• Fruit d’Or won the Best Managed award in 2017 and is a winner in 2018.

  • Inaugurates
    it's new plant in Plessisville

  • Fruit d'Or wins 2016 Canadian Export Business Award !

  • The cold helps to develop the characteristic cranberry color


At Fruit d’Or, the quality of our products is one of our driving forces. In order to provide our clients with the highest food safety and an efficient traceability system, we offer products that meet food certifications recognized worldwide.

FSSC 22000

Approved by the GFSI (Global Food Safety Initiative), FSSC 22000 is a management system on food safety based on ISO 22000: 2005 and the prerequisite programs, BSI PAS 220 to better manage and ensure the safety of food products.


Chicken breasts with goat’s cheese served with maple and cranberry sauce


(6 servings)
3 chicken breasts of 500g each
2 tablespoons mixed herbs, chopped (thyme, basil, dill, rosemary, chives)
1 teaspoon steak spices
Oil and clarified butter for baking

2 shallots, dried
1 ½ cup of maple jelly
2 tablespoons balsamic vinegar
1/3 cup cranberry juice
½ cup sweet cider
½ cup dried cranberries
½ cup chicken stock
6 slices of goat’s cheese


Mix the herbs and the steak spices
Coat the chicken breasts with this mixture
Make incisions in them and fry quickly for two minutes on each side. Bake in the oven at 350°F for 20 minutes.
Keep warm and let stand.

Put the pan back on the heat, and skim the fat off if necessary.
Add the shallots and the jelly and caramelize.
Deglaze with the balsamic vinegar and add the cranberry juice and cider. Add the dried cranberries and reduce to one third or until smooth.


Slice the chicken breasts thinly and arrange in a fan shape on the plate.
Spoon over the sauce and put the goat’s cheese on the chicken.
Serve with the vegetables and potatoes of your choice.
Decorate with sprigs of herbs and dried cranberries.