People have come to associate not just Quebec, but all of Canada with poutine. Anywhere in between? Or, visit the first week of February and indulge in many different varieties during Poutine Week. Quebec is far and away the largest producer of maple syrup in the world, and tire sur la neige allows you to taste it close to the source. Tire sur la neige is essentially boiled maple sap on a stick that you dip in snow or ice — not exactly fine dining.
The only way to experience it is at a sugar shack , where they actually collect the sap in the spring. Alongside bagels sits the smoked meat sandwich, a bastion of fatty, salty, perfect deliciousness.
Though similar to New York pastrami, Montreal smoked meat uses different spices on the beef brisket. While there are innumerable difference between Quebecers and the French, the two cultures do share a real love of cheese. While baking, the smell of maple syrup caramelizing and gradually penetrating through the soft dough completely envelops the house.
Photo Courtesy of Food Nouveau. Once when I was passing through Quebec City I stayed with some friendly folks from the couch surfing community. It was a simple dessert, but one that I have never forgotten. The dessert is made with cheap ingredients most families always had on hand at the time: flour, baking powder, water, brown sugar and shortening or butter.
Get the recipe at Food Nouveau. Photo Courtesy of Aux Anciens Canadiens. The recipe varies by family and region, but you can always expect spiced meat in a pastry shell. Aux Aciens also serves nouvelle Quebec cuisine with an emphasis on locally sourced game meats, berries and maple syrup.
Did You Know? Quebec has its own appellation lamb under a geographical protecting indication. Charlevoix Lamb live out their whole lives in the Charlevoix region with regulations controlling their breeds, herd numbers and maturation.
Their diets consist of locally grown grains — barley and oats. The meat is aged for 7 days before hitting the market. Charlevoix is known as a destination for outdoor enthusiasts and agritourism.
When visiting, make sure to hit up the Charlevoix Flavour Trail. Part of a balanced Quebecois breakfast, cretons pronounced cruh-tone is a pork spread containing onions, garlic, spices and breadcrumbs. It has a creamy yet coarse texture and tastes better than it looks. Foie gras is very popular in Quebec cuisine, finding its way onto poutines and French toast and what have you. A selection of brie, Oka centre and cheese curds from Quebec.
Fairmount has one hour location, and its bagels are also available at many Montreal grocery stores. The result is a soft, flexible candy that begs to be eaten immediately. Tire sur la neige is available at most sugar shacks. Lawrence, near Montreal and the Laurentians. The route includes producers across the province, but if you have limited time, the Eastern Townships has a large number of options. Ask about local specialties wherever you find yourself.
Pull up a chair, order a smoked meat on rye, and take part in an year-old tradition. The filling varies from region to region, but it often involves minced pork, beef, or wild game. The pies are sold in grocery stores across the province, but one of the best places to sample one is at Aux Anciens Canadiens , a restaurant in Quebec City that specializes in old-fashioned Quebecois cuisine.
These days it's particularly those from North Africa and the one-time French colonies of the Arab world. Many of them are clustered in the Plateau Mont-Royal area.
Haitian Tassot in Montreal Tassot is a classic Haitian dish, made with jerked goat or beef, marinated in citrus juice. Grab a platter of tassot, rice, and fried plantains to go. Note that this only runs during the maple syrup season generally March to early April.
Nowadays, this stick-to-your-ribs soup is made from split peas, salt pork and vegetables, and is simmered until it is hearty and rich. In Quebec City, the traditional restaurant Aux Anciens Canadiens is a good place for a classic pea soup. While hot chocolate may be a ubiquitous treat across the world, the weather in Quebec makes it especially appropriate, and many Quebec restaurants have created some truly special takes on this delicious drink.
It is a sublime experience. Tarte au sucre , or sugar pie, is a must-have in Quebec. Similar to the treats of the same name in northern France, the Quebecois version is all about the maple syrup, instead of simple sugar. Champlain, Old Quebec City. The name came about during the Depression because the dessert is made from inexpensive ingredients that most families would have on hand. This is another Quebec food originating in early 20th century Jewish delicatessens in Montreal.
The Montreal-style bagel is smaller and denser than its New York counterpart, and made in a wood-fired oven. The photo above is from St-Viateur Bagel. The other option is Fairmount Bagel. Be sure to comparison shop and try them both, so you really get an idea for this Montreal specialty. Quebec is renowned the world over for its maple syrup. Usually served at sugar shacks as part of end-of-winter celebrations, the taffy is formed by pouring hot, boiled maple sap directly onto fresh snow. This results in a soft maple taffy that you have to eat right away.
For the best maple everything, go where the syrup is produced in rural Quebec. They may be prepared folded in quarters or rolled. Note the Fairmont Chateau Montebello is 1. In Quebec City, you can taste the flavours of Quebec at five different locations in a 2. Book your food tour in Quebec City here. Book the Montreal Historical Food tour here.
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