Characterized by a blend of tradition and innovation, the Chaudière- Appalaches region has seen the development of a distinct cuisine over the years, featuring both traditional dishes and unique recipes. This cuisine draws inspiration from the areas abundant resources, including the sugar maple, which grow in large stands throughout the region. Turkey, quail, pheasant, guinea fowl, rabbit and even wild boar, buffalo and ostrich, not to mention trout, are now a part of the culinary repertoire of Chaudière-Appalaches. Come savor the riches!