This page to discover Canada
CANADA
The mythology of the Great North or other 'Far West'...
For once, we weren't the ones who organized this trip to our cousins in North America. It was the works council where my dear wife works who took care of this circuit with the help of an operator.
Tour details
So we agreed to go with people that my sweet wife hangs out with every day of the year. The addition of spouses was not a problem and above all made it possible to better know people whom we see very (too) often. We who are used to traveling with complete strangers but who are used to moving, here it was not the case!! For some it was even the baptism of the air. But let's get to the actual trip.
Toronto
) Niagara Falls
In the morning we took the Maid of the Mist for a cruise to the foot of the falls, and everyone dressed in blue raincoats on the Canadian side and yellow on the American side, it is true that it is rather wet and surprising the noise of the water that we hear everywhere in the city.
We had lunch in one of the towers overlooking the falls, a guaranteed panoramic view (possibility of taking a helicopter ride to see from higher up).
Finally, we went to the cinema in an I-Max to see a documentary about the falls and their history and all that on a curved screen, which gave the impression of being there.
We then left for Toronto (
) taking the road to Niagara-on-the-lake, a charming village dating from the 19th century.
Kingston
The arrival in the city begins with a complete tour of the business district, the 'harborfront', the CN tower...
After this we leave for Kingston (
) former capital of Upper Canada along Lake Ontario.
Orientation tour of the city with a view of Villa Bellevue , the residence of Sir John A. Mac Donald, the very Prime Minister of Canada, and the hill of Fort Henry.
Milles Iles - Ottawa
In the afternoon we cruise through the Mille-Iles (we didn't count) to discover a whole bunch of small islets sometimes with a small house on them.
The rest will take place in Ottawa (
), the capital of Canada where we quietly visit the Byward market , the area around the Rideau Canal which in winter turns into a skating rink.
A quick look at Parliament Hill and now the beautiful province: Quebec !!!
Montréal
We arrive by bus in Montréal (
) which is the second French-speaking city in the world.
A good lobster meal for a warm-up.
digestion will be done by discovering Vieux-Montréal, the beautiful park of Mont Royal, Westmount, the former Olympic site and the Basilique Notre-Dame and more surprisingly underground Montreal with all these stores, cinemas and others (Text).
A magnificent place to see and explore: the Biodome , a large exhibition on all the countries of the world.
Trois-rivières
), country of lumberjacks
) Lac St-Jean
We then continue to the region of Lac Saint-Jean, 'country of Quebecers' pure wool, through a superb region of woods, lakes and rivers.
Visit the zoological garden of Saint Felicien (
) where unlike most zoos, it is the visitors who are in a 'cage' in a small train that travels through the park.
Then we will see the Indian reserve of Pointe-Bleue (Mashteuiatsh) .
Saguenay
We will spend the night with a family from Saguenay who will make us a typical Quebec meal and bring us to a traditional evening with dances, songs and a friendship drink, in the village.
Taking leave of our hosts, the visit continues with a photo stop on the side of Sainte Rose du Nord , Sainte Rose du Nord, time to admire the Saguenay fjords.
Tadoussac
The arrival in Tadoussac (
) is a real thermal shock for this beautiful month of September.
The continuation is a cruise of observation of the various whales in the bay of the Saint Laurent and the whales we saw of several kinds.
Following the Charlevoix coast, we reach La Malbaie then Pointe-au-pie to discover a casino.
We continue our journey through Beaupré with a stop at Montmorency Falls chutes Montmorency which are higher, but less impressive than those of Niagara.
The next stop will be the Sainte-Anne basilica for a visit, then the island of Orleans, so dear to the singer Félix Leclerc where we have lunch in a sugar shack.
On the menu the typical 'bacon beans', folk music, a few dances and for dessert, everyone outside to taste in wooden tubs, maple syrup on ice (hello calories!!), nice and tasty.
Quebec
We finally arrive in this beautiful city of Québec (
), and there we attack a marathon of multiple visits. More or less in order: the Place Royale , the Citadel, the Plains of Abraham and the old city centre, a world heritage jewel.
Before doing our last shopping, one last look at the château Frontenac , and we must prepare our return to France. Sniff!!!
We are leaving our cousins...
