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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]
One of them, who originated from Notre-Dame-du-Port-du-Salut, created a paste which was eventually used to mold the first Oka cheese. Benedictines were responsible for creating l’Ermite, a blue cheese, in 1943 at Saint-Benoît-du-Lac. [82] Today, Québec creates over 700 different kinds of cheeses and is the biggest cheese producer in Canada. [2]
Tourtière du Lac-Saint-Jean This page was last edited on 10 September 2021, at 01:34 (UTC). Text is available under the Creative Commons ...
Tourtière du Lac-Saint-Jean; Quiaude This page was last edited on 27 November 2024, at 00:27 (UTC). Text is available under the Creative Commons Attribution ...
Tourtière du Lac-Saint-Jean; This page was last edited on 3 September 2020, at 07:57 (UTC). Text is available under the Creative Commons Attribution ...
LONDON (Reuters) -The dollar fell broadly on Monday, while European stocks jumped, after an official for the incoming U.S. administration said President-elect Donald Trump would stop short of ...
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.