View source for Cuisine of Quebec

{{Short description|Traditional and contemporary cuisine of Quebec}}
{{Expand French|topic=cult|Cuisine québécoise|date=April 2022}}
{{if mobile |[[File:La Banquise Poutine.jpg|thumb|[[Poutine]] was created in [[Centre-du-Québec]].]]}}{{French Canadian cuisine}}{{Canadian cuisine}}
The '''cuisine of Québec''' (also called "'''French Canadian cuisine'''" or "'''cuisine québécoise'''") is a national cuisine in the Canadian province of [[Quebec|Québec]]. It is also cooked by [[Franco-Ontarian]]s.

Québec's cuisine descended from 17th-century [[French cuisine]] and began to develop in [[Canada (New France)|New France]] from the labour-intensive nature of colonial life, the seasonality of ingredients and the need to conserve resources. It has been influenced by the province's history of [[fur trading]] and hunting, as well as [[Canadian winter|Québec's winters]], soil fertility, teachings from [[First Nations in Canada|First Nations]], [[British cuisine]], [[American cuisine]], historical trade relations and some immigrant cuisines.

Québec is home to many unique dishes and is most famous for its [[poutine]], [[tourtière|''tourtières'']], ''[[pâté chinois]]'', [[Pea soup#Canada|pea soup]], ''[[fèves au lard]]'', ''[[cretons]]'' and desserts such as ''[[grands-pères]]'', ''[[pouding chômeur]]'' and [[St. Catherine's taffy]]. Québec's unique dishes are the traditional fare of the holidays, as well as the ''temps des sucres'', a time in March where families go to [[sugar shacks]].

Québec is known for being the biggest producer of [[maple syrup]] on the planet, as 72% of the maple syrup sold in the world (and 90% sold in Canada) originates from Québec.<ref name="ppaq.ca">[http://ppaq.ca/lorganisation/production/statistiques/prod_mond_2019_crop/ «Producteurs et productrices acéricoles du Québec"] (consulted 2020-04-14)</ref> The province is also recognized for having created over 700 different kinds of [[cheese]], some of which have won international contests.<ref name="ici.radio-canada.ca">[https://ici.radio-canada.ca/nouvelle/754834/quebec-plus-grand-producteur-fromage-fromagerie-village "Le Québec est le plus grand producteur de fromage au Canada"] (consulted 2020-04-07)</ref>

Food critic [[Jacob Richler]] wrote that Québec's cuisine is better defined than that of the rest of Canada, due to its language barrier with the dominant culture of the United States and having had more time to develop.<!--didn't want to mix citation styles, but this is cited here: <ref name="RichlerIncludes"/>{{rp|58}} commented in reference section--> Conversely, Québec's cuisine and [[Acadian cuisine]] have much in common due to proximity and a shared language and history.

== History ==
The cuisine of Québec evolved from that of 17th-century [[Langue d'oïl|Northern France]]. It also retains some heritage from [[Poitiers|Poitevin]] cuisine: many Québecois make ''pâté marmite''; ''[[soupe aux gourganes]]'', which is based on ''gourgane'' beans, a strain of [[fava bean]];<ref>{{cite web|title=Le pâté marmite à l'ancienne – Le farci Poitevin|url=http://lefarci-poitevin.fr/produits/le-pate-marmite-a-lancienne/|website=lefarci-poitevin.fr|access-date=2020-04-06|archive-date=2020-04-06|archive-url=https://web.archive.org/web/20200406195948/http://lefarci-poitevin.fr/produits/le-pate-marmite-a-lancienne/|url-status=dead}}</ref> and soups based on other legumes.<ref>{{cite web|title=La soupe aux fèves|url=http://yves.huot-marchand.pagesperso-orange.fr/Poitou/recette394.htm|website=yves.huot-marchand.pagesperso-orange.fr|access-date=2020-04-06}}</ref> [[Charente-Maritime|Charentaise]] [[chowder]]s (''chaudrées charentaises'') have evolved into the ''quiaudes'' of [[Gaspesia]]<ref>{{cite web|title=Quand Alma préparait sa "kiaude"|url=https://www.erudit.org/fr/revues/mgaspesie/2016-v53-n2-mgaspesie02609/82782ac.pdf|language=fr|date=July–October 2016|access-date=7 April 2020}}</ref> and the ''[[:fr:Tourte (plat)#Version salée|tourtes salées]]'' of Poitiers into ''[[tourtière]]s''.<ref>{{cite web|title=La tourtière poitevine au poulet|url=https://www.francebleu.fr/loisirs/recettes-de-cuisine/la-tourtiere-poitevine-au-poulet-1440663483|website=France Bleu|language=fr|date=2015-08-27|access-date=2020-04-06}}</ref><ref>{{cite web|title=tourtiere de paques|url=http://creonsaufildessaisons.e-monsite.com/blog/nos-plats/tourtiere-de-paques.html|website=creonsaufildessaisons.e-monsite.com|language=fr|access-date=2020-04-06}}</ref>

Other foods that originate from [[France]] are ''[[pot-au-feu]]''; [[blood sausage]] (''boudin''); [[head cheese]] (''tête fromagée''); ''[[Crépinette|plorine]]'' sausages; [[ham hock]] stew (''ragoût de pattes de cochon''); [[rabbit stew]] (''civet de lapin''); [[French toast]] (''pain perdu'' or ''pain doré''); and pastries like [[crêpe]]s, [[beignet]]s, ''croquignole'' biscuits, and tarts. As in France, [[pork]] is the most popular meat.

[[File:Les sucres (1903) par Edmond-Joseph Massicotte.jpg|thumb|upright|Québécois workers collecting and processing maple sap to create [[maple syrup]].]]

From the moment they arrived in the early 17th century, French colonists always preferred their native cuisine. However, they learned some culinary techniques from the [[Algonquins]], [[Atikamekw]] and [[Iroquois]]. The most important ones were ''l’acériculture'' (the process of harvesting maple sap and creating [[maple syrup]]), [[ice fishing]], and ''[[:fr:Boucanage|boucanage]]'' (in which fish or other meat is smoked for preservation and flavour).{{Ref|Note 9|11}}

[[Food preservation]] was always important in pioneer times, due to long winters and to the frequent voyages of [[Coureur des bois|''coureurs des bois'']]. [[Salted butter|Butter]], [[herbs]], and [[lard]] were used for seasoning and salting. Pork and fish were ''boucanés''(smoked), while other meats and vegetables were preserved in [[vinegar]]. These techniques are still practiced today, though not for survival. As [[Game (hunting)|game]] was so plentiful, pioneers and their descendants always [[hunting|hunted]] and [[fishing|fished]] for sustenance.

By the 1670s, a substantial [[Agrarian society|agrarian]] population had emerged in the region of [[Quebec City|Québec City]], and French habits dominated. Meals almost always featured [[soup]], [[bread]], [[meat]], and [[wine]].<ref>{{cite web|title=Alimentation {{!}} Musée virtuel de la Nouvelle France|url=https://www.museedelhistoire.ca/musee-virtuel-de-la-nouvelle-france/vie-quotidienne/alimentation/|access-date=2020-04-06}}</ref> Since the climate made it difficult to grow European grapes (namely, ''Vitis vinifera''), wines were always imported from France.<ref>{{cite web|title=De la qualité des vins en Nouvelle-France|url=https://www.erudit.org/fr/revues/cd/1992-n28-cd1039702/7981ac.pdf|language=fr|date=Winter 1992|access-date=7 April 2020}}</ref>{{Ref|Note 10|12}}

The [[Conquest of New France (1758–1760)|Conquest of New France]] in 1760 brought some culinary changes to Québec. One of the immediate effects was the elimination of wine, as it could no longer be imported from France. Another major change was the importation of the [[potato]], which, in only a few decades, became a [[Staple food|staple]] ingredient in Québec, dethroning [[bread]] in popularity. Sugar consumption also increased. Finally, the [[United Kingdom|British]] imported many recipes like [[mashed potatoes]], [[crumble]], and [[meat pies]].

[[File:Selling pigs at Bonsecours Market (7638484102).jpg|thumb|upright|The selling of pork in [[marché Bonsecours]] in 1926.]]

Because tensions with the young [[United States]] alleviated, the period following the [[Aroostook War]] in 1839 saw increased interaction between Québec and [[New England]]. Some recipes inspired by the cultural exchange included ''[[fèves au lard]]'', ''ketchup maison'', and [[date squares]].<ref>{{cite web|title=Les carrés divers {{!}} Le Québec Cuisine|url=https://www.quebecuisine.ca/node/2457|website=www.quebecuisine.ca|access-date=2020-04-07}}</ref>{{Ref|Note 6|4}} The socio-economic standing of [[French Canadians]] also fell to deplorable levels; the intense poverty pushed them to simplify their meals. Recipes for [[Broth|bouillon]] were now almost nothing more than warm water. Alcoholic beverages were rarely consumed, and butter was either used sparingly or absent. Some famine foods like ''[[ploye]]'' emerged during this period.

