Cuisine

Canadian Cuisine: More Than Maple Syrup

Is there a Canadian cuisine? The answer lies in Canada’s world-class produce, restaurants, wine, and beer.

Canadian fare often reflects the region. Nova Scotia, for example, produces some of the world’s finest seafood such as Digby scallops and Atlantic lobster. Similarly, Quebec is famed for cheese, and New Brunswick and PEI for their potatoes. Ontario’s Niagara region and B.C.’s Okanagan Valley are renowned for their wines. 

Much of Canada’s regional food traces its roots to aboriginal cuisine. First Nations, for example, were the first to harvest not only maple syrup, but also wild rice, which is actually a water grass. Manitoba produces about two million kilograms of wild rice, considered by some European chefs to be the world’s finest.

Meanwhile, Canada's young wine industry wins international awards for ice wines and table wines. Excellent local breweries may be found across Canada.

Canadian cuisine reflects a vast multi-cultural heritage. Quebec’s distinctive dishes, such as tourtière, originated with the first French settlers. Centuries later, immigrants have imported cooking methods and recipes from around the world. This diversity has created a vast range of restaurants and food served. You may breakfast on fresh croissants, lunch on Vietnamese noodles, and dine on Alberta beef.

Canada’s restaurants reap rewards from serving fine Canadian food, wine and beer. Canadian restaurants have won the envied three stars from the famous European guide, Michelin as well as other national and international awards.

This section is about food in Canada, in all its variety.