20 Delicious French Canadian Recipes Authentic

Dive into the heartwarming world of French Canadian cuisine with our roundup of 20 Delicious French Canadian Recipes Authentic to your kitchen! Whether you’re craving the comfort of a steaming bowl of tourtière or the sweet delight of tarte au sucre, these dishes promise to bring a taste of Quebec’s rich culinary heritage right to your table. Perfect for home cooks looking to explore new flavors, let’s get cooking!

Tourtière (French Canadian Meat Pie)

Dive into the heart of French Canadian cuisine with this savory Tourtière, a spiced meat pie that’s a holiday staple but delicious any time of year.

Ingredients

• 1 lb ground pork
• 1 lb ground beef
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup water
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground allspice
• 1 double pie crust (homemade or store-bought)
• 1 egg, beaten (for egg wash)

Instructions

1. In a large skillet over medium heat, combine ground pork, ground beef, onion, and garlic. Cook until the meat is no longer pink, about 10 minutes, breaking it apart as it cooks.
2. Stir in water, salt, black pepper, cinnamon, cloves, and allspice. Reduce heat to low and simmer for 20 minutes, stirring occasionally, until most of the liquid has evaporated.
3. Preheat your oven to 400°F. Roll out one pie crust and fit it into a 9-inch pie plate. Spoon the meat mixture into the crust, then top with the second crust. Seal and crimp the edges, then cut a few slits in the top to vent.
4. Brush the top crust with beaten egg. Bake for 25 minutes, or until the crust is golden brown.

The magic of Tourtière lies in its fragrant spice blend, transforming simple ingredients into a deeply flavorful pie that’s both hearty and aromatic.

Tip: For an extra flaky crust, chill your pie dough for at least an hour before rolling it out.

Poutine (Fries with Cheese Curds and Gravy)

There’s nothing quite like the comforting embrace of poutine, a Canadian classic that’s all about crispy fries, squeaky cheese curds, and rich gravy. Here’s how to bring this indulgent dish to your kitchen.

Ingredients

• 4 large russet potatoes, cut into 1/2-inch thick fries
• 1 quart vegetable oil, for frying
• 1 1/2 cups fresh cheese curds
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups beef broth
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt

Instructions

1. Heat the vegetable oil in a deep fryer or large pot to 375°F. Fry the potatoes in batches until golden and crispy, about 5-7 minutes per batch. Drain on paper towels and season with 1/4 teaspoon salt immediately.
2. In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute to make a roux. Gradually add the beef broth, whisking constantly until the gravy thickens, about 5 minutes. Stir in the remaining 1/4 teaspoon salt and black pepper.
3. Preheat your oven to 200°F. Spread the fries on a baking sheet, top with cheese curds, and warm in the oven just until the cheese begins to soften, about 2 minutes.
4. Remove the fries and cheese from the oven, pour the hot gravy over the top, and serve immediately.

The magic of poutine lies in the contrast between the hot gravy melting the cheese curds and the crispiness of the fries underneath. It’s a texture and flavor symphony in every bite.

Tip: For the best experience, use the freshest cheese curds you can find—they should squeak when you bite into them!

Tarte au Sucre (Sugar Pie)

This Tarte au Sucre, or Sugar Pie, is a delightful Quebecois dessert that’s impossibly rich, with a caramelized sugar filling that’s perfectly balanced by a flaky crust.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup ice water
• 1 cup packed brown sugar
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 2 tablespoons all-purpose flour

Instructions

1. Preheat your oven to 375°F. In a large bowl, mix 1 1/4 cups all-purpose flour and 1/2 teaspoon salt. Cut in 1/2 cup unsalted butter until the mixture resembles coarse crumbs. Gradually add 1/4 cup ice water, stirring until the dough comes together. Press into a disk, wrap in plastic, and chill for 30 minutes.
2. Roll out the dough on a floured surface to fit a 9-inch pie plate. Trim and flute the edges. In a bowl, whisk together 1 cup packed brown sugar, 1/2 cup heavy cream, 1 teaspoon vanilla extract, and 2 tablespoons all-purpose flour until smooth. Pour into the crust.
3. Bake at 375°F for 40 minutes, or until the filling is set and the crust is golden. Let cool before serving.

The magic of this pie lies in its simplicity and the deep, molasses-like flavor of the brown sugar filling, which becomes almost custard-like as it bakes.

Tip: For an extra touch, sprinkle a little sea salt on top before baking to enhance the caramel flavors.