Weather report
Video
Latest news
INFORMATIONSeptember 27, 2022
Coronavirus Covid-19
Due to the circulation of the COVID-19 virus and its variants which remains active (pandemic figures can be consulted on the European Center for Disease Prevention and Control website)
Requirements for entering Canada:
As of October 1, 2022, it is no longer necessary to use the ArriveCAN app, provide proof of vaccination or undergo a Covid-19 screening test to enter Canada. Wearing a mask is no longer compulsory but remains recommended on board planes and trains, Government of Canada website)
What there is to knowr
History
Canada, inhabited by First Nations, including the Dene and Inuit for about 10,000 years, was first explored by Europeans around the year 1000, when the Vikings briefly settled there.
More permanent expeditions and settlements occurred during the 16th and 17th centuries, with the first French settlers. After the Seven Years' War, France traded New France to the British for Guadeloupe.
After the American Revolution, many Loyalists settled in Canada. French and English settlers co-existed. Later, three British colonies, the Province of Canada, New Brunswick and Nova Scotia united under the name 'Dominion of Canada' on July 1, 1867 (now celebrated as Canada Day).
The Province of Canada was divided into two provinces, Quebec and Ontario, according to the old borders of Lower Canada and Upper Canada. Legislative independence came in 1931 with the Statute of Westminster and judicial independence in 1949 with the abolition of civil appeals to the Judicial Committee of the Privy Council.
It was in 1982 that Canada repatriated the Canadian constitution (i.e. obtained the power to make changes to it without the authorization of the United Kingdom) against the will of the government of the province of Quebec, which lost its gains, especially at the linguistic level.
In the second part of the 20th century, the government of the French-speaking province of Quebec demanded sovereignty-association, but the two referendums organized for this purpose in 1980 and 1995 failed with respective rejection rates of 59.56% and 50.6% .
Policy
Canada is a federal state made up of ten provinces and three territories. It has a parliamentary system with strong democratic traditions. Most legislative practices are derived from the British Parliament.
However, the Canadian parliament has evolved differently in several ways. Indeed, party discipline is much stricter in Canada than it can be in the United Kingdom.
Many votes are not considered votes of confidence, diminishing the role of Members of Parliament who do not sit in Cabinet. These backbenchers can, however, increase their influence in the various parliamentary committees, such as the Public Works Committee or the Foreign Affairs Committee.
The political system in operation in Canada, known as the Westminster system, was adopted by the British Parliament in the British North America Act of 1867 (or British North America Act 1867, now known as the Constitution Act, 1867) but the terms of Confederation and the divisions of power were ultimately decided by the Fathers of Confederation in Canada. In 1931, the Statute of Westminster gave legal recognition to Canada by giving it the title of Dominion, like other British colonies. It was not until 1982 that Canada adopted its own constitution requiring no consultation and formalization by the British Parliament.
Canadian policy is constantly evolving. The public service is felt to be an operational branch of government. In addition, the Canadian Charter of Rights and Freedoms continues to make court judgments on legislation, which is moving Canada more and more towards a constitutional democracy rather than a parliamentary system.
Geography
Western Canada is mountainous, while large parts of central Canada are plains and grasslands. The west consists mostly of hills on both sides of the Rocky Mountains.
Several major lakes are spread across the country, including the Great Lakes, which lie on the Canada-US border. Hudson's Bay runs deep into the country.
As most of the north of the country is made up of tundra and boreal forests with a polar climate, the main cities are located in the south, with the greatest concentrations towards the east, the historical center of colonization.
Les villes les plus grandes sont Toronto, Montréal, Vancouver, Ottawa (la capitale) et Edmonton. Calgary est le siège de nombreuses sociétés.
Economy
Canada has a wealthy, industrialized and high-tech economy. Since World War II, the impressive growth of the manufacturing, mining and service sectors has transformed the nation from a predominantly rural economy to a predominantly industrial and urban economy. Canada is part of the Asia Pacific Economic Cooperation (APEC).
Source : Wikipedia
Additional Information
When you want. There is no particular time, it depends on your tastes. We personally chose September for the temperature and the color of the forests.
Transport
Nothing to complain about, Air Canada and its little sisters on site are very good. Roads and highways as well.
Sleep / Eat
The number of hotels and motels is staggering. On the other hand, the meals are disappointing compared to Europe, there is no large kitchen, the proximity of the Americans no doubt!!
We eat very well and varied, always fresh. Avoid tap water and sometimes ice cubes depending on where you are. The hotel is clean and of high quality in all the posadas (in general).
Purchase
Apart from 'ethnic memories', there is nothing, but hey, that's not the purpose of the trip.
