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- To learn what's new!
- To be offered our seasonal creations
- To be notified of special gastronomical
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logo EN PLEINE GUEULE (literally: "square in the face") was founded by Amélie Dion and Dominic Lamontagne ( Naked Lunch 2003-2011) in the winter of 2012. This virutal pier on the web is our home. Here we bond again with the love of flavor and the skills of old that have always allowed us to feed our omnivorous natures. Because the ordinary doesn't cut it anymore, extraordinary is the only way to go: making more food ourselves invites resilience back into our lifestyles. To understand gastronomy, we need autonomy: open more books, have more debates and make many more things ourselves. And because we have always been passionate about all this, our creations are meant to hit you square in the face and get you longing again for authenticity.
« As our diet and the diet of the animals we eat shifted from grass to corn, the ratio of omega-6 to omega-3 has gone from roughly 1:1 to more than 10:1. We may one day come to regard this shift as one of the most deleterious dietary changes wrought by the industrialisation of our food chain. » - Michael Polland

«All truth passes through three stages: first, it is ridiculed, second, it is violently opposed, third, it is accepted as self-evident.»
- Arthur Schopenhauer

GASTRONOMY
«AUTONOMY»
BIOTOPE LIVE
LIVE DATA STREAMING OF AIR, SOIL AND WATER TEMPERATURES INSIDE A SAINTE-LUCIE-DES-LAURENTIDES GREENHOUSE http://www.enpleinegueule.com/biotopelive
CATERING
Gastronomical meals cooked on site with seasonal vegetarian and omnivorous menus prepared using trusted ingredients from producers we know and choose. We specialize in duck! Small or large groups. From 10 course sit-down dinners to tapas style dinners and cocktail parties. Epicureans only please ; ) Contact us: 819-321-1022
   
PRODUCTS
By subscribing to our mailing list, you will be notified when one of our creations is in season (Tinned Duck Smoked Meat, Brazili Nut Cake, Star Anis Caramel, etc...).
   

RECIPES
For the sheer pleasure of cooking, all our culinary secrets are finally revealed! Don't buy it from us, do-it-yourself! And don't hesitate to contribute to the improvement of our recipes by submitting your critical comments.
THE IMPOSSIBLE FARM
It is essential to take a stand when it comes to farming freedoms. The homesteader's craft must be protected from industrial bureaucracy and politics to prevent our countryside from becoming a lifeless, sanitized, no man's land. The Impossible Farm series of conferences explains the deadlock and explores possible solutions.
   
DO-IT-YOURSELF
Because doing it yourself is so much more rewarding, we are building a list of HOW-TOs for everything we have done ourselves, bred ourselves and grown ourselves. And because you should have the right to want to live from the fruit of your labor, you also need to know how to get your food to people, legally.
   
READ-IT-YOURSELF
Here is a growing list of books and documents that we strongly recommend. They are mainly about food and social justice. These writers give us plenty to think about: «We must learn to talk sensibly about food, committing ourselves to accepting more complexity, less radicalism, and the wisdom of compromise.» -James E. McWilliams (Just Food)
@ SUBSCRIBE
 Why subscribe?
- To learn what's new!
- To be offered our seasonal creations
- To be notified of special gastronomical
events held in your area.
*
 
*important