Ragoût de Boulettes (Meatball Stew)

Warm up your kitchen with this comforting Ragoût de Boulettes, a hearty meatball stew that’s perfect for sharing on a chilly evening.

Ingredients

• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1 large egg
• 2 tbsp chopped parsley
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 4 cups beef broth
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 bay leaf

Instructions

1. In a bowl, mix ground beef, breadcrumbs, egg, parsley, 1 tsp salt, and 1/2 tsp black pepper. Form into 1-inch meatballs.
2. Heat 2 tbsp olive oil in a large pot over medium heat. Brown meatballs in batches, then set aside.
3. In the same pot, sauté onion, carrots, and celery until soft, about 5 minutes. Add garlic and cook for 1 minute.
4. Stir in beef broth, tomato paste, dried thyme, and bay leaf. Bring to a simmer.
5. Return meatballs to the pot. Cover and simmer on low for 20 minutes, until meatballs are cooked through.
6. Remove bay leaf before serving. The stew’s rich broth and tender meatballs make it a standout dish that’s both nourishing and flavorful.

Tip: For an extra touch of warmth, serve this stew with a sprinkle of fresh parsley and crusty bread on the side.

Crêpes de la Cabane à Sucre (Sugar Shack Crepes)

Bring a taste of Quebec’s sugar shack tradition to your kitchen with these delightfully thin and sweet Crêpes de la Cabane à Sucre, perfect for a cozy weekend breakfast.

Ingredients

• 1 cup all-purpose flour
• 2 large eggs
• 1/2 cup milk
• 1/2 cup water
• 2 tbsp melted butter
• 1/4 tsp salt
• 2 tbsp granulated sugar
• Maple syrup and fresh berries, for serving

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 2 large eggs, 1/2 cup milk, 1/2 cup water, 2 tbsp melted butter, 1/4 tsp salt, and 2 tbsp granulated sugar until smooth.
2. Heat a lightly greased non-stick skillet over medium heat. Pour 1/4 cup of batter into the skillet, tilting to spread thinly.
3. Cook for about 2 minutes until the edges lift easily. Flip and cook for another 1-2 minutes until golden.
4. Repeat with remaining batter, stacking crepes on a plate as you go.
5. Serve warm, drizzled with maple syrup and topped with fresh berries.

The magic of these crepes lies in their delicate texture and the way they perfectly soak up the rich maple syrup, making every bite a sweet celebration.

Tip: For extra fluffiness, let the batter rest for 30 minutes before cooking.

Soupe aux Pois (Pea Soup)

Warm up with a bowl of this classic Soupe aux Pois, a hearty and comforting pea soup that’s perfect for chilly evenings.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 2 cups dried split peas, rinsed
• 1 large carrot, diced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 bay leaf

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Pour in the broth and add the split peas, carrot, salt, pepper, and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour, stirring occasionally.
3. Remove the bay leaf. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches and puree until smooth.
4. Serve hot, garnished with a drizzle of olive oil or a sprinkle of fresh herbs if desired.

This Soupe aux Pois stands out for its velvety texture and deep, savory flavor, achieved by slowly simmering the split peas to perfection.

Tip: For an extra layer of flavor, try adding a ham bone to the pot while the soup simmers.

Pâté Chinois (Shepherd’s Pie)

This comforting Pâté Chinois, a Quebecois twist on Shepherd’s Pie, layers savory ground beef, sweet corn, and creamy mashed potatoes for a hearty meal that’s sure to warm you up.

Ingredients

• 1 lb ground beef
• 1 medium onion, finely chopped
• 2 cups corn kernels (fresh or frozen)
• 4 large potatoes, peeled and cubed
• 1/2 cup milk
• 4 tbsp butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder

Instructions

1. Preheat oven to 375°F. In a skillet over medium heat, cook the ground beef and onion until the beef is browned and the onion is soft, about 5-7 minutes. Season with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp garlic powder. Drain excess fat.
2. Meanwhile, boil the potatoes in salted water until tender, about 15 minutes. Drain and mash with milk, 2 tbsp butter, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
3. Spread the beef mixture evenly in a 9×13 inch baking dish. Layer the corn over the beef, then top with the mashed potatoes, spreading to cover completely. Dot the top with remaining 2 tbsp butter.
4. Bake for 25 minutes, or until the top is golden and the edges are bubbly. Let stand for 5 minutes before serving.

The magic of Pâté Chinois lies in its layers, each adding a distinct texture and flavor that meld together beautifully under a golden potato crust.

Tip: For an extra crispy top, broil the pie for the last 2-3 minutes of baking.

