Originally created to sustain the colonial habitant farmers through long winters, these energy-rich meals use such native North American ingredients as corn, blueberries, potatoes, pork, molasses, maple sugar and Gaspé salmon and cod. The omnipresent apple- or cider-based foods are adapted from 17th-century Norman recipes.
On special occasions French-Canadian homes serve cipaille, a deep-dish pie filled with partridge, hare, quail, bacon and potatoes flavored with cloves. Other specialités de la maison include tourtière, chopped veal or pork pies; ragoût de boulettes, a pork hock and meatball stew; soupe aux pois à la canadienne, pea soup made with dried yellow peas; fèves au lard, baked beans; and tarte au sucre, a maple sugar pie favored by children. Many country-inn-style restaurants, which are often decorated with Canadian pine and antiques, serve these dishes.
In contrast, Québécers often boast that their province provides the best fast food in Canada. Casse-croûtes snack bars along the highways specialize in steamé, hot dogs on steamed buns, and poutine, french fries topped with cheese curds and gravy.
Most eating establishments post their prices outside. Bon appétit!