Every country has certain culinary specialties that it likes to share with tourists. It gives
our visitors a chance to discover and appreciate what makes us different and original in
comparison with other places. It’s even a part of each country’s identity.
Montreal, which in the past few years has truly transformed itself into a city of
gastronomic delights, is driven by a passion for sharing not only its more traditional
dishes, but also those that are invented by its exceptionally creative chefs. That’s how
traditional home-cooked dishes like tourtière and shepherd’s pie, symbols of a deeply-
rooted food culture, can find their place both in neighbourhood diners and— in
modernized and refined variations— in some of the city’s finest establishments.
At the crossroads of numerous culinary cultures, our chefs are constantly inventing new
specialties, and nowadays they’re increasingly using locally-sourced products in their
creations. Much as in the famous Nordic cuisine, wild-grown foods such as mushrooms
find culinary acceptance alongside flower buds (roses, daylilies, nasturtiums...) and
balsam fir. The taste of the wild outdoors, with a rich variety of game (venison, boar ...), is
taking on a greater role in the kitchens of Quebec.
Smoked foods like scallops, fatty fishes and meats provide even more new ranges of
In general, our chefs are placing bolder flavours at the forefront, and foie gras is no
longer a rare delicacy. As a matter of fact, the ubiquitous popular dishes of yesteryear
are now taking a back seat, in Quebec as elsewhere, to personalized dishes through
which individual chefs can each give us a taste of their unique genius.