Cuisine of Quebec

syrup usually made from the xylem sap of sugar maple, red maple, or black maple trees

cucumber preserved in vinegar

thick soup usually made out of dried split peas

Poutine is a Canadian dish of French fries and cheese curds topped with a hot brown beef and chicken stock gravy. It emerged in Central Quebec in the late 1950s, though its exact origins are uncertain, and there are several competing claims regarding its origin. For many years, it was used by some to mock Quebec society. Poutine later became celebrated as a symbol of Québécois culture and the province of Quebec. It has long been associated with Quebec cuisine, and its rise in prominence has led to its growing popularity throughout the rest of Canada.

viennoiserie sweet roll

marshmallow treat

dish containing cooked beans in sauce, usually tomato-flavoured

type of food

meat preparation

food

Tourtière () is a French Canadian meat pie dish originating from the province of Quebec, made with minced pork, veal or beef and potatoes. Wild game meat such as bear or venison is sometimes used. It is a traditional part of the Christmas réveillon and New Year's Eve meal in Quebec. It is also popular in New Brunswick, and is sold in grocery stores across the rest of Canada all year long. Contrary to popular belief, the name "tourtière" is not derived from its filling, which is erroneously believed to originally have been the "tourte"—the French name for the passenger pigeon now extinct in Nor

dessert

Variety cut from the lower jaw of codfish

Persillade () is a sauce or seasoning mixture of parsley () chopped together with seasonings including garlic, herbs, oil, and vinegar.

cabin where sap collected from sugar maple trees is boiled into maple syrup

candy made from maple sap

French Canadian dish

confection made from maple syrup

quebec dish (food)

Canadian dessert

style of smoked meat corned beef created by Jewish immigrants in Montreal, Quebec

traditional cuisine of Quebec

beverage flavored with the buds, needles, or essence of spruce trees

In Quebec cuisine, ' (sometimes gorton or corton', especially among New Englanders of French-Canadian origin) is a forcemeat-style pork spread containing onions and spices. Its fatty texture and taste make it resemble French rillettes. Cretons are usually served on toast as part of a traditional Quebec breakfast. It is not to be confused with "fromage de tête" (tête fromagée in Quebec), known in English as head cheese.

variety of bagel created by Jewish immigrants in Montreal, Quebec

redirectPizza in Canada#Pizza-ghetti

A réveillon () is a long dinner held on Christmas Eve or New Year's Eve. Its name descends from the word réveil (meaning "waking"), because participation involves staying awake until morning, as the meal finishes.

cuisine of the Acadian people