Montreal, Quebec, Canada
The Montreal food scene represents a spin on French food that highlights local ingredients such as maple syrup, root vegetables, and game, such as caribou, goose, and wapiti, as well as lamb and emu.
Known for its comfort food as well as adventurous plates that lure travelers to the area. Salmon and mussels are also frequently used in local dishes. Strongest influences on the cuisine are that of Ireland and France, both of which are the largest ethnic groups in Quebec.
The entire region of Quebec is known for its high-class cheeses. Many of their cheeses are unpasteurized and made of raw milk, they can be tasted only in Canada. Moreover, they are subject to strict export rules and are not easily available worldwide.
Some cheeses you should consider are a blue cheese Ciel de Charlevoix, Valbert St-Isidor, a cheese similar to Swiss cheese, and Le Chèvre Noire, cheese made of goat milk and covered in black wax.
An interesting feature of the Quebecois cuisine is the so-called sugar season. At spring, all Quebecois go to sugar shacks to enjoy traditional meals consisting of baked beans, eggs, bacon, and ham, all drizzled with maple syrup.
Until next time,
The Mastro Team