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OUR NEXT TRIP(S)
1. Washington, D.C. 11/23
2. Chile 03/24
3. Brazil 04/24
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For all the foodies, let’s look at Les Iles de la Madeleine’s culinary delights, specifically the seafood marvels. Throughout the year, the islands come alive with culinary celebrations. From seafood festivals to farm-to-table feasts, these events offer a chance to immerse yourself in the island’s food culture.
Les Iles de la Madeleine is a haven for seafood enthusiasts. The archipelago’s crab and lobster industry is vital to its economy and a culinary treasure for visitors. The cold, nutrient-rich waters surrounding the islands create the perfect habitat for these crustaceans, contributing to the exceptional quality of the seafood. Local fishermen prioritize sustainability, using traps to minimize bycatch and protect the delicate marine ecosystem.
Our first night I had the chaudrée de palourdes. I left my phone in my room, so I don’t have a picture. But it was a friggin Amazing. It was chock full of crab meat, lobster pieces, and large lobster claw. The sauce was terrific.
We were looking forward to what is known in Quebec as “Guédille au homard”, but the rest of the English world will call it a lobster roll.
Unfortunately, I must admit that this one didn’t rank up there with most of the ones we had in Nova Scotia. The primary problem was the roll they used, and it wasn’t toasted, just warmed.
Have any of you tried seal? It was a brand-new experience for me. It has a strong taste like game but a little bit more salty. The dried sausage is a bit pungent. We bought some and brought it home to have others try it. They also served spring rolls with seal meat, which is rather strange and overpowering. The hamburger was extremely good. I thoroughly enjoyed it.
Louise dcded to forgo the loup marin and had a salade de pétoncles, asperges et papmplamoise istead.
Seafood Marvels -pot-en-pot aux de mer
On our last night, we had again another fabulous seafood dish, pot-en-pot aux de mer. The pastry on top is just too much food, and most of us left quite a bit of it.
Since 1998, after the fish emergency, the cheddar processing plant quickly became known for its reliability and expertise. This allowed them to focus on an area that had previously been neglected.
We visited Pied-de-Vent on the morning of our last day before heading to the airport for our flight home.
After an interesting story about the history of cheese making on the island with the Canadian cattle, we were offered a sampling of all the cheeses produced at Pied-de-Vent. Then it was off to the shop where Louise and I “managed” to purchase $100 worth of cheese – some of which are not exported.
Check out what was offered with what is now in our crisper:
Canadienne cattle, also known as Black Canadienne, French Canadienne, and Black Jersey, are the only breed of dairy cattle developed in Canada. They originated in the 16th century, when French settlers brought cattle over for foundation stock to settle Canada…
The Canadienne breed is small to medium-sized; cows weigh between 400 and 500 kg and bulls weigh on average 800 kg. This breed has been developed to survive in the harsh Canadian environment. Their small size makes this breed an excellent candidate for intensive pasture management as well as it allows for the animals to remain on pasture for longer periods of time in early spring and late fall because their light weight does not cause as much damage to the soil compared to heavier breeds.
