LOVERS OF THE FLAVOURS AND AROMAS OF THE BOREAL FOREST, chefs Arnaud Marchand and Jean-Luc Boulay reveal the secrets that make their restaurant, CHEZ BOULAY BISTRO BOREAL, such a success. Explore with them the spices, fruits and vegetables that embellish and add wonderful aromas to their cuisine: pine forest spikenard, sweet gale, peppery green alder, caraway, ginger, wild mushrooms, ox-eye daisy capers, cattail hearts, salicornia, chokecherries, elderberries, rosehip, Labra