La Petite École du Rang

We invite you to come and travel into the unique artistic universe of La Petite École du Rang!

With our workshop located in Tewkesbury, only a few minutes away from Quebec city centre,
you are able to discover a whole new world of arts and craft right in your backyard.
So come and catch a glimpse of our orignal culinary and artistic ceramic products!

Our recipes

Red wine beef stew

The cooking time for almost all of our recipes vary from 2 to 4 hours, depending on the quantity of meats and vegetables included in your casseroles. The cooking temperature should always be approximately 250 Fahrenheit degrees. According to your taste and mood…

Recette de poulet

Poulet, oignon,cannelle,gingembre frais,ail,cardamone,demi demiard sauce tomate,2c. soupe de pâte de tomate,laisser cuire jusqu’à tendreté.

(Français) Petit truc: pour un BBQ réussi

Sorry, this entry is only available in Français.

Recipes: Chicken

Lemongrass chicken: add lemongrass, carrots, onions and let it simmer.

Chciken marinade: oil, soy sauce and chili sauce specifically for chicken that you may find in vietnamese grocery stores. You can also add the spices of your choice. If you enjoy spicy meals, the ‘colombo’ spice is very tasteful! .

Orange chicken: pieces of oranges or simple orange juice, a little bit of honey, spicy chili sauce if desired, ginger, as well as salt and pepper.

Ginger chicken: pears, ginger, brown sugar, soy sauce and onions.

Recipes: Porc

Prick the porc with a knife and place garlic throughout. Add carrots, celery, onions, salt, pepper and four-spice mix. You can also season to your own taste by adding laurel leaves, oregano, basil or garlic.

Recipes: Beef

Herb beef: Onions, lemon, mustard grains, chervil, tarragon, parsley, basil, thyme and rosemary. Mix everything and let it cook in your special La Petite École du Rang casserole!

Red wine beef stew: Wine, beef broth, tomato paste, onions, garlic, a few slices of chopped bacon, oregano, rosemary, thyme, sage, salt and pepper to the taste.

Recipes: Veal

A good mix including: carrots, onions, celery, thyme, laurel leaves, salt and pepper.

Recipes: Lamb

Prick with a knife and add garlic. Also, brush with dijon mustard and a generous coat of butter. Cook at 350 degrees Fahrenheit and once the cooking time has expired, deglaze with a little bit of wine. Do not waste the juice, but rather keep it to create a tasteful sauce to which you can add some cream and even a piece of nice blue cheese.

Other various ideas:

  • A very simple recipe consists of brushing your piece with sea salt to increase the meat’s flavour.
  • Lamb is also very tasty when mixed woth onions, carrots, thyme and rosemary.
  • Another variation is to accompagny your lamb with carrots, onions, laurel leaves, thyme, rosemary, salt and pepper.
  • And don’t forget: a piece of lamb which is cooked with fresh mint is always a winner!

Lamb with fruits: Apples, prunes, apricots, grapes, orange juice, onions, tomato paste, curry powder, salt and pepper.

Recipes: Three Meats

With a small piece of chicken, porc or beef. Add onions, sliced garlic, fresh grapes or other seasonal fruits, dried mustard, and any other dressing or spices of your choice.

Recipes: Rabbit


  • Lemon juice, brushed with mustard. Season with rosemary, savory, onions, salt and pepper.
  • You can also brush with mustard and add shallots, garlic, as well as seasonal herbs and spices.
  • Rabbit can also be very tasteful when served with leeks, carrots, turnips, as well as different fruit jams.

Recipes: Duck

Place your duck in the casserole, skin-side up. Add salt and your own personal choice of spices. Cook at a very low level and leave it to simmer for 4 to 5 hours. Truly delicious!

Recipes: Pheasant

With garlic, shallots, dried mustard, thyme, pepper and laurel leaves. Add soy sauce, spicy chili powder, coriandre and honey.

You can deglaze with a little bit of wine one hour before the end of the cooking time.

Our famous pork pie recipe!


  • 500 g. of porc or deer
  • 1000 g. of beef or moose
  • 500 g. of veal, partridge or rabbit
  • 5 pounds of potatoes

Cut the different meats into small cubes and seize it with bacon or pig fat. Add seasalt and pepper according to your own taste. Slice three or four onions into small pieces and season them with four-spice mix. Stop the cooking by taking it off the heat only momentarily as you add the non-cooked potatoes that have previously been sliced in small cubes also.

In the meantime, start preparing your own pie dough. Cover the bottom of your casserole with this dough and lay the meat and potatoe preparation on top. Cover with chicken broth and add a second layer of dough to seal all of this delicious goodness. Let it cook for about 6 to 8 hours at 250 degrees Fahrenheit.