Flavors of Quebec, All About Quebecois Cuisine on the Worldwide Gourmet

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Flavors of Quebec

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Barbecue

Barley Salad with Pork and Fruit

Grilled Saddle of Rabbit with Cocoa and Confit Shallot Jus

Thierry Daraize, Québec

Grilled Savoura Tomato Slices with Parmesan Rounds and Citrus Vinaigrette

Thierry Daraize, Québec

Grilled Vegetable Antipasto with Marinated Provolone

Grilled Walleye with Fresh Mango Salsa, Pickled Ginger and Cilantro

Thierry Daraize, Québec

Lamb and Vacherin Cheese Burger

Veal Rolls with Canadian Mozzarella Cheese and Garden Tomatoes

Daniel Vézina, le Laurie Raphaël, Québec

Bases, coulis and stocks

Strawberry Coulis with Basil

Alain Labrie, La table du chef, Sherbrooke, Québec

Strawberry Coulis with Basil

Alain Labrie, La table du chef, Sherbrooke, Québec

Breakfast

French Toast

Butter

Flavored Butter and Smoked Trout Spread

Thierry Daraize, Québec

Lavender butter

Paprika, Chive and Caper Butter

Thierry Daraize, Québec

Roquefort and Sundried Tomato Butter

Thierry Daraize, Québec

Cakes

Apple Pudding

Candies and sweet temptations

19th Century Cream Fudge - Sucre à la Creme

Francinette's Fudge (Sucre à la crème)

St. Catherine's Day Taffy - La Tire Ste-Catherine

Charcuterie (prepared meat products)

Cretons (Quebec Potted Pork)

Cretons - Reduced-fat version

Cretons for Candlemas

Cheese

Goat Cheese "Tournevent" with Confit Tomato and Wintercress Salad

Alain Labrie, La table du chef, Sherbrooke, Québec

Chunteys, compotes, ketchups, jams and jellies

Beet Chutney

Cooked Pear Chutney

Fresh Pear Chutney

Pear and Almond Compote with Port

Sweet and Sour Fruit and Vegetable Jam

Cocktails

Maple Martini

Cold Sauces

Maple Ricotta Spread

Cold drinks

Savoura Tomato and Frothy Goat's Milk Cocktail

Thierry Daraize, Québec

Cold soups

Vichyssoise with Apple

Condiments

Salt Herbs

Cooked fruit-based desserts

Blueberry "Cipâte" - Layered Blueberry Pie from Quebec

Hot-Cold Apples and Blueberries with Maple

Poached Rhubarb Soup with Frozen Yogurt and Lemon Balm

Alain Labrie, La table du chef, Sherbrooke, Québec

Cream soups

Cream of Leek Soup with Lemon Balm

Alain Labrie, La table du chef, Sherbrooke, Québec

Creams, Mousses, Custards and Flans

Crème brûlée with citrus, cinnamon and star anise

Jérôme Ferrer, restaurant Europea, Montréal

Verbena-Flavored Crème Caramel

Alain Labrie, La table du chef, Sherbrooke, Québec

Dips and spreads

Maple Dip

Doughnuts and fritters

Apple Fritters

Dried beans

Abenaki Beans - 18th century recipe

Bois-Francs Pork and Beans

Pork and Beans

First courses (general)

Smoked Goose Crêpes with Cheese

Fish

Cobia Steaks with Black Olive and Caper Tapenade

Jérôme Ferrer, restaurant Europea, Montréal

Cod with a Terrine of Grilled Potatoes

Alain Labrie, La table du chef, Sherbrooke, Québec

Fresh Salmon and Scallops with White Vermouth

Grilled Salmon Tournedos with Citrus Butter, Basmati Rice and Little Seasonal Vegetables

Grilled Salmon and Bartlett Pear Salad with Nuts

Grilled Tuna with Roasted Pepper and Fennel Sauce

Laurentian Trout Layered with Fruit and Vegetable Tartar

Thierry Daraize, Québec

Pike Perch with Sesame Seeds and Shellfish Sauce

Thierry Daraize, Québec

Raftsman's Trout Fillet

Lise Dufour et Jeannot Desgagnés - La Roche Pleureuse

Salmon Puffs with Real Beurre Blanc

Smoked Salmon with Avocado and Shrimp Tian

Steamed Trout Fillet with Carrot Juice and Crispy Skin

Anne Desjardins, L'Eau à la Bouche, Canada

Trout Fillet Roasted on its Skin with a Herb Emulsion

Anne Desjardins, L'Eau à la Bouche, Canada

Trout Fillet Roasted on its Skin, with Sage Butter and a Medley of Root Vegetables Braised in White Wine

Anne Desjardins, L'Eau à la Bouche, Canada

Trout Fillet Roasted on its Skin, with an Emulsion of Saffron and Garden Vegetables

Anne Desjardins, L'Eau à la Bouche, Canada

Trout Medallions with Chive Butter

Trout en Papillote, with a Fresh Ginger Emulsion and Preserved Lemon Zest

Anne Desjardins, L'Eau à la Bouche, Canada

Fish-based salads

Freshwater Salmon and Corn Salad with Anise

Sturgeon Cheek Salad with Truffle Butter and Fennel

Foie gras (goose liver)

Seared Foie Gras, Served Cold with Armagnac, Maple Syrup and Cranberries

Game

Loin of Boileau Red Deer with Red Wine, Pepper and Juniper Sauce and Jerusalem Artichoke Purée