Beignes aux Patates (Potato Donuts)

These Beignes aux Patates, or Potato Donuts, are a delightful twist on the classic, offering a tender interior with a crispy exterior that’s simply irresistible.

Ingredients

• 1 cup mashed potatoes (cooled)
• 1/4 cup granulated sugar
• 2 tbsp unsalted butter (melted)
• 1 large egg
• 1/2 tsp salt
• 1/2 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tbsp baking powder
• Vegetable oil (for frying)
• 1/2 cup powdered sugar (for dusting)

Instructions

1. In a large bowl, combine the mashed potatoes, 1/4 cup granulated sugar, 2 tbsp melted butter, egg, 1/2 tsp salt, and 1/2 tsp vanilla extract. Mix until smooth.
2. Sift together 2 cups all-purpose flour and 1 tbsp baking powder, then gradually fold into the potato mixture to form a soft dough.
3. On a floured surface, roll out the dough to 1/2-inch thickness. Cut into rounds using a donut cutter or a glass.
4. Heat vegetable oil in a deep fryer or large pot to 375°F. Fry the donuts in batches for 2-3 minutes per side until golden brown.
5. Drain on paper towels, then dust generously with powdered sugar while still warm.

The secret to these donuts’ unique texture lies in the mashed potatoes, which keep them moist inside while achieving that perfect crispiness outside.

Tip: For an extra flavor boost, add a pinch of cinnamon or nutmeg to the powdered sugar before dusting.

Pouding Chômeur (Poor Man’s Pudding)

This Pouding Chômeur, or Poor Man’s Pudding, is a decadent Quebecois dessert that transforms simple ingredients into a rich, caramel-soaked cake. It’s the perfect treat to warm up your evening with minimal fuss.

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 1 cup packed brown sugar
• 1/2 cup water

Instructions

1. Preheat your oven to 350°F and grease a 9-inch square baking dish.
2. In a bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt.
3. In another bowl, cream 1/2 cup unsalted butter with 1 cup granulated sugar until light and fluffy. Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
4. Gradually mix the dry ingredients into the wet ingredients until just combined. Spread the batter into the prepared dish.
5. In a saucepan, combine 1 cup heavy cream, 1 cup packed brown sugar, and 1/2 cup water. Bring to a boil over medium heat, stirring constantly, then pour over the batter.
6. Bake for 35-40 minutes, until the top is golden and the sauce bubbles around the edges. Let cool slightly before serving.

The magic of this pudding lies in the caramel sauce that seeps into the cake as it bakes, creating a moist, flavorful dessert that’s irresistibly comforting.

Tip: Serve warm with a scoop of vanilla ice cream for an extra indulgent treat.

Gibelotte de Saison (Seasonal Stew)

Warm up your kitchen with this comforting Gibelotte de Saison, a hearty seasonal stew that brings together the best of what’s fresh at the market.

Ingredients

• 2 tbsp olive oil
• 1 lb chicken thighs, boneless and skinless
• 1 large onion, diced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 bay leaf
• 4 cups chicken broth
• 2 cups diced potatoes
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1/2 cup frozen peas
• 2 tbsp chopped fresh parsley

Instructions

1. Heat olive oil in a large pot over medium heat. Add chicken thighs and cook until browned on both sides, about 5 minutes per side. Remove and set aside.
2. In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes. Stir in garlic, salt, black pepper, thyme, and bay leaf; cook for 1 minute until fragrant.
3. Pour in chicken broth and bring to a boil. Return the chicken to the pot, add potatoes, and reduce heat to simmer. Cover and cook for 20 minutes.
4. Add green beans and peas, cooking uncovered for an additional 10 minutes until vegetables are tender.
5. Remove bay leaf, stir in fresh parsley, and serve hot.

This stew shines with its layers of flavors, from the tender chicken to the vibrant mix of seasonal vegetables, all simmered to perfection in a savory broth.

Tip: For a richer flavor, brown the chicken in batches to avoid overcrowding the pot, ensuring each piece gets a perfect sear.

Tarte aux Pommes (Apple Pie)

Nothing says home like the sweet, cinnamon-kissed aroma of a classic Tarte aux Pommes baking in the oven. This French-inspired apple pie is a delightful twist on the American favorite, with a buttery crust and tender apples.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup ice water
• 4 large apples, peeled, cored, and thinly sliced
• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon lemon juice
• 1 egg, beaten (for egg wash)

Instructions

1. In a large bowl, mix 1 1/4 cups all-purpose flour and 1/2 teaspoon salt. Cut in 1/2 cup unsalted butter until the mixture resembles coarse crumbs. Gradually add 1/4 cup ice water, stirring until the dough comes together. Wrap in plastic and chill for 30 minutes.
2. Preheat oven to 375°F. On a floured surface, roll out the dough to fit a 9-inch pie dish. Trim and crimp the edges.
3. In another bowl, toss the sliced apples with 3/4 cup granulated sugar, 1 teaspoon ground cinnamon, and 1 tablespoon lemon juice. Arrange the apples in the crust.
4. Brush the edges of the crust with the beaten egg. Bake for 45 minutes, or until the crust is golden and the apples are tender.

