Quebec is beautiful and complex. You will spot young Americans who come here for a good time but people come here due to the cuisine. The food here is rich with tradition and history and these are the things you must have a taste of before you consider yourself a true Quebecois.

Smoked Meat

This delicacy is all down to Quebec’s Jewish community. The best places to enjoy smoked meat are Jarry Smoked Meat, Reuben’s, Dunn’s but no place comes close to Schwartz’s.

Bûche de Noël

Without this cake, Christmas is not really Christmas, if you know what I mean. The Yule log tradition that featured the burning of a log by Europeans started in the 12th century. The log was sprinkled with wine and oil to keep evil spirits away on Christmas Eve. The Parisians were inspired by this tradition to make a cake version of the yule log. They did this by rolling some sponge cake and filling and covering it up with some buttercream. Head over to Patrice Patissier for a flavorful Bûche de Noël menu.

Pâté chinois

This is the local version of the shepherd’s pie but there are lots of disagreements when the order of the layers is not respected. The Pâté chinois should follow this order; bottom layer of beef (you can add onions), then corn, and some mashed potatoes sprinkled with paprika. The term chinois means Chinese, but the meal isn’t. Legend has it that French-Canadians were introduced to this dish by the Chinese working on the railway who had derived the recipe from their British bosses. Restaurant Mache and La Binerie Mont-Royal serve the best Pâté chinois.

Bagels

Another delicacy from the Montreal Jewish community who have blessed us with the world’s tastiest bagels. Montreal specializes in traditional bagels that are boiled in honey. Fairmount Bagel and St-Viateur Bagel serve the best bagels in Montreal.

Pouding chômeur

The term means “poor man’s pudding,” but this dish is rich in maple syrup. We have to thank the women during the Great Depression who wanted to create something sweet without buying expensive ingredients. Using simple ingredients such as maple syrup, flour, milk, eggs, and butter, you can make this cake at home or if you’re heading out, visit Juliette et Chocolat or Jardin Nelson for some delicious servings.

Grand-pères

This is an old-school dessert made with flour and butter all boiled in maple syrup. The soft dumplings will melt in your mouth. Head to any cabane a sucre and you will find this amazing delicacy. Érablière au Sous-Bois is a great option.

Poutine

There’s nothing better than a poutine at any time of the day. These are French fries covered with cheese curd topped with rich brown gravy. Many restaurants in Quebec have their own version of poutine with the difference being the topping i.e. chorizo, foie gras, pulled pork or smoked meat. La Banquise prepares some classic poutine.

Tourtière

This is a classic French-Canadian delicacy that doesn’t stick to any rules. Fill it up with moose, lamb, pork, veal or any type of game meat and you will have a huge and delicious pie. You can add some vegetables to the pie but the focus should be the meat. Add some ketchup or maple syrup and you’re good to go. The Saguenay-Lac-Saint-Jean region has some of the best pies.

Oreilles de crisse

These are deeply fried pork jowls used to garnish stews and soups. They are commonly served at breakfast with eggs and baked beans. Pork pieces are given an added taste when dipped in the maple syrup. The Jean Talon Market and the Atwater Market are great places to enjoy this dish.

Cretons and baked beans

Cretons are made up of pig marrow, pork, spices, and onions. This spread is good on toasted bread with a touch of some maple syrup. Regine Café and L’Avenue serves some of the best cretons and baked beans.

Maple Syrup

There is no way you can fail to have some maple syrup in Quebec with 72% of the world's maple syrup produced here. Many culinary staples must have maple syrup. Trees are tapped after the end of winter and this is the best time to try some maple syrup.

Cabane à sucre menu

This is a true rite of passage for any person who wants to be considered a true Quebecois. The meal commences innocently with maple taffy that we like to call, la tire. Some boiling hot water is poured onto snow, and you’re supposed to have a Popsicle stick and roll it into an instant maple lollipop.

Once you’re done having your taffy, lunch starts with a bowl of yellow pea soup on which you’re supposed to add some maple syrup. The main dish consists of ham, bacon, meatballs dipped in gravy, pork links, cretons, pancakes, oreilles de crises, baked beans and a thick slice of omelet. Maple syrup is then added to almost cover the entire dish. Once you’re done, you can roll some maple tuffy. The best sugar shacks include Cabane À Sucre Labranche and Érablière Charbonneau. The one that seems to beat them all is Chef Martin Picard’s Au Pied de Cochon Sugar Shack.

Sugar Pie

A favorite Quebec classic made with butter, flour, cream and, lots of maple syrup and brown sugar. There is no measuring of ingredients, everything is done by eye. To know whether this is a true Quebec pie, it has to be so sugary that it hurts your teeth. Older women still make the Quebec version of pie at home but you can have some at Mamie Clafoutis Sweet Lee’s.

Pets de Soeur

This is a weird name to give to a dessert but it’s understandable because we are in Quebec, a city that hosts Just for Laughs and swear words are connected to the church. The phrase means nun’s farts and these are rolled pastries with butter filling and brown sugar that looks like a brioche. You can have them as a cake or individually. No one knows why the dessert is given this weird term but maybe it gave nuns gas. Head to Au Pied de Cochon Sugar Shack to enjoy some.

Ice Cider

Our city’s ice cider game is on international levels. Opening up some Clos Saragnant, Domaine Neige, Domaine Pinnacle or Domaine Lafrance is the best way to end a good hearty meal. There are two ways to make this drink, by cryoextraction or cryoconcentration. Learn more on this practices by taking a cider tour of any cidery like Ciderie du Minot Inc in Rougemont, Domaine Neige in Hemmingford, Cidrerie Michel Jodoin also in Rougemont.

Sucre à la crème

A Sucre à la crème is fudge form of sugar and is made with butter, cream and lots of sugar. Powder sugar is used to keep the fudge smooth. Some substitute half of the sugar with maple syrup. The best Sucre à la crème is made local households but you’ll find some at Miles Gâteaux and Délices Érable & Cie.