The situation with COVID-19 is changing day by day. To find out if you can still do an activity or if an establishment is still open, don’t hesitate to call us or drop us a line by email or chat. Our trip advisors will answer your questions for free! Please note that all photos and videos on this site were taken before the pandemic. For more information about the Government of Québec’s directives for each region, go to or to the Government of Canada website.


© TQ/L.Turgeon


Nature is awakening

Mid-March in Québec normally signals the first stirrings of spring—a moment of great excitement! The days get longer, the sun feels warmer and the snow begins to melt. Returning from their winter migration, the snow geese form immense white Vs against the azure skies. In the city, the ever-popular Bixis and food trucks set up for another season while the outdoor patios fill with happy patrons. Spring is a time of renewal when just about anything goes!

Dressing for spring

In spring, the temperature can vary greatly from day to day or even over the course of a day, so plan to bring both warm and light clothing. You’ll be glad to have an umbrella and a rain jacket or windbreaker on cooler, rainy days. We recommend waterproof shoes or hiking boots for any forest hikes. Some days in May are warm enough for shorts and short-sleeved shirts. Of course, like in summer, you should remember to put on sunscreen and wear a hat and sunglasses on any hot days.

Saguenay–Lac-Saint-Jean © TQ/J.-F. Hamelin
Montréal © TQ/L. Turgeon

Rising sap

As freeze turns to thaw, the sap starts to rise in the maple trees. Following Amerindian custom, the first settlers learned to tap the sugar maple and boil its sweet water down to a thick syrup prized for its flavour, colour and clarity. This seasonal ritual is now at the basis of a thriving industry and flourishing cuisine.

Before it can be processed, the sap is collected drop by drop through spouts inserted into the trees. Syrup producers of old would hang pails from these spouts, emptying their contents regularly into horse-drawn barrels. Times have changed and today many sugar bushes use a network of tubes connected to a pump that carry the sap to an evaporator. It takes roughly 40 litres of sap to produce one litre of pure syrup!

Maple grove, Chaudière-Appalaches © TQ/M. Dupuis

Sugaring off

Each spring, Québec’s sugar shacks, most of which are close to the urban centres, lay on their annual feast—an experience popular among families and groups, not the least for its copious quantities of traditional home cooking. On the menu: baked beans, omelettes, ham, tourtière (meat and pork pie), oreilles de crisse (crisp salt fried pork) and a scrumptious selection of maple desserts, including the famous tire—hot taffy poured on snow and then pulled on a stick before it hardens. While you’re there, don’t pass up a sleigh ride through the underbrush! Some sugar shacks are open to the public year-round; maple products, in turn, can be purchased in food stores at any time.

What we love about spring

  • Catching the noisy return flight of the snow geese and Canada geese
  • Indulging in some serious pampering at a spa
  • Going white-water rafting with friends late in the season
  • Heading to the countryside to admire the flowering orchards
  • From the shore, hear the ice on the river crack

Québec is the world’s largest exporter of maple products. These are sold in close to 50 countries, with the United States, Germany and Japan leading the way.