The magic of this Tarte aux Pommes lies in its simplicity and the perfect balance between the flaky crust and the soft, spiced apples. It’s a testament to how a few quality ingredients can create something truly special.

Tip: For an extra glossy finish, brush the baked pie with a little apricot jam while it’s still warm.

Pain de Ménage (Homemade Bread)

There’s nothing quite like the smell of freshly baked bread filling your home, and this Pain de Ménage recipe is your ticket to that bliss. Simple, rustic, and utterly satisfying, it’s the perfect loaf for beginners and seasoned bakers alike.

Ingredients

• 3 1/2 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1 teaspoon sugar
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 1/4 cups warm water (110°F)
• 2 tablespoons olive oil

Instructions

1. In a large bowl, whisk together 3 1/2 cups all-purpose flour, 1 1/2 teaspoons salt, and 1 teaspoon sugar. Make a well in the center.
2. Dissolve 1 packet active dry yeast in 1 1/4 cups warm water. Let sit for 5 minutes until frothy, then stir in 2 tablespoons olive oil.
3. Pour the yeast mixture into the well of the dry ingredients. Stir until a shaggy dough forms, then knead on a floured surface for 10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour or until doubled in size.
5. Punch down the dough, shape into a loaf, and place on a baking sheet. Let rise for another 30 minutes.
6. Preheat oven to 375°F. Bake the bread for 25-30 minutes until golden brown and sounds hollow when tapped.

This Pain de Ménage stands out for its crisp crust and soft, airy interior, making it ideal for tearing and sharing straight from the oven.

Tip: For an extra glossy crust, brush the loaf with a little melted butter right after baking.

Fèves au Lard (Baked Beans)

There’s nothing quite like the comforting embrace of a hearty bowl of Fèves au Lard, a classic baked beans dish that’s perfect for any gathering or a cozy night in.

Ingredients

• 1 pound dried navy beans, soaked overnight
• 1/2 pound bacon, chopped
• 1 medium onion, diced
• 1/4 cup maple syrup
• 1/4 cup molasses
• 2 tbsp brown sugar
• 1 tbsp mustard powder
• 1 tsp salt
• 1/2 tsp black pepper
• 4 cups water

Instructions

1. Preheat your oven to 325°F. Drain the soaked navy beans and set aside.
2. In a large oven-safe pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the fat in the pot.
3. Add the diced onion to the pot and sauté in the bacon fat until translucent, about 5 minutes.
4. Stir in the maple syrup, molasses, brown sugar, mustard powder, salt, and black pepper until well combined.
5. Add the drained navy beans and water to the pot, stirring to mix everything together.
6. Bring the mixture to a simmer, then cover the pot and transfer it to the oven.
7. Bake for 4 to 5 hours, stirring occasionally, until the beans are tender and the sauce has thickened.
8. Stir in the reserved bacon during the last 30 minutes of cooking.

The slow baking process melds the smoky bacon with the sweet and tangy sauce, creating a depth of flavor that’s irresistibly rich. Serve these beans as a standout side or a satisfying main dish.

Tip: For an extra layer of flavor, try adding a splash of apple cider vinegar to the beans before baking.

Pâté à la Viande (Meat Pie)

Nothing says comfort like a warm, savory meat pie, and this Pâté à la Viande recipe is a hearty classic that’s sure to please.

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup ice water
• 1 pound ground beef
• 1 small onion, finely chopped
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground nutmeg
• 1/2 cup beef broth
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 375°F. In a large bowl, mix 2 cups all-purpose flour and 1/2 teaspoon salt. Cut in 1/2 cup unsalted butter until the mixture resembles coarse crumbs. Gradually add 1/4 cup ice water, stirring until the dough comes together. Wrap in plastic and chill for 30 minutes.
2. While the dough chills, cook 1 pound ground beef and 1 small onion in a skillet over medium heat until the beef is browned. Drain excess fat. Stir in 1/2 teaspoon black pepper, 1/2 teaspoon dried thyme, 1/4 teaspoon ground nutmeg, and 1/2 cup beef broth. Simmer for 5 minutes, then remove from heat.
3. Roll out the dough on a floured surface to fit a 9-inch pie plate. Transfer the dough to the plate, trim the edges, and fill with the meat mixture. Cover with the top crust, seal the edges, and cut slits in the top. Brush with 1 beaten egg.
4. Bake at 375°F for 35-40 minutes, until the crust is golden brown. Let stand for 10 minutes before serving.