By the early 1900s, conditions had improved somewhat, though French Canadians were still poor. Most families would often eat a mix of potatoes and pork on their plate, which is still a staple combination today. During this period, the [[passenger pigeon]], called ''tourte'' in French, also became extinct. Because this bird's meat had been used to fill the pie-like dishes known as ''[[tourtière]]s'', the ''tourtière'' recipe had to change. Farm-raised meats like beef and pork were usually chosen as the substitutes.{{Ref|Note 5|3}}<ref>{{Cite web |title=Pleins feux sur... la tourte voyageuse, une espèce disparue, et la tourtière, un mets bien connu! |url=https://mffp.gouv.qc.ca/jeunesse/tourte-voyageuse/ |access-date=2023-09-14 |website=Ministère des Forêts, de la Faune et des Parcs |language=fr-FR}}</ref>

The [[Great Depression]] of the 1930s saw the creation of new recipes like ''[[pâté chinois]]'' ("Chinese pie") and ''[[pouding chômeur]]'' ("unemployed man's pudding") that were delicious and cost-conscious.{{Ref|Note 7|5}} [[Immigration]] after this period diversified; immigrants no longer came only from the [[British Isles]] but also from other parts of [[Europe]]. Jewish specialties like [[bagels]] and [[Eastern Europe]]-style [[smoked meat]] became popular, resulting in the creation of [[Montreal-style smoked meat|Montréal-style smoked meat]] and [[Montreal-style bagels|Montréal-style bagels]].{{Ref|Note 15|17}}

The 1950s saw many changes in the eating habits of the Québécois for a variety of reasons: the popularity of [[fast food|fast-food]] grew enormously, raw milk was banned, and many fruits and vegetables became available year-round thanks to [[refrigerators]] and larger supply chains. As a result, the homemade ''pain de ménage'' was replaced with store-bought sandwich bread{{Ref|Note 8|6}}; many old cheese recipes were abandoned and new ones created; and [[spaghetti]], [[pizza]], [[Domestic turkey|turkey]], [[bacon]], [[sausage]]s, industrial cheeses, [[hamburger]]s, [[hot dog]]s, [[french fries]], [[coleslaw]] and [[lobster roll]]s all become popular.

In the late 1950s, these changes brought about the creation of [[poutine]]—arguably the most famous Québécois dish—as well as other dishes, like ''hot chicken'' and ''guédilles''.

The [[Quiet Revolution]] of the 1960s to 1970s greatly improved the socio-economic standing of French Canadians. This allowed them to have a more diverse diet. It also set the stage for high-quality products to be created in Québec and for the emergence of Québécois restaurants, for example [[Lafleur Restaurants|Lafleur]], [[Valentine (restaurant)|Valentine]], [[La Belle Province (restaurant)|La Belle Province]] or [[St-Hubert]].

From the 1980s to today, a desire for higher quality foods, more spending power, and an influence by immigrants from Europe —particularly [[Italy]], [[Greece]], [[France]] and [[Portugal]]— has led to the rise of the creation and production of high-quality cheeses and alcoholic beverages across Québec, as well as a return to recipes of the ''[[terroir]]''.{{Ref|Note 11|13}} Immigration from Greece has popularized [[gyros]] and brought about slouvaki pitas.<ref>{{Cite web|url=http://www.histoireparcextension.org/news-nouvelles/Spiro-Couris-Greek-immigration-Montreal-1950s-60s|title = Greek Immigration to Montreal in the 50s and 60s - Park Extension Historical Society / Société d'histoire de Parc-Extension}}</ref> Immigrants from [[Lebanon]] have popularized [[shawarma]]s which has created ''[[:fr:shish taouk|shish taouk]]''.<ref>{{cite web |title=Les meilleurs spots pour manger des shish taouks à Québec |url=https://quebec.wknd.fm/articles/5942-les-meilleurs-spots-pour-manger-des-shish-taouks-a-quebec |website=WKND |access-date=13 September 2023}}</ref> Finally, [[NAFTA]] and the new culture of Quebecers vacationing south has resulted in the adoption of [[Sushi#Western-style sushi|Western-style sushi]] and [[Tex-Mex]] dishes like [[nachos]], [[fajita]]s, [[Salsa (food)|salsa]], [[chili con carne|chili]] and [[burrito]]s.<ref>{{cite web |title=L'histoire du sushi qui a plus d’un tour dans son rouleau! {{!}} Sushi Shop |url=https://sushishop.com/fr/conseil-sushi/histoire-sushi-rouleau/ |access-date=13 September 2023 |language=fr-CA |date=2 April 2021}}</ref><ref>{{cite web |title=La cuisine tex-mex |url=https://www.hrimag.com/La-cuisine-tex-mex |website=www.hrimag.com |access-date=13 September 2023 |language=fr}}</ref>

== Ingredients ==
=== Game, seafood, and fish ===
Historical poverty led many families in Québec to hunt for food until the mid 20th century.{{Ref|Note 1|19}} ''Tourtières'' were stuffed with the meat of the ''tourte'', or [[passenger pigeon]], which used to be common and easy prey. But, by the early 20th century, the passenger pigeon became extinct due to overhunting, [[deforestation]], and the [[Allee effect]].{{Ref|Note 9|11}} Families had to replace the meat with whatever they had. As a result, most modern ''tourtières'' are filled with beef or pork.

Today, the consumption of game remains a tradition, although game is not sold in grocery stores. When available, Québécois eat meat from [[moose]], [[Venison|deer]], [[hares]], [[ruffed grouse]], [[wild turkey]], [[waterfowl]] and more rather than that of livestock.<ref>{{cite web |title=Règles de chasse par gibier |url=https://www.quebec.ca/tourisme-et-loisirs/activites-sportives-et-de-plein-air/chasse-sportive/gibier |website=Gouvernement du Québec |access-date=15 September 2023 |language=fr}}</ref> Game is also sometimes given as a gift.[[File:Homards.jpg|thumb|Lobsters fished in [[Gaspesia]] that are ready to be sold.]]
As for seafood, [[Lobster meat|lobster]] and [[Crab meat|crab]] are caught in [[Gaspesia]], la [[Côte-Nord]], and the [[Magdalen Islands]] to be sold to the rest of Québec. [[Shrimp and prawn as food|Shrimp]] is often marketed as ''crevette de Matane'' after the shrimp-processing factory in the town of [[Matane]]. However, the shrimp themselves are caught in several villages on the [[Saint Lawrence River]] estuary. [[Mussels#As food|Mussels]], [[oysters]], [[scallops]], and [[Buccinum undatum|whelks]] (''bourgots'') are also caught.<ref>[https://www.lapresse.ca/vivre/gourmand/cuisine/201308/19/01-4681070-le-bourgot-escargot-meconnu.php "The bourgot snail"] (consulted 2020-09-17)</ref>

[[Salmon as food|Salmon]] and [[trout]] are the most popular fish in Québec. The [[brook trout]] is nearly ubiquitous, salmon is farmed and can be caught in 118 different rivers, and [[Arctic char]] is present across nearly 100 lakes.<ref>[https://mffp.gouv.qc.ca/publications/enligne/faune/reglementation-peche/pdf/impression/Peche-Saumon.pdf "Liste des rivières à saumon"] {{Webarchive|url=https://web.archive.org/web/20181228132702/https://mffp.gouv.qc.ca/publications/enligne/faune/reglementation-peche/pdf/impression/Peche-Saumon.pdf |date=2018-12-28 }} (consulted 2020-11-01)</ref> Other fished species include [[lake trout]], [[yellow perch]], [[walleye]], [[muskellunge]], [[Northern pike]], [[micropterus]], [[rainbow smelt]], [[Greenland halibut]], [[Mackerel as food|mackerel]], [[lake sturgeon]], [[lake whitefish]], [[Atlantic cod]] (Eastern Québec), [[Atlantic herring]] (Eastern Québec), [[American eel]] (between [[Trois-Rivières]] and [[Cap-Chat, Quebec|Cap-Chat]]), ''[[:fr:ouananiche|ouananiche]]'' (a kind of freshwater salmon; [[Lac Saint-Jean]]),{{Ref|Note 4|2}} [[frostfish]] ([[Sainte-Anne-de-la-Pérade]]), [[deepwater redfish]] ([[Saguenay, Quebec|Saguenay]] [[fjord]]s), [[capelin]] (coastal villages), and [[brown bullhead]] ([[:fr:Archipel du Lac Saint-Pierre|Îles de Sorel]]).

[[Sainte-Anne-de-la-Pérade]] holds a world-renowned festival every December to February called ''La pêche des petits poisons des chenaux,'' where ice fishers catch [[microgadus|tomcods]]. Historically, starving French colonists learned ice fishing techniques from the [[Atikamekw]]—a privilege, as the technique was kept a secret from neighbouring [[First Nations in Canada|First Nations]].

=== Livestock ===
Pork is the meat used most often in Québécois recipes. Beef is also commonly used but has been losing popularity in recent years. In summer, beef commonly features in [[barbecue]]s.

