 |
|
View
from Le Massif Mer et Monts Restaurant
1
|
|
Cuisine in Quebec
is as rich and diverse as its history, from early French settlers and Aboriginal
People that influenced the types of food and techniques used to create various
rustic dishes. Today, dishes continue to be prepared in the traditional way
but are also undergoing changes by innovative chefs using new flavours to create
contemporary recipes. Ethnic communities in Quebec have also established their
presence in the culinary arena, bringing their food and cultural background
to the province. Restaurants
flourish throughout the province and are seen as an essential method of socializing,
allowing locals and visitors to enjoy a wide range of food.
The different regions in Quebec produce a number of edibles and specialty foods
such as cheese and maple syrup that are both enjoyed locally and exported worldwide.
Without a doubt, the culinary arts figures highly in Quebec. This article will
explore the traditional and contemporary kitchen in Quebec and focus on food
products that help distinguish this cuisine.
TRADITIONAL CUISINE
Part of a culture is its food and Quebec continues to keep culinary traditions
alive. Settlers brought recipes from their homelands and incorporated them into
their new world. Traditional dishes are still common today, and while many are
enjoyed during holidays such as Christmas, they are also available year-round.
Many French-Canadian traditional dishes include pork, used for its flavour
and versatility. Such dishes include soupe aux pois, pea soup flavoured with
salt pork and cretons, a type of meat spread. Tourtiere is a popular Quebecois
meat pie that consists of ground pork and beef. Veal can also be used in addition
to the other meats or as a substitute for pork in tourtiere and various herbs
and vegetables are added to enhance the flavours of the meat. This dish is popular
during Christmas Eve celebrations but can also be found in markets and grocery
stores in all seasons.
A holiday dessert is the Buche de Noel, which is a cake shaped to resemble
a yule log. The cake is often decorated with a dusting of confectionery sugar
and mushrooms created out of meringue.
| |
 |
| |
The
Sugar Shack Pavilion 2
|
Maple syrup has a significant history and influence on traditional Quebec cuisine.
Cabanes au sucre, or sugar shacks, can be found in various regions of the province
such as the Laurentians,
and many specialize in preparing and serving authentic French-Canadian dishes.
Common meal elements include eggs, baked beans and bacon that are served with
a generous serving of maple syrup that is usually poured over top. Many desserts
and sweets are also produced with the maple syrup, such as maple sugar pie and
tire sur la neige, a process where boiled syrup is spread over cold snow, allowing
it to harden and be eaten as a sugary taffy snack. Other sugar shack traditions
include horse-drawn sleigh rides and hosts dressed in traditional costumes.
The cabins are most popular during the spring time and the atmosphere is lively
and fun. Cabane
a sucre Millette, located in St.
Faustin Lac-Carre, is one of many sugar shacks that welcome visitors
to partake in the “sugaring off” season. Furnished with antiques and welcomed
by friendly hosts, visitors are transported back in time to experience a taste
of Quebec folk culture and tradition. Guests can participate in the sap harvest,
tour the maple groves, learn about the process and enjoy a traditional meal
and folk music performance.
Sugar Pie - Tarte
au Sucre
Ingredients:
2 cups (500 ml) brown sugar
1 cup (250 ml) heavy cream
3 tablespoons flour
1 unbaked pie shell
Preparation:
1. Combine sugar and cream and dissolve in a small saucepan.
2. Add flour
to mixture and simmer until thickened.
3. Pour mixture into unbaked pie
shell.
4. Bake in a preheated oven at 180°C (350°F) for 20 minutes. Cool
slightly and serve warm.
| |
|
|
CONTEMPORARY CUISINE
Modern cuisine in Quebec is a blend of traditional cooking and the creation
of new, original dishes using an abundance of local ingredients and resources.
A popular fast-food dish is poutine, made from french fries, fresh cheese curds
and gravy. Although discussed and debated, many agree the origins of poutine
started at the restaurant Le Cafe Ideal, owned by Fernand Lachance. The story
goes that a customer came into the cafe and asked that cheese curds be served
on his fries. Lachance commented that doing so would be “poutine,” or a mess
as loosely translated from French-Canadian slang. Eventually gravy was added
to keep the fries warm. A number of variations have been created, such as using
a Bolognese sauce (Italian meat sauce) in place of the gravy or additions of
smoked meat or pineapple chunks. Poutine is found in restaurants across Quebec
and enjoyed by other French-Canadians nationwide such as in New
Brunswick, Ontario
and even in the West. A popular restaurant that features the classic dish is
the fast food restaurant La
Belle Province, open 24 hours daily. Visitors can also indulge at Au
Pied de Cochon, serving the poutine foie gras, a variation on the classic
dish featuring goose liver.
RESTAURANTS
| |
 |
| |
Le
Massif Cafeteria Chef 3
|
The evolution and status of cuisine in Quebec is in part due to the numerous
restaurants located across the province. Montreal
has a high concentration of restaurants ranging from bistros to gourmet dining.