The secret to this pie’s rich flavor is the nutmeg and thyme in the beef filling, creating a depth that’s both unexpected and utterly comforting.

Tip: For a flakier crust, freeze the butter before cutting it into the flour.

Galettes à la Mélasse (Molasses Cookies)

These Galettes à la Mélasse (Molasses Cookies) are a cozy nod to traditional French-Canadian baking, offering a perfect balance of spice and sweetness with a delightfully chewy texture.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 3/4 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1/4 cup molasses

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together 2 1/4 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, 1 1/2 tsp ground ginger, 1 tsp ground cinnamon, and 1/4 tsp ground cloves.
3. In a large bowl, beat 3/4 cup unsalted butter and 1 cup granulated sugar until light and fluffy. Beat in 1 large egg and 1/4 cup molasses until well combined.
4. Gradually mix the dry ingredients into the wet ingredients until just combined.
5. Roll the dough into 1-inch balls, then roll each ball in granulated sugar. Place on the prepared baking sheets, spacing them about 2 inches apart.
6. Bake for 10-12 minutes, until the edges are set but the centers are still soft. Let cool on the baking sheets for 5 minutes before transferring to a wire rack.

The magic of these cookies lies in their chewy center and crisp edges, a texture achieved by not overbaking. The molasses adds a deep, caramel-like flavor that pairs beautifully with the warm spices.

Tip: For an extra sparkle and crunch, roll the dough balls in coarse sugar before baking.

Rôtisserie de Porc (Roast Pork)

Nothing beats the succulent flavors of a perfectly roasted Rôtisserie de Porc, a dish that brings the essence of French cuisine right to your kitchen with minimal fuss.

Ingredients

• 1 (3 to 4-pound) pork loin roast
• 2 tablespoons olive oil
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 4 cloves garlic, minced
• 1 cup chicken broth

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, mix together 2 tablespoons olive oil, 1 tablespoon kosher salt, 1 teaspoon black pepper, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, and 4 cloves minced garlic to create a rub.
3. Pat the pork loin roast dry with paper towels, then evenly coat it with the rub mixture.
4. Place the roast on a rack in a roasting pan, and pour 1 cup chicken broth into the bottom of the pan.
5. Roast in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature reaches 145°F (63°C) when measured with a meat thermometer.
6. Let the roast rest for 10 minutes before slicing to allow the juices to redistribute.

The magic of this Rôtisserie de Porc lies in its herb-infused crust that locks in moisture, ensuring every slice is as juicy as it is flavorful.

Tip: For an extra crispy exterior, broil the roast for the last 5 minutes of cooking, keeping a close eye to prevent burning.

Bouilli (Boiled Dinner)

Warm up your kitchen with this comforting Bouilli, a classic boiled dinner that’s as hearty as it is simple to prepare.

Ingredients

• 1 (3-pound) beef brisket
• 2 quarts water
• 1 tablespoon salt
• 1 teaspoon black pepper
• 2 bay leaves
• 4 carrots, peeled and cut into 2-inch pieces
• 4 potatoes, peeled and quartered
• 1 small cabbage, cut into wedges
• 2 tablespoons chopped fresh parsley

Instructions

1. In a large pot, combine the beef brisket, water, 1 tablespoon salt, 1 teaspoon black pepper, and bay leaves. Bring to a boil over high heat, then reduce to a simmer. Cover and cook for 2 hours.
2. Add the carrots and potatoes to the pot. Continue to simmer, covered, for 30 minutes.
3. Add the cabbage wedges to the pot. Simmer, covered, for another 15 minutes, or until all vegetables are tender.
4. Remove the pot from the heat. Discard the bay leaves. Transfer the brisket to a cutting board and slice against the grain. Serve the sliced brisket with the vegetables, garnished with 2 tablespoons chopped fresh parsley.

The slow simmering melds the flavors beautifully, creating a broth that’s rich and a brisket that’s fork-tender. It’s a one-pot wonder that feels like a hug in a bowl.

Tip: For an extra layer of flavor, sear the brisket on all sides before boiling.

Tarte aux Bleuets (Blueberry Pie)

There