Québécois pigs are mostly hybrids of the [[Duroc pig|Duroc]], [[American Yorkshire|Yorkshire]], and [[American landrace pig|American Landrace]] breeds.<ref>[https://www.leseleveursdeporcsduquebec.com/20-5-production-responsable-les-principales-races-de-porc-au-quebec.html "Les principales races de porc au Québec"] (consulted 2020-09-16)</ref> The cattle are also hybrids of many breeds; the [[Aberdeen Angus]], [[Charolais cattle|Charolais]], and [[Limousin cattle|Limousin]] are the most common.<ref>[https://boeufquebec.org/les-races/ "Les races de bœuf au Québec"] (consulted 2020-09-16)</ref> Despite the large cattle population, Québec imports most of its beef from the [[Canadian West]], using its own cattle mostly for [[dairy]]. Milk production is dominated by the [[Holstein Friesian cattle|Holstein]], but [[Jersey cattle|Jersey]] or [[Brown Swiss]] cows are also milked.<ref>[https://lait.org/la-ferme-en-action/la-sacree-vache/#:~:text=Les%20troupeaux%20du%20Qu%C3%A9bec%20sont,de%2090%20%25%20du%20cheptel%20canadien "La sacrée vache"] (consulted 2020-09-16)</ref>

[[Poultry]] is commonly consumed. [[Chicken as food|Chicken]] is the most popular by far, but [[Turkey meat|turkey]] and [[Duck as food|duck]] are also consumed.<ref>[https://www.lepoulet.qc.ca/fr/elevage/aviculture-quebecoise "Le poulet au Québec"] (consulted 2020-09-16)</ref> [[Chicken eggs]] are very popular and mostly used at breakfast and to make pastries. Turkey is traditionally served at Christmas and Thanksgiving with croutons and sage.<ref>[http://www.lapresse.ca/noel/deguster/201712/11/01-5146657-dingues-du-dindon.php "Christmas Turkey"] (consulted 2020-09-17)</ref> The [[Estrie]] region has produced duck since the early 20th century. Québec is also the only producer of ''[[foie gras]]'' in Canada, as well as its largest producer in North America.<ref>[Des produits Rougié made in Canada |url=https://www.reussir.fr/volailles/des-produits-rougie-made-canada "Une filière foie gras complète"] (consulted 2020-09-16)</ref>

[[horse meat|Horse]] is eaten marginally- by less than 1% of Quebecois. Its consumption is considered [[taboo]], though it is not illegal.<ref>[https://cariboumag.com/2018/05/manger-de-la-viande-chevaline-un-tabou-qui-persiste/ "Manger de la viande chevaline, un tabou qui persiste"] (consulted 2020-09-16)</ref>

Other meats include [[lamb and mutton|lamb]], [[veal]], [[Rabbit meat|rabbit]], [[bison]], [[elk]] and [[frog legs]] (from [[Lithobates catesbeianus|American bullfrogs]] and [[leopard frogs]]).<ref>{{cite web |title=Nos viandes, volailles et gibier {{!}} Metro |url=https://www.metro.ca/produits-a-decouvrir/boucherie/nos-viandes-volailles-et-gibier |website=www.metro.ca |access-date=14 September 2023 |language=fr}}</ref><ref>[http://yamachiche.ca/lac/chassgrwa.htm "CHASSE À LA GRENOUILLE ET AU OUAOUARON"] (consulted 2020-09-28)</ref>

=== Spices, sweeteners and cereals ===
Spices common in traditional recipes are linked to local production and historical commerce: [[salt]], [[Satureja hortensis|savory]], [[clove]]s, [[cinnamon]], [[parsley]], [[thyme]], [[Salvia officinalis|sage]], [[nutmeg]], ''[[Quatre épices|quatres épices]]'', [[chives]], [[garlic]], [[oregano]] and [[bay leaf]].{{Ref|Note 6|4}}{{Ref|Note 9|11}} Thanks to globalisation, a wider selection of international spices are available today, like [[turmeric]], [[Curry tree|curry powder]], [[allspice]], [[cumin]], [[cayenne pepper]], etc. In recent years, chefs have attempted to create excitement for the flavours of the [[Boreal forest of Canada|boreal forest]]; among them are [[Alnus alnobetula|green alder]] pepper, [[Comptonia peregrina|sweetfern]], [[caraway]] seed, [[myrica gale|sweetgale]], and [[juniper berry]].
[[File:Four à pain du Québec.jpg|thumb|Ancestral bread oven of Québec in [[Saint-Damien-de-Buckland|Saint-Damien-de-Bellechasse]].]]
The types of sugar used are [[white sugar]], [[brown sugar]] and [[maple sugar]]. [[Maple syrup]] is used to sweeten breakfasts, meats, and pastries. [[Honey]] is almost exclusively used for desserts, but it is also used as [[Toast (food)|toast]] spread. [[Molasses]] and [[raisins]] are common ingredients in traditional recipes because of historical commerce with the [[Antilles]] and [[Brazil]].{{Ref|Note 9|11}}

Traditional and most common cereals are [[wheat]], [[rice]], [[oat]] and [[buckwheat]].<ref>[https://www.canalvie.com/recettes/savoir-cuisiner/techniques-et-conseils/epices-et-herbes-de-chez-nous-1.1441214 "Épices et herbes de chez nous"] (consulted 2020-09-17)</ref> Buckwheat became popular because it could grow well on the [[Canadian Shield]].{{Ref|Note 3|1}} Nowadays, a few other cereals have managed to gain a small presence: [[quinoa]], [[wild rice]], [[chia seed]]s, and [[barley]].

=== Fruits and vegetables ===
The most commonly used vegetables in traditional Québécois cuisine were those that can easily be preserved to last throughout the winter, either kept in a cool storage area like a [[root cellar]] or brined in jars. These vegetables are [[potato]], [[onion]], [[carrot]], [[beet]], [[pumpkin]], squash ([[Butternut squash|butternut]], [[Spaghetti squash|spaghetti]], [[Acorn squash|accorn]], etc.), [[zucchini]], [[bean]]s, [[cabbage]], [[turnip]], and [[corn]]. In modern times, Québécois also cook with store-bought [[tomato]], [[bell pepper]], [[cucumber]], [[lettuce]], [[asparagus]], [[cauliflower]], [[broccoli]], [[avocado]], [[microgreen]]s, [[radish]], [[shallot]], [[spinach]], [[parsnip]], [[eggplant]], [[artichoke]], [[kale]], [[leek]], [[rutabaga]], [[sweet potato]], [[Celeriac|celery]], [[lentil]], [[peanut]], [[soybean]], [[chickpea]] and others. [[Rhubarb]] is typically grown in backyard gardens. [[Fiddleheads]] are gathered from the wild in the spring.

Frequently eaten berries are the [[blueberry]],{{Ref|Note 4|2}} [[strawberry]], [[raspberry]], [[blackberry]], [[grape]], [[cherry]] and [[cranberry]].<ref>[https://www.lesaffaires.com/dossier/focus-regional-centre-du-quebec/au-pays-de-la-canneberge/604441#:~:text=Aujourd%27hui,%20le%20Qu%C3%A9bec%20compte,superficie%20de%2010%20000%20acres. "Au pays de la canneberge"] (consulted 2020-09-16)</ref><ref>[https://www.laterre.ca/actualites/alimentation/quebec-premier-pays-fruits-petits-fruits site=La Terre de Chez Nous "Le Québec, premier au pays en fruits et petits fruits"] (consulted 2020-09-16)</ref> The [[golden berry|goldenberry]] is uncommonly imported from South America. [[cloudberry|Cloudberries]] only grow in the wilds of the boreal forest, but are still gathered seasonally in northern communities. Finally, as these plants were banned on the continent in the early 20th century and were, with time, forgotten, all types of [[Gooseberry|gooseberries]] or [[Ribes|currants]] are virtually unknown to Quebecers.<ref>{{Cite web |title=🔊 Black Currants: A Once-Forbidden Fruit {{!}} Savanna Institute |url=https://www.savannainstitute.org/perennialaf-black-currants-a-once-forbidden-fruit/ |access-date=2023-09-13 |website=www.savannainstitute.org}}</ref><ref>[https://mag.kanata.fr/gastronomie/produits-quebec/cassis-du-quebec-cassis-du-canada-histoire-et-recettes.html "Cassis du Québec (Canada) : La petite baie à la grande Histoire"] (consulted 2020-09-16)</ref>

Other important locally-grown fruits are the [[apple]], [[pear]], [[plum]], [[cantaloupe]] and [[watermelon]].<ref>[https://www.lapresse.ca/maison/cour-et-jardin/jardiner/200909/15/01-901971-le-temps-des-prunes.php "Le temps des prunes"] (consulted 2020-09-16)</ref><ref>[http://www.autocueillette.com/fra/cultures/poire.asp#:~:text=Au%20Qu%C3%A9bec,%20pr%C3%A8s%20d%27une,poires%20asiatiques%20sont%20m%C3%AAme%20disponibles!&text=Pour%20une%20meilleure%20qualit%C3%A9,%20la,d%27avoir%20une%20chair%20granuleuse. "Auto-Cueillette - Cultures – Poire"] (consulted 2020-09-16)</ref> The most eaten imported fruits are: [[banana]], [[Orange (fruit)|orange]], [[lemon]], [[Lime (fruit)|lime]], [[Kiwifruit|kiwi]], [[coconut]], [[mango]], [[clementine]] and [[pineapple]]. Other imported -but less popular- fruits include: [[pomegranate]], [[grapefruit]], [[Carambola|starfruit]], [[papaya]], [[Pitaya|dragonfruit]], [[passionfruit]], [[fig]] and others.

