The Québec maritime Blog

gourmande

13 Flavours to Discover in Eastern Québec

   |   By Julie Aubé

A visit to the maritime regions of Québec is obviously an opportunity to savour fish, seafood and other delicacies from the St. Lawrence. Since these regions are also agricultural, they offer many other flavours to discover and rediscover. From beer and wine to boreal products, berries and edible flowers, here are 13 flavours to discover during your next trip to the eastern part of La Belle Province.

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8 Souvenirs to Take Home from the Îles de la Madeleine

   |   By Marie-Eve Lagacé

While on vacation in the Îles de la Madeleine, you’ll have the opportunity to meet many artists and artisans. Why not purchase some of their tasty or artistic creations as souvenirs for yourself or as gifts for friends and family? Here are some suggestions for items you could take home with you.

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Portraits of Passionate and Talented Chefs

   |   By Le Québec maritime

A good way to get to know a region is to taste the local cuisine. And I can assure you there are lots of culinary delights to discover in the maritime regions of Québec! These four chefs have made it their mission to introduce their patrons to the flavours of their regions.

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The Îles de la Madeleine in a Nutshell

   |   By Le Québec maritime, Marie-Julie Gagnon

The Îles de la Madeleine are an exotic destination right in the province of Québec: a complete change of pace and scenery less than four hours’ away by plane (depending on your departure point and whether you fly there directly). The Islands are a great place to unwind: you will immediately adjust to the Islanders’ slower rhythm of life. Here’s some information about this destination, for anyone who wants to visit.

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A Field with a View

   |   By Le Québec maritime, Marie-Julie Gagnon

I liked Pied-de-Vent long before I visited the Îles de la Madeleine for the first time in 2012—in fact, it’s one of my favourite Québécois cheeses. At that time, I was on a whirlwind trip and the boutique had been jam-packed with people. Three years later, the boutique was still busy, but this time, I made it into the inner sanctum, where the cheese is made and packaged.

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