Cuisine of Quebec

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Cuisine of Quebec
Products Maple Maple syrup Maple butter Maple taffy Maple sugar Cheese Cheese curds Oka Ermite Drinks Wine Beer Ice cider Montreal Steak Spice
Dishes Betteraves marinées Cipâte Cretons Hot chicken Fèves au lard French Canadian pea soup Montréal bagel Montréal smoked meat Oreilles de crisse Pâté chinois Pâté au saumon Pizza-ghetti Poutine Steamies Tourtière
Desserts Date square Grands-pères Pets de sœurs Pouding chômeur St. Catherine's taffy Sucre à la crème Tarte au sucre
Acadian foods Fricot Ploye Poutine râpée Râpure
Regional Soupe aux gourganes Tourtière du Lac-Saint-Jean Quiaude
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The cuisine of Québec (also called "French Canadian cuisine" or "cuisine québécoise") is a national cuisine in the Canadian province of

Québec's cuisine descended from 17th-century

Québec is known for being the biggest producer of maple syrup on the planet, as 72% of the maple syrup sold in the world (and 90% sold in Canada) originates from Québec.^[1] The province is also recognized for having created over 700 different kinds of cheese, some of which have won international contests.^[2]

Food critic Jacob Richler wrote that Québec's cuisine is better defined than that of the rest of Canada, due to its language barrier with the dominant culture of the United States and having had more time to develop. Conversely, Québec's cuisine and Acadian cuisine have much in common due to proximity and a shared language and history.

History

The cuisine of Québec evolved from that of 17th-century

Other foods that originate from France are pot-au-feu; blood sausage (boudin); head cheese (tête fromagée); plorine sausages; ham hock stew (ragoût de pattes de cochon); rabbit stew (civet de lapin); French toast (pain perdu or pain doré); and pastries like crêpes, beignets, croquignole biscuits, and tarts. As in France, pork is the most popular meat.

From the moment they arrived in the early 17th century, French colonists always preferred their native cuisine. However, they learned some culinary techniques from the

By the 1670s, a substantial agrarian population had emerged in the region of Québec City, and French habits dominated. Meals almost always featured soup, bread, meat, and wine.^[8] Since the climate made it difficult to grow grapes, wines were always imported from France.^[9]12

The

Because tensions with the young

By the early 1900s, conditions had improved somewhat, though French Canadians were still poor. Most families would often eat a mix of potatoes and pork on their plate, which is still a staple combination today. During this period, the passenger pigeon, called tourte in French, also became extinct. Because this bird's meat had been used to fill the pie-like dishes known as tourtières, the tourtière recipe had to change. Farm-raised meats like beef and pork were usually chosen as the substitutes.^3[11]

The

In the late 1950s, these changes brought about the creation of poutine—arguably the most famous Québécois dish—as well as other dishes, like hot chicken and guédilles.

The

Historical poverty led many families in Québec to hunt for substenance until the mid 20th century.19 Tourtières were stuffed with the meat of the tourte, or passenger pigeon, which used to be common and easy prey. But, by the early 20th century, the passenger pigeon became extinct due to overhunting, deforestation, and the Allee effect.¹¹ Families had to replace the meat with whatever they had. As a result, most modern tourtières are filled with beef or pork.

Today, the consumption of game remains a tradition, although game is not sold in grocery stores. When available, Québécois eat meat from

As for seafood,

Sainte-Anne-de-la-Pérade holds a world-renowned festival every December to February called La pêche des petits poisons des chenaux, where ice fishers catch tomcods. Historically, starving French colonists learned ice fishing techniques from the Atikamekw—a privilege, as the technique was kept a secret from neighbouring First Nations.

Livestock

Pork is the meat used most often in Québécois recipes. Beef is also commonly used but has been losing popularity in recent years. In summer, beef commonly features in barbecues.

