The monarde is a beautiful flower that stands out from the others by its tousled appearance that gives it a little punk look. From a chemical point of view, monard combines aromatic elements found in thyme, oregano, lavender and basil. It is very aromatic and is used as a herb to enhance the taste of dishes or in herbal teas for its aroma and digestive properties. It also lends itself very well to transformation into syrup, butter, jelly, pesto and other delicacies.

The fir is a well-known tree, as it is known as the king of our forests and is found everywhere during the holiday season. What is less well known is that its shoots and needles are edible and very rich in vitamin C. They can be used in cooking in vinaigrettes, marinades, tartars, herbal teas, etc. Its characteristic coniferous taste is increasingly used to flavour syrup, jellies, beers and much more!

Forestibles are edible forest products found in the forest or in the fields. They usually grow wild, but can also be cultivated. Wild berries (blueberries, wild strawberries, raspberries, etc.) are well known, but there are many others. There are also forest vegetables, of which the fiddlehead is the best known and consumed, forest mushrooms that are just beginning to be discovered, Nordic nuts that are much tastier than commercial ones, herbs, spices and aromatics with new tastes, and a multitude of herbal teas made from plants that grow in Quebec. In short, the forest is a world of flavours to be discovered in our forests.

The Abbey's workshops prepare many products such as caramels, natural peanut butter, almond and hazelnut butters as well as cakes and home-made chocolates. The products are concocted using the well-guarded recipes of the monks of the Abbey.