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It is a traditional French-Canadian dish served throughout Canada and the bordering areas of the United States. In the New England region of the U.S., especially in Maine, Rhode Island, Vermont, New Hampshire, and Massachusetts (e.g., Chicopee and Attleboro), late 19th and early 20th century, immigrants from Quebec introduced the dish. [5]
Tourtière du Lac-Saint-Jean is a Québécois dish of the pie family and a variation of the tourtière dish popular in French Canada.This variant originates from the Saguenay-Lac-Saint-Jean region of Quebec.
Tourtiere is basically a prettier way of saying “meat pie.” Originally from Quebec, the pie is traditionally made in a “tourtiere” dish and eaten during Christmas .
Québec's unique dishes are the traditional fare of the holidays, as well as the temps des sucres, a time in March where families go to sugar shacks. Québec is known for being the biggest producer of maple syrup on the planet, as 72% of the maple syrup sold in the world (and 90% sold in Canada) originates from Québec. [ 1 ]
Réveillon is a long dinner held in the evenings preceding Christmas Day and New Year's Eve, and is a traditional practice for French-Canadians across the country. Meals tend to be particularly opulent, and may include lobster, oysters, escargot, foie gras, and tourtière. A traditional dessert for this occasion is yule log.
Acadian cuisine (French: Cuisine acadienne) comprises the traditional dishes of the Acadian people. [ 1 ] [ 2 ] [ 3 ] It is primarily seen in the present-day cultural region of Acadia . Note 1 Acadian cuisine has been influenced by the Deportation of the Acadians , proximity to the ocean, the Canadian winter , bad soil fertility, the cuisine of ...
One traditional dish is turkey with chestnuts. Réveillons in Quebec will often include some variety of tourtière. Dessert may consist of a Yule log, known as a bûche de Noël. In Provence, the tradition of the thirteen desserts is followed: 13 desserts are served, almost invariably including pompe à l'huile (a flavoured bread), dates, etc.
Salmon pie, known as pâté au saumon in Quebec, is a pie or variant of tourtière filled with salmon. [1]In Ireland, the most popular form of salmon pie resembles more chicken pie, where distinct pieces of salmon are cooked in the pie, in a sauce resembling suprême sauce, in the base of which other ingredients have been cooked.