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Northern and boreal flavours
Discover the flavours borne from the boreal forest and northern location of Québec
The boreal forest that covers the northern part of the territory of Québec is host to an extremely varied flora and wildlife. Hunters, fishers and nature lovers have always enjoyed it: now add epicureans to the list! The edible native plants, game, and the 130 fish species found there turn it into an immense pantry! And, happily for our taste buds, the artisans of gastronomy are more than ever highlighting these resources, used for centuries by indigenous people. The list of boreal flavours, and those borne from the northern location of Québec, grows ever longer. You will keep making new culinary discoveries!
You may already know the taste of morels, cloudberries and snow crab. But how about birch syrup, elk and Arctic grayling? The products from the biodiversity and seasonality of Québec are in high demand. On the cutting edge of this movement in Québec, some star chefs certainly have contributed to their growing popularity. Available in restaurants specializing in Nordic cuisine and on the shelves of fine food stores, boreal flavours have opened up new culinary horizons. Especially when local resources can replace products from elsewhere. How about daisy buds instead of capers, or caraway seed to replace cumin?
And the gourmet pleasures associated with northern products are not found exclusively on your plate! Certain berries and products from the sea have also given birth to delicious alcoholic beverages. How about crème de honeyberry, and gins made of spices, wild mushrooms or seaweed from the St. Lawrence? And even though the grapes and apples that make ice wines and ice ciders do not come from the North, their processing method certainly does!