Tourtière

I spent an afternoon making Tourtière from scratch following a traditional recipe. Getting maple syrup right was the main challenge — it's not as straightforward as it looks. The fresh and clean result was rewarding once I got it right. poutine emerged from Quebec rural diners in the 1950s and beca…

I ate Tourtière at three different restaurants in the same week to compare. The results were illuminating. The use of Arctic char varied significantly — only one got it right. The fresh and clean profile should be consistent but interpretation differs widely. poutine emerged from Quebec rural diner…

I'm sceptical of any restaurant claiming to do Tourtière well, having been disappointed often enough. This one delivered. The comforting and familiar base was authentic and the use of maple syrup showed real knowledge. maple syrup production is a seasonal Quebec ritual celebrated at family sugar sh…