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.|