Canada is not widely known as a place of exquisite international cuisine, but it should b. Think about it: many parts of Canada were originally settled by the French, who brought with them Old World European culinary traditions and combined them modern techniques and sensibilities to develop some dishes that you simply won't find anywhere else in the world. This, of course, serves both locals and tourists, of course, who get to enjoy these Ben et Florentine franchise au quebec delicious dishes any time of the year.
No thorough list of “native Canadian food” would be complete without the poutine, so it rightfully takes the place, here, at the top. Obviously, this term is French, though noone seems to agree on its exact origin. What we can agree on, though, is that the dish is as rich as it is simple. Take medium-thick-cut potatoes, twice-fried, and top them with cheese curds and brown gravy.
After the poutine, the tourtiere may be the second most popular dish in Quebec, maybe even all of Canada. The Tourtière is particularly popular during the winter months and, more specifically, during holiday festivals. The dish basically consists of finely chopped veal and/or beef and/or pork seasoned with “secret” herbs and spices—which differ between the many family recipes—and then topped with a dollop of ketchup.
FROMAGES DU QUEBEC
Any city of great European influence is going to also probably have some excellent cheese (fromage) and Quebec is certainly no different. The cheese here is so popular—and famous—that you can even book city tours (routes de fromages) that take you cheese sampling from one region to the next.
In big cities across North America, street meat is a popular food-on-the-go. Think: the hot dogs of NYC or the tacos of Southern California. In Quebec, the iconic street meat is known as Shish Tauok and it is basically the Canadian version of a chicken shwarma: marinated, boneless chicken roasted on a vertical spit, shaved into some pita bread.
TIRE SU LA NEIGE
As a Canadian province, of course, Quebec is also known for its maple syrup, but tire su la neige takes this natural sugar a step further. Sure, you can have maple lollipops and ice cream—and even maple bourbon—these days, but this classic confection is, basically, maple taffy. To make it you pour boiling maple sap directly onto fresh snow, creating a soft, flexible candy.