Cultural discovery through Tourtière

Tourtière opened a door into a cuisine I'd previously known almost nothing about. The comforting and familiar flavours are unlike anything in my usual rotation and I mean that positively. poutine emerged from Quebec rural diners in the 1950s and became Canada's most internationally recognised dish. Understanding that context made the dish taste different — richer with meaning.

I learned that maple syrup is central to this cuisine's character, not just a seasoning. The a sugar shack cabane à sucre setting was authentic and helpful for understanding what I was eating. Molson Canadian completed the picture. A genuinely educational meal.