Québecâs cuisine derives its rich flavour from a blend of influences. It has a solid French culinary base and is enriched by the contribution of the Amerindian peoples and the different cultural communities that have made the province their home. This blend of culinary cultures is what makes Québec cuisine what it is today. Many quality regional products are also used in its cuisine. Terroir products that grace Québec tables include ice cider, micro-brewed beer, wine and over 100 different varieties of cheese.
sugar shack
Another unique feature of Québec is the sugar shack cabane à sucre, a family culinary tradition of eating maple products to the rhythms of Québec folklore. You can go as a group at the beginning of spring, during March and April. Most sugar bushes also sell maple products on site maple butter, taffy and syrup at very attractive prices. If this formula interests you, be sure to reserve in advance, andâin true traditionâgo in as large a group as possible. Itâs customary for several families to go together, but thereâs no obligation to do so, particularly seeing as people rarely travel in groups of 50! Certain sugar bushes are open year round.
Others Québec culinary specialities include: shepherdâs pie, poutine, sugar pie, pouding chômeur a sponge cake with a maple syrup sauce, maple syrup, baked beans, tourtière a meat pie, cretons a pork spread with onions and spices, etc.
Maple syrup
french: sirop d'ã©rable is the sticky, drippy giant on quebec's culinary landscape. boiled down from sap of the maple tree in sugar shacks cabanes ã sucre around the province, it's got a more tangy flavor than the corn-based pancake syrup you may be used to. different types of candies are obtained by pushing the boiling process further and are popular gifts during springtime. also don't miss taffy-on-the-snow tire sur neige. in quebec, the syrup is used for more than just pancakes, though. you can find it as a glaze for pork and beef, mixed in with baked beans fã¨ves au lard, or in desserts like pouding chã´meur "welfare cake" or tarte au sucre sugar pie. it's also made into loose sugar and candies. syrup is on sale practically anywhere you want to go, but if you really want to take some home, stop into a farmer's market or a grocery store rather than a tourist shop. you can get the same high-quality syrup as at the souvenir stand for about half the price.
No visit to Quebec is complete without at least one plate of poutine. This unique dish is a plate of French fries, drowned in gravy, and topped with chewy white cheddar cheese curds . There are variations on the theme -- adding chicken, beef, vegetables or sausage, or replacing the gravy with tomato meat sauce poutine italienne. Poutine can be found in practically any fast-food chain restaurant in Quebec, but higher-quality fare can be found at more specialized poutine shops. Local restaurant chains are your best bet. One great spot for trying out poutine is Ashton in the Québec City area, where, in January only, you will get a discount based on the outdoor temperature the colder it is outside, the cheaper the poutine!. The origin of poutine is still under debate, but it was first served in Drummondville in 1964, at the Roy Jucep restaurant owned by Mr. Roy. Since then, the surrounding areas have been trying to lay claim to its creation.
Tourtière du Lac-Saint-Jean
Befitting the province's sub-arctic climate, Quebecois cuisine favors rich, hot foods with more calories than you want to know about. Tourtière du Lac-Saint-Jean for instance is a deep-dish pie, typically from the Saguenay-Lac-St-Jean region, made of various meats usually beef and pork, often including game, cut into small cubes and diced potatoes, baked together in a flakey pastry shell.