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| Quebec: Eat Your Heart Out |  |
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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.
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.
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
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 Maple Syrup
Meat and Seafood 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 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.
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Canada