[[Edible mushroom|Mushrooms]] have long been absent from Québec's traditional cuisine. However, they are present now, and almost always of the [[cremini]] variety. In recent years, [[morchella]], [[chanterelle]], [[shiitake]] and [[Flammulina filiformis|enokis]] mushrooms have also gained a small presence.<ref>[https://www.lapresse.ca/maison/cour-et-jardin/200603/03/01-868718-loperation-morille.php "L'Opération morille"] (consulted 2020-09-17)</ref>

== Examples of unique dishes ==

=== Entrées or sides ===
* ''[[Betteraves marinées]]''—pickled beets<ref>[https://www.recettes.qc.ca/recettes/recette/betteraves-marinees-380 "Betteraves marinées"], ''www.recettes.qc.ca'' (consulted April 23rd 2019).</ref>
* ''[[Cretons]]—''forcemeat-style pork spread containing onions and spices<ref>[https://cuisinez.telequebec.tv/recettes/1705/cretons-maison "Cretons" (consulted October 28th 2020)]</ref>
* ''[[Fèves au lard]]''—beans slow-cooked with bacon and maple syrup
*''Ketchup maison''—green or red sauce made with sugar, vinegar, tomatoes, onions, apples and spices
* ''[[Soupe aux gourganes]]''—soup showcasing the traditional gourgane bean<ref>[https://www.recettes.qc.ca/recettes/recette/soupe-aux-gourganes-a-la-claude-4064 "Fava bean soup" (consulted October 28th 2020)]</ref>
* ''Soupe à l'orge perlé''—soup showcasing pearl barley<ref>[https://www.recettes.qc.ca/recettes/recette/soupe-a-l-orge-de-maman-pauline-184632 "Pearl barley soup" (consulted October 28th 2020)]</ref>
* [[Pea soup#Canada|''Soupe aux pois'']]—soup showcasing peas<ref>[https://www.recettes.qc.ca/recettes/recette/soupe-aux-pois-traditionnelle-style-cabane-a-sucre "Pea soup" (consulted October 28th 2020)]</ref>
* ''[[Oreilles de crisse]]''—a dish consisting of deep-fried salted [[fatback]]<ref>[https://www.recettesjecuisine.com/fr/recettes/dejeuners-et-brunchs/oreilles-de-crisse/ "Oreilles de crisse"] (consulted October 28th 2020).</ref>
* [[Quiaude]]—a chowder that uses white fish<ref>{{cite web |title=Les quiaudes, chaudrées et chowders. {{!}} Le Québec Cuisine |url=http://www.quebecuisine.ca/?q=quiaudes-chaudrees-chowders |website=www.quebecuisine.ca}}</ref>
<gallery widths="150px" heights="110px">

File:Soupe aux gourganes.jpg|Soupe aux gourganes.
File:Quiaude - 01.jpg|Quiaude made with [[Greenland halibut]].
File:Oreille-de-crisse.jpg|Oreilles de crisse in a bowl.
File:Deux oeufs tournes bacon et journal - 71.jpg|Breakfast with fèves au lard in a small bowl as a side.
</gallery>

=== Main course ===
{{columns-list|colwidth=15em|style=width: 600px; font-style: none;|}}
*''Bouilli de légumes'' —a bouillon of traditional ingredients and spices
* ''Chiard''—pork stew with potatoes and onions<ref>[https://www.recettes.qc.ca/recettes/recette/chiard-3242 "Chiard de porc"], ''www.recettes.qc.ca'' (consulted 23 April 2019).</ref>
* ''[[:fr:Chou farci|Cigares au chou]]''—ground beef cabbage rolls with a homemade ketchup or tomato sauce coating
* ''Coquille Saint-Jacques'' —seafood chowder surrounded by mashed potatoes and covered with cheese<ref>{{cite web |title=Coquille Saint-Jacques |url=https://lisettegourmande.com/2011/01/29/coquille-saint-jacques/ |website=Lisette gourmande |language=fr-FR |date=29 January 2011}}</ref>
* ''Feuilleté jambon-fromage''—rolled-up pastries with ham and cheese in the middle, looks like [[cinnamon buns]]<ref>{{Cite web|url=http://qc.allrecipes.ca/recette/27744/roules-feuilletes-jambon-fromage.aspx|title=Roulés feuilletés jambon-fromage}}</ref>
* ''[[:fr:Galette de pommes de terre|Galette aux patates]]''—[[potato pancake]]
* ''[[:fr:Gibelotte|Gibelotte de Sorel]]''—soup made with a tomato base, several vegetables and white fish, dish originally from [[Sorel-Tracy]]<ref>[http://www.festivalgibelotte.qc.ca/recette-de-gibelotte.php "Recette de gibelotte"] {{Webarchive|url=https://web.archive.org/web/20170628071150/http://www.festivalgibelotte.qc.ca/recette-de-gibelotte.php |date=2017-06-28 }}, ''www.festivalgibelotte.qc.ca''(consulted 23 April 2019).</ref>
* ''[[:fr:Guédille|Guédille]]''—lobster roll on a hotdog bun, can use other seafood instead of lobster
* ''[[Chicken sandwich#Regional varieties|Hot chicken]]''—a chicken sandwich with gravy and peas served on top<ref>[https://cuisinez.telequebec.tv/recettes/2346/hot-chicken-de-survie "''Hot chicken'' de survie"], ''cuisinez.telequebec.tv'' (consulted 23 April 2019).</ref>
* ''[[Pâté chinois]]''—pâté consisting of a layer of ground beef at the bottom, either whole kernel or creamed corn in the centre and mashed potatoes on top
* ''[[Pizza in Canada#Pizza-ghetti|Pizza-ghetti]]''— a [[combination meal]] commonly found in [[fast food]] or [[family restaurant]]s, another variety is the ''Pizza-caesar''<ref>{{Cite web|url=https://www.ilfornino.com/blog/pizza-ghetti/|title=Pizza-Ghetti! What Is Pizza-Ghetti? How To Make A Wood Fired Pizza-Ghetti?|website=Il Fornino, New York|language=en|access-date=31 March 2020}}</ref><ref>[http://www.urbanphoto.net/blog/category/food/ Pizza-ghetti] {{Webarchive|url=https://web.archive.org/web/20100724084405/http://www.urbanphoto.net/blog/category/food/ |date=2010-07-24 }}: a staple item on fast-food menus in Montreal</ref>
* ''Pot-au-feu de la récolte''—pork or beef ''[[pot-au-feu]]'' with traditional vegetables (ex. carrots, cabbage, etc.)<ref>[https://www.lecourrierdusud.ca/artdevivre/pot-au-feu-de-la-recolte/ "Pot-au-feu de la récolte"] {{Webarchive|url=https://web.archive.org/web/20190423120337/https://www.lecourrierdusud.ca/artdevivre/pot-au-feu-de-la-recolte/ |date=2019-04-23 }}, ''www.lecourrierdusud.ca'' (consulted 23 April 2019).</ref>
* ''[[Hunter's chicken|Poulet chasseur]]''—floured chicken cooked with certain vegetables and tomato sauce<ref>[http://qc.allrecipes.ca/recette/14101/le-poulet-chasseur-de-maman.aspx "Poulet chasseur"](consulted 2020-11-08)</ref>
* [[Poutine]]—french fries topped with cold or room temperature [[cheese curds]] and hot gravy, the most famous Québécois dish
* [[#Poutine Variants|Poutine variants]]—variations on the classic poutine
* '' [[:fr:Ragoût de boulettes|Ragoût de boulettes]]''—a type of complex meatball ''ragoût''
* ''[[:fr:Ragoût de pattes|Ragoût de pattes de cochon]]''—a type of complex ''ragoût'' made using pig feet
* ''[[Head cheese|Tête fromagée]]''—a solid structure made from a mix of pork, spices, onions, carrots and celery
* ''[[Souvlaki]] [[pita]]''—the Québec version of the [[Gyros]] or [[Halifax donair|Nova Scotian donair]], largely inspired by 20th century Greek immigrants<ref>{{Cite web|url=http://www.histoireparcextension.org/news-nouvelles/Spiro-Couris-Greek-immigration-Montreal-1950s-60s|title=Greek Immigration to Montreal in the 50s and 60s - Park Extension Historical Society / Société d'histoire de Parc-Extension}}</ref> and today popular in many pizzerias and ''[[Greasy spoon|patateries]]''
* ''[[Tourtière]]''—pie usually made with minced pork or beef, a signature dish of the [[:fr:Temps des fêtes|''temps des fêtes'']]
* ''[[Tourtière du Lac-Saint-Jean]]''—a type of tourtière made with a thicker crust and with cubes of potatoes, meats and broth

<gallery widths="150px" heights="110px">

File:Bouilli quebecois.jpg|''Bouilli de légumes'', also called ''Bouilli Québécois''.
File:Pâté chinois.jpg|''[[Pâté chinois]]'' is often eaten with ketchup.
File:Paté au saumon.jpg|Traditional ''[[Salmon pie|pâté au saumon]]'' with [[Pickled cucumber|pickles]].
File:Quebec style souvlaki pita.jpg|Quebec-style souvlaki pita (comparable to the [[King of Donair|Nova Scotian donair]]).
File:HotChickenwFries.jpg|A Quebec-style "hot chicken", topped with green peas.
File:Pizza and spaghetti.jpg|"Pizza-ghetti", a staple in many family restaurants and diners.
File:Ragout.jpg|Mix of ''ragoût de boulettes'' and ''ragoût de pattes de cochon'' with mashed potatoes.
File:Gibelotte-Sorel.jpg|''Gibelotte de Sorel'' is a soup eaten as a meal.
</gallery>

