Organization: Canadian Government Travel Bureau
Eating here is half the fun.
Back around 1640, old Norman recipes met native North American foods for the first time, and something very soulful happened: French-Canadian cuisine. Perdrix aux Choux. Tourtière. Cretons à la Canadienne.
Even if you’re not much of a gourmet when you arrive in Montreal, one or more of the city’s 5,000 restaurants will transform you into one, we promise you. Perhaps this transformation will take place at L’Auberge le Vieux Saint-Gabriel, where specialties of the house are prepared over charcoal in the 200- year old fireplace. Perhaps it will all happen in a restaurant that resembles an old Breton farmhouse kitchen, with a menu that features 81 different kinds of crêpes. Or in the formal, gold damask surroundings of the Château Champlain’s Le Neufchâtel.
A “cook’s tour” of Canada will reveal all kinds of regional delicacies. World-renowned seafoods like Restigouche salmon from New Brunswick. Malpeque oysters from Prince Edward Island. Digby scallops from Nova Scotia. Winnipeg goldeye from freshwater mid-western lakes. King crab from our Pacific coastal waters. Best enjoyed on some romantic Vancouver rooftop, while you contemplate the magnificent panorama spread out beneath you. And watch the sun slowly sink over your waistline.
The physical version of this product is part of the federal identity archive.