Local Flavors & Gastronomy of Quebec

The territory of the greater Quebec City region is one of the richest in Quebec in terms of artisanal food production. Île d'Orléans, rightly nicknamed "Quebec's pantry", the Côte-de-Beaupré with its orchards and maple groves, the MRC of Portneuf with its cheese factories and livestock farms, the south shore with its market gardeners and nascent vineyards — the greater region offers a terroir of such diversity and quality that it directly supplies the best tables in the city.

Voilà Québec has been celebrating and documenting this terroir since 1978 — long before the locavore movement became a global trend.

Maple syrup: Quebec's liquid gold

Quebec produces approximately 70% of the world's maple syrup—a fact that places the province in a unique position on the international agri-food stage. In the greater Quebec City area, maple groves are numerous on the south shore (Beauce, Bellechasse), in Portneuf, and in the Laurentians. The production season—the "sugaring" season—runs from mid-March to mid-April, when the alternation of cold nights and mild days triggers the sap to rise in the sugar maple trees.

Maple syrup has been officially classified into four grades since 2015: golden (delicate flavor), amber (rich flavor), dark (robust flavor), and very dark (intense flavor). Connoisseurs often develop a preference for a particular grade depending on its intended use—golden for drizzling over pancakes, dark for marinades and sauces. Beyond the syrup itself, there are numerous derivative products: maple butter (spreadable like jam), maple sugar (for baking), candies, caramel, maple vinegar, and of course, maple taffy on snow—boiled syrup poured onto snow and rolled onto a stick.

The region's artisanal cheeses

The Quebec City region and its surroundings are at the heart of a Quebec cheese renaissance that has produced some of the best artisanal cheeses in North America. Several cheese dairies in the greater region have won awards at Canadian and Quebec cheese competitions.

Le Mitan (Île d'Orléans)

Located in Saint-Pierre-de-l'Île-d'Orléans, the Le Mitan cheese factory produces characterful aged cheeses using milk from local cows. Their semi-firm, aged cheeses have won numerous awards. The on-site shop allows customers to purchase directly from the cheeses and discover them as they mature.

The cheese dairies of Portneuf and Charlevoix

The Portneuf RCM is home to several artisanal dairy producers whose cheeses grace the finest tables in Quebec City. The Charlevoix region—1.5 hours away—is even more renowned for its fine cheeses (cow's milk, Migneron de Charlevoix, 1608).

The ciders and wines of Île d'Orléans and the region

Île d'Orléans is the birthplace of Quebec's artisanal cider. Several cider houses there produce table ciders, ice ciders (made from apples pressed after the autumn frosts — an internationally award-winning Quebec specialty) and fruit wines.

Quebec ice cider

Ice cider is a Quebec invention dating back to the 1990s. Made from apples pressed after the first frosts (cryoconcentration method) or left on the tree until winter (cryoextraction method), this sweet cider with aromas of caramelized apple and maple has become a global benchmark in its category. Quebec ice cider is exported to some sixty countries. On Île d'Orléans, the Cidrerie Bilodeau is one of the leading producers.

Cassis Monna & Girls

Based in Saint-Pierre-de-l'Île-d'Orléans since 1987, Cassis Monna produces blackcurrant wines, crème de cassis, and liqueurs from blackcurrants grown on the island. Monna crème de cassis is a staple for the Quebec kir—a glass of cider or sparkling wine with a splash of crème de cassis.

The small fruits of the greater region

The greater Quebec City area is an exceptional berry-producing region. Strawberries from Île d'Orléans (available from mid-June to mid-July) are renowned for their intense flavor—the combination of the island's clay soil, the microclimate created by the St. Lawrence River, and the cultivated variety produces strawberries that are unmatched in grocery stores. Raspberries follow in July and August, blueberries in August, and apples from the Côte-de-Beaupré and Île d'Orléans in September and October.

Pick-your-own strawberries at farms is a quintessential Quebec summer family activity. Gosselin and Perrault strawberry farms on Île d'Orléans welcome thousands of families every summer for strawberry picking.

Seafood and river products

The St. Lawrence is one of the richest marine ecosystems in North America — and the products that come from it directly supply Quebec City restaurants.

The northern shrimp

Northern shrimp from the Gulf of St. Lawrence is one of the most consumed seafoods in Quebec. Caught in the cold waters of the Gulf, it is cooked and packaged directly on the fishing boats. Its firm flesh and mild, briny taste make it a staple ingredient in Quebec's maritime cuisine.

The lobster from the Magdalen Islands

Although it comes from the Magdalen Islands (further from the territory), lobster caught in the Gulf of St. Lawrence in May-June is found in abundance on the tables of the greater region during the fishing season.

Brook trout (speckled trout)

The rivers of the Laurentians and Portneuf, which flow into the St. Lawrence River, are home to populations of brook trout (Quebec's "speckled trout") prized by sport fishermen and chefs. Several Quebec City restaurants feature this emblem of Quebec sport fishing on their menus.

Wild mushrooms of the Laurentians

The Laurentian forests, accessible from Quebec City in under an hour, are exceptional wild mushroom hunting grounds. Chanterelles, porcini, morels, oyster mushrooms, boletes—the mixed forests of the Quebec City region are among the most bountiful in Quebec for mycology. Several chefs in the city work directly with professional foragers to supply their kitchens with seasonal wild mushrooms.

Local produce on Quebec's plates

Contemporary Quebec cuisine is distinguished by its deep roots in the local terroir. The city's best restaurants—from fine dining establishments to neighborhood bistros—work with producers from the greater region and proudly display the origin of their ingredients. This Quebec "market cuisine," deeply seasonal, reflects the region's unique climate and geography.

Boreal wild herbs are also making their way into contemporary Quebec cuisine: Labrador tea, sweet clover, black spruce, white birch — a plant pharmacopoeia that nourishes the imagination of the most creative chefs.

Where to buy local products from the greater region

• The Grand Marché de Québec — The main public market, featuring the best producers in the region. Open year-round.
• Limoilou Market — Neighborhood market with local producers, authentic atmosphere.
• Île d'Orléans — The 67 km circular road passes by dozens of producers selling directly to consumers.
• Cheese shops and delicatessens on Cartier Avenue — The epicurean street of Quebec City, with carefully selected cheeses, deli meats and fine products.
• Directly from the producers — The vast majority of producers in the region sell directly from the farm or the sugar bush in season.

→ Browse our directory of local flavours and gourmet experiences. — selection Voilà Québec since 1978.

?? Voilà Québec — The gastronomic guide to the greater Quebec City region since 1978.