=== Desserts ===
{{columns-list|colwidth=15em|style=width: 600px; font-style: none;|}}
* ''[[:fr: Beigne à l'ancienne|Beigne à l'ancienne]]''—old-fashioned doughnuts
* ''[[:fr:Beignet de pommes de terre|Beigne aux patates]]''—potato doughnuts
* ''Bonbons aux patates''—potato candy<ref>{{Cite web|url=https://lesbleuetsdulacst-jeanqc.blogspot.com/2012/11/les-bonbons-aux-patatesla-recette_20.html?m=1|title = Le blogue des "Bleuets du Lac Saint-Jean": Les bonbons aux patates.....la recette|date = 20 November 2012}}</ref>
* ''[[Bûche de Noël]]''—Yule log
* ''Galette à la mélasse''—molasses cookies<ref>{{Cite web|url=https://www.recettes.qc.ca/recettes/recette/galettes-a-la-melasse-moelleuses-a-l-ancienne|title=Galettes à la mélasse moelleuses à l'ancienne|date=November 2014}}</ref>
* ''Gâteau Reine Élisabeth''—type of cake made with dates, walnuts and coconut icing<ref>[https://www.recettes.qc.ca/recettes/recette/gateau-reine-elisabeth "Gâteau Reine Élisabeth"], ''www.recettes.qc.ca'' (consulted 23 April 2019).</ref>
* ''Gâteau au pain d'épices''—cake made with certain spices<ref>{{Cite web|url=http://qc.allrecipes.ca/recette/5458/le-meilleur-pain-d--pices.aspx|title = Gâteau au pain d'épices}}</ref>
* ''[[Grands-pères]]''—wrinkly ball-shaped cake often covered with maple syrup or stuffed with a fruit-based filling
* ''[[Pets de sœurs]]''—rolled-up pastry with a brown sugar filling, looks like [[cinnamon buns]]
* ''[[Pouding chomeur]]''—white cake laying in a maple-syrup based pudding
* ''[[Beaver tail (pastry)|Queue de castor]]''—oval-shaped fried dough covered in a sweet garnish
* ''[[Sucre à la crème]]''—cubes of sugar, cream and brown sugar, similar to Scottish tablets
* ''[[:fr:Tarte à la ferlouche|Tarte à la ferlouche]]''—pie made with raisins, molasses and brown sugar
* ''[[Tarte au sucre]]''—pie made from a sugar-based filling<ref>{{Cite web|url=http://qc.allrecipes.ca/recette/7801/tarte-au-sucre-classique.aspx|title=Tarte au sucre classique}}</ref>
* ''Tarte au suif''—pie made from a sweet beef-fat based filling<ref>[https://www.gratuit.ca/recipes/recette-traditionnelle-de-tarte-au-suif.html "Recette traditionnelle de tarte au suif"] {{Webarchive|url=https://web.archive.org/web/20190423130316/https://www.gratuit.ca/recipes/recette-traditionnelle-de-tarte-au-suif.html |date=2019-04-23 }}, ''www.gratuit.ca'' (consulted 23 April 2019).</ref>
* ''[[St. Catherine's taffy|Tire de la Sainte-Catherine]]''—a kind of sweet taffy, created to celebrate the Saint [[Catherine of Alexandria]] 
* ''[[sugar on snow|Tire sur neige]]''—boiling maple sap laid on snow and rolled up on a popsicle stick
* ''Trottoir''—strawberry or blueberry-based pie whose upper crust has a pattern of [[rhombus]]-shaped holes<ref>[https://www.recettes.qc.ca/recettes/recette/trottoirs-aux-fraises-a-ma-facon-148727 "Trottoirs aux fraises à ma façon"], ''www.recettes.qc.ca'' (consulted 22 April 2019).</ref>
<gallery widths="150px" heights="110px">
File:Pouding chomeur.jpg|[[Pouding chomeur|''Pouding-chômeur'']] was created during the [[Great Depression]].
File:Sucre a la creme.JPG|''[[Sucre à la crème]]'' squares are eaten as a dessert or as a treat.
</gallery>

=== Drinks ===
{{Main|Quebec wine|Quebec cider|Beer in Quebec}}
* ''[[Spruce beer|Bière d'épinette]]''—spruce beer
* [[Ice cider]]
* [[Ice wine]]
* [[Caribou (drink)|Caribou]]—drink made from red wine, a spirit and maple syrup

==Fast food==
[[File:Quebec ville 0011 08.jpg|thumb|280px|upright|Casse-croûte Chez Micheline in [[Saint-Augustin-de-Desmaures]].]]The idea of [[fast food]] was quietly introduced to Quebec from the United States during the early 20th century. At first, it was sold from food trucks or carts pulled by horses who would park next to factories to sell quick cheap meals to factory workers. They were called "casse-croutes" or "cantines" and run by local entrepreneurs. They would usually only sell a few items, like fries and hot-dogs. In 1940, there were around 200 of these mobile distributors around Montreal factories. Cantines as actual restaurants began to appear in the 1930s. These had wider menus serving fast food staples like hamburgers, hot-dogs, fries and club sandwiches, alongside some traditional meals like pea soup, pouding chômeur, etc.<ref>{{Cite web |last=Radio-Canada |first=Médias numériques de |title=L’histoire des cantines au Québec : des patateries aux casse-croûtes revisités {{!}} Mordu |url=https://ici.radio-canada.ca/mordu/2740/cantine-casse-croute-histoire-fast-food |access-date=2024-07-29 |website=Radio-Canada |language=fr-CA}}</ref><ref name=":0">{{cite web |last1=ICI.Radio-Canada.ca |first1=Zone Alimentation- |date=2 July 2020 |title=Les 3 cabanes à patates préférées des Mauriciens et Centricois |url=https://ici.radio-canada.ca/nouvelle/1716789/cabanes-patates-preferees-mauriciens-centricois-roulottes-gentilly-beauparlant-la-terrasse-shawinigan-ma-cabane-saint-francois-du-lac |access-date=29 July 2024 |website=Radio-Canada |language=fr-ca}}</ref>

Following the Second World War, the popularity of fast food grew enormously, aided by the rise of the automobile.<ref name=":0" /> The post-war years also saw the popularization of [[pizzerias]] serving American pizzas,<ref>{{Cite web |title=L'étonnante histoire de la pizza {{!}} Saputo Services Alimentaires |url=https://www.saputofoodservice.ca/fr-ca/ressources/letonnante-histoire-de-la-pizza |access-date=2024-07-29 |website=www.saputofoodservice.ca |language=fr}}</ref> chicken rotisseries, and breakfast restaurants serving English breakfasts.<ref>{{cite web |last1=Pâris |first1=Marie |title=Ode à la cantine |url=https://voir.ca/voir-la-vie/2018/04/13/ode-a-la-cantine/ |website=Voir.ca |access-date=29 July 2024 |language=fr-CA |date=13 April 2018}}</ref>

Quebecois tastes popularized certain techniques or foods that are not found or are uncommon in the rest of North America. For example, [[Montreal hot dog|steamed hot dogs]] ("steamies") are popular here, and it's the norm to ask customers for their cooking preference. Steamies are usually topped with coleslaw, sweet yellow mustard, onion and/or sweet relish, but topping options can be more expansive.<ref>{{cite web |last1=Siciliano-Rosen |first1=Laura |title=Steamie in Montreal |url=https://eatyourworld.com/destinations/canada/quebec/montreal/what-to-eat/steamie/ |website=Eat Your World |access-date=29 July 2024}}</ref> Another example is that the typical American industrial gravy is not used, instead [[brown gravy]] is favored, which is made from dehydrated chicken and beef along with spices, animal fat and vinegar. A lightly spiced chicken stock is also used and called "sauce barbecue". These were made to cover French fries (known as frite-sauce) and dishes such as hot chicken (chicken between two slices of bread covered with peas) or hot hamburger (an untopped hamburger covered with sauce and peas). Brown gravy also came to be used in Quebec's most emblematic fast-food dish [[poutine]] when it was invented.<ref>{{cite web |title=Sauce brune |url=https://www.gastronomiac.com/lexique_culinaire/sauce-brune/ |website=Gastronomiac |access-date=29 July 2024 |language=fr-FR}}</ref>

Casse-croutes are still very common today (in 2016, there were over 1400<ref>{{cite web |title=Les casse-croûte en chiffres |url=https://plus.lapresse.ca/screens/80fbe8f2-f1ea-4e9e-a2db-b1f58ddb6522__7C___0.html |website=La Presse+ |access-date=29 July 2024 |language=fr |date=27 May 2019}}</ref>), but they now also compete with large chains from the US and native chains from Quebec like Valentine, La Belle Province, Ashton, Saint-Hubert, etc.<ref>{{Cite web |last=Journal |first=Le |date=2021-07-05 |title=Le baromètre des restaurants rapides préférés des Québécois |url=https://www.journaldemontreal.com/2021/07/05/le-barometre-des-restaurants-rapides-preferes-des-quebecois |access-date=2024-07-29 |website=Le Journal de Montréal}}</ref> Nowadays, foods usually served in Quebec fast-food establishments include: poutine and its variants, steamies, [[Michigan hot dog]],<ref>{{Cite web |last=Belzile |first=Gabriel |date=2022-09-09 |title=La Sainte Trinité du hot-dog Michigan |url=https://tastet.ca/nouvelles/la-sainte-trinite-du-hot-dog-michigan/ |access-date=2024-07-29 |website=Tastet |language=fr-CA}}</ref><ref>{{Cite news |last=Guy |first=Chantal |date=2022-05-06 |title=L’adieu au hot-dog (Michigan) de Chez Philippe |url=https://www.lapresse.ca/arts/chroniques/2022-05-06/l-adieu-au-hot-dog-michigan-de-chez-philippe.php |access-date=2024-07-29 |work=La Presse |language=fr-CA}}</ref> ''pain à la viande'' (onions and ground meat on a hot-dog bun),<ref>{{Cite web |title=Pains à la viande (comme chez Ashton) {{!}} Bon pour toi : Bon pour toi |url=https://bonpourtoi.ca/recettes/pains-a-la-viande-comme-chez-ashton/ |access-date=2024-07-29 |website=bonpourtoi.ca |language=fr-FR}}</ref> ''frites-sauce'', hot chicken, hot hamburger, hamburgers, pogos, onion rings, fries, coleslaw, spaghetti, [[caesar salad]], pizza and its variants, the [[combination meal]]s of pizza-ghetti and pizza-caesar, sandwiches, submarine sandwiches, club sandwiches, [[Montreal smoked meat]] sandwiches and platters,<ref>{{cite web |last1=Lee |first1=Jason |title=Tout ce que vous devez savoir sur le smoked meat |url=https://www.mtl.org/fr/experience/guide-du-smoked-meat-montrealais |website=Tourisme Montréal |access-date=29 July 2024 |language=fr |date=8 February 2018}}</ref> [[shawarma]]s and a Quebec variant called ''[[:fr:shish taouk|shish taouk]]'', [[gyros]] and the Quebec exclusive ''[[souvlaki]] [[pita]]'', roasted chicken, chicken fingers, lasagna, mac n cheese, [[grilled cheese]],<ref>{{Cite web |title=Menu Casse-Croûte {{!}} Restaurant à Trois-Rivières |url=https://lecourteau.com/menu/ |access-date=2025-01-19 |website=Casse-croûte Courteau |language=fr-CA}}</ref><ref>{{Cite web |title=Casse-croûte {{!}} Restaurant Jeannot |url=https://www.restaurantjeannot.ca/casse-croute.html |access-date=2025-01-19 |website=www.restaurantjeannot.ca}}</ref> fish n chip, ''guedilles'' ([[lobster roll]]), cheese sticks, chicken wings, ice cream, and finally [[soft drink]]s.{{citation needed|date=August 2024}}

=== Poutine variants ===
The classic [[Poutine]] is composed of fresh [[French fries]] and fresh [[cheese curds]] topped with hot [[brown gravy]] in a shallow bowl. The cheese curds are usually at room temperature to prevent them from melting and losing their elasticity or "squeakiness". Poutine emerged in the [[Centre-du-Québec]] area in the late 1950s. Its precise origins are uncertain as there are several cities and towns claiming to have invented the dish.

