An invitation to discover Quebec’s finest foods!

Local chefs are finding inspiration in the diversity and quality of products grown in Québec regions, as well as the talented growers behind them. All this comes together to create an ever-changing culinary art movement—from outstanding restaurant meals to major food happenings—that people want to sink their teeth into.

Tourisme Montréal, and the Ministry of Agriculture, Fisheries and Food, is delighted to have the opportunity to introduce you to mouth-watering Québec products.

Discover the products, the producers and their regions.

Cranberries

Region: Centre-du-Québec

A little red fruit that’s synonymous with la Belle Province, the cranberry flourishes in the Centre-du-Québec, where the soil (low in phosphorous and acid provides fertile terrain for its cultivation. In fact, that’s why 80% of Québec’s cranberry producers are located in this region. It’s where you’ll find Jardins VMO, owned by Jean Olsthoorn and Lucienne van Mil, who produce and process cranberries sold fresh or frozen in Drummondville.  

During the dry harvest, the cranberry farm welcomes visitors who come to pick their own berries. Did you know that Québec ranks 1st in the world for the volume of organic cranberries grown and 2nd in the world for its entire harvest?

A cousin of the blueberry and huckleberry, the cranberry—which is celebrated for its antioxidant properties—is harvested in autumn. Whether eaten fresh or dried, made into coulis or juice or added to recipes, the cranberry goes with nearly everything.

Seaweed

Region: Gaspésie

For some time now, seafood from Gaspésie has enjoyed a stellar reputation. But the harvest is not limited to fish, shellfish and other seafood. The waters of Gaspésie also offer up a bounty of seaweed, a delicious marine plant.

Over the past few years, there has been a movement to promote seaweed from the Gaspé peninsula, and several companies have started picking, producing and processing this flavourful salty treat. 

Fresh or dried, in soups, chocolates, cheeses or even pastries, it makes an excellent addition to countless foods and meals. 

Mushrooms

Region: Montréal

Oyster mushrooms cultivated in the city? Absolutely. For years now, people have been taking an innovative, green and socially-conscious approach to mushroom cultivation in Montréal… which has been popping up everywhere!

Mushroom cultivation often takes place in unused urban spaces  (lots, roofs, caves, etc.) and supports local production efforts. In the city, it is based on a circular economy model that recovers waste and creates dynamic social interactions.

The company Blanc de Gris, created by Dominique Lynch-Gauthier and Lysiane Roy Maheu, picks up organic wastes from local restaurants (coffee grounds, wood chips, etc.) that allow them to cultivate different mushroom varieties that are sold locally, often to the restaurants who provided the waste.

 

Cheeses

Region: Eastern Townships

Wine aficionados love the vineyards of the Eastern Townships, but the region is also renowned for its cheeses, another excellent product (that pairs wonderfully with the local vintages). 

Crafted with the artisanal expertise of cheesemakers, organic farms and even the Benedict monks from the Saint-Benoît-du-Lac abbey, the award-winning Township cheeses (fine, curd, raw milk, sheep or goat) are celebrated for their unique flavours.

Les Têtes Fromagères, a new agrotourism project in the region, brings together 14 cheesemakers to create a gourmet circuit. The goal?  To promote this incredible product but also share the story of the people who are passionate about what they do. An interactive map allows visitors to pinpoint all the cheesemakers.

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