Useful websites
- Le routard (In french)
- Lonelyplanet
Tourist information office
The Art of Food
Canadian cream of vegetables
Ingredients2 tbsp. butter 1/2 cup diced carrots 1/2 cup diced turnip 1/2 cup diced celery 1/4 cup diced potato 1/2 cup chopped onions 1/2 cup chopped leeks 1 cup diced tomatoes 3 cups beef broth Salt , to taste Pepper , to taste 1/2 cup cream
Preparation
Sweat the vegetables and tomatoes in the butter for 5 minutes. Add broth. Salt and pepper. Bring to a boil and simmer for 30 minutes over low heat. Switch to the blender. Add the cream.
Barley and vegetable soup
Ingredients1 onion, diced 2 stalks of celery, diced 3 carrots, diced 3 potatoes, diced 1/2 small turnip, diced 2 cloves of garlic, minced or pressed 2 tbsp. tablespoons olive oil Salt Pepper Spices of your choice (oregano, basil, parsley) 1/3 cup pearl barley 4 cups chicken broth 4 cups beef broth Preparation Heat the oil
Preparation
a saucepan or pot over medium heat. Add onion, celery, carrots and garlic. Sauté until tender, about 10 minutes. Salt, pepper and season to taste. Add barley, potatoes and turnip. Stir-fry for 2 minutes. Add the broths. Bring to the boil, then reduce the heat, cover and simmer for 45 minutes, until the barley,
Landlocked salmon salad
Ingredients500g Landlocked salmon. 500 ml corn kernels. 50 ml peanut oil. 2 tbsp. tsp rice vinegar. 1 C. tsp maple syrup. 1 clove garlic, mashed. ½ tsp. coffee anise seeds. Salt and black pepper. Field daisies for decoration.
Preparation
In a salad bowl, prepare the vinaigrette by whisking together the oil, rice vinegar, maple syrup, garlic, anise. Season with salt and pepper. Put the corn kernels in the vinaigrette. mix and leave to marinate. During this time, poach the landlocked salmon for 12 to 15 minutes. Carefully remove the skin. lift the nets. Place on plates in sections. Soak the daisies for a few seconds in salted water to eliminate aphids. Drain. Place the corn kernels in the center of each plate. Decorate with a few daisies. Serve cold or room temperature.
Crab tartlet
Ingredients6 tbsp. s of butter. 6 slices of bread. 4 tbsp. s chopped onion. 3 tbsp. of flour. 25 cl of milk. 125 grams of crab meat. parsley, salt and pepper. 6 tartlet moulds.
Preparation
Butter the slices of sandwich bread and line the tartlet molds with it Brown them for 30 minutes in the oven at 230°C (thermostat 7-8) Brown the onions in the remaining butter until soft golden Sprinkle with flour and cook for 2 minutes. Let them cool Prepare the sauce. Heat the milk then pour it over the onions Leave to simmer, stirring occasionally for 15 minutes Pour the crab meat into this sauce. Season and leave everything on the heat for 1 or 2 minutes. Pour the sauce into the tart shells. Sprinkle and serve hot.
Bouillabaisse
Ingredients8 to 10 potatoes, diced. 450 g of scallops. 1 box of shells. 1 can of clams. 1 can of lobster. 2 cod tails. 1 large onion. Salt and pepper to taste.
Preparation
Boil the scallops for 7 to 8 minutes Then take the juice from all the fish to cook the potatoes. Add water to cover Brown the onions in the butter. Add fish, salt and pepper. Finally, add a can of evaporated milk Reheat without boiling You can replace the milk with 2 cups canned tomatoes
Caribou Stew
Ingredients1.5 kilograms of caribou in the shoulder. 5 carrots. 2 onions. 30 grams of butter. 60 grams of lard. 5 sage leaves. 1 small bunch of parsley. 1.5 kilograms of tomatoes. 30 grams of flour. 1 cu. tsp caster sugar. Salt pepper. < br />Preparation
Cut the caribou meat into large cubes Peel the carrots and cut them into cubes. Peel the onions and cut them into thick rings. Wash, stem and chop the parsley. Peel the tomatoes, seed them and crush them (or use a tin of ready-made tomatoes) Preheat the oven to 180°C (thermostat 5) Melt the fat in a casserole dish. Brown the meat. Add carrots, onions, herbs, tomatoes, flour and sugar. Salt, pepper, mix. Leave to brown for a few minutes Cover with boiling water ¾, put in the oven and cook for 3 hours until the meat is tender.