For many years, it was perceived negatively by English Canadians and mocked in [[English Canada]].{{Ref|Note 2|20}} It was even used by some to stigmatize [[Culture of Quebec|Québec society]]. But, it later became celebrated as a symbol of Québécois culture and the province of Québec. It has long been associated with Québec cuisine, and its rise in prominence has led to its popularity in the rest of Canada, in the northern United States, and internationally. Poutine has been called "[[Canadian cuisine#National food of Canada|Canada's national dish]]" though many believe this is [[cultural appropriation]] of Québécois and Québec's national identity, especially since Canada has mocked Québec for it, in the not-so-distant past. {{Ref|Note 2|20}}{{Ref|Note 14|16}}

Because variants on the classic poutine have become widespread, many now consider poutine to be a dish class of its own. Some of the most commonly seen variants include: chicken poutine (chicken is added), hot dog poutine (hot dog is added), pulled pork poutine (pulled pork is added), smoked meat poutine (Montréal smoked meat is added), galvaude poutine (adds peas and turkey, and is associated with maritime Québec), all-dressed poutine (adds ingredients to imitate an all-dressed pizza), "Italian" poutine (which replaces gravy with bolognese sauce), and lobster poutine (lobster is added and gravy is substituted). Menus who list variants on the classic poutine can vary wildly between restaurants. Establishments who specialise in poutines usually offer many variants and are called ''poutineries''.<ref>{{cite web |title=Poutine {{!}} l'Encyclopédie Canadienne |url=https://www.thecanadianencyclopedia.ca/fr/article/poutine |website=www.thecanadianencyclopedia.ca}}</ref><ref>{{cite web |title=L'histoire de la poutine |url=https://www.lacademie.ca/fr/quand-les-frites-ont-rencontre-le-fromage-en-grains-et-la-sauce-brune-lhistoire-de-la-poutine/ |website=L'Académie |language=fr-CA |date=10 February 2017}}</ref><ref>{{cite web |title=poutine {{!}} food {{!}} Britannica |url=https://www.britannica.com/topic/poutine |website=www.britannica.com |language=en}}</ref>

<gallery widths="150px" heights="110px">

File:Le Saint-Pub.jpg|A classic poutine served in a cast-iron skillet.
File:2016-10 Montreal - poutine 33.jpg|A pulled pork poutine.
File:Poutine with sausage @ Chez Ashton @ Québec (30511414925).jpg|A hot dog poutine.
File:Poutine avec des pois (50546631).jpg|A galvaude poutine.
File:Poutine @ La Banquise @ Le Plateau @ Montréal (30379690522).jpg|An all-dressed poutine.
File:Poutine déjeuner.jpg|A breakfast poutine with hollandaise sauce and bacon.
File:Poutine at Le Champlain in Quebec City.jpg|This poutine is named after [[Samuel de Champlain]].
File:Hangover Cure poutine @ Poutineville @ Montréal (30503114746).jpg|This poutine is sold as a cure to hangovers.
</gallery>

== Cheeses ==
{{See also|Types of cheese}}
When Canada was part of the French Empire, colonials used their [[Canadienne cattle]] to create a variety of soft, semi-soft and soft-ripened cheeses to eat.<ref>[https://www.fromagesdici.com/fr/ "Fromages d’ici"] (consulted 2020-04-07)</ref> Following the [[Conquest of New France (1758–1760)|Conquest of New France]], the British began importing hard cheeses like Cheddar.{{Ref|Note 13|15}}

In the 1960s, the banning of crude milk made most of the old cheese-making techniques and recipes, which up to that point had been successfully passed on for centuries, disappear and become forgotten. Only a few recipes remain. The Saint-Pierre, produced on l'[[île d’Orléans]], has the honour of being the oldest North American cheese. It is a soft-ripened cheese sold under the forms of la Faisselle, le Paillasson or le Raffiné.<ref>[https://www.ledevoir.com/vivre/alimentation/534659/le-fromage-oka-a-plus-de-125-ans "Un fromage de plus de 125 ans"] (consulted 2020-04-07)</ref><ref>[https://archives.nouvelles.ulaval.ca/Au.fil.des.evenements/1999/10.14/fromage.html "Le fromage de l'Île d'Orléans est sauvé"] (consulted 2020-04-07)</ref><ref>[https://www.fromagesdeliledorleans.com/nos-fromages/ "Les Fromages de l'île d'Orléans"] (consulted 2020-04-07)</ref> The Cailles cheese, a cheese made from fermented milk and typically used in salads, also used to be quite widespread. It now only exists in the [[Charlevoix]] and [[Saguenay-Lac-Saint-Jean]] regions. Nowadays, there are attempts to diversify the ways in which Cailles is consumed.<ref>[http://www.quebecuisine.ca/node/1987 "Le fromage en grains ou en crottes"] (consulted 2020-04-07)</ref>

There are some cheeses that were created by priests. Towards the end of the 19th century, a group of [[Trappists|trappist monks]] were expelled from [[French Third Republic|France]] and moved to [[Oka, Quebec|Oka]]. One of them, who originated from [[Port-du-Salut Abbey|Notre-Dame-du-Port-du-Salut]], created a paste which was eventually used to mold the first [[Oka cheese]]. [[Benedictines]] were responsible for creating l’[[Ermite]], a [[blue cheese]], in 1943 at [[Saint-Benoît-du-Lac]].<ref>[http://www.ameriquefrancaise.org/fr/article-640/Fromages_du_Qu%C3%A9bec.html#.XoznaIhKjIU "Cheeses of Quebec"] (consulted 2020-04-07)</ref>

Today, Québec creates over 700 different kinds of cheeses and is the biggest cheese producer in Canada.<ref name="ici.radio-canada.ca"/> Québecers enjoy many natively produced and imported hard cheeses, including hard cheeses flavored with beer or wine. Most soft cheeses are produced locally and many are artisanal.

<gallery>
File:Paillasson de l'Isle d'Orléans.jpg|The Paillasson. It is eaten grilled and is often paired with maple syrup.
File:Oka cheese 2.jpg|Oka cheese is now made in large factories.
File:Fromage Pied-De-Vent.jpg|Pied-De-Vent cheese is made from the milk of [[Canadienne cattle]].
File:Pikauba (fromage) 03.jpg|The [[Pikauba (cheese)|Pikauba]] was created in 2005 in [[Hébertville, Quebec|Hébertville]].
File:Riopelle de l’Isle (fromage) 02.jpg|[[Le Riopelle de l'Isle]] is a [[triple-cream cheese]] named after [[Jean-Paul Riopelle]].
File:Le Cendrillon Alexis de Portneuf.jpg|The Cendrillon won ''Best cheese in the world'' in the 2009 World Cheese Awards.
</gallery>

== Maple syrup ==
{{See also|List of foods made from maple}}Québec produces 72% of the maple syrup sold on Earth and 90% of the maple syrup sold in Canada.<ref name="ppaq.ca"/> [[Maple syrup]] is made from heated maple sap. The syrup is often used at breakfast to cover ''[[crêpes]]'' and [[French toast|''pain doré'']], and as a component of ''[[fèves au lard]]''. It can also be used to caramelize meats like ham, to stabilize the acidity of certain sauces, and to complement desserts. It is the main ingredient showcased in [[sugar shacks]].{{Ref|Note 14|16}}

Many maple syrup-derived products exist. ''Tire'', French for [[sugar on snow]], is heated maple syrup that is cast onto a flat bed of snow and then rolled up onto a Popsicle stick. ''Tire'' is very popular at sugar shacks and during springtime. [[Maple butter]] is a spread commonly used at breakfast on toast. [[Maple sugar]] can serve as a replacement to brown and white sugar.

== Meat ==

=== Smoked meat ===
[[File:Hareng sèché.jpg|thumb|left|Atlantic herring undergoing ''boucanage''.]]
In Québec, a technique called'' [[:fr:boucanage|boucanage]]'' is sometimes used to smoke meat.

Colonials learned this technique from First Peoples. After they discovered that it was useful for preserving food, they decided to start smoking their meat in the ''boucanage'' fashion, following their usual brining and/or spicing. First Peoples, on the other hand, continued to only ''boucaner'' and never started brining or spicing.{{Ref|Note 9|11}} Today, Québecers still eat food that has been ''boucané'' for its taste.

