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Tourtière (French:, Quebec French: [tuʁt͡sjaɛ̯ʁ]) is a French Canadian meat pie dish originating from the province of Quebec, usually made with minced pork, veal or beef and potatoes. Wild game is sometimes used. [ 1 ]
The tourtière du Lac-Saint-Jean differs from a regular tourtière by having thicker crust, cubes of potatoes, meats and broth (instead of only minced meat), as well as being placed in a much larger and deeper container. Like a regular tourtière, the meat chosen is usually pork, beef or veal.
^ Émilienne Walker-Gagné, La Cuisine de mes grand'mères. Recettes d'autrefois, Montréal, Grandes éditions du Québec, 1974, 186 p. ^ Gertrude Larouche, 350 ans au coin du four, 1989, 177 p. (ISBN 978-2-9801430-0-7). ^ Hélène-Andrée Bizier, Cuisine traditionnelle des régions du Québec, Éditions de l'Homme, 1996 (ISBN 978-2-7619-1347-8).
There are no confirmed appearances of pâté chinois before the 1930s. [2] [better source needed] This has led many to believe it was created in the 1930s, but its origins are widely debated and there are multiple hypotheses.
There is the tourtière, which does not exist anymore. It was a peasant dish, made with passenger pigeons, now extinct. It was replaced by the tourtière du Lac St-Jean, a deep dish pie, served with diced meat, often game birds or pork, or even chicken, but it also includes a variety of veggies, depending on the traditional familial recipe.
Grand-pères, grand-pères au sirop d'érable or grand-pères dans le sirop d'érable is a traditional pastry in Québécois and Acadian cuisine. The term pépère is also used to describe this dish in some regions of Quebec like Beauce. [1] This pastry is commonly served during "le temps des sucres" in sugar shacks.
The restaurant's magnificent wine cellar, with 80,000 bottles of wine, attracted the rich revelers and party-goers of Paris. People who dined there included the future King Edward VII , the great art collector Richard Seymour-Conway, 4th Marquess of Hertford (who lived opposite in 2 Rue Laffitte), and the Baron de Saint-Cricq .
Bouillon Chartier (French pronunciation: [bujɔ̃ ʃaʁtje]), or simply Chartier, is a "bouillon" restaurant in Paris founded in 1896, [1] located in the 9th arrondissement and classified as a monument historique since 1989.