Champagne, caviar and foie gras, the trio gourmets dream of!

In Québec, like everywhere else in the world except France, of course, champagne is imported. But caviar and foie gras are produced here. Ducks are raised for both their meat and for foie gras. Duck cutlets, or magrets, are served in many restaurants, each of which has its own special way of preparing them. Duck confit,made from drumsticks, is fast becoming a classic of Québec cuisine.

Foie gras Duck fattening debuted quietly on a farm that specialized in non-traditional fowl, quail in particular. Duck production and marketing have gotten a boost from the chefs and restaurant owners who promote this gourmet product. Consumers and chefs alike can now purchase fresh foie gras. Cooking classes on how to prepare foie gras are given regularly, to the great delight of restaurant customers. Duck foie gras is listed on menus as a hot entrée or a cold terrine. Producers choose between two breeds: Barbary or Mulard, and ply trade their trade in small family businesses or bigger production units,with a view to eventually exporting their products.

Caviar Under the right conditions, roe is transformed into caviar. Whitefish roe, which yields fine-grained, pale-colored caviar, comes from the northern region of Québec. These products are increasingly sought.