Québécois pigs are mostly hybrids of the

Horse is eaten very marginally- by less than 1% of Quebecois. Its consumption is taboo.^[25]

Other meats include

Traditional and most common cereals are wheat, rice, oat and buckwheat.^[28] Buckwheat became popular because it could grow well on the Canadian Shield.¹ Nowadays, a few other cereals have managed to gain a small presence: quinoa, wild rice, chia seeds, and barley.

Fruits and vegetables

The most commonly used vegetables in traditional Québécois cuisine were those that can easily be preserved to last throughout the winter, either kept in a cool storage area like a

Frequently eaten berries are the

• Betteraves marinées—pickled beets^[36]
• Cretons—forcemeat-style pork spread containing onions and spices^[37]
• Fèves au lard—beans slow-cooked with bacon and maple syrup
• Ketchup maison—green or red sauce made with sugar, vinegar, tomatoes, onions, apples and spices
• Soupe aux gourganes—soup showcasing the traditional gourgane bean^[38]
• Soupe à l'orge perlé—soup showcasing pearl barley^[39]
• Soupe aux pois—soup showcasing peas^[40]
• Oreilles de crisse—a dish consisting of deep-fried salted fatback^[41]
• Quiaude—a chowder that uses white fish^[42]

• 
  Soupe aux gourganes.
• 
  Quiaude made with Greenland halibut.
• 
  Oreilles de crisse in a bowl.
• 
  Breakfast with fèves au lard in a small bowl as a side.

Main course

• Bouilli de légumes —a bouillon of traditional ingredients and spices
• Chiard—pork stew with potatoes and onions^[43]
• Cigares au chou—ground beef cabbage rolls with a homemade ketchup or tomato sauce coating
• Coquille Saint-Jacques —seafood chowder surrounded by mashed potatoes and covered with cheese^[44]
• Feuilleté jambon-fromage—rolled-up pastries with ham and cheese in the middle, looks like
  cinnamon buns^[45]
• Galette aux patates—potato pancake
• Gibelotte de Sorel—soup made with a tomato base, several vegetables and white fish, dish originally from Sorel-Tracy^[46]
• Guédille—lobster roll on a hotdog bun, can use other seafood instead of lobster
• Hot chicken—a chicken sandwich with gravy and peas served on top^[47]
• Pâté chinois—pâté consisting of a layer of ground beef at the bottom, either whole kernel or creamed corn in the centre and mashed potatoes on top
• family restaurants, another variety is the Pizza-caesar^[48][49]
• Pot-au-feu de la récolte—pork or beef pot-au-feu with traditional vegetables (ex. carrots, cabbage, etc.)^[50]
• Poulet chasseur—floured chicken cooked with certain vegetables and tomato sauce^[51]
• cheese curds
  and hot gravy, the most famous Québécois dish
• Poutine variants—variations on the classic poutine
• Ragoût de boulettes—a type of complex meatball ragoût
• Ragoût de pattes de cochon—a type of complex ragoût made using pig feet
• Tête fromagée—a solid structure made from a mix of pork, spices, onions, carrots and celery
• Nova Scotian donair, largely inspired by 20th century Greek immigrants^[52] and today popular in many pizzerias and patateries
• Tourtière—pie usually made with minced pork or beef, a signature dish of the temps des fêtes
• Tourtière du Lac-Saint-Jean—a type of tourtière made with a thicker crust and with cubes of potatoes, meats and broth

• 
  Bouilli de légumes, also called Bouilli Québécois.
• 
  Pâté chinois is often eaten with ketchup.
• 
  Traditional pâté au saumon with pickles.
• 
  Quebec-style souvlaki pita (comparable to the Nova Scotian donair).
• 
  A Quebec-style "hot chicken", topped with green peas.
• 
  "Pizza-ghetti", a staple in many family restaurants and diners.
• 
  Mix of ragoût de boulettes and ragoût de pattes de cochon with mashed potatoes.
• 
  Gibelotte de Sorel is a soup eaten as a meal.