Anne Desjardins, L'Eau à la Bouche, Canada

Rack of Caribou with Cranberry Sauce and Maple

Granitas and sorbets

Mandarin Ice Cream with a Dilled Fruit Salpicon

Alain Labrie, La table du chef, Sherbrooke, Québec

Hot sauces

Dill Sauce for Fish

Alain Labrie, La table du chef, Sherbrooke, Québec

Hot soups

Broad Bean Soup from Lac St. Jean

Cream of Tomato Soup

Pea Soup

Smoked Haddock Soup with Pears and Curry, Garnished with Scallops

Ice cream

Yogurt "Ice Cream"

Alain Labrie, La table du chef, Sherbrooke, Québec

Meat

Cipaille from Lac St. Jean (layered meat pie)

Ham with Bois-Francs Maple Syrup

Lamb Sauté with Fresh Thyme and Garden Vegetables

Lise Dufour et Jeannot Desgagnés - La Roche Pleureuse

Leg of Spring Lamb on a Bed of Potatoes and Sautéed Spinach

Maple Ham

Maple Tourtière (Meat Pie)

Oreilles de crisse - Old-fashioned Quebec Pork Crisps

Pork and Onion Turnovers - Pâtés croches

Lise Dufour et Jeannot Desgagnés - La Roche Pleureuse

Quebec Meatball Stew

Rabbit with Dates and Apricots Gratinéed with Ancêtre Emmental

Roast Pork with Yellow Potatoes

Roast Rabbit Haunch with Thyme and Simmered Barley, Onion and Beer

Suckling Pig in Various Forms

Tourtière - Quebec Meat Pie

Meat and furred game

Pork, Apple and Maple Papillote

Saddle of Young Rabbit Stuffed with Vegetables, Poivrade Sauce

Tourtière from Charlevoix

Tourtière à cru de Rigaud - Meat Pie from Rigaud

Veal Mignons with Parmesan and Rice Cakes

Marc Circé

Omelets

Omelet with Prosciutto and Maple-Caramelized Leeks

The Farmer's Wife Souffléed Omelette

Pancakes, crepes and waffles

Pancakes with Maple Syrup

Sugar Shack Maple Pancakes

Pasta

Linguine with Snails and Tomato Juice and Basil

Dominique Truchon - l'Auberge des Peupliers

Pastries for special occasions

Maple Yule Log

Pies and tarts

Apple and Maple Caramel Tarts

Custard Pie - Quebec

Maple Tartlets

Old-Fashioned Maple Syrup Pie

Poultry and feathered game

Chicken Breasts Stuffed with Goat Cheese and Smoked Salmon

Chicken Roulades with Mushroom and Goat's Milk Yogurt Mousse

Chicken with Sultanas and Melon Balls

Thierry Daraize, Québec

Christmas Turkey Stuffed with Cognac, Apples and Raisins

Crispy Turkey and Wild Mushroom Pie

Duck Tourtière from the Outaouais region

Maple-Glazed Chicken

Maple-Lacquered Duck Legs with Mint Salad

Pheasant Breast with Maple, Pearl Onions and Red Grapes

Traditional Stuffed Turkey - Quebec

Turkey with Cranberry-Maple Stuffing

Puddings

Bread Pudding

Little Nation Pudding - 19th century recipe

Salads

Scallop Tian with Tomato and Lemon Confit, Seared Tuna and Garden Vinaigrette

Thierry Daraize, Québec

Sandwiches and canapés

Pear and Prosciutto Quesadillas

Shellfish

Escargot, Brie and Basil Bundles with Port Reduction

Lobster Tail or Langoustine Strudel with Lemon Balm Butter

Alain Labrie, La table du chef, Sherbrooke, Québec

Lobster and Oka “Beggar’s Purses” with Ostrich

Malpeque Oysters with Gratinéed Sabayon on Julienned Root Vegetables

Anne Desjardins, L'Eau à la Bouche, Canada

Poached Lobster with Ginger and Tarragon Scented Duck Jus

Alain Labrie, La table du chef, Sherbrooke, Québec

Scallop Seviche with Two Peppers and Fresh Mango

Thierry Daraize, Québec

Seafood and New Vegetables in Broth

Shrimp, Pear and Snow Pea Sauté

Snails with Apples and Mont St-Hilaire Cider

Shellfish salads

Warm Scallop and Shrimp Salad on Angel Hair with Roasted Tomato Broth

Sorbets and sherbets

Basil Sorbet served with a Basil Tuile and Berry Coulis

Alain Labrie, La table du chef, Sherbrooke, Québec

Soups

Cream of Caramelized Onion Soup

Sweet breads

Cranberry Brioche

Sweet sauces

Butterscotch sauce

Maple Sauce

Totally chocolate

Chocolate Hazelnut Sponge with Chocolate Cream and Cranberry Honey Sauce

Chocolate Marquise - Quebec

Chocolate Tartlets

Thierry Daraize, Québec

Traditional breads

Olive Cake

Vegetables

Cabbage Chips

Cucumber Spaghetti

Anne Desjardins, L'Eau à la Bouche, Canada

Mushrooms Stuffed with Escargots and Jarlsberg

Potatoes with Cheddar

Sander's Farm Organic Vegetables with Hatley Goat Cheese Emulsion

Seafood-Stuffed Tomatoes

Thierry Daraize, Québec

Vegetable Millefeuilles with Chevre Gratin and Parmesan Tuiles

Vegetables Cooked over the Coals - 18th century recipe

Vinaigrettes

Maple Vinaigrette

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