The Verjuice

The producers-transformers company AU FIL DU VENT have been the first to create a brand-new Grape VERJUS in Quebec.
There are all sorts of VERJUICE, but most comes from the grape juice.

We use a blend of three blue grapes. Harvesting season for VERJUICE is during the first weeks of August when the grape reaches a rate of 7-9% sugar (brix) and an acidity range of 2.5 - 2.8 pH.

The VERJUICE is a product without alcohol, without maturation and fermentation?

It is based on the pressing of immature grapes.

It does not contain any conservative agents, only grape juice.

After opening, refrigerate and consume within two months that follow, it can be frozen to extend (small ice mold).


  • Perfect for Deglaze sauces.
  • Excelllent to marinate the meat.
  • Use in dressing for salads.
  • Use in beverage, part of VERJUICE five parts water carbonated.


The different recipes with verjuice

Vegetable salad with VERJUICE dressing

4-6 servings

-625 ml tomatoes (preferably Italian)
-500 ml cucumbers
-250 ml pickled in the VERJUS onions

Faire mariner les oignons tranchés à la mandoline dans le VERJUS chaud pendant une heure.

Cut tomatoes and cucumbers in small and medium end parsley.

Mix the vegetables.

Add the dressing at the last minute and serve.


  • 100 ml sunflower oil
  • 75 ml Verjus
  • 2 ml Piment Gorria
  • 1 ml salt
  • 5 ml Sirop de Verjus
  • 5 ml Dijon mustard
  • 5 ml Herbes à salade
Special Tabbouleh "been québécois" in Sapa

4-6 servings

375 ml (1½ cup) finely chopped fresh parsley
250 ml (1 cup) finely chopped cabbage kale
60 ml (¼ Cup) finely chopped fresh mint
2 chopped green onions
1 tomato seeded and cut into very small of
250 ml (1 cup) of bulgur * sec
250 ml (1 cup) strawberries cut into very small of
80 ml (1/3 tasse) de VERJUS
30 ml (2 tbsp.) of sunflower oil
Salt and pepper to taste
Optional: cheese toast québécois.

Special Tabbouleh "been Quebec."

  1. In a large bowl, mix the parsley, kale, mint, green onions and tomato.
  2. In a small bowl, place the bulgur with 250 ml (1 cup) of boiling water. Cover with a plate and set aside time that bulgur rehydrates.
  3. Meanwhile, cut the strawberries into very small of and add them to the salad with the rehydrated bulgur.
  4. Ajouter le Verjus et l’huile, puis assaisonner de sel et de poivre. Mélanger.
  5. Optional: Add chunks of cheese toast, browned in the Pan or on the barbecue.

A big thank you to Julie dawn for the recipe and the picture.


Negroni to verjuice

-1.5 oz. of gin aged in oak barrels
-1 oz Campari
-0.5 oz Vermouth white
-0.5 oz of Verjus
-Aromatic bitters

Un autre cocktail avec le Verjus. Celui-ci est fait durant la semaine Negroni par le Jean-Sébastien Michel d’Alambika.

The Black Ryan to verjuice

-Orange cordial

This cocktail was created by Bishop & Bagg and winning Sabrina Mailhot bartender of the Barrelman Challenge Québec 2015 Jameson. A big thanks to Steven Owen for the photo.

Rhubarb drink with of verjuice

1.6 litres of water
110 g. sugar
600 g. of rhubarb cut into small chunks
75 ml of Verjus

  1. Bring to boil the water and sugar in a saucepan.
  2. Add rhubarb.
  3. Allow a few minutes to boil.
  4. Simmer for 5 minutes or until rhubarb is tender.
  5. Passer au tamis et laisser égoutter sans presser la rhubarbe.
  6. Verser le Verjus dans une carafe et ajouter le jus de rhubarbe.
  7. Laisser refroidir et servir frais avec quelques feuilles de menthe.
Verjuice dressing


  • 100 ml sunflower oil
  • 75 ml Verjus
  • 2 ml Piment Gorria
  • 1 ml salt
  • 5 ml Sirop de Verjus
  • 5 ml Moutarde à l’ancienne
  • 5 ml Herbes à salade


