Portrait of Québec

Unique in North America!

Photo. Québec boasts a multi-faceted geography and diverse landscapes, vegetation and climate. Four very distinct seasons put their stamp on this vast territory—Canada’s largest province. 

After 12,000 years of Native American habitation, Jacques Cartier took possession of this land on behalf of the King of France, beginning an era of colonization that would endure until the advent of the industrial age and the challenges of the modern world. 

Exuding enthusiasm and determination, Québecers today are creatively and passionately preserving the vitality of their culture within North America!

Geography and climateHistory & HeritageQuébec nowGourmet delights

Gourmet delights

Tasting the real Québec!

Tasting the real Québec!Québecers have always placed great importance on fine dining. Solidly based in French cuisine, Québec’s gastronomic identity also draws on a unique combination of influences—Aboriginal know-how, British traditions, ethnic flavours—underscored by lots of creative flair!

Secrets of the land

Secrets of the landProud of a culinary tradition unique in North America, Québec is justly famous for its many terroir products: craft beers and wines, ice ciders, Charlevoix lamb, farm-bred game (including deer, bison, wild boar and ostrich), Gulf of St. Lawrence shellfish, cheeses, fruits and maple products, to name but a few.

International-calibre cider

Québec's ice cider enjoys a fine reputation worldwide. This sweet beverage, known for its delicate flavour and fine bouquet, is made by fermenting the juice of apples picked late in the fall, after they've been exposed to frost. The alcohol content of ice cider is usually between 8% and 13%. Enjoy it chilled as an aperitif or after dinner. Come mid-winter, the Mondial des cidres de glace competition welcomes some 20 producers of this sublime nectar in Rougemont (Montérégie).

A longstanding legacy

A longstanding legacyNew France’s first inhabitants, most of whom worked the land, ate hearty meals to cope with the hardships of everyday life... not to mention the climate! A distinct brand of home cooking evolved over the centuries, with such classic Québec dishes as tourtière (meat and pork pie), cipaille (a layered meat pie), fèves au lard (baked beans), cretons (pork spread), tarte au sucre (sugar pie) and galettes de sarrasin (buckwheat cakes). While most of these items no longer appear on the day-to-day menu, many are served on special or seasonal occasions like family celebrations, holiday banquets and sugar shack meals.

Regional cuisine

Regional cuisineMost regions in Québec boast a regional speciality or two. For example, Montérégie is known for its exceptional ciders, while the Bas-Saint-Laurent produces superb smoked fish. The tourtière and soupe aux gourganes (broad bean soup) of Saguenay–Lac-Saint-Jean are known far and wide, and artisanal cheesemaking is breaking new ground in Charlevoix. The Îles-de-la-Madeleine serve up a very tasty pot-en-pot, a type of seafood or scallop and potato pot pie; the Gaspésie region’s pâté au saumon or salmon pie is not to be missed; and Côte-Nord cuisine is based around fish and seafood from the local waters.
Poutine, a typical Québécois dish, is a mix of French fries and curd cheese drizzled in flavourful gravy. It's served in fast food restaurants, but only to the truly ravenous! These days, its popularity has given rise to a whole range of variations on the basic recipe.
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Association de l’Agrotourisme et du Tourisme Gourmand
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