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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. The tourtière du Lac-Saint-Jean differs from a regular tourtière by having thicker crust, cubes of potatoes, meats and broth (instead ...
Tourtière du Lac-Saint-Jean has become the traditional and iconic dish of the region of Saguenay, Quebec, since the Second World War, and it has undergone several metamorphoses. During the 18th century, "sea pie" became popular among French and British colonists, and it seems to be "the direct forerunner of the tourtière of Lac-Saint-Jean". [9]
The Saguenay-Lac-Saint-Jean region is the birthplace of the tourtière du Lac-Saint-Jean, soupe aux gourganes and Saguenay Dry. Maritime Quebec, known for its fish and seafood, is a region where cipaille is consumed during the holidays. [86] Pot-en-pot des îles de la Madeleine is a dish of the Magdellan Islands. [87]
OK, the thing about "regular" tourtiere and tourtiere du lac is that ther latter isn't a variation of the former, it's a completely different thing. What most of the province calls tourtiere is also served in the Saguenay-Lac-Saint-Jean at Xmas next to some turkey and cranberry sauce, it's just called "pate a la viande" instead.
The Doorway from Moutiers-Saint-Jean is a portal dating from c 1250, originally for the monastery of Moutiers-Saint-Jean, near Dijon, Burgundy, France, and installed at The Cloisters, New York City, since 1932. [1] It was designed in the Gothic style and carved from white oolitic limestone. The abbey was founded in the 5th century, and became a ...
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Saint-Jean-sur-Richelieu (French pronunciation: [sɛ̃ ʒɑ̃ syʁ ʁiʃ(ə)ljø]) is a city in eastern Montérégie in the Canadian province of Quebec, about 40 kilometres (25 mi) southeast of Montreal, located roughly halfway between Montreal and the Canada–United States border with the state of Vermont.