The Îles de la Madeleine archipelago is a unique destination anchored in the middle of the Gulf of St. Lawrence. Shaped by our rich cultural heritage and remote location, our culinary identity is expressed in different ways throughout the seasons. In our invitation to discover the culinary identity of the Islands in the spring, we explored the roots of this unique culture and the influences that have shaped the way we grow, cook and share food. We also introduced you to summer and fall traditions and activities, which gave you an idea of how attached Islanders are to their land and how proud they are to share the archipelago’s abundant harvests as well as their stories and expertise with visitors.

While winter may be considered the low season, if you visit the archipelago at this time of year, you’ll discover that traditions continue to be celebrated to the fullest, even during the cold season.

Throughout this blog post, you’ll come across terms and expressions typical of the Islands that will immerse you even further in our culture. These words (in italics in the text) are listed in the glossary at the end of this post.

Winter on the Islands: A season for gatherings and traditions

From December to March, powerful winds sweep across the archipelago, prompting Islanders to slow down. Despite the cold outside, our homes are filled with warmth: card games, music, afternoons in the shed where we make bagosse… We’ll use any excuse to get together. All the food that was put away during the milder seasons comes out at this time of year. We also look forward to a number of winter traditions such as Mid-Lent (which features lavish buffets), seal hunting and outdoor activities like hockey on frozen ponds or ice fishing.

Hunting and fishing at the heart of the Islands’ culinary heritage

Historically, hunting for sea lions was vital to the survival of the Islanders. When food supplies ran low, this meat provided sustenance to families and helped them survive harsh winter conditions.

At one point, the seal hunt was considered controversial, leading to a reluctance on the part of Islanders to proudly proclaim it as part of our cultural heritage. Fortunately, thanks to the efforts of the community, this tradition has been reclaimed. Since 2010, for example, the Rendez-Vous Loup-Marin (Sea Lion Gathering) has celebrated the importance of seals in our culture and explored all aspects of the expertise associated with these marine mammals.

One of the highlights of this annual event is the Seal Hunter’s Dinner at Auberge La Salicorne, which offers a truly unique culinary experience. Local chefs, in collaboration with guest chefs from elsewhere in Québec, present original dishes that feature this iconic meat, from appetizers to desserts!

Today, seal meat is making a comeback on restaurant menus across the Islands. Establishments such as the Accents resto bistro at Château Madelinot, Chez Renard and Aux Pas Perdus showcase the distinctive flavour of this meat. The importance of seal hunting is also evident in villages throughout the archipelago, many of which have their own traditions such as making croxignoles, which you’ll find on Havre aux Maisons Island.

During the winter, many Islanders also enjoy ice fishing for smelt or eel. While eel may not seem appealing at first glance, it’s a food source with firm and delicate flesh. Fishing takes place on frozen bays using a fouëne.

In local families, eel meat is often prepared in a pâté or pot-en-pot. These dishes can sometimes be found on restaurant menus, but making them is mainly something that’s been passed down from generation to generation without being widely commercialized.

Winter in the Îles de la Madeleine transcends the cold season. It’s a time when culinary traditions are celebrated and each dish tells a story, reflecting our resilience and adaptability in the face of the challenges of our island environment.

If you’d like to learn more, we invite you to consult the “Bouilli d’histoires salées” alphabet primer (in French only), which will plunge you into the heart of the archipelago’s vibrant food traditions throughout the seasons.