Everyone (or almost) knows poutine when we talk about Canadian, and more particularly Quebec, gastronomy. However, the latter is not limited only to this dish. Here are 5 typical specialties, savory or sweet, that you absolutely must discover.
When we talk about Quebec cuisine, poutine is often the first image that comes to mind. This iconic dishcomposed of fries, cheese and brown sauce, is the pride of Quebec around the world. But Quebec gastronomy is not limited only to this recipe! Behind poutine hide many other specialties, which testify to the cultural and historical wealth of this region.
If you want to discover more about Canadian gastronomy, the Marmiton team gives you meet at Beaugrenelle Paris from October 3 to November 3on the occasion of “Les Jours Les Plus Food”. A 100% free event to experience with family or friends. On the menu: culinary events, tastings but also cooking classes led by renowned chefs. Find the program here.
Shepherd’s pie
Make no mistake! Although this name often intrigues visitors, this typically Quebecois dish has nothing to do with Asian cuisine. Distant cousin of shepherd’s pie, shepherd’s pie is a gratin composed of ground beef, creamed or kernel corn, and mashed potatoes. Simple and comforting, it is one of the favorite dishes of Quebecers. Its origin remains unclear, but it is rooted in popular culture. This dish easily finds its place on everyday tables.
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Baked beans
This is a great classic of Quebec cuisine. Satisfying and nutritiousthis dish is particularly appreciated when temperatures start to drop. Served during lunches or brunches, this preparation consists of dried beans cooked with salted bacon in molasses (a thick, brown syrup made from sugar cane or sugar beet sap) or maple syrup.
The sugar pie
Sugar tart is one of the most popular Quebec sweet specialties. We also find variants in France or Belgium. In Quebec, it is enjoyed at snack time or as a dessert and can be served with a spoonful of crème fraîche for even more deliciousness.
The pie
It alone embodies the conviviality of family meals. The tourtière is a must-have on Quebec tables, particularly during the end of year holidays. Although the recipe varies depending on the region, it consists of meat, potatoes and onions. covered with puff pastry. It is generally prepared with a mixture of pork and beef, while in Saguenay–Lac-Saint-Jean, it is made with game meats.
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Beaver’s tail
Rest assured, here again, nothing to do with the animal! Beaver tail refers to a type of pastry donuts. On the tasting side, the latter are sprinkled with sugarbut today we find many variations to enjoy: fruit coulis, chocolate, cinnamon, maple syrup or even whipped cream. A real delight!
Practical information “The Most Food Days”:
From 03/10 to 03/11 from 10 a.m. to 8 p.m.
Center Beaugrenelle Paris, level -1
Entrances: Linois: 12 rue Linois and 9 rue Linois
Charles Michels entrance: 4 rue des Quatre Frères Peignot
Entrance Keller: 11 rue de l’architecte Robert Keller
Demonstrations on weekends and Wednesdays October 9, 16, 23 and 30
Also read: – World cuisine: Marmiton is launching “Les Jours Les Plus Food” at Beaugrenelle Paris from October 3!
– Do you know “Salsa Lizano”, this condiment found in every kitchen cupboard in Costa Rica?
– Our maple syrup recipes
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