Made in Quebec, A Culinary Journey

Julian Armstrong, longtime food writer for The Gazette of Montreal, has spent her career eating, cooking, thinking and writing about Quebecois food… More than in any other province or region in Canada, people in Quebec are passionate and knowledgeable about their food. The restaurant scene is robust, not just in Montreal and Quebec City―you can go to just about any small town in la belle province and have a splendid meal. Farmers, purveyors, chefs, casual and dedicated home cooks – all are poised in every season to produce or procure the perfect, seasonal ingredient. Not for them the out-of-season asparagus from Peru. Quebec is where you can truly experience what food tasted like before the industrial food complex. Here unpasteurized milk and cheese is commonplace; indeed there is a herd of cattle descended from cows brought from France by Samuel de Champlain producing milk just for this purpose. Imagine that in the rest of Canada! Of course, Quebec is big news in the global foodie world these days, with Martin Picard (Au Pied de Cochon), David McMillan and Fred Morin (The Art of Living According to Joe Beef), and Chuck Hughes (Garde Manger and Chuck’s Day Off) showing off the joys of dining in this great province. But there is much more still to discover about Quebec, from restaurateurs certainly, but also from farmers, foragers, artisanal cheese and bread makers, home cooks, and so many more. These people, their stories and recipes, comprise Made in Quebec. It is high time for a comprehensive celebration of Quebecois cuisine.

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