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Our Approach


Our Approach

Our Approach

Our approach

Metis Crossing enjoys telling the story of the Métis. Our stories are transmitted to us by our families and it is around the table that they are shared well. Our stories about harvesting food and preparing it tell a lot about us as a people. The Métis are resilient, entrepreneurial people.

We intend to cultivate and harvest many ingredients on our own soil. Knowing that our operation will be commercial in scale, that we will welcome visitors from all over and that we take sustainability seriously, we decided to cultivate our own forest and enter into local supply agreements.

Like the Métis, our favorite foods are the result of a fusion of local and international influences, past and present, European and Aboriginal roots. We choose the best from everywhere to design dishes that are unmistakably Métis. Our philosophy: to use the services of aboriginal chefs to create extraordinary dishes that will encourage people from elsewhere to travel to taste them. Bison, Saskatoon berries, trout, raspberries… Like our experiential programs, our menu varies with the seasons, depending on what nature has to offer.

In the past, Métis life revolved around the plains bison. By tradition, the Métis were hunters. All aspects of their way of life depended on the buffalo hunt. They needed it to survive. However, when the great Métis hunters were not hunting bison, they hunted other game for food, such as pronghorn, moose, elk, mule deer, rabbit grasslands and birdlife including prairie grouse, sage grouse, ducks and geese. Fishing, if any, was also an important source of food for the Métis. They also picked wild berries and edible wild plants. Berries played a big role in their lives. They ate them alone or, in a dried and preserved meat called “pemmican”. Dried berries and pemmican were stored in animal skins to prevent spoilage.

Bannock – The Métis ate a lot of bannock. Bannock is a mixture of Scottish bread and fried Indian bread, baked, in a pan over the fire, or fried. Bannock was easy to make and transport. It lasted a long time, without spoiling, and was very stuffy. The Metis also picked wild turnips. They peeled it and dried it, then ground it to make flour for making bannock.

Our Menus Options

‘Grub Box’ – Individually portioned lunch or dinner boxes

Family Style Banquet menus

  • Breakfast
  • Lunch
  • Appetizers
  • Dinner
  • Dessert
  • Beverages
  • Wine & Beer