Desserts

• Beigne à l'ancienne—old-fashioned doughnuts
• Beigne aux patates—potato doughnuts
• Bonbons aux patates—potato candy^[53]
• Bûche de Noël
  —Yule log
• Galette à la mélasse—molasses pancake^[54]
• Gâteau Reine Élisabeth—type of cake made with dates, walnuts and coconut icing^[55]
• Gâteau au pain d'épices—cake made with certain spices^[56]
• Grands-pères—wrinkly ball-shaped cake often covered with maple syrup or stuffed with a fruit-based filling
• cinnamon buns
• Pouding chomeur
  —white cake laying in a maple-syrup based pudding
• Queue de castor
  —oval-shaped fried dough covered in a sweet garnish
• Sucre à la crème—cubes of sugar, cream and brown sugar, similar to Scottish tablets
• Tarte à la ferlouche—pie made with raisins, molasses and brown sugar
• Tarte au sucre—pie made from a sugar-based filling^[57]
• Tarte au suif—pie made from a sweet beef-fat based filling[58]
• Tire de la Sainte-Catherine—a kind of sweet taffy, created to celebrate the Saint Catherine of Alexandria
• Tire sur neige
  —boiling maple sap laid on snow and rolled up on a popsicle stick
• Trottoir—strawberry or blueberry-based pie whose upper crust has a pattern of rhombus-shaped holes^[59]

• 
  Pouding-chômeur was created during the Great Depression

  .
• 
  Sucre à la crème squares are eaten as a dessert or as a treat.

Drinks

Main articles: Quebec wine, Quebec cider, and Beer in Quebec

• Bière d'épinette—spruce beer
• Ice cider
• Ice wine
• Caribou—drink made from red wine, a spirit and maple syrup

Poutine variants

See also: Poutine

Poutine is arguably the most famous Québécois dish.^[

brown gravy in a shallow bowl. The cheese curds are usually at room temperature to prevent them from melting and losing their elasticity or "squeakiness". Poutine emerged in the Centre-du-Québec

area in the late 1950s. Its precise origins are uncertain as there are several cities and towns claiming to have invented the dish.

For many years, it was perceived negatively by English Canadians and mocked in English Canada.²⁰ It was even used by some to stigmatize Québec society. But, it later became celebrated as a symbol of Québécois culture and the province of Québec. It has long been associated with Québec cuisine, and its rise in prominence has led to its popularity in the rest of Canada, in the northern United States, and internationally. Poutine has been called "Canada's national dish" though many believe this is cultural appropriation of Québécois and Québec's national identity, especially since Canada has mocked Québec for it, in the not-so-distant past. ²⁰¹⁶

Because variants on the classic poutine have become widespread, many now consider poutine to be a dish class of its own. Some of the most commonly seen variants include: chicken poutine (chicken is added), hot dog poutine (hot dog is added), pulled pork poutine (pulled pork is added), smoked meat poutine (Montréal smoked meat is added), galvaude poutine (adds peas and turkey, and is associated with maritime Québec), all-dressed poutine (adds ingredients to imitate an all-dressed pizza), "Italian" poutine (which replaces gravy with bolognese sauce), and lobster poutine (lobster is added and gravy is substituted). Menus who list variants on the classic poutine can vary wildly between restaurants. Establishments who specialise in poutines usually offer many variants and are called poutineries.^[60][61][62]

• 
  A classic poutine served in a cast-iron skillet.
• 
  A pulled pork poutine.
• 
  A hot dog poutine.
• 
  A galvaude poutine.
• 
  An all-dressed poutine.
• 
  A breakfast poutine with hollandaise sauce and bacon.
• 
  This poutine is named after Samuel de Champlain.
• 
  This poutine is sold as a cure to hangovers.