Meat pie
Ingredients400 grams of flour. 200 grams of softened butter. 400 grams of beef. 2 onions. 4 cloves of garlic. Butter for the mold. Salt pepper .
Preparation
Prepare the dough: arrange the flour in a fountain in a container, add the softened butter cut into pieces, 1 pinch of salt and 30 cl of water Knead and leave to rest for 1 hour in a cool place Preheat the oven to 200 C (thermostat 6) Butter a meat pie. On a floured work surface, roll out the dough with a rolling pin into 2 unequal discs Line the tourtière with the largest so that the dough overflows slightly Peel the onions, cut them in 4. Peel the garlic Chop the beef, onions and garlic. Mix, salt and pepper Place this mixture on the dough. Cover with the second disc of pastry With wet fingers, weld the bottom to the lid by pinching the edge Make a hole in the center of the lid and slip a roll of parchment paper into it Place in the oven and cook for 40 minutes. To serve
Rack of caribou
Ingredients1 rack of caribou and trimmings. 1/2 carrot. 1/2 onion. 1/2 stalk of celery. 3 shallots. 3 sprigs of thyme. 125 ml of breadcrumbs. 150 ml of maple syrup. 100 g of cranberries. 1/2 lemon. 85 g of clarified butter. 250 ml of veal stock. Salt and pepper.
Preparation
Preparation of the sauce: In a saucepan, put the cranberries, 100 ml of maple syrup and the lemon juice. Bring everything to a boil; remove from fire; drain the cranberries, taking care to recover the cooking juices Prepare the mirepoix: very finely chop the carrot, onion and celery to obtain a kind of mince; leave to stand In a very hot saucepan, pour 40 g of clarified butter; add the caribou trimmings, the shallots, the mirepoix and the thyme and brown Moisten with the red wine and let reduce until dry Pour in the cooking juices; add the tied veal stock; reduce over low heat; strain the sauce through a sieve; add the cranberries; keep warm
Preheat the oven to 200°C: On the heat, in a very hot saucepan, add the remaining clarified butter Sear the rack of caribou on both sides; season with salt and pepper Put 50 ml of maple syrup on the side of the meat; cover with breadcrumbs Bake for 15 min. (reduce to 10 min for the rack of lamb)
Finishing : Remove the rack of caribou from the oven; let rest for a few minutes to let the meat fibers relax Cut to obtain 8 nice slices Coat the bottom of the plate with sauce Arrange 2 slices of caribou per plate slightly overlapping Garnish with an edible flower for a splash of color like a nasturtium; serve the side vegetables on the side
Cretons
Ingredients1 kg of ground veal. 500 g of chicken livers. 1.5 liters of chicken broth. 250 ml (1 cup) diced onions. 2 tbsp. s of vegetable oil. 2 tbsp. powdered neutral gelatin. 1/2 tsp. cloves. 1/2 tsp. cinnamon. Salt and pepper to taste.
Preparation
Heat the oil in a frying pan Brown the chicken livers and the onions until they become translucent without coloring Deglaze with the broth Add the ground veal and the spices; simmer over low heat for 2 hours Dissolve the gelatin in 4 tbsp. of cold water Pour over a little boiling water just to dissolve Remove the cretons from the heat and beat with a whisk to loosen the grains Adjust the seasoning Pour into a mold previously run in cold water Leave to set in the refrigerator in a pretty mold Unmold and serve with country bread
Beans with bacon
Ingredients500 ml white beans. 125 ml of molasses. 250 ml tomato sauce or ketchup. 125 ml of brown sugar. 1 onion. 1 good piece of salted bacon. salt pepper. 1/2 water + 1/2 tomato juice.
Preparation
Wash the beans in cold water and soak for 12 hours at room temperature, taking care to cover them, counting 5 cm more Drain; place in a heavy-bottomed saucepan Cover completely with water Add the salt Bring the water to a boil Reduce the heat and simmer until the beans are tender, about 45 min. Drain Put the beans in a stoneware pot or other container Add the other ingredients, putting the bacon on top Cover with water as much as possible Bake in a preheated oven at 160°C (120°C for cooking for 8 hours) and simmer until the baked beans are cooked Caution! check occasionally and add water as needed
Potatoes
Ingredients2 boiled and peeled potatoes. 3 tbsp. at s. olive oil. Salt and pepper from the mill. 1 small tomato cut into small pieces. 2 tbsp. at s. chopped French shallot. 4 slices of white cheddar.
