*la cuisine Québecois*

Tourtière is a meat pie originating from Quebec, usually made with finely diced pork and/or veal, or beef. It is a traditional part of the Christmas and/or Christmas Eve réveillon, New Year's Eve, and Thanksgiving meal in Quebec, but is also enjoyed and sold in grocery stores all year long. This kind of pie is known as pâté à la viande (literally, meat pie) in theSaguenay-Lac-Saint-Jean region.

The pouding chômeur is a basic cake batter onto which a hot syrup or caramel is poured before baking. The cake then rises through the liquid which settles at the bottom at the pan, mixing with the batter and creating a distinct layer at the bottom of the dish. The syrup or caramel can be made from brown sugar, white sugar, maple syrup or a combination of these.

Bûche de Noël is a traditional dessert served near Christmas in France and several other francophone countries and former French colonies (as Québec). It can be considered a type of sweet roulade.

Pâté chinois is a French Canadian dish similar to English cottage pie, shepherd's pie or French hachis Parmentier. It is made from layered ground beef on the bottom layer, canned corn, for the middle layer, and mashed potatoes on top.

In Quebec cuisine, cretons is a pork spread containing onions and spices.

 In the basic recipe for poutine, French fries are covered with fresh cheese curds, and topped with brown gravy (= brown sauce)

Pâté chinois