Cheeses

See also: Types of cheese

When Canada was part of the French Empire, colonials used their

Conquest of New France, the British began importing hard cheeses like Cheddar.¹⁵

In the 1960s, the banning of crude milk made most of the old cheese-making techniques and recipes, which up to that point had been successfully passed on for centuries, disappear and become forgotten. Only a few recipes remain. The Saint-Pierre, produced on l'

Saguenay-Lac-Saint-Jean regions. Nowadays, there are attempts to diversify the ways in which Cailles is consumed.^[67]

There are some cheeses that were created by priests. Towards the end of the 19th century, a group of trappist monks were expelled from France and moved to Oka. One of them, who originated from Notre-Dame-du-Port-du-Salut, created a paste which was eventually used to mold the first Oka cheese. Benedictines were responsible for creating l’Ermite, a blue cheese, in 1943 at Saint-Benoît-du-Lac.^[68]

Today, Québec creates over 700 different kinds of cheeses and is the biggest cheese producer in Canada.^[69] Québecers enjoy many natively produced and imported hard cheeses, including hard cheeses flavored with beer or wine. Most soft cheeses are produced locally and many are artisanal.

• 
  The Paillasson. It is eaten grilled and is often paired with maple syrup.
• 
  Oka cheese is now made in large factories.
• 
  Pied-De-Vent cheese is made from the milk of Canadienne cattle.
• 
  The

  Hébertville

  .
• 
  triple-cream cheese named after Jean-Paul Riopelle

  .
• 
  The Cendrillon won Best cheese in the world in the 2009 World Cheese Awards.

Maple syrup

See also:

sugar shacks.¹⁶

Many maple syrup-derived products exist. Tire, French for

sugar on snow, is heated maple syrup that is cast onto a flat bed of snow and then rolled up onto a Popsicle stick. Tire is very popular at sugar shacks and during springtime. Maple butter is a spread commonly used at breakfast on toast. Maple sugar

can serve as a replacement to brown and white sugar.

Smoked meat

In Québec, a technique called boucanage is sometimes used to smoke meat.

Colonials learned this technique from Native Americans. After they discovered that it was useful for preserving food, they decided to start smoking their meat in the boucanage fashion, following their usual brining and/or spicing. Native Americans, on the other hand, continued to only boucaner and never started brining or spicing.¹¹ Today, Québecers still eat food that has been boucané for its taste.

Establishments called boucanières or boucaneries are specialized in the process. Modern boucanières can also use tree essences to infuse a certain taste in the meat, with

Gaspesia, Bas-Saint-Laurent and Côte-Nord regions since fish were and are still commonly caught there.^[71]

In the 1930s, Jewish immigrants came to Montréal and introduced their own Eastern European meat-smoking technique to Québec. This technique is often used today to make

Montréal smoked meat, which is then often cut up in narrow slices to be added to dishes as an ingredient. Montréal smoked meat is also often spiced with Montréal steak spice and used to make Montréal smoked meat sandwiches.^[72]17

Smoked salmon has become more popular in recent decades due to influence from the United States and Europe. Smoked pork's popularity has decreased11 and it is now almost exclusively consumed during Easter.¹⁸

Charcuterie

In Quebec, charcuterie is sometimes referred to as cochonailles.

• Creton
  is composed of ground pork, lard, milk and cereal that is cooked together to obtain a creamy paste. Cretons are often eaten as a snack or for breakfast on roasted bread pieces called rôties. If another kind of meat is used to create cretons, like poultry or veal, it is called cretonnade instead.
• Tête fromagée is less popular but used in the same way as cretons.
• The boudin of Québec is made of lard, milk, onions and pork blood. It is served in a pan along with a sweet side or a sauce. Since 2018, the Goûte-Boudin de Boucherville association hands out a yearly prize for the best boudin.^[73]
• Plorines are composed of lard and flavoured meat enveloped in pork caul fat. Sometimes plorine recipes can also include eggs, beef and/or bread.
• Oreilles de Christ are lard pieces that are fried until crispy. They are eaten as an amuse-gueule
  and sometimes with maple syrup.