– 1 mesure de Verjus
-4 measures of water Perrier
-a sprig of Rosemary

– 1 mesure de Verjus
-4 measures of warm water
-a mint leaf

Yogurt Vinaigrette and Verjus

For 4 people


-¼ Cup yogurt
-2 tablespoons mayonnaise
– 2 cuillères à soupe de Verjus
-2 tablespoons chopped shallots
salt and pepper, to taste
-1 leaf lettuce or boston chopped
-8 radishes, sliced
-2 stalks celery, sliced thinly diagonally


- 60 ml de Verjus
- 2 Échalotes françaises
- 2 pavés de Saumon
- 15 ml de beurre

  1. Hacher finement les échalotes françaises.
  2. Dans un poêlon de 10 po. faire chauffé 5 ml de beurre ajouter le Verjus et l’échalote française hachée.
  3. Ajouter les pavés de saumon couvrir.
  4. Réduire le feu 4-5 min.
  5. Retirer et placer les 2 pavés au chaud.
  6. Ajouter 25 ml de beurre et réduire 4 min. à feu moyen.
Instant marinade of vegetables to verjuice

Taste vegetables: carrots, cucumbers, mushrooms, celery, onions, etc...
Verjus de raisins
Sel de fantaisie « Classique » No1 de La pincée
Poivre de fantaisie « Poivré » No2 de La pincée


  1. Cut the vegetables into thin strips (use a mandolin).
  2. Put the vegetables in a container.
  3. Add ½ c.the of fancy salt.
  4. Add ½ pepper fancy c.the.
  5. Add the verjus to immerse the vegetables.
  6. Marinate the vegetables at least 4-6 hours.
  7. Can reuse the marinade several times.
  8. Use as a condiment to accompany meats, poultry. In a salad or a Burger, it's delicious!
Gazpacho of cucumbers to verjuice

-2 English cucumbers
-125 ml of cream cheese
-125ml Verjus
-Salt and pepper
-A dash of oil
-4 mint leaves



  1. Cut the cucumber into pieces and place in food processor with the other ingredients.
  2. Mix until blended.
  3. Sprinkle with Feta cheese to serve.
Upside-Blueberry cake with of verjuice

For 6 persons

Sirop verjus

-2 cup of Verjus, more 2 tablespoon
-1 1/4 cup sugar powdered
-3 bay leaves
-1 sprig of fresh rosemary
-8 strips of lemon zest
-1 sprig of thyme, fresh lemon

Pâte pour le gâteau renversé

-300g of fresh or frozen blueberries
-1 cup of powdered sugar
-4 eggs separated white and yellow
-1 lemon zest c.t.
-1/3 cup extra virgin olive oil
-1/3 cup verjuice
-1 cup flour
-3/4 c.t. of baking powder

There are many steps between you and this dish finished, have no fear, the steps will make you it easier!

  1. Preheat oven to 180 / v. Tapisser bottom and sides of a 20 cm parchment paper cake pan. Ensure the flange of the parchment is greater than 3-4 inch sides of the Tin.
  2. Pour le sirop Verjus, placer le Verjussugar and Bay leaves in a large shallow Pan about 28 centimetres in diameter. Boil for 6-8 minutes or until the syrup starts to take a caramel color, add the Rosemary and lemon zest. Cook for 2-3 minutes over high heat until it juice Golden, but not burned.
  3. Remove the syrup Verjus from heat and add other two tablespoons of verjuice.
  4. Immediately pour the syrup in the mold cake to avoid cooking. Arrange Bay leaves, lemon zest and Rosemary and place on top of syrup blueberries.
  5. For the cookie dough in a bowl beat half of the sugar with the egg yolks and zest of lemon until thick and pale. Pour the extra virgin olive oil and Verjus and egg yellow mixture into Blender at low speed. Mix for 30 seconds.
  6. Add the flour and powder to batter and beat for 1 minute or until smooth. Pour into a large bowl and set aside.
  7. Place the egg whites in a mixing bowl clean and whip until soft peaks. Continue to whisk, gradually add the remaining sugar.Continue to whisk until the sugar is dissolved.
  8. Gently fold the meringue 1/3 at a time in the paste mix using a metal spoon.
  9. Verser le mélange dans le moule et cuire au four pendant 40-45 minutes, ou jusqu’à cuisson complète. Retirer du four et laisser refroidir dans le moule pendant 45 minutes à une heure. Avant renverser dans une assiette de service, couper l’excédant de papier sulfurisé jusqu’au bord du moule à gâteau.
  10. Démouler sur assiette de service assez grande pour ajouter le sirop de Verjus, retirer le papier sulfuré avant de servir. Verser un peu le sirop de Verjus sur le gâteau.

