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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".
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 of only minced meat), as well as being placed in a much larger and deeper container.
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]
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.
Bouilli Acadien [7] —a boiled dinner consisting of potatoes, salted beef or pork, carrots, green beans, cabbage and turnips. Bouillie à la viande salée [8] Bouillon aux coques [9] Chiard/Mioche—purée of potatoes, carrots and/or turnips. Chow-Chow— a North American pickled relish. Cipâte—sea-pie; Coques frites—fried clams
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Saguenay (/ ˈ s æ ɡ ə n eɪ, ˌ s æ ɡ ə ˈ n eɪ / SAG-ə-nay, - NAY, French:, locally) is a city in the Saguenay–Lac-Saint-Jean region of Quebec, Canada, on the Saguenay River, about 200 kilometres (120 mi) north of Quebec City by overland route.
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