collage of french canadian dishes

Popular Traditional Quebecois Dishes

If you’re keen to explore the gastronomical delights of Quebec, be prepared for a savory journey through French Canadian cuisine. Some dishes that have gained fame and popularity over time include:

  • Poutine
  • Pea Soup
  • Tourtiere
  • Pouding Chômeur
  • Pate Chinois
  • Cretons

Poutine

Originating in Drummondville at a roadside snack bar, poutine is now an iconic dish worldwide. This delicious mix of French fries, curd cheese or “squeaky” cheese as it’s fondly referred to, and brown gravy (fondly referred to by the locals as barbecue sauce) has been delighting taste buds since its inception. The original recipe is still very much loved although many eateries add their own twist to this classic.

Pea Soup

A thick hearty soup made with ham hock and split peas traditionally served on Fridays in local pubs and brasseries.

https://www.recettes.qc.ca/recettes/recette/soupe-aux-pois-traditionnelle-style-cabane-a-sucre

Baked Beans: Although often associated with Boston and New England, baked beans hold their own in Quebec too! An inexpensive source of protein often baked with maple syrup – something everyone must try once!

Tourtière

A delightful meat pie primarily crafted from ground beef or pork (and sometimes veal), readily available herbs & spices along with carrots & onions all neatly encased within a crusty exterior.

https://www.troisfoisparjour.com/fr/recettes/plats-principaux/quiches-tartes-salees/tourtiere-de-ville/

Pâté Chinois/Chinese Pie (Quebec Shepherd’s pie)

Despite its name hinting towards China this layered dish consisting of ground beef, corn and mashed potato was actually named after Chinese immigrants who helped build Canadian railroads. It’s simple yet delicious recipe remains beloved till date.

  • Small chopped onion
  • Ground beef (1.5 lbs)
  • Saute onions and ground beef
  • Add some soya sauce (a few dabs, say one tsp)
  • once nicely browned layer in a an about 10×6 inches
  • layer your corn
  • add your mashed potatoes
  • bake for 45 @ 325F

Now for my grandmother’s twist. She was an OG but definitely tried a few orignal takes on a standard dish.

She added:

  • Layered prociutto at bottom of the pan
  • Finely cut to an almost mushy consistency for the onion
  • She used VH soya suace (canadian sauce)
  • fried up some mushrooms, in BUTTER to get them brown
  • layered before the corn
  • Usually would get fresh corn, boil it partially cookjed and cut off the kernels
  • Her mashed potatoes had dried onion flakes
  • She would top off the top of the potatoes with drizzled melted buttah.

Et voila.

And, finally, if you’ve got room for dessert…

Pouding Chômeur / Poor man’s Pudding

Don’t let the name scare you away, this dessert made from the most basic of ingredients (white flour and brown sugar) has now become a fanciful dish served in high-end restaurants. But now you can make it with…maple syrup!

Handwritten recipe for popular Quebecois dishes in a notebook.

So if you’re planning to visit Quebec or just want to try your hand at some traditional recipes, there’s plenty for all. Bon Appetit!

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