For 6 persons


-1 farm chicken cut into pieces 1 knob of butter
-Olive oil 1 onion
- 2 ou 3 carottes 120 ml de Verjus
-120 ml dry white wine 1 bouquet garni: thyme, Laurel, parsley
-120 ml background poultry 250 g of mushrooms
-salt, pepper

  1. Is made to return the pieces of chicken, salted and peppered in a casserole over high heat with a little hot butter and oil until golden brown on all sides. It proceeds in several batches well to Brown. The reserves and measurement on a plate.
  2. It replaces them with a beautiful finely sliced onion, and carrots cut into small cubes. Carrots bring a side sugar that counterbalances to wonder the candy from Verjus. Is sweat all in the cooking of the chicken, stirring so that it does not burn. When the onions are translucent, it wet with the Verjus and worn to a boil.
  3. Add the white wine, made start boiling before you put chicken pieces in casserole. Installing among them the bouquet garni, add a pinch of salt and pepper. It covers the pot and forgotten over low heat for 45 minutes.
  4. Halfway through, add mushrooms cleaned and quartered, along with a pinch of salt. It covers and we finish cooking until the chicken is cooked. Then remove chicken from the pot and reserve warm in a shallow dish.
  5. We transferred the cooking juice in saucepan through a Chinese or a colander. (It recovers the onions, mushrooms and carrots from the strainer to mix with chicken). Pouring chicken stock into the Pan, boil and reduce this one juice made ten minutes to take a syrupy consistency. It smells wonderfully good, and it begins to feel a little hungry. When the juice has thickened, it adds a small knob of butter, and off the heat stirred the pot until it is melted. The butter will give the velvety and shiny sauce.
  6. That's it! It lists chicken and vegetables serving plates, tablecloth on sauce and it tasted, with for example, steam potatoes that it will overwrite without mercy in the juice, or fresh pasta, or rice.

-1 duck breast per person
-1 shallot
- du Verjus
-thyme branch
-Pepper Mill.

  1. Peel and finely chop the shallot.
  2. Cooking: FRY in a small casserole cast iron and without Fat Duck Breast skin side.
  3. Crumble a little thyme on the meat. Salt and pepper. When the skin is well browned, return them.
  4. The flesh should remain pink inside.
  5. Remove and reserve. Remove excess duck fat and sauté shallot in a bottom of duck fat.
  6. Déglacer en ajoutant le Verjus. Laisser réduire 1 à 2 minutes.
  7. Service covering of the cooking juices.
Mojito au Verjus

- 180 ml rhum blanc
- 250 ml de VERJUS
- 25 feuilles de menthe
- 60 ml sucre ou 50 ml miel
- 25 glaçons
- 1 litre eau gazéifiée

  1. Piler au mortier la menthe
  2. Ajouter le sucre ou le miel
  3. Dans un pichet, mélanger le rhum blanc, le VERJUICE, l’eau gazéifiée et la menthe
  4. Séparer les glaçons dans 4 verres
  5. Verser et servir
  6. CHIN!!
Recettes Maggie Beer

Lien des recettes pour cuisiner avec le VERJUICE par Maggie Beer.

The Maggie's book Verjuice Cookbook is on sale at the shop ofAu Fil du Vent

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