Page 53 - Travel Guide to Canada 2019

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QUÉBEC THE MARITIMES about ten million are harvested every year
A GOLDMINE OF FRENCH- THE GLORY OF SEAFOOD (www.peishellfi sh.com ).
CANADIAN SPECIALTIES The culinary scene has exploded in Nova Newfoundland is known for its seafood
New France’s fi rst inhabitants ate hearty Scotia. The Seafood Trail brings together and traditional dishes such as salt fi sh and
meals to cope with the rigours of everyday the Chowder Trail and the Lobster Trail to brewis (made with hard tack or dry bread) and
life and the cold winter climate—evolving off er a collection of restaurant, retail and Jiggs’ dinner (boiled salted beef and vegeta-
a distinct home-cooking style over the fi shery experiences that highlight the bles). At remote and gorgeous Fogo Island Inn,

centuries that became Québec classics, such province’s incredible seafood products ingredients that most often fi nd their way
as: tourtière, meat and pork pie; cipaille, a (www.novascotia.com/eat-drink/nova- onto guests’ plates are those that are fi shed,
layered wild meat pie; fèves au lard, baked scotia-seafood-trail). farmed, and foraged right on the Island:
beans; cretons, a fatty pork spread; tarte au In New Brunswick, travellers can build scallops with parsnips and rhubarb jelly,
sucre, sugar pie; and soupe aux gourganes, their own trail to farmers’ markets, restau- salt cod and shaved turnip, roasted cabbage
broad bean soup (www.quebecoriginal.com/ rants and sites via the website (www.tourism and bakeapples (www.fogoislandinn.ca ).
en-ca/savour). newbrunswick.ca/See/FoodAndDrink.aspx ).
Maple syrup plays a big role in tradition- There are tasty snacks hard to fi nd anywhere THE NORTH
al food with more than 13,000 producers in else, like dulse—a salty sea treat—and hearty WILD HARVESTS UNDER
the province. In spring, Québécois gather at Acadian dishes. Visitors to Acadian Sturgeon THE MIDNIGHT SUN
some 200 cabanes à sucre (sugar shacks) to and Caviar will meet owner Dr. Cornel In the Yukon, Michele Genest and Beverley
enjoy baked beans, oreilles des crisse (crispy Ceapa (a PhD in sturgeon biology) who Gray are authors of the books The Boreal
pork rinds), and pancakes all drenched in raises sturgeon to sell around the world. Gourmet and The Boreal Herbal, respectively.
maple syrup (www.quebecoriginal.com/ The PEI Flavours Culinary Trail guides They explain what you can harvest in the
en-ca/savour/sugaring-season-is-here ). people to the Island’s distinct regions, each “Land of the Midnight Sun.” At Gray’s Aroma
A dish that has gained North American with its own culinary traditions, as well as Borealis Herb Shop in Whitehorse, visitors
recognition is poutine—french fries topped to restaurants, farmers, fi shers and local can arrange to join her on a foraging outing
with cheese curds, then slathered in gravy. markets (www.peifl avours.ca ). In Fortune (www.aromaborealis.com). Michele Genest
On the Route to Gourmet Delights in central Bay, long-time Islander and Food Network off ers workshops and events, along with her
Québec (www.tourismecentreduquebec.com ), Chef Michael Smith has transformed the latest cook book, The Boreal Feast (www.
Fromagerie Lemaire off ers poutine in its restaurant at The Inn at Bay Fortune into borealgourmet.com). In the Northwest
country-style restaurant and still warm curd FireWorks, where a 25-foot brick-lined, Territories “Shopping in the Boreal Forest”
cheese to eat while watching the cheese- wood-burning fi replace in the centre is an interpretive walk with biologist Rosie
makers at work through a panoramic window. of the restaurant is the anchor for the Strong (www.experienceyellowknife.com/

From Petite-Rivière-Saint-François to “Fire Kitchen”—every dish is cooked over packaged-tours/#tour-73).
La Malbaie, epicureans treat themselves to a fi re (www.innatbayfortune.com ). The
gastronomic adventure on the Charlevoix International Shellfi sh Festival includes Whatever their fancy, wherever travellers
Flavour Trail which features some 24 shucking competitions using local go in Canada, they are sure to fi nd their
specialty producers and 20 restaurants Malpeque, one of the world’s fi nest oysters; taste nirvana.
(www.tourisme-charlevoix.com/en/what-
to-do/routes-and-circuits/fl avour-trail). PRAIRIE GARDENS ADVENTURE FARM, BON ACCORD, AB • GOV’T OF AB/CURTIS COMEAU
The Eastern Townships, renowned
for its gourmet cuisine, has dozens of local
producers and agritourism locations
(www.easterntownships.org/tag/296/
createurs-de-saveurs-local-producers ) as
well as a number of Village Cafés (www.
easterntownships.org/taste-the-townships ).
Montréal counts more than 400 chefs
including many top names. But it is also
famous for bagels (St-Viateur and Fairmount)
and smoked meat (Schwartz’s and Main
Deli). The city is host to around 40 annual

food festivals and events, from the most
famous Montréal Highlights Festival to La
Poutine Week (www.lapoutineweek.com ).
In the Laurentians, the Chemin du
Terroir is a signposted trail that takes
travellers through more than 226 km (140
mi.) of country backroads and byways, with
delicious food and drink discoveries at
every turn (www.laurentides.com/en/
chemin-du-terroir ).