Quebec Food Culture

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.

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Quebec Food Culture
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The best of Quebec City, the best for your trip
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