The Cuisine of the Laurentians
The Cuisine of the Laurentians
Related Articles

Flavors of Canada


A culinary tour through the Laurentians

This is the land of the Curé Labelle, the father of colonization who, in the 19th century, scoured the cities to find families willing to "go north" in order to have their own little plot of land between lakes and mountains. A magnificent, immense and wild land, a country that has become a vacation destination both in summer and winter. In 10 years, the Laurentians have seen their population rise by 34% as people flee the city, noise and pollution. 

More and more small farmers are producing top-end products, such as miniature vegetables in startling colors. And speaking of vegetables, we must pay tribute to the innovation of Mirabel's hydroponic greenhouses. 

The Arundell region near Tremblant offers a micro-climate favorable to raising livestock. Here caribou aren't cows with prehistoric horns but wild game that have retained the instinct to break off branches in order to draw their food from them. The same goes for venison that can be cut with a fork and that melts in the mouth like butter. The cedar or pine jelly used in certain recipes is a reminder of the symbiosis that exists here between animal and nature.  

But the Laurentians are not only the wide expanses of the north, thick forests and legendary mountains. The region extends along Lake of Two Mountains, a prime apple-growing region. Every village is a food-lover's delight, whether for its restaurants or gourmet shops. 

Search within the site
Advanced search >
Register free to receive our official newsletter
Sign up
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
Sign up