1. Cover the surface of the salmon with Les Épices du Guerrier
  2. Let the salmon rest in the refrigerator for 10 minutes.
  3. Preheat the oven to 400°F (200°C).
  4. Cover the salmon with aluminum foil and place in the oven for 16 to 18 minutes.
  5. Take the salmon out of the oven.
  6. Open the papillote, sprinkle again a pinch of Les Épices du Guerrier and close the papillote (to optimize caramelization).
  7. Take out the papillote and enjoy!


  1. Mix enough olive oil and Les Épices du Guerrier to cover the chicken .
  2. Brush the chicken.
  3. Sear on the grill or in a frying pan to brown the skin of the chicken (2 minutes on each side).
  4. Place the chicken on bacon bits in an ovenproof dish.
  5. Bake in the oven for 35-45 minutes at 375°F .
  6. Add some Les Épices du Guerrier .
  7. Let sit for 5 minutes .


  1. Cover the brisket with Les Épices du Guerrier.
  2. Wrap thoroughly with plastic wrap and refrigerate for 24 to 48 hours.
  3. Place on an extremely hot grill and sear each side until the meat is nicely coloured.
  4. In an ovenproof dish, add a stock base to the dish and place the brisket on top. (Broth to 1/4th of the meat height) Add some Les Épices du Guerrier
  5. Add spicy
  6. Cover with aluminum foil and bake for 8 to 11 hours at 185 .
  7. Let sit for 4 hours and serve.


  1. Dice fresh salmon
  2. Cut honeydew melon into small pieces.
  3. Mix it all with lukewarm cream.
  4. Drizzle with a good olive or sesame oil.
  5. Add a good pinch of Les Épices du Guerrier.
  6. Stir lightly and add a little lime juice.
  7. Sprinkle some spices on top of the tartar .

Bloody Ceasar

  1. With a slice of orange or lemon, go around the rim of the glass.
  2. Dip the rim of the glass in Les Épices du Guerrier.
  3. Fill the glass with ice and add vodka (according to your preferences)
  4. Add Worcestershire sauce and hot sauce (you can use La Scorbut from Les Épices du Guerrier!).
  5. Pour the Clamato
  6. Sprinkle a little pepper on top.
  7. Add a slice of smoked bacon to the glass.