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Because of the diverse nature of the many different restaurants and chefs Brian Henry has worked under he is highly proficient at a wide range of cuisines.

Brian’s cooking is seasonal, inventive and smart, but in no way unapproachable or fussy. When he is coaxed out of the kitchen and starts talking about food, his passion and knowledge are instantly recognizable.

"Chef Brian Henry cooked a series of delicious appetizers for us as we sat around a table in the kitchen". Thanks

Tony Aspler, Wine writer

“Chef Brian Henry puts one hundred percent of his energy into going all the way.”

Birgit Moenke, Editor Stir Media Read More Reviews

Gastronomically yours,


Basically tourtière is a meat pie that is made with three key elements; a meat filling, an aromatic blend of spices and delicate pastry. There appears to be no absolute rules for constructing this traditional French Canadian meat pie as it appears to vary by region, kitchen and family traditions.

Tourtière has been revered for a few centuries in Quebec and throughout Canada as winter comfort food particularly during the holidays. Recipes have been passed on through the generations with some historical recipes calling for pigeon or various game meats whereas today we see mixtures of pork, beef, lamb, veal and game being used. Other variations include root vegetables or seafood in the filling and others may incorporate a mashed potato topped crust similar to the British Shepherd’s or Cottage pies.

 Whatever way you choose to make your tourtière it can be prepared in advance of company coming with many versions being stored in the freezer until needed. Once cooked they can be enjoyed warm or cold at any mealtime and are perfect for those midnight feasts found within many family holiday traditions.  

 All of the ingredients can be sourced locally from our reputable butcher shops and grocery stores with consideration given to the herbs and spices. The following recipe is my interpretation of this French Canadian regional cuisine that is easy to prepare and will fill your home with delicious aromas and tummy with its heartiness.




1/2 pound ground pork

1/2 pound ground beef

1 cup chopped bacon

1 tbsp. canola oil

1 cooking onion, diced

1 clove garlic, minced

¼ cup shredded carrots

¼ cup grated potato

1/2 cup beef stock

1 oz. Cognac

1 tbsp. parsley chopped

1/2 tsp.  salt

1/4 tsp.  ground black pepper

1/4 tsp.  dried sage

1/4 tsp.  dried thyme

1/16 tsp.  ground cloves

1/16 tsp.  ground cinnamon

1/16 tsp. grated nutmeg

1 tbsp. dry bread crumbs

Pie pastry for a 9 inch double crust pie


Heat the oil in a rondeau pan or large skillet over medium-high heat. Add the meats, onion, garlic, and carrots and gently simmer the mixture while occasionally stirring it until the vegetables are tender and the meat is cooked through but not browned.

  Stir the grated potatoes, stock, Cognac, and all of the spices into the meat mixture. Reduce the temperature allowing the ingredients to simmer for 30 minutes while stirring it occasionally. Stir in the bread crumbs and remove the pan from the heat.  Let the meat filling sit and cool down while you prepare the pie dough.

 Preheat your oven to 400f. Roll the pastry dough into 2 equal-sized circles to fit a 9-inch pie pan. Line the pie pan with a pastry sheet and spoon the filling into it.  Top with the remaining pastry dough; be sure to pinch or crimp the dough shut, flute the edges, cut vents in the top, and Cover edges of pie with strips of aluminum foil.

  Bake the pie for 10 minutes at 400f then reduce the oven temperature to 350f and continue baking the pie for 25 to 30 minutes, until the pastry is golden brown. Remove from oven and let the tourtière rest for 10- 15 minutes before slicing it.

Recipe yields 6 to 8 servings.


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