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Tourtière du Lac-Saint-Jean is a Québécois dish of the pie family and a variation of the tourtière dish popular in French Canada. This variant originates from the Saguenay-Lac-Saint-Jean region of Quebec. The tourtière du Lac-Saint-Jean differs from a regular tourtière by having thicker crust, cubes of potatoes, meats and broth (instead ...
Tourtière du Lac-Saint-Jean has become the traditional and iconic dish of the region of Saguenay, Quebec, since the Second World War, and it has undergone several metamorphoses. During the 18th century, "sea pie" became popular among French and British colonists, and it seems to be "the direct forerunner of the tourtière of Lac-Saint-Jean". [9]
Tourtiere. Tourtiere is basically a prettier way of saying “meat pie.” Originally from Quebec, the pie is traditionally made in a “tourtiere” dish and eaten during Christmas. It’s been ...
The Saguenay-Lac-Saint-Jean region is the birthplace of the tourtière du Lac-Saint-Jean, soupe aux gourganes and Saguenay Dry. Maritime Quebec, known for its fish and seafood, is a region where cipaille is consumed during the holidays. [86] Pot-en-pot des îles de la Madeleine is a dish of the Magdellan Islands. [87]
From 1849–1854 La route de la Montagne (Mountain road) was built; the first reliable road connection to Saint-Denis. In 1860 the lazaret of La Grande Chaloupe was constructed, which became the quarantine station of Réunion. In 1882 the railway Saint-Denis - Saint-Pierre and the harbour of Le Port were constructed.
OK, the thing about "regular" tourtiere and tourtiere du lac is that ther latter isn't a variation of the former, it's a completely different thing. What most of the province calls tourtiere is also served in the Saguenay-Lac-Saint-Jean at Xmas next to some turkey and cranberry sauce, it's just called "pate a la viande" instead.
Saint-Pierre (French pronunciation: [sɛ̃ pjɛʁ]; Reunionese Creole: Sin-Pyè) is the third-largest commune in the French overseas department and region of Réunion. Located on the southwest side of the island, it is the capital of the French Southern and Antarctic Lands. It developed from a port built from 1854 to 1882, which was used for ...
The Creole cuisine of Réunion is the food, culinary technique and typical dishes of the island of Réunion, France's dependency in the Indian Ocean. It is identified as Creole cuisine (in French, Créole ) because it is a mixture of eating habits and colonial culinary customs with native ingredients.