A FRENCH AFFAIR

A weekend getaway to Quebec City. Falling into a French Affair. When combined with a visit to the Apple orchard, it's just simply too good to resist.
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LARD PIE CRUST - Grandpa Chadwick always made his pie with lard for the flakiest crust ever! It was always a treat to arrive every Sunday for his butter tarts and assorted pies. The crust would just melt in your mouth.  Makes 2 - 10 inch (25 cm) crusts

LARD PIE CRUST - Grandpa Chadwick always made his pie with lard for the flakiest crust ever! It was always a treat to arrive every Sunday for his butter tarts and assorted pies. The crust would just melt in your mouth. Makes 2 - 10 inch cm) crusts

TOURTIERE - a French Canadian meat pie which is traditionally served at Christmas. It may be made from pork, beef or a combination of meats sometimes including veal. Different regions in Quebec have their own traditional recipes. Some regions use game such as hare or duck rather than beef and pork. The pies should not have too much filling as they are just a part of the whole traditional Christmas dinner. It's usually served with tomato ketchup. This recipe is the creation of Mme Je

Tourtière is a French Canadian meat pie traditionally served at Christmas. It may be made from pork, beef or a combination of meats sometimes including veal.

An Autumn Crush on this harvest moon has " romantique" written all over it. #aFrenchaffair #Quebeccitygetaway #venueandmenu  Autumn Crush 1.5 oz. spiced rum 2 oz. apple cider 2 oz. apple syrup 2 oz. hot chai tea, chilled 1 tsp. maple syrup 1/2 tsp. grated nutmeg 1/2 cinnamon stick 1 clove Add all the ingredients to a cocktail shaker filled with ice. Shake and chill. Strain into an ice-filled glass and garnish with an apple slice and piece of a cinnamon stick.

An Autumn Crush on this harvest moon has " romantique" written all over it…

Sucre à la crème is a traditional Quebec sweet treat. The ingredients are sinful and straightforward;1 cup brown sugar, 1 cup white sugar, 1 cup heavy cream , 1 tsp of unsalted butter and 1 tsp of vanilla extract. Sure, you can have one. We all need a little bit of sweet. Thank you Mom! #momsrecipe #sweettreat #venueandmenu

Either you prefer salty or sweet, you will find the perfect recipe to end your perfect event.

The truth is never pure and simple but an apple is. Enjoy an apple! #appleseason #appleofmyeye #venueandmenu

The truth is never pure and simple but an apple is. Enjoy an apple!

Anytime the weather permits it in Quebec City, take the table on the terrasse. Remember there is a long winter coming. We love Le Lapin Sauté for the rabbit , of course, but also for the delightful alfresco dining atmosphere. #weekendinQuebeccity #aFrenchaffair #venueandmenu

Anytime the weather permits it in Quebec City, take the table on the terrasse. Remember there is a long winter coming. We love Le Lapin Sauté for the rabbit , of course, but also for the delightful alfresco dining atmosphere.

The Moon or La Lune Tarot Metal Print

The Moon or La Lune Tarot Metal Print

Before opening the Zélé Restaurant, chef Justin Dunlop Lemieux and his family spent 2 years restoring an old farm house to its former glory. #laborsoflove #RestaurantZélé #venueandmenu

Before opening the Zélé Restaurant, chef Justin Dunlop Lemieux and his family spent 2 years restoring an old farm house to its former glory. #laborsoflove #RestaurantZélé #venueandmenu

As gorgeous as it is delicious, this lamb stuffed pumpkin is a seasonal dish created by chef Justin at his Zélé restaurant.  #youngandtalentedchef #Zélé #venueandmenu

As gorgeous as it is delicious, this lamb stuffed pumpkin is a seasonal dish created by chef Justin at his Zélé restaurant.

The natural world provides us with so many color combinations. Take note of your environment and trust it to create a balanced palette.  #naturalpalette #venueandmenu

The natural world provides us with so many color combinations. Take note of your environment and trust it to create a balanced palette.

Getting inspired by this whimsical fall vignette at the exquisite Restaurant le Zélé in Ste-Flore, Québec.  #aFrenchaffair #fallingforFall #venueandmenu

Getting inspired by this whimsical fall vignette at the exquisite Restaurant le Zélé in Ste-Flore, Québec.

For Brunch, we suggest Chez Boulay - bistro boréal . We had Le Pêcheur: Salmon gravlax, potato and salted herb waffle, goat cheese, poached eggs, gribiche sauce and roasted beets and remembered why Sunday brunch is always a great idea.#aFrenchaffair #weekendinQuebeccity #venueandmenu

For Brunch, we suggest Chez Boulay - bistro boréal . We had Le Pêcheur: Salmon gravlax, potato and salted herb waffle, goat cheese, poached eggs, gribiche sauce and roasted beets and remembered why Sunday brunch is always a great idea.#aFrenchaffair #weekendinQuebeccity #venueandmenu

In September in Quebec, it is apple picking season. Enjoy that cherished fall tradition and aim for the invigorating air of colorful orchards. The reward; the taste of the fresh, crunchy , delicious once forbidden fruit. #whataboutthemapples #weekendinQuebeccity #venueandmenu

In September in Quebec, it is apple picking season. Enjoy that cherished fall tradition and aim for the invigorating air of colorful orchards. The reward; the taste of the fresh, crunchy , delicious once forbidden fruit.

Flying Canoes in old Quebec city. #weekendinQuebeccity #aFrenchaffair #venueandmenu

Flying Canoes in old Quebec city.

A highlight in our Quebec escapade: the restaurant Batinse - a genuine Quebec gastronomic experience, featuring precious family recipes and democratized classics. All this goodness set in a lovely granny chic decor. #notatouristtrap #grannychic #venueandmenu

A highlight in our Quebec escapade: the restaurant Batinse - a genuine Quebec gastronomic experience, featuring precious family recipes and democratized classics. All this goodness set in a lovely granny chic decor.

First stop in Quebec city: a sumptuous supper of braised beef with a Bearnaise sauce, poutine and salad on the side, from @chezboulay #dinnerinthecity #aFrenchAffair #VenueAndMenu

First stop in Quebec city: a sumptuous supper of braised beef with a Bearnaise sauce, poutine and salad on the side, from

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