Image source: Flickr Montée de Lait
Slowly
ailing from the fog, hovering over the St-Lawrence river, a boat could be seen,
at first distant and calm modeling its shape revealing to be imposing and
grandiose in all its might, this boat made of woods with sails engulfed with
hopeful winds softly calling for a new world and life, was carrying in its
storage the culture that would become the proud and unique Quebecois way of
life. This boat not only carried a culture but culinary items from the
homeland, France. Fast forward this picturesque scene and sit at the Banquise
restaurant on the St Laurent Blvd. with a poutine to master and conquer, you
will notice that food has definitely a nature of its own in this beautiful
province. The French refuse to identify the hybrid Canadian-European varieties,
much like a bastard child out of wedlock. Whereas French food has evolved from
a sophisticated, rich and refined cuisine that can be considered as snobbish,
so heavy with various protocols and etiquette to the point of losing your
appetite.
When comparing Quebecois to French food, we should understand that food in this case has two altered meanings for these territories. In the French traditions, cuisine is cherished and affiliated with different regions each carrying its different amounts of sunlight and richness of soil. Properly divided, we can recognize a dish's flavour by its use of herbs, spices and meats. To add, dishes are arranged in a way that would make impressionist painters blush with envy. We can recognize ounces of colors, vibrant contrasts, subtle touches of artistry, conveying the recipient of dish to a magical journey of history and masterful storytelling through the palate. In deep contrast with France's artistry and regional traits, the Quebecois cuisine is more practical.
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