Establishments called ''boucanières'' or ''boucaneries'' are specialized in the process. Modern ''boucanières'' can also use tree essences to infuse a certain taste in the meat, with [[Sugar maple|maple]] wood being the most popular choice. A technique called ''boucaner à froid'' has also been developed; it involves drying fish and then suspending them over a fire.{{Ref|Note 13|15}} ''Boucaner à froid'' has always been popular in the [[Gaspesia]], [[Bas-Saint-Laurent]] and [[Côte-Nord]] regions since fish were and are still commonly caught there.<ref>[http://www.ameriquefrancaise.org/fr/article-637/Fumage_du_poisson_au_Qu%C3%A9bec.html#.Xo1fhohKjIU "Fumage du poisson au Québec"] (consulted 2020-04-09)</ref>[[File:schwartz smoked meat montreal.JPG|thumb|A Montréal smoked meat sandwich.]]
In the 1930s, Jewish immigrants came to Montréal and introduced their own Eastern European meat-smoking technique to Québec. This technique is often used today to make [[Montreal smoked meat|Montréal smoked meat]], which is then often cut up in narrow slices to be added to dishes as an ingredient. Montréal smoked meat is also often spiced with [[Montreal steak seasoning|Montréal steak spice]] and used to make Montréal smoked meat sandwiches.<ref>[https://ici.radio-canada.ca/actualite/v2/lepicerie/niveau2_5551.shtml "History of Smoked Meat in Quebec"] (consulted 2020-04-09)</ref>{{Ref|Note 15|17}}

Smoked salmon has become more popular in recent decades due to influence from the United States and Europe. Smoked pork's popularity has decreased{{Ref|Note 9|11}} and it is now almost exclusively consumed during Easter.{{Ref|Note 16|18}}

=== Charcuterie ===
In Quebec, ''[[charcuterie]]'' is sometimes referred to as ''cochonailles''. It includes:
* ''[[Creton]]'' is composed of ground pork, lard, milk and cereal that is cooked together to obtain a creamy paste. ''Cretons'' are often eaten as a snack or for breakfast on roasted bread pieces called ''rôties''. If another kind of meat is used to create ''cretons'', like poultry or veal, it is called ''cretonnade'' instead.
* ''Tête fromagée'' is less popular but used in the same way as ''cretons''.
* The ''[[boudin]]'' of Québec is made of lard, milk, onions and pork blood. It is served in a pan along with a sweet side or a sauce. Since 2018, the Goûte-Boudin de Boucherville association hands out a yearly prize for the best ''boudin''.<ref>[https://www.goute-boudin-quebec.ca/ "Association Québécoise du Goûte-Boudin de Boucherville – Faire connaître le boudain"] (consulted 2020-04-09)</ref>
* [[Crépinette|''Plorines'']] are composed of lard and flavoured meat enveloped in pork caul fat. Sometimes ''plorine'' recipes can also include eggs, beef and/or bread.
* ''[[Oreilles de Christ]]'' are lard pieces that are fried until crispy. They are eaten as an [[Amuse-bouche|''amuse-gueule'']] and sometimes with maple syrup.

== Pastries ==
[[File:Musee de la civilisation 43.JPG|thumb|A ''crêpe'' with fruits and chocolate.]]
[[File:PetDeSoeur.jpg|thumb|A tower of ''pets-de-sœurs'']]
Here are some pastries popular in Quebec:
* ''[[Crêpes]]'' and [[pancakes]] are popular breakfast items. They are often served with maple syrup and/or fruits.{{Ref|Note 7|5}}
* [[Doughnuts]]. The doughnut holes are eaten as well with powdered sugar or icing on top.
* [[Pies]]. The most popular kinds are sugar-based, like ''[[tarte au sucre]]'', or fruit-based, like blueberry, apple, strawberry, or raspberry. 
*[[Cakes]]. Popular kinds include [[carrot cake]] and [[chocolate cake]].
* ''[[Sucre à la crème]]'' is a fudge-like sweet.
* ''[[Pets de soeur|Pets-de-sœur]]'' and [[cinnamon rolls]] are both popular and spiral-shapped.
* ''[[Pain au chocolat|Chocolatines]]'' consist of small ''[[croissants]]'' with chocolate inside.
* ''[[Pouding chomeur]]'' is a white cake soaked in maple syrup or brown sugar.
* ''[[Grands-pères]]'', a spherical cake that is eaten plain, with maple syrup, or filled with fruits.{{Ref|Note 7|5}}
* [[Éclair]]s, an oblong pastry stuffed with cream and topped with chocolate.
* [[Macaron]]s are a sandwich-shaped meringue-based sweet.
*[[Mille-feuille]]s are a layered puff pastry.
*[[:fr:Croquignole|''Croquignoles'']] are braided, twisted or rectangular fried dough pastries. They may be found in rural regions.{{Ref|Note 9|11}}

== Regional foods ==
Some regions of Québec are known for specific foods or products. Montréal is known for having created [[Montreal-style smoked meat|Montréal-style smoked meat]], [[Montreal-style bagel|Montréal-style bagel]]s, [[Montreal hot dog|Montréal hot dog]]s (also called "steamies"), and [[Montreal melon|Montréal melon]]s. The [[Saguenay-Lac-Saint-Jean]] region is the birthplace of the [[tourtière du Lac-Saint-Jean]], [[soupe aux gourganes]] and Saguenay Dry.

[[Maritime Quebec]], known for its fish and seafood, is a region where [[cipaille]] is consumed during the holidays.<ref>[https://www.tourisme-gaspesie.com/visiter/matane-destination-gourmande-de-la-crevette/5569086.html "Matane, destination gourmande de la crevette"], ''www.tourisme-gaspesie.com'' (consulted 23 April 2019).</ref> ''Pot-en-pot des îles de la Madeleine'' is a dish of the Magdellan Islands.<ref>{{cite web |title=Pot-en-pot des îles de la Madeleine |url=https://www.ricardocuisine.com/recettes/4095-pot-en-pot-des-iles-de-la-madeleine |website=Ricardo |language=fr}}</ref>

Some municipalities are associated with high-quality meat, such as duck from lake Brome<ref>[https://canardsdulacbrome.com/ Site officiel], ''canardsdulacbrome.com'' (consulted 23 April 2019).</ref> or Charlevoix lamb.

== Strains and breeds ==

=== Strains ===
Over the centuries, new strains of fruits and vegetables were created in Québec. Then, in the 1900s, people moved away from a farming lifestyle. As a result, most of these have been lost.<ref>{{cite web |title=Gardiens de semences |url=https://cariboumag.com/2019/05/gardiens-de-semences/|date=2019-05-13 |access-date=2020-09-16}}</ref> Here are some that have been preserved or rediscovered:
* The [[Montreal melon|Montréal melon]]
* The Oka melon<ref>{{Cite web |title=Oka melon (Cucumis melo) |url=https://terrepromise.ca/en_CA/shop/126-oka-melon-cucumis-melo-499 |access-date=2025-01-19 |website=Terre promise |language=en-CA}}</ref><ref>{{Cite news |last=Dumas |first=Ève |date=2017-10-23 |title=Le melon d'Oka, une variété à découvrir |url=https://www.lapresse.ca/vivre/gourmand/201710/23/01-5140933-le-melon-doka-une-variete-a-decouvrir.php |access-date=2025-01-19 |work=La Presse |language=fr-CA}}</ref>
* White Canadian corn<ref>{{cite web|title= Le maïs canadien blanc | date= 8 February 2017 | url= https://potagersdantan.com/2017/02/08/le-mais-canadien-blanc/ |access-date=2020-10-29}}</ref>
* The ''crotte-d’ours'' potato of Louis-Marie<ref>{{cite web|title= La patate crotte-d'ours de Louis-Marie | date= 30 June 2017 | url= https://potagersdantan.com/2017/06/30/la-pomme-de-terre-crotte-dours-de-louis-marie/ |access-date=2020-10-29}}</ref>
* The Thibodeau bean of Saint-Jules<ref>{{cite web|title= The Thibodeau beans of Saint-Jules | date= 7 July 2016 | url= https://potagersdantan.com/2016/07/07/le-haricot-thibodeau-de-st-jules/ |access-date=2020-10-29}}</ref>
* The ''pomme Fameuse''<ref>{{cite web|title=La pomme Fameuse| date= 2 November 2011 | url= https://potagersdantan.com/2011/11/02/la-pomme-fameuse/ |access-date=2020-10-29}}</ref>
* The Mémé tomato of Beauce<ref>{{cite web|title=Mémé tomato| date= 2 November 2011 | url= https://potagersdantan.com/2011/11/02/la-pomme-fameuse/ |access-date=2020-10-29}}</ref>
* The potato onion<ref>{{cite web|title=The potato onion| date=22 April 2015 | url=https://potagersdantan.com/2015/04/22/curiosite-au-potager-loignon-patate/ |access-date=2020-10-29}}</ref>

=== Breeds ===
Though few in number now, these breeds are still used today:
* [[Canadienne cattle]] 
* [[Chantecler chicken]]

