A FOOD TRADITION
Quebec Cuisine
A French Canadian cooking tradition centered on Quebec’s farmhouse stews, savory pies, baked sweets, and preserved foods.
Dishes linked to this cuisine
1–12 of 24
Baked Beans
A traditional Quebec casserole of slowly baked white beans with salted pork, onion, molasses, and sometimes mustard.
Bouilli Quebecois
A traditional Québécois boiled dinner of tender beef cooked with cabbage, turnip, onion, and potato.
Cipaille
A Quebec layered meat pie made with pastry, potatoes, onions, mixed meats, and savory stock or cooking liquid.
Cretons
A Quebec savory pork spread made by gently cooking seasoned ground pork with onion and a moistening dairy ingredient until thick and spreadable.
Gibelotte du Lac-Saint-Jean
A Lac-Saint-Jean fish stew combining fish with potatoes, tomato, onion, and celery in a savory broth.
Grand-Peres dans le Sirop
A Quebec dessert of tender flour dumplings gently simmered in maple syrup until soft and saturated with syrup.
Maple Syrup Pie
A Quebec baked dessert made with maple syrup in a rich pastry or custard-style filling, commonly enriched with butter and cream.
Montreal Smoked Meat Sandwich
A Montreal deli sandwich of seasoned smoked beef brisket layered in rye bread and typically served with mustard.
Montreal-Style Bagel
A wood-fired, boiled-and-baked Quebec bagel made from a lightly sweetened wheat dough and often finished with sesame seeds.
Oreilles de Crisse
A traditional Quebec snack of salted pork, typically sliced and deep-fried until crisp.
Pate Chinois
A Quebec layered casserole of seasoned ground beef, corn, and mashed potatoes baked until hot.
Pâté de campagne
A rustic country pâté made from a coarse mixture of pork, pork liver, and pork fat with seasonings and optional binders, formed in a mould or terrine and cooked until set and sliceable.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.