Free BORÉAL shower set with any purchase of $200 or more. Promo code: MAMAN. See details

Receive a free BORÉAL shower set with any purchase of $200 or more*

Pamper mom, and yourself, by receiving a gift set with purchase.


To get the bonus gift, add the BORÉAL shower set to your cart and enter the promo code.

*Limited-time offer, online only, while supplies last. Valid on the purchase of gift cards and products from the Strøm collection of $200 and more (after discounts). Cannot be combined with any other offer. The BORÉAL shower set will be sent to you by mail.

Strøm Newsletter

Subscribe to the Strøm newsletter in order to receive our exclusive promotions, magazine articles and upcoming events.

"*" indicates required fields

Note: As indicated by Statistics Canada, transgender, transsexual, and intersex Canadians should indicate the gender (male or female) with which they most associate themselves.
Birth date
This field is for validation purposes and should be left unchanged.

Select a spa

Back to top

Grilled meat and red wines are the perfect combination for a successful and enjoyable summer meal! Discover the light and tasty pairings proposed by “Ateliers et Saveurs” as well as the recipes for flank steak with chimichurri, lamb chops with rosemary and duck breast with curry, courtesy of “Chic traiteur”.

Beef steak with chimichurri


Meat for the barbecue:

  • Flank steak
  • Salt and pepper

Chimichurri sauce:

  • Parsley
  • Chives
  • Thyme
  • 1 onion
  • 1 garlic clove
  • 1/4 cup of olive oil


  • Chimichurri sauce: slightly mix the parsley, chives, thyme, onion and garlic in a food processor. (Do not overmix, you are looking for a slightly chunky texture, not a puree). Slowly add the olive oil until it is incorporated.
  • On very high heat, barbecue the meat for only a few minutes for a “rare” finish.
  • Add salt and pepper to taste
  • Serve the steak with the chimichurri sauce

Food and wine pairing proposed by “Ateliers et Saveurs”: Altano, Portuguese red wine – this dry red wine showcases a broad texture with spicy, floral and fruity scents.

Lamb chops with rosemary

  • Lamb chops
  • Rosemary
  • Olive oil
  • Dry Coriander
  • 2 tablespoons of soy sauce
  • A couple of drops of Siracha sauce


  • Remove the rosemary leaves from the stem
  • Mix the rosemary leaves, olive oil, dried cilantro, soy sauce and a couple of drops of Siracha sauce
  • Put the marinade on the lamb chops and marinate them for 10 hours
  • Sear the lamb chops on the grill and serve them pink.

Food and wine pairing proposed by “Ateliers et Saveurs”: Niepoort vertente, Portuguese red wine – complex nose releasing dominant scents of dried fruits (dates, prunes, raisins).

Duck breast with curry


  • Duck breast
  • Curry
  • 1 onion
  • 1 garlic clove
  • 1/4 cup olive oil


  • Mix the curry, onion, garlic and olive oil.
  • Put the marinade over the duck breast and marinate it for 6 hours
  • Barbecue the duck breast, fatty side down, on the grill for at least 20 minutes
  • Serve pink.

Food and wine pairing proposed by “Ateliers et Saveurs”: Ramos Pinto duas quintas reserva, Portuguese red wine – Scents of violets and blackberry jam. Woody and spicy notes.

Enjoy your meal!

-Michaël St-Jean, manager and chef at “Chic traiteur”, partner of our Cozy Thursdays

To discover the upcoming themes offered at our Cozy Thursdays of 2015, click here.



Summer wines and pulled pork

Summery appetizers

From the local artisans to your table