Gastronomic dining can also be found at accommodations
including hotels and bed and breakfasts. A variety of ethnic influences are
found in cities including Asian, Italian, Greek and Portuguese establishments,
to name a few. The Jewish population has also contributed to the culinary culture,
especially in Montreal where smoked meat and bagels are essential food staples.
Schwartz's
Deli is a Montreal landmark established in 1927 by Reuben Schwartz.
The smoked meat is still prepared using traditional techniques and spices. Celebrities
such as actress Angelina Jolie, baseball player Hank Aaron, rock band the Rolling
Stones and others have visited this establishment.
The famous Montreal-style bagel is sweet and light in texture and is prepared
by first boiling the eggy dough in honey-sweetened water and then baking it
in a wood-burning oven. The result is a dense and flavourful bagel. Two varieties
reign supreme: the noir or poppy seed and the blanc or sesame seed. Renowned
bagel shops include two founding bakeries, the St.
Viateur Bagel Shop and the Fairmount
Bagel. Both are located in Montreal and produce bagels that are made
using traditional ingredients and methods. Popular ways to enjoy a Montreal-style
bagel include, cream cheese (of course), but other toppings include smoked salmon,
peanut butter and jam with cheddar, egg salad and tuna salad to name a few of
the endless flavour combinations.
FOOD PRODUCTS
Quebec is separated into many regions and each area contributes to the unique
flavours and food products available.
Cheese
Cheese is a favourite in Quebec, with many varieties and recipes. Common types
include gouda, cheddar, mozzarella and gruyere. Today, many dairies and producers
in the province continue making traditional cheeses as well as creating new
and unique specialty products. Fromagerie
Le P'tit Train du Nord produces a cheese called wabassee that washes
the rind in a honey-flavoured beer created at the nearby Microbrasserie
du Lievre. A museum
dedicated to cheddar production and history is the Musee
du fromage Cheddar, established by the Perron family. Cheese is used
in multiple recipes, is eaten on its own and is sometimes complemented with
a fine wine.
Maple Syrup
Quebec continues to be a world-leading producer of maple syrup. Sap is collected
from trees and is then boiled down to allow the water in the mixture to evaporate.
What is left behind is the pure liquid gold that is enjoyed by Canadians and
people around the globe. It takes approximately 40 litres of sap to make one
litre of syrup.
 |
Cows
Grazing in Les Eboulements
Charlevoix,
QC 4
|
|
Meat and Seafood
Quebec's natural environment is a prime region for hunting and fishing. Many
Quebeckers love the taste of game meat and use this type of meat in a variety
of dishes. Game farming has become more popular in the province and includes
pheasant, quail, deer, caribou, boar, bison and emu. Centre
de l'emeu de Charlevoix specializes in the raising of emus and sells
the meat, eggs and other natural products derived from the birds.
Seafood is also a star ingredient in Quebec cuisine. Exceptional products include
Magdalen Island's lobster and scallops. Other items include Northern shrimp,
snow crab and green sea urchins. Similar to game farming, shellfish such as
scallops, are being cultivated by producers.
Foie gras is a rich dish made from the fattened liver of a goose or duck and
is a delicacy in Quebec. People can visit farms such as Le
Ferme Basque de Charlevoix to tour where the geese are bred and see
the tube feeding techniques used to encourage the geese’s livers to fatten.
Foie gras can be found prepared in restaurants across Quebec.
Other Products
|
Poutine Variations
Classic: French fries, gravy and cheese curds.
Italian: Replace gravy with marinara or meat sauce and use Mozzarella
cheese.
Mexican: Replace gravy with salsa, add sour cream, onions and tomatoes.
Bourguinonne: Add ground beef and onions to gravy.
Galvaude: Add shredded chicken and green peas, omit cheese.
|
|
|
Fruits of the province including apples and berries have led to the creation
of unique alcoholic beverages and ciders. Ice cider is acclaimed for its taste
and is often served with certain cheeses, foie gras, after a dessert or on its
own. Cidrerie
vergers Pedneault produces ciders and other products such as jams and
offers tours of the orchards. Wines, liqueurs and aperitifs made from berries
are also becoming popular with producers in various regions.
With an abundance of quality products and dishes, Quebec has distinguished
itself as a premiere food destination, that invites visitors to savour the experiences
and flavours of French-Canadian cuisine.
PHOTOS COURTESY OF:
- Marc Archambault; c/o Isabelle Vallee, Press Relations Manager, Le Massif
Inc.; View from Le Massif Mer et Monts Restaurant; Petite-Riviere-Saint-Francois,
QC, Canada
- c/o France Gosselin, Cabane a Sucre Millette; The Sugar Shack Pavilion;
St. Faustin Lac-Carre, QC, Canada
- Marc Archambault: c/o Isabelle Vallee, Press Relations Manager, Le Massif
Inc.; Le Massif Cafeteria Chef; Petite-Riviere-Saint-Francois, QC, Canada
- Francois Rivard; c/o Marc Giasson, Marketing, Tourisme Charlevoix; Cows
Grazing in Les Eboulements, Charlevoix; Les Eboulements, QC, Canada
