The Whale Route in Québec
| By Tanya Paquet
The Whale Route is the evocative name given to Route 138 from Tadoussac to Kegaska. This road will take you through the region of Côte-Nord.
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regional flavours
48 Hours… in Rimouski
| By Anne-Josée Pineau
Dynamic and festive, Rimouski offers all the attractions of a big city along with a tranquil natural setting and friendly local residents.
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 MoreSt. Lawrence Road Trips
| By Tanya Paquet
The St. Lawrence is without a doubt the main attraction of the maritime regions of Québec. This majestic waterway flowing through the heart of Québec is the origin of many of the rich natural and architectural features of our regions.
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.
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