Preparation
Cut the potatoes into slices about 1 cm thick (less than 1/2 inch). Brush with olive oil. Season with salt and pepper and roast on one side. At the very end of cooking, brown the small pieces of tomato, French shallot and capers for a few seconds. Spoon this mixture over the potato slices. Finish with slices of cheddar. Leave to melt in the oven at 150° and serve immediately.
Beef stew
Ingredients300 g ground beef. 300 g minced pork. 6 potatoes. 3 slices of bread. 1 large onion. 2 tbsp. of butter. Salt and pepper, nutmeg. Plain flour.
Preparation
Place the bread in a blender Add the meat to mix everything evenly Salt and pepper Make medium-sized meatballs worth two bites Roll in the flour; In a saucepan, cook the chopped onion in the butter until it becomes translucent Add the meatballs and sauté to color them on each side Cover completely with water Add the potatoes and cook gently for 90 minutes Rectify the sauce: salt, pepper and a pinch of nutmeg.
Blueberry Pie
Ingredients2 rolls of shortcrust pastry. 2 and a half cups of Blueberry. 1 tablespoon of flour. 1 half cup of sugar. 2 tablespoons melted butter. 1 beaten egg yolk.
Preparation
Preheat the oven thermostat 6-7 Take 2/3 of the dough and line the bottom of a pie dish, leaving a little dough overhanging the edges Mix the blueberries, flour, sugar and butter. Pour everything into the dish and cover with the rest of the dough. Make a small hole on the top in which we will slip a cone of parchment paper. Brush with egg yolk. Bake. Serve with maple syrup or whipped cream.
Sugar Pie
IngredientsDough: 250 grams of flour. 125 grams of butter. salt.
Filling: 400 grams of brown sugar. 25 cl of fresh cream. 40 grams of flour. 45 grams of cornstarch. 200 grams of brown sugar. 25 centiliters of milk. 25 grams of butter. 1 egg.
Preparation
Prepare the filling: mix the brown sugar with the cream in a saucepan and bring to the boil. Mix the flour with the 200 grams of brown sugar and the cornstarch. Dissolve this mixture in the milk. Pour over the first mixture as soon as it begins to boil and stir gently for 2 minutes. Stir in the butter and let cool. Prepare the shortcrust pastry: pour 200 grams of flour into a container, add the salt and the butter cut into pieces. Work the dough with your fingertips. Moisten the dough with 10 cl of water and mix. Leave to cool for 30 minutes. Form 2 circles of dough and line a mold with the first one. Fill with the brown sugar mixture. Cover with the second circle, seal the edges and brush with egg yolk. Bake at 180°C (thermostat 5) for 30 minutes. Let cool before serving
Nut pie
Ingredients175 grams of buttermilk breadcrumbs. 20 centiliters of milk. 6 eggs. 4 tbsp. s of caster sugar. 300 grams of crushed walnuts. 1 lemon. 20 centiliters of maple syrup. 4 tbsp. to s of honey. 200 grams of slivered almonds. Butter for the mold.
Preparation
Preheat the oven to 220°C (thermostat 7) Warm the milk Break the eggs, separating the whites from the yolks. Put the yolks in a bowl and add the sugar Work the mixture until it becomes foamy Add the breadcrumbs, milk and crushed walnuts and mix until a homogeneous preparation is obtained Whisk the egg whites stiff peaks and gently incorporate them into the mixture Butter a pie tin and pour the complete preparation Put in the oven and leave to cook for 40 minutes Leave the pie to cool then unmold it During cooking, make thin strips with the zest of the lemon Mix the maple syrup, honey and lemon zest Coat the pie with this mixture and taste
Pudding
IngredientsSyrup : 3 cups of water. 3 cups of brown sugar. boil 5 minutes. Add 1 tbsp. s of butter.
Dough : 1/4 cup butter or margarine. 3/4 cup of sugar. 1 egg. 1/2 cup of milk. 1 1/2 cup flour. 1 cu. baking powder. Salt, vanilla.
Preparation
Make the dough with all the ingredients provided. Place the dough on the syrup in a large dripping pan. Bake for 1/2 hour at 325 degrees Farenheit (160 degrees Celsius). Check the cooking since the temperature can vary according to the ovens. Server hot or cold.