Are you of legal drinking age in your jurisdiction?

Sorry. You must be of legal age to visit this website








Main dishes

A collaboration with

The Foodie MTL

The Foodie MTL


Brussels sprouts and grilled baby potatoes ingredients

  • 475g Brussels sprouts, trimmed and halved
  • 350g baby potatoes, halved
  • 4 tbsp. vegetable oil
  • 2 tbsp. honey
  • 3 tbsp. lemon juice
  • Salt and pepper to taste

Roasted pistachios ingredients

  • 1⁄4 cup unsalted pistachios, shelled
  • 1 tsp. vegetable oil
  • 1/8 tsp. chili powder
  • 1/8 tsp. cayenne pepper
    *Seasoning spiciness can be adjusted to taste.

Cod en papillote ingredients

  • 4 cod fillets, about 150g each
  • 4 sheets of baking paper to make small pockets
  • Vegetable oil for brushing baking paper
  • 4 tsp. Saison Libre beer, 1 tsp. in each pocket
  • 8 orange wedges, 2 wedges in each pocket
  • Salt and pepper to taste
  • A few extra orange wedges for presentation


  1. Preheat BBQ to high heat.
  2. In a large bowl, combine the Brussels sprouts and baby potatoes. Add seasoning: vegetable oil, lemon juice, honey, salt and pepper. Mix well.
  3. Put the Brussels sprouts and baby potatoes onto a perforated baking tray and place in the BBQ.
  4. Reduce the BBQ to medium heat. Add the lined baking sheet and cook for about 15 minutes. Toss the Brussels sprouts and potatoes a few times to ensure even cooking. Remove from heat when they are well roasted.
  5. While the Brussels sprouts and potatoes are cooking, prepare 4 strips of baking paper to form pockets. Place a few drops of vegetable oil on the paper and brush. Repeat for all 4 strips of baking paper.
  6. Place a cod fillet on the paper. Add salt and pepper. Garnish with two orange wedges.
  7. Close the baking paper to form a pocket. Fold the sides to prevent the liquid from coming out, but do not close completely.
  8. Add 1 tsp. of beer in the baking pouch. Close the paper completely and make sure it’s watertight.
  9. Repeat each step for each pocket.
  10. On one side of the BBQ, turn off one burner completely to create an indirect cooking area. Place the pockets on the BBQ.
  11. Cook for about 8 to 10 minutes or until the internal temperature of the fish reaches 160°F.
  12. In a small skillet, add the vegetable oil and the pistachios.
  13. *It’s possible to cook on the BBQ or in a conventional oven. If you choose the BBQ option, we suggest you do it at the very end, to avoid heat loss for cooking your other foods. If you prefer, and have a side burner, the pistachios can be cooked on the BBQ.
  14. Sprinkle the pistachios with cayenne pepper and chili powder.
  15. Toast the pistachios for about 5 minutes. Do not over-roast, to avoid bitterness.
  16. Crush the pistachios and mix with the Brussels sprouts and baby potatoes.
  17. Once done cooking, put Brussels sprouts and potatoes on each plate with a cod fillet, and garnish with an orange wedge.
  18. For more flavour, use the juice of the orange wedge on your cod fillet.
  19. Serve with Saison Libre beer.


Be the first to hear about our news and events

Buy the beer glass