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The Cuisine of Quebec City and its region
The Cuisine of Quebec City and its region
 
Barbecue
Grilled Sweet and Sour Pork Chops
Jean Soulard, Fairmont Le Château Frontenac (1993-2013), Québec
Cooked fruit-based desserts
Baked apple or Apple in a caramel spice cage
Daniel Vézina, le Laurie Raphaël, Québec / Montréal
Ragoût of Caramelized Apples and Clementines, with Maple Sauce, Fresh Mint and Blueberries
Cream soups
Cream of Squash Soup with Roasted Bacon and Maple
Creams, Mousses, Custards and Flans
Maple Crème Brûlée
Daniel Vézina, le Laurie Raphaël, Québec / Montréal
Pannacotta with Canadian Brie and yogurt, Strawberry Soup with Passion Fruit Juice
Daniel Vézina, le Laurie Raphaël, Québec / Montréal
Fish
Tilapia and zucchini roulade with sundried tomato filling
Jean Soulard, Fairmont Le Château Frontenac (1993-2013), Québec
Meat
Maple syrup-braised pork belly with maple glazed carrots and maple vinegar coleslaw
Meat pie
Tourtière de l'Île - Quebec Meat Pie
Offal/Tripe Products
Maple-Glazed Sweetbreads, Fennel with Turmeric and Cherry Tomatoes
Jean Soulard, Fairmont Le Château Frontenac (1993-2013), Québec
Salads
Yellow Beet and Granny Smith Apple Salad with Parsnip and Hazelnut Oil Viniagrette
François Blais, Bistro B, Québec
Shellfish
Prawns and Grilled Vegetables with Provençal Sauce
Jean Soulard, Fairmont Le Château Frontenac (1993-2013), Québec
Shellfish salads
Herb and crab salad
Jean Soulard, Fairmont Le Château Frontenac (1993-2013), Québec
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