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


THE ART OF PRESENTATION — The expression “we eat with our eyes” is anything but a cliché. For me, the presentation of a dish is more than an art; it’s a mode of expression. Driven by emotions, passion, and know-how, this exercise establishes a real dialogue between the artisan and the person for whom they are preparing the dish.

Whether you’re among friends at home, at a restaurant, or even alone around one or more dishes, beauty is the secret element that can’t be found on any ingredients list, but that sets the table for an often memorable experience. When your eyes open wide at the sight of a beautiful dish, it always marks the official start of the taste adventure.

I love to play with the shapes and colours of the ingredients according to the season: they are full of emotion! Now that winter is over, the dish abandons the softer hues and earthy shapes of ovenroasted root vegetables, which evoke comfort, to make way for freshly picked summer vegetables, which announce freshness and lightness.

Tableware is another element that is too often forgotten. It lets you bring out the lively colours of the ingredients, dictates their arrangement on the plate, and even goes so far as to shape the way the dish will be tasted. The different colours and textures bring richness and depth to the visual composition, which constitutes the entry point to all meals. This is what gives meaning to what we eat, and what allows us to continue our perpetual quest for the perfect bite.


Cold cucumber, melon, and jalapeño soup

  • 2 cups English (or Lebanese) cucumber, washed and coarsely chopped
  • 2 cups honeydew melon, seeded and coarsely chopped
  • ½ jalapeño pepper, seeded and finely minced
  • 2 French shallots, finely chopped
  • 1 cup plain yogurt
  • ½ cup olive oil
  • ¼ cup chopped dill
  • ¼ cup white balsamic vinegar
  • Salt and pepper

Snow crab and glasswort crostini

  • 1 focaccia (10 cm x 15 cm)
  • 1 cup cooked, shredded snow crab
  • ¼ cup glasswort
  • ¼ cup red onions, cut into thin strips
  • 4 radishes, julienned
  • 1 lemon (zest and juice)
  • 3 tbsp. olive oil
  • 1 tbsp. plain yogurt
  • Salt and pepper
  • A few dill shoots (optional)


Cold cucumber, melon, and jalapeño soup

In a blender, purée all the ingredients. Season.

Snow crab and glasswort crostini

Slice the focaccia into 10 cm x 5 cm rectangular croutons, drizzle with olive oil, and cook at 400°F for 4 to 6 minutes, until the croutons are lightly coloured. Set aside. In a bowl, mix all the other ingredients. Season. Garnish the focaccia croutons evenly with the crab and glasswort mixture and decorate with a few dill shoots.

You may also like these articles

Cuisses de canard confites, laquées au miel et à la lavande

By Raphaël Podlasiewicz, chef exécutif des restaurants

LÉGUMES D’HIVER RÔTIS / CHÈVRE FRAIS / GELÉE DE CAMERISE Mettant à l’honneur les légumes racines et le canard de chez nous, ce plat élégant et savoureux s’invite aux tablées festives et chaleureuses de la saison hivernale. Parfait pour les grandes occasions ou pour ces week-ends au chalet entre amis ou en famille. Voir la...

Gâteau aux carottes et panais


GELÉE D’ARGOUSIER / CRÉMEUX AU CHOCOLAT BLANC / THÉ DU LABRADOR Cette version revisitée du gâteau aux carottes met à l’honneur les saveurs du terroir boréal. Les parfums uniques et hors du commun du thé du Labrador et de l’argousier se mêlent à merveille aux saveurs de l’enfance dans un dessert à la fois nostalgique...