Two Foodies in Kamouraska
| By Tanya Paquet, Anne-Josée Pineau
Since we share a passion for good food and beautiful objects, we’ been planning a girls’ road trip to Kamouraska, in the Bas-Saint-Laurent region, for a long time...
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Eating and Drinking
Snow Crab: Culinary Star of Québec by the Sea
| By Anne Pélouas
Snow crab is the king of the cold salty waters of the St. Lawrence Estuary, an exceptional seafood delicacy from the maritime regions of Québec. Snow crab fishing also marks the beginning of the fishing season in late March or early April, depending on the year. This crustacean is also fished later in the spring in the Gulf of St. Lawrence off the Îles de la Madeleine.
Read MoreRegional Flavours: Cloudberries
| By Caroline Larouche
The first people to pick cloudberries (Rubus chamaemorus) were the Innu, who called this perennial shekuteu, which means “fire” in their language. Cloudberries are also known by several other names: bakeapple or bake-apple berry in Atlantic Canada, knotberry or knoutberry in England, and averin, evron or highland gold in Scotland. They are also one of several species known as salmonberries.
Read MoreFlairs and Flavours of the Îles de la Madeleine
| By David Lang
What do raw-milk cheese, sand sculptures, blown-glass jellyfish and smoked herring have in common? Each occupies a place of pride among the flairs and flavours of the Îles de la Madeleine.
Read MoreRegional Flavours: Beer from the Microbreweries of Gaspésie
| By Tanya Paquet
Did you know that beer is the most popular alcoholic beverage in Québec and in all of Canada? In 2008 alone, Quebecers drank an average of about 90 L (24 gal) of beer per person, compared to...
Read MoreRegional Flavours: Stimpson’s Surf Clams
| By Caroline Larouche
Stimpson’s surf clams are sedentary bivalve molluscs that live buried in sandy bottoms below the low tide line in aggregations called beds. This species is relatively unknown since it has only been fished in Québec since 1990 and much of the harvest is exported to Asia for use in sushi.
Read MoreRegional Flavours: Lobster
| By Anne-Josée Pineau
With its mottled greenish brown shell and powerful claws, lobster is not very appetizing at first sight. And yet it is a prized delicacy with tender and flavourful flesh.
Read MoreRegional Flavours: Maple Syrup
| By Anne-Josée Pineau
Everywhere in the world, people associate maple syrup with Québec. It is indeed a well-established culinary tradition that has been around for several centuries here; every spring, maple enthusiasts can’t wait to take part in “sugaring-off parties”.
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