
    Sous les Oliviers


    Grilled halibut steak with herbs, sea relish and beer vinaigrette


    • 400 g halibut (2 x 200 g steak with skin)
    • 1 yellow-fleshed potato
    • 100 g homemade mayonnaise
    • 1 lager
    • 1 fresh tomato
    • 1 fresh red pepper
    • Fresh herbs (chives, curled parsley, basil, rosemary)
    • 100 g Salaweg sea relish
    • Olive oil
    • Salt and pepper



    1. Dice the tomato and chilli pepper.
    2. Chop the basil, chives, thyme, rosemary and parsley.
    3. Put all in a bowl and season with salt and pepper.
    4. Add the Salaweg relish.
    5. Add the olive oil.
    6. Set aside.

    Beer vinaigrette:

    1. Take a homemade mayonnaise, not an industrial one.
    2. Put it in a bowl and stir with a whisk, while adding the beer until the mixture is homogeneous and the texture is smooth (take a LEFFE type beer with yeast). Do not overrun, as it will not keep.
    3. Set aside.


    1. Wash and slice the potato into thin slices.
    2. Oil, season and put on the grill. Cooking will be quick. Keep warm.


    1. Season and oil, then put the fish on the very hot grill to make a crust (as you would do for a meat).
    2. Halibut is a fish that becomes brittle with cooking. It is best to handle it with a kitchen spatula.


    1. Warm the potato slices, then place them on the plate.
    2. Put the halibut, add the salsa and vinaigrette to the beer.
    3. Enjoy and bon appétit.


  • July 15 - GRILLED AHI TUNA

    Presenter: Maison du Chef James Mitchell

    Winners: Richard McClure, Lucette Lacroix, Joanne Déry and Gustave Ruano

    Microbrasserie Trois-Lacs
    Sous les Oliviers


    Marinated Ahi tuna with mango salsa
    2 pieces of Ahi Tuna (7-8 onces)

    Marinade for Ahi Tuna:

    • 2 tbs soya sauce
    • 1 tbs sesame
    • 1 tbs mirin
    • 1 tsp fresh chopped ginger

    Mango salsa:

    • 2 ripe mango
    • 2 slices chopped grilled red onion
    • 1/2 red pepper grilled
    • Fresh cilantro
    • 1/2 orange freshly squeezed
    • 1/2 lime freshly squeezed
    • 1 tbs honey
    • 1/8 cup vegetable oil
    • Salt to taste


    1. For marinade, combine all ingredients.
    2. Add fish to marinade and let sit for up to 2 hours. Grill fish on high heat for about 2 minutes either side (rare to med-rare). Let fish rest before thinly slicing it.
    3. For the mango salsa, peel fresh mango and remove flesh from pit. Grill mango for about 1 minute either side, as well as pepper and red onion. Remove from grill and dice into small chunks. Add peppers, mango and red onion to a stainless steel bowl, and add freshly chopped cilantro, orange juice, lime juice, honey, and vegetable oil with salt to taste.
    4. Plate mango salsa on desired dish and add thinly sliced grilled marinated ahi tuna. Add a touch of leftover marinade on top, and garnish with extra cilantro leaves and sea salt to taste. Enjoy.


  • July 22 - BOAR

    Presenter: Domaine de la Templerie

    Vignoble Côte de Vaudreuil
    Sous les Oliviers


    Boar with homemade pepper sauce


    • 1/2 cup 35% cream
    • Black peppercorn pepper
    • Green Pepper
    • Butter
    • Chopped onion
    • Mushroom
    • Salt
    • Veal stock (if available)
    • 1/4 cup red wine
    • Cognac


    • Piece you have at your disposal (fillet, chop, roast loin, square, sausage, etc.).
    • Marinade
    • Salt
    • Pepper
    • Smoked Paprika
    • Oil
    • Reduced balsamic vinegar
    • Garlic
    • Herb



    1. Melt the butter, add the crushed peppercorns to the mortar and leave to fry for about 1 minute.
    2. Add the chopped onions and mushrooms for another minute, stirring gently.
    3. Deglaze with the cognac (be careful it will flare), add the red wine, then the veal stock.
    4. Simmer, then add the cream. Add more if the sauce is too spicy to your taste and reduce it to the desired texture.


