Wednesday, April 16, 2014

Quebecois Food

We left for Canada, and maple syrup was on our grocery list. We returned, and we still need syrup. How did that happen? Especially when I was so surprised at it?

Syrup is served with freakin' everything there. You can get it with sweet or savory crepes, in beverages, on your burger, as a dipping sauce for fries ... . These people love their syrup. I was surprised at the taste, because I've never liked maple syrup before - it has a bitter aftertaste. But none of the fresh syrup I had in Quebec was like that. So I ate a lot of it.

Apple and swiss crepe, and a mushroom/egg/asparagus crepe, at Casse-Crepe Breton. Possibly our favorite place on the whole trip.

Mushroom and parmesan poutine with cheese curds

This was dinner for us several nights. The brie was much more creamy in the middle.
I didn't like it at first because it was so different, but now ...

Le Croquembouche was a feast for the eyes and the stomach.

Raspberry brioche, croissant, chocolate raspberry mousse cake, and a maple tart.

Le Billig, another creperie.

Crepes Suzette, to go with my sauvignon blanc. Spousal Unit had chocolate banana crepes.

The oldest grocery store in North America, J. A. Moisan. This is half of the spice room.

They sell syrup in cones at the Marchee du Vieux-Port. It's very sweet.

Most restaurants ask if you want your coffee in a cup or a bowl!
This is a bowl of Viennois, half espresso and half hot chocolate.

A caribou - hot port wine and (you guessed it) syrup. A lot like mulled wine!

Inside L'Oncle Antoine. It was originally a house, built in the 1600s.

Our last meal of the trip was at Chez Victor. I had a tofu burger - a slab of grilled tofu, with mozz and pears sauteed in wine. Spousal Unit had an elk burger. Dipping sauces were mayo with syrup and rosemary, and mayo with curry powder.

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