Pastries

Here are some pastries popular in Quebec:

• pancakes of Anglo-Saxon cultures. They are popular breakfast items. They are often served with maple syrup and/or fruits.⁵
• Doughnuts
  . The doughnut holes are eaten as well with powdered sugar or icing on top.
• Croquignoles are braided, twisted or rectangular fried dough pastries. They can be found in rural regions.¹¹
• tarte au sucre
  , tarte à la farlouche, and tarte au suif.
• Cakes. Popular kinds include carrot cake and chocolate cake
  .
• Sucre à la crème is a fudge-like sweet.
• cinnamon rolls
  are both popular and spiral-shapped.
• croissants
  with chocolate inside.
• Pouding chomeur
  is a white cake soaked in maple syrup or brown sugar.
• Grands-pères, a spherical cake that is eaten plain, with maple syrup, or filled with fruits.⁵
• Éclairs, an oblong pastry stuffed with cream and topped with chocolate.
• Macarons are a sandwich-shaped meringue-based sweet.
• Mille-feuilles are a layered puff pastry.

Regional foods

Some regions of Québec are known for specific foods or products. Montréal is known for having created

Saguenay-Lac-Saint-Jean region is the birthplace of the tourtière du Lac-Saint-Jean, soupe aux gourganes

and Saguenay Dry.

cipaille is consumed during the holidays.^[74] Pot-en-pot des îles de la Madeleine is a dish of the Magdellan Islands.^[75]

Some municipalities are associated with high-quality meat, such as duck from lake Brome[76] or Charlevoix lamb.

Strains and breeds

Strains

Over the centuries, new strains of fruits and vegetables were created in Québec. Then, in the 1900s, people moved away from a farming lifestyle. As a result, most of these have been lost.^[77] Here are some that have been preserved or rediscovered:

• The Montréal melon
• White Canadian corn^[78]
• The crotte-d’ours potato of Louis-Marie^[79]
• The Thibodeau bean of Saint-Jules^[80]
• The pomme Fameuse^[81]
• The Mémé tomato of Beauce^[82]
• The potato onion^[83]

Breeds

Though few in number now, these breeds are still used today:

• Canadienne cattle
• Chantecler chicken

References

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75. ^ "Pot-en-pot des îles de la Madeleine". Ricardo (in French).
76. ^ Site officiel, canardsdulacbrome.com (consulted 23 April 2019).
77. ^ "Gardiens de semences". 2019-05-13. Retrieved 2020-09-16.
78. ^ "Le maïs canadien blanc". 8 February 2017. Retrieved 2020-10-29.
79. ^ "La patate crotte-d'ours de Louis-Marie". 30 June 2017. Retrieved 2020-10-29.
80. ^ "The Thibodeau beans of Saint-Jules". 7 July 2016. Retrieved 2020-10-29.
81. ^ "La pomme Fameuse". 2 November 2011. Retrieved 2020-10-29.
82. ^ "Mémé tomato". 2 November 2011. Retrieved 2020-10-29.
83. ^ "The potato onion". 22 April 2015. Retrieved 2020-10-29.

Bibliography

• ^ Anita Steward, Great Canadian Cuisine, Vancouver, Douglas & McIntyre, 1999, 192p.
• ^ Cécile Roland Bouchard, L'Art culinaire au pays des bleuets et de la ouananiche, La Fondation culinaire régionale Saguenay-Lac-St-Jean, 1967, 245 p.
• ^ Cercle de fermières de Cowansville, 100 recettes d'antan, Cowansville, Le Cercle, 1976, 112 p.
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• ^ Émilienne Walker-Gagné, La Cuisine de mes grand'mères. Recettes d'autrefois, Montréal, Grandes éditions du Québec, 1974, 186 p.
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