From cranberries to poutine, Quebec’s culinary identity has been written in many chapters. And that’s what makes our cuisine unique in the world, just like our terroir and our people! 💙
Cuisine of influences
The first ingredients in the Quebec culinary recipe undoubtedly come from the First Nations and Inuit. Maple and cranberry, two foods known to the natives, are often the first to come to mind when we talk about Quebec’s culinary identity,” explains chef Lysanne O’Bomsawin, founder of Québénakis catering company and author of Cuisine autochtone. There’s also corn and turkey with atocas. It’s also a hunter-gatherer classic to serve meat with berries.
These ingredients and recipes were then adopted by the colonists. The French arrive with their livestock, mainly pigs and cows, and a variety of seeds, such as wheat, apples and cabbage. In turn, the British bring their classics, such as the famous two-egg-bacon-potato breakfast. 🍳 🥓
Then there are the various waves of immigration that have enriched Quebec cuisine. What would we do without bagels, smoked meat and spaghetti sauce? 🥯🤩
It is through these different chapters in Quebec’s history that our distinct culinary identity was born. Producers and artisans draw inspiration from our many cultures and precious know-how to create unique products with local flavors.
Bistreau d’érable. Crédit photo Courtoisie
Must-have ingredients
When it comes to maple syrup, some sugar shacks are worth a detour. 🍁 Le Bistreau d’érable, in Sainte-Lucie-de-Beauregard in Chaudière-Appalaches, is a good example. Part of the Société du Réseau Économusée, as the culinary space of the sugar shack meal, it’s through the culinary experience, guided tour and tastings that they highlight Quebec’s culinary identity. “The Économusée also allows visitors to discover the know-how and reality of maple syrup producers today, while revisiting the methods of yesteryear,” recounts co-owner Noémie Gautreau-Régnier.
As for corn, it’s an integral part of the Quebec diet. In native cuisine, it’s found in sagamité, a soup-meal made up of the three sisters – corn, beans and squash. The ritual of corn shucking during the harvest season is also a Quebec-specific way of celebrating it. 🌽
Berries are also an integral part of local cuisine. 🫐 At Délices du Lac-Saint-Jean, you can discover the history and know-how surrounding the wild blueberry through the Économusée de la confiturière exhibition.
Typical recipes
When it comes to dishes, we often think of tourtière and meat pie when we think of recipes that reflect our identity. 🥧 In coastal communities, however, we tend to prepare “sea pie”, also known as cipâte or cipaille, garnished with fish and seafood rather than meat.
There’s also shepherd’s pie, creamy sugar and, of course, poutine! Les Couleurs de la Terre family farm in Yamachiche, Mauricie, grows no fewer than 35 varieties of potato. The poutine served on site is all the more linked to the local terroir. 🍟
Poutine – Les couleurs de la terre. Crédit photo Courtoisie
A toast to local flavours
After a wave of beer industrialization in the 20th century, craft breweries are on the rise, and are certainly contributing to local culinary identity. Think of Microbrasserie Le Presbytère in Saint-Stanislas, Mauricie, where ingredients like honey, Labrador tea and tansy are added to beers. 🍻 🍯
Then, given our fertile orchard soil, we also like to raise a glass of cider to mark the seasons and other occasions. 🍎 Cidrerie du Minot even has its own cider-maker’s Economuseum.
Economuseum – Cidrerie du Minot. Crédit photo Courtoisie
Just goes to show that Quebec’s culinary identity is rich and intimately linked to its territory. In fact, it’s by exploring it that we can taste and celebrate its unique flavours! 😍
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