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Québec is as much about the regions to visit as it is about the flavours and specialties to be sampled! When we talk of the gastronomy and the regional specialties of Québec, we don’t just mean maple syrup, poutine, tourtière and pig’s foot stew! While it’s true that these staples are part of our culinary heritage, and remain our comfort foods, the contribution of our farmers, food processors, artisans and restaurateurs have enriched our cuisine with a multitude of other distinctive flavours. You can find a wide range of gourmet restaurants, regional menus, Tables Champêtres (dining on a farm), Tables aux Saveurs du Terroir (restaurants showcasing terroir ingredients) and sugar shacks where a “taste of Québec” is served with originality and authenticity. There’s so much to sample - a fine poultry liver mousse, a succulent game terrine with porto, a superbly smooth maple pear and parsnip cream soup, an astounding pan-seared foie gras, an intriguing platter of smoked ostrich, a tender duck breast fillet or confit of duck legs, rabbit braised in cider and apples, venison medallions or roast leg of kid goat, a satchel of smoked trout, a fine tartar of emu, a very tasty guinea fowl with cranberries, an extravagant maple syrup-glazed raspberry tart, a divine wild berry soufflé drizzled with maple syrup… With its mix of traditional, classic, contemporary and intuitive cuisines, Québec has as many regions to explore as it has ways of serving its products - all with the culinary expertise of our talented local chefs. Did you know?   Charlevoix lamb was the first product in Québec to receive the Appellation of Controlled Origin This was the very first terroir product to be officially recognized by the Act respecting Reserved designations. A first, both in Québec and on the North-American continent. Lucie Cadieux is the owner of the Ferme Éboulmontaise, a partner of Table Champêtre Les Saveurs Oubliées and a leader in the recognition process.   Gosse fat is very similar in composition to olive oil Goose fat is remarkably rich in unsaturated fatty acids. It contains only 28% saturated fat (olive oil has 14%). Thus, cooking with goose fat could be beneficial to health when used in moderation.     Certified 'Tables aux Saveurs du Terroir' (Terroir Cuisine) Find out more >> Looking for the best gourmet restaurants and regional menus that showcase Québec products?  Certified 'Tables Champêtres' (Country-Style Dining) Find out more >> Looking for the best farms to enjoy a country-style meal or a dish made with fresh ingredients produced by the farm itself? > Complete list of certified Tables aux Saveurs du Terroir >> > Complete list of certified Tables Champêtres >> > Order our guide >>

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