Join a passionate team

Our employees help make Strøm Nordic Spa an ideal place of relaxation and well-being, allowing those who visit to take care of themselves and refocus on their balance. It is because Strøm can rely on the conscientious work of diligent and competent employees that it makes a difference in people’s lives.

By joining our team, you will benefit from advantages such as flexible schedules, discounts on Strøm Nordic Spa products and services, including free access to the thermal experience, as well as an enchanting work environment.

Several positions are currently open in catering, customer service, massage therapy and esthetics.

Strøm Newsletter

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

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

Select a spa

Back to top

Duck confit parmentier

October 16th, 2017 by Strøm Spa Nordique


For 2 people



200 gr of duck confit, store bought

60 gr of marinated mushrooms, store bought

150 gr of garlic mashed potatoes (3 fingerling potatoes mashed with a little milk, butter and one clove of garlic)

60 gr of parmesan crumble (40 gr of grated parmesan mixed with 20 gr of flour and a little butter, put in the oven at 400 °F until the texture is crispy)



There are two possible options to serve this dish:

1- In an oven proofed ramequin put a layer of duck, mushrooms, and mashed potatoes. Sprinkle the parmesan crumble on top. Heat it up in a 350 °F preheated oven for about 20 minutes or until hot.

2- Deconstruct the parmentier and serve it on a plate. Separately heat up all the ingredients. Spread the mashed potatoes on the plate; put the duck and mushrooms into a round mold (cookie cutter style) on top of the potatoes and remove it only when serving. Garnish with the crumble.



Beets and honey spring salad

Spicy chocolate and raspberry cream