The Flavor of Quebec Is Sweet, Savory and Worth the Trip
(Long and fascinating, adopted from Travel. https://www.democraticunderground.com/12166057)
It is a culinary adventure that started with a bang: Some 400 million years ago, a meteor more than two miles wide slammed into what is now the Charlevoix region of Quebec, Canada, creating an impact crater 34 miles wide. . .
The savory trail is built around hyperlocal food, everything from duck to foie gras to beef, and foraged sea buckthorn berries, whelks and wild mushrooms. “We use pretty much everything we can find around here,” said David Forbes, a chef at Camp Boule, a buvette, or small restaurant, atop the ski area Le Massif in Petite-Rivière-St.-François. . .
With all the eating we decided it was time to visit one of the two national parks in the area for a little exercise to work up an appetite for the next round. The Haute-Gorges-de-la-Rivière-Malbaie park was less than an hour away, so we tooled up there, stopping at Laiterie Charlevoix, a dairy farm where we glimpsed cheese being made, and picked up a brie-like, soft triple cream cheese and pâté to go with a fresh baguette for a picnic. We walked a few miles in a forested canyon in the park while rain pelted us, and stopped for a soggy lunch on a platform overlooking the steep, thickly forested gorge.
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