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An entrée (/ ˈ ɒ̃ t r eɪ /, US also / ɒ n ˈ t r eɪ /; French:), in modern French table service and that of much of the English-speaking world, is a dish served before the main course of a meal. Outside North America and parts of English-speaking Canada, it is generally synonymous with the terms hors d'oeuvre, appetizer, or starter. It ...
Tourtière (French:, Quebec French: [tuʁt͡sjaɛ̯ʁ]) is a French Canadian meat pie dish originating from the province of Quebec, usually made with minced pork, veal or beef and potatoes. Wild game is sometimes used. [1] It is a traditional part of the Christmas réveillon and New Year's Eve meal in Quebec.
An archetypal French-Canadian meal may contain more starch-based material, while an English-Canadian meal might consist of more protein. [ 169 ] Lumberjack's breakfast, aka logger's breakfast, aka "The Lumby"—a gargantuan breakfast of three-plus eggs, rations of ham, bacon and sausages, and several large pancakes.
Québec's unique dishes are the traditional fare of the holidays, as well as the temps des sucres, a time in March where families go to sugar shacks. Québec is known for being the biggest producer of maple syrup on the planet, as 72% of the maple syrup sold in the world (and 90% sold in Canada) originates from Québec. [1]
Georges Auguste Escoffier was a French chef, restaurateur, and culinary writer who popularized and updated traditional French cooking methods. Georges Auguste Escoffier is commonly acknowledged as the central figure to the modernization of haute cuisine and organizing what would become the national cuisine of France. His influence began with ...
In March 2016, poutine was served at the White House during the first state dinner hosted by President Barack Obama and Canada's Prime Minister Justin Trudeau. [75] Poutine has been a highlight of Canada Day celebrations in Trafalgar Square in London, England, for several years, [ 76 ] and was a comfort food for the local community after the ...
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