Hot Chicken. Tender cuts of chicken are sandwiched between soft white bread and topped with chicken gravy and green peas to create one of Quebec's comfort food classics. My version above is made with steamed turkey breast between toasted bread and a ladle full of turkey gravy to finish. I prefer to toast the bread as it stands up to the gravy better.
Poutine (pronounced POO-TIN) is the quintessential dish of Quebec. Fries covered in chicken gravy with melting cheese curds is the standard version, but there are entire menu boards devoted to serving poutine in all its incarnations.
There are varieties to suit every whim, including smoked meat, curry chicken, bacon, and foie gras to name just a few. My husband’s favorite is the Italian Poutine. This version consists of fries covered in a tomato-meat sauce with cheese curds. I can never resist stealing a few from his plate.
The Farmer's Plate. This is the Quebec version of a full English breakfast. This hearty brunch typically includes tourtière (ground pork and veal or beef folded in a flaky pastry crust), an omelette, baked beans, hash browns, ham, bacon, sausage, toast, cretons (a pork spread), tomato relish, fruit and a maple sugar spread. Wash it down with coffee and hard cider before a long walk through the apple orchard.
Buckwheat Galettes. Crepes made with buckwheat, called galettes, are usually reserved for savory fillings such as ham, vegetables and cheese. But another popular way to serve these for breakfast or dessert is with fancy molasses and butter. This is borrowed straight from the French and it is served in most breakfast restaurants in Quebec.
Bagged Milk. I had not seen this before moving to Canada. Milk is offered in cartons and small plastic jugs here as well but you will pay for the convenience. Many Canadians buy their milk in bags and fit it into a reusable plastic milk pitcher. The corner tip of the bag is snipped and the milk is poured from that end.