== References ==
===Sources===
{{Reflist|30em}}

===Bibliography===
* {{Note|Note 3}} Anita Steward, ''Great Canadian Cuisine'', Vancouver, Douglas & McIntyre, 1999, 192p.
* {{Note|Note 4}} Cécile Roland Bouchard, ''L'Art culinaire au pays des bleuets et de la ouananiche'', La Fondation culinaire régionale Saguenay-Lac-St-Jean, 1967, 245 p.
* {{Note|Note 5}} Cercle de fermières de Cowansville, ''100 recettes d'antan'', Cowansville, Le Cercle, 1976, 112 p.
* {{Note|Note 6}} Couillard, Suzette and Normand, ''Best Québec Recipes of Bygone Days '', L'Islet: Éditions Suzette Couillard, 2002, 367 p. ({{ISBN|978-2-920368-06-4}}).
* {{Note|Note 7}} Émilienne Walker-Gagné, ''La Cuisine de mes grand'mères. Recettes d'autrefois'', Montréal, Grandes éditions du Québec, 1974, 186 p.
* {{Note|Note 8}} Gertrude Larouche, ''350 ans au coin du four'', 1989, 177 p. ({{ISBN|978-2-9801430-0-7}}).
* {{Note|Note 9}} Hélène-Andrée Bizier, ''Cuisine traditionnelle des régions du Québec'', Éditions de l'Homme, 1996 ({{ISBN|978-2-7619-1347-8}}).
* {{Note|Note 10}} Hélène-Andrée Bizier and Robert-Lionel Séguin, ''Le Menu quotidien en Nouvelle-France'', Art global, 2004, 124 p. ({{ISBN|978-2-920718-92-0}}).
* {{Note|Note 11}} Jacques Dorion, ''Le Québec en 101 saveurs. Historique des terroirs, produits des régions, recettes, meilleures adresses'', Outremont, Trécarré, 2001, 144 p. ({{ISBN|978-2-89249-976-6}}).
* {{Note|Note 12}} Jacques Dorion, ''Saveurs des campagnes du Québec. La route des délices du terroir'', Montréal, Éditions de l'Homme, 1997, 214 p. ({{ISBN|978-2-7619-1351-5}}).
* {{Note|Note 13}} Jean-Marie Francœur, ''Encyclopédie de la cuisine de Nouvelle-France (1606-1763). Histoires, produits et recettes de notre patrimoine culinaire'', Anjou (Québec), Fides, 2015, 590 p. ({{ISBN|978-2-7621-3922-8}}, OCLC 914400153).
* {{Note|Note 14}} Jean-Marie Francœur, ''Genèse de la cuisine québécoise. À travers ses grandes et ses petites histoires'', Anjou, Québec, Fides, 2011 ({{ISBN|978-2-7621-3029-4}}).
* {{Note|Note 15}} Jean-Paul Grappe, ''La Cuisine traditionnelle du Québec. Découvrez la cuisine de nos régions'', Montréal, ITHQ-Éditions de l'Homme, 2006, 396 p. ({{ISBN|978-2-7619-2300-2}}).
* {{Note|Note 16}} Julian Armstrong, ''A Taste of Québec. Second Edition'', Toronto: Macmillan, 2001, 214 p. ({{ISBN|978-1-55335-005-7}})
* {{Note|Note 17}} Julian Armstrong, ''Au goût du Québec'', Saint-Laurent, Éditions du Trécarré, 1992, 218 p. ({{ISBN|978-2-89249-416-7}}).
* {{Note|Note 18}} Ken Haedrich et Suzanne P. Leclerc, ''Le Temps des sucres. 130 recettes à l'érable'', Montréal, Éditions de l'Homme, 2003, 142 p. ({{ISBN|978-2-7619-1729-2}}).
* {{Note|Note 19}} Lise Blouin, ''L'Alimentation traditionnelle à l'île d'Orléans'', Québec, Éditions Garneau, 1977, 156 p. ({{ISBN|978-0-7757-2361-8}}).
* {{Note|Note 20}} Martin Fournier, ''Jardins et potagers en Nouvelle-France. Joie de vivre et patrimoine culinaire'', Sillery, Septentrion, 2004, 242 p. ({{ISBN|978-2-89448-385-5}}).
* {{Note|Note 1}} Michel Lambert, ''Histoire de la cuisine familiale du Québec, vol. 1 : Ses origines autochtones et européennes'', Québec, Les Éditions GID, 2007, 504 p. ({{ISBN|978-2-922668-88-9}}).
* {{Note|Note 2}} Michel Lambert, ''Histoire de la cuisine familiale du Québec, vol. 2 : La Mer, ses régions et ses produits, des origines à aujourd’hui'', Québec, Les Éditions GID, 2007, 912 p. ({{ISBN|978-2-922668-96-4}}).
* {{Note|Note 21}} Michèle Serre, ''Les Produits du marché au Québec'', Outremont, Éditions du Trécarré, 2005, 527 p. ({{ISBN|978-2-89568-105-2}}).
* {{Note|Note 22}} Micheline Mongrain-Dontigny, ''A Taste of Maple : History and Recipes'', Saint-Irénée: Éditions La Bonne recette, 2003, 127 p. ({{ISBN|978-2-9804058-9-1}})
* {{Note|Note 23}} Micheline Mongrain-Dontigny, ''Traditional Québec Cooking : A Treasure of Heirloom Recipes'', La Tuque : Éditions La Bonne recette, 1995, 156 p. ({{ISBN|978-2-9804058-2-2}})
* {{Note|Note 24}} Micheline Mongrain-Dontigny, ''L'Érable, son histoire, sa cuisine, Saint-Jean-sur-Richelieu'', Éditions La Bonne recette, 2003, 127 p. ({{ISBN|978-2-9804058-8-4}}).
* {{Note|Note 25}} Micheline Mongrain-Dontigny, ''La Cuisine traditionnelle des Cantons-de-l'Est, Saint-Jean-sur-Richelieu'', Éditions La Bonne recette, 2002, 188 p. ({{ISBN|978-2-9804058-6-0}}).
* {{Note|Note 26}} Micheline Mongrain-Dontigny, ''La Cuisine traditionnelle de Charlevoix'', La Tuque, Éditions La Bonne recette, 1996, 177 p. ({{ISBN|978-2-9804058-3-9}}).
* {{Note|Note 27}} Micheline Mongrain-Dontigny, ''La Cuisine traditionnelle de la Mauricie. Un patrimoine culinaire à découvrir'', Montréal, Éditions La Bonne recette, 1998, 181 p. ({{ISBN|978-2-9804058-4-6}}).
* {{Note|Note 28}} Olwen Woodier and Suzanne P. Leclerc (traduction de Françoise Schetagne), ''Le Temps du maïs. 140 succulentes recettes'', Montréal, Éditions de l'Homme, 2003, 186 p. ({{ISBN|978-2-7619-1769-8}}).
* {{Note|Note 29}} Olwen Woodier and Suzanne P. Leclerc (traduction de Françoise Schetagne), ''Le Temps des pommes. 150 délicieuses recettes'', Montréal, Éditions de l'Homme, 2002, 206 p. ({{ISBN|978-2-7619-1728-5}}).
* {{Note|Note 30}} Paul-Louis Martin, ''Les Fruits du Québec. Histoire et traditions des douceurs de la table'', Sillery, Septentrion, 2002, 224 p. ({{ISBN|978-2-89448-339-8}}).
* <!--ref name="RichlerIncludes">-->{{cite book
|last=Richler
|first=Jacob
|author-link=Jacob Richler
|title=My Canada Includes Foie Gras
|year=2012
|publisher=Viking Canada
|location=Toronto
|isbn=978-0-670-06582-0
|url-access=registration
|url=https://archive.org/details/mycanadaincludes0000rich
}}
* {{Note|Note 31}} Richard Bizier and Roch Nadeau, ''Célébrer le Québec gourmand. Cuisine et saveurs du terroir'', Outremont, Trécarré, 2003, 126 p. ({{ISBN|978-2-89568-133-5}}).
* {{Note|Note 32}} Richard Bizier and Roch Nadeau, ''Recettes traditionnelles du temps des fêtes'', Outremont, Trécarré, 2006, 176 p. ({{ISBN|978-2-89568-338-4}}).
* {{Note|Note 33}} Richard Bizier and Roch Nadeau, ''Le Répertoire des fromages du Québec'', Outremont, Trécarré, 2002, 384 p. ({{ISBN|978-2-89568-132-8}}).
* {{Note|Note 34}} Richard Trottier, Claude Morneau et Pascale Couture, ''La Cuisine régionale au Québec'', Montréal, Éditions Ulysse, 1999, 206 p. ({{ISBN|978-2-89464-187-3}}).
* {{Note|Note 35}} Roseline Normand and Suzette Couillard, ''La Bonne Table d'antan'', Saint-Eugène, L'Islet, Éditions S.R., 1982, 361 p. ({{ISBN|978-2-920368-01-9}}).
* {{Note|Note 36}} Roseline Normand and Suzette Couillard, ''Cuisine traditionnelle d'un Québec oublié'', L'Islet, Québec, 1981, 326 p. ({{ISBN|978-2-920368-00-2}}).
* {{Note|Note 37}} Sœur Sainte-Marie-Vitaline, ''235 recettes pour dîners et soupers. Exercices pratiques d'art culinaire'', Congrégation de Notre-Dame de Montréal, 1942, 80 p.
* {{Note|Note 38}} Sœur Berthe, ''Les techniques culinaires'', Montréal, Éditions de l'Homme, 1978, 275 p. ({{ISBN|0775906182}}).
* {{Note|Note 39}} Vincent Demester, ''La Cuisine des premiers migrants du Québec. Enquête sur la disparition du patrimoine culinaire du Poitou-Charentes'', Paris (France), L'Harmattan, coll. « Questions alimentaires et gastronomiques », 2014, 250 p. ({{ISBN|978-2-343-03735-6}}).

== Further reading ==
{{Commons category|Cuisine of Quebec}}
*{{Cite news |last=Onishi |first=Norimitsu |last2=Stuart-Ulin |first2=Nasuna |date=2024-08-28 |title=In Quebec's Casse-Croûtes, Fast Food for a Short but Sweet Summer |url=https://www.nytimes.com/2024/08/28/world/canada/quebec-gaspe-poutine-casse-croutes.html |access-date=2024-08-31 |work=The New York Times |language=en-US |url-access=subscription}}

{{cuisine}}
{{Québécois cheeses}}
{{French cuisine}}

[[Category:Cuisine of Quebec| ]]
[[Category:Culture of Quebec]]
[[Category:Canadian cuisine by region]]