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
13–24 of 24
Pets de Soeur
A Quebec pastry made by rolling sweetened, buttered wheat dough with cinnamon and baking it into spiral slices.
Pouding Chomeur
A Quebec baked dessert consisting of a tender cake served with a rich sugar sauce that soaks into the crumb.
Poutine
A Quebec dish of crisp fried potatoes topped with cheese curds and hot gravy.
Quebec-Style Crepe
A thin wheat-flour crêpe associated with Quebec, made with milk, eggs, flour, and salt, and commonly served with maple syrup.
Quebec-Style Hot Chicken
A Quebec diner-style open-faced hot chicken sandwich served with chicken, gravy, and often green peas over sliced bread.
Ragout de Boulettes
A Quebec meatball stew in a savory gravy, typically made with ground pork or beef, onion, flour, and broth.
Ragout de Pattes de Cochon
A Québécois pork-foot stew traditionally simmered with onion and often thickened with wheat flour.
Soupe aux pois
A hearty soup of peas simmered with onion, carrot, celery, water, and salt, often enriched with pork or ham in Quebec-style versions.
Sugar Pie
A Quebec custard-style pie with a wheat pastry crust and a dense, buttery sugar filling.
Tarte a la Farlouche
A traditional Quebec raisin tart with a sweet, thickened filling of raisins, brown sugar, and warm spices in a pastry crust.
Tarte aux Bleuets
A Quebec blueberry tart made with a pastry crust and a sweet blueberry filling, often thickened as it bakes.
Tourtiere
A Quebec meat pie made with seasoned ground meat enclosed in a wheat-flour pastry crust.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.