Québec Cuisine Lessons (Part Deux): La Cabane à Sucre

Québec cuisine is based on good ol’ meat and potatoes. Fatty and filling, it hits the spot just right considering the frigid climate. Below is a picture of Sophia and I trying our hand at raclette – actually a Swiss specialty – which involves cooking potatoes and meat on a grill and then topping it with melted cheese.

raclette.jpg

The meal was rounded out by some fried eggs and some salad. At the same restaurant, I got to try some tourtière de caribou – a kind of caribou (the term for wild North American reindeer) meat pot pie.

poutine.jpg

And here (above) is the Québec specialty known as poutine. French fries (or as they are known locally, “patates frites” but definitely not “freedom fries”) topped with gravy and cheese curds (that’s the white bits). We tried the spicy and the regular variety. The spicy one was definitely more interesting, but not all that spicy.

Another culinary highlight from Québec (not pictured) is “fondue chinoise” – Chinese fondue. I’m not quite sure why they call it that, because there is nothing particulary Chinese about a meat fondue where you cook your meat in vegetables in a brown, pre-packaged sauce and then dip them in various mayonaise-based sauces. I guess it does kind of resemble Japanese nabe (鍋) or Chinese “hot pot” (火鍋) in concept but not really in flavor.

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1 Comment

Filed under Cuisine, Quebec

One response to “Québec Cuisine Lessons (Part Deux): La Cabane à Sucre

  1. Little Help? I\’m drawing a blank here. What are the ingredients in Purple Hooter Shooter?

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