    1. Marinate the wild boar for at least 4 hours.
    2. Make a small check mark on the fat if it is a roast. Heat the barbecue to maximum. Once hot, place the wild boar for about 2 minutes.
    3. Turn over, lower the heat and continue cooking for a few more minutes. Remove and let stand before slicing. If the piece is larger, continue cooking by lowering the heat. The meat should not be overcooked. There should be a little pink in the centre and remember that the cooking continues once it is off the barbecue.
    4. You can marinate your meats beforehand, but remember to remove any excess oil from the marinade.
    5. Enjoy your meal!




  • July 29 - CHICKEN KEBAB

    Presenter: La Courbe 

    Microbrasserie Trois-Lacs
    Sous les Oliviers


    Chicken kebab



    • ¾ cup of water
    • 20 ml bitter orange
    • 4 cloves garlic, finely chopped
    • ¼ cup of olive oil
    •  30 g pilaf
    • 5 g cayenne pepper


    • 1 ½ lbs boneless chicken breast
    •  2 red peppers, seeded and cut into squares
    • 2 onions cut into squares
    • 8 -10 pre-soaked wooden skewers
    • 30 ml canola oil


    1. In a large bowl, combine all ingredients. Add salt and pepper to taste. Add the chicken and coat well. Place in the refrigerator.
    2. In another bowl, mix the vegetables with the oil. Add salt and pepper to taste.
    3. Preheat the barbecue to medium. Oil the grill.
    4. Thread the chicken on the skewers, alternating with the vegetables.
    5. Grill the skewers for 5 to 6 minutes on each side or until chicken is cooked through.
    6. Enjoy!
  • August 5 - VEGELAND BURGER

    Winners of the draw of August 5: Claude Sévigny, Michelle L’Ecuyer, Monique Lavigne and Gaétan Brouillette 

    Presenter: Patate et Persil

    Vignoble Côte de Vaudreuil
    Sous les Oliviers





    500 g all-purpose flour

    400 g warm water

    2 tbsp. olive oil

    3 tsp. baker's yeast

    1 tablespoon rosemary

    2 tsp. sea salt

    Topping for the bread:

    250 g grated cheese

    100 g shallots

    150 g olives

    Summer mayonnaise:


    • 1 cup plain mayonnaise
    • 2 tsp. garlic flower
    • 2 tablespoons fresh parsley
    • 2 tsp. chives
    • 2 tablespoons dried tomatoes
    • Juice from ½ lemon
    • Lemon zest
    • Pepper to taste

    Making mayonnaise:

    1. Mix everything together and keep in the fridge.



    • 6 Portobello mushrooms
    • 100 ml olive oil
    • 3 tablespoons balsamic vinegar
    • 4 tsp. fresh garlic
    • 1 teaspoon thyme
    • 1 teaspoon sea salt
    • 300 g goat's cheese

    Preparation of the mushrooms:

    1. Remove the stalks from the mushrooms.
    2. Mix the ingredients together.
    3. Brush the mushrooms.
    4. Marinate for 1 to 2 hours.
    5. Place 50 g of cheese on each mushroom.
    6. Grill the mushrooms on the outside for about 15 minutes.

    Burger (assembly):

    1. Grill the breads on the barbecue.
    2. Garnish the breads with mayonnaise, mushroom, a thick slice of tomato, lettuce and arugula.



  • August 12 - SLIDERS CAPT. FLAM.

    Presenter: La Belle & La Bœuf (Vaudreuil-Dorion)

    Microbrasserie Trois-Lacs
    Sous les Oliviers

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    Slider’s Capt Flam (mini burgers)

    • 8 oz. AAA Certified Angus Beef
    • 2 slices of Monterey jack
    • Smoked bacon
    • Caramelized onions with steak spices and red wine reduction
    • And our famous spicy mayonnaise; all served on a bun.


    1. Cook the meat on the grill.
    2. Assemble the mini burger.


AUGUST 12 | La Belle & La Bœuf | Slider’s Capt Flam (mini burgers)