Quebec area, which
Quebec City is part of, is home to an interesting phenomenon in food culture.
Although French cuisine and culture has been part of the Quebecois identity for
centuries, it has always been mixed with local ingredients, traditions, and of
course climate. Originally from slightly milder weather the colonists had to
adapt to a whole new set of ingredients and circumstances in order to prepare
and preserve their food. These days Quebec is known from its gastronomy, beers,
cheese, and fresh ingredients. This style of cooking and producing food is
called terroir, which indicates a
preference of local production and consumption.
Continuing with the
French traditions the city is full of bakeries, and it is customary to pick up
your daily bread fresh rather than purchase the super market variety. This and
other similar peculiarities drive the price of different goods up slightly, and
more importantly does wonders for the general quality of the food. The more you
pay, the better the food is not necessarily an axiom that holds true under any
closer scrutiny, but the opposite of paying less and getting worse quality
certainly does. Visitors should expect excellent quality with slightly above
the average prices.
The influence is
not only French, as potatoes brought by the English settlers remain part of
nearly every dish. Part of this heritage is also the massive, yet local, cheese
industry. Originally producing varieties of cheddar these small producers have
extended their range of products to cover most of the cheese-easting world, and
Quebecois cheese are constantly being chosen among the best in the world.
Unfortunately for the rest of us they are rarely exported and the production is
done mainly by artisans and small farmers. For a visitor this is once again
perfect, as the quality is incredible and a far cry from the modern mass
produced variants.
One cannot mention
Canada without eventually talking about maple syrup. Quebec residents, like the
rest of the Canadians, are extremely proud of their product and constantly
fight any attempts to monopolize or mass produce this sweet nectar. In recent
years this has gone so far that you can even find illegal maple syrup poachers,
as well as fully fledged smuggling rings trying to bypass the increasing
legislation. The idea behind this is the same as in the cheese production: to
keep production local and quality excellent.
Maple syrup is of
course best enjoyed with some pancakes, or as it is by simply pouring the
liquid nectar on snow and waiting for it to freeze. Other choices for a healthy
breakfast are offered by the many cafes and bakeries of the city, with bagels
and sandwiches on the forefront. Quebec food is also known from its delicacies
and sweets, with many of these proudly dating back to the era of French
dominance. Once again you can find a combination of local ingredients with old
cuisine, for example poor man’s pudding originates from France, combines
influences from Quebec and has spread through entire Canada.
A visit to Quebec
would not be complete without visiting the many gourmet restaurants, or other
luxury dining locations at least once. Meat, including game, seafood and French
cuisine are combined in ways it has never been done before. The city is not
devoid of other influences, and you can find a restaurant to fit any taste you
prefer. It’s important to understand the importance locals place on ingredients
that are harvested nearby, and recipes that have been in use for hundreds of
years. Without a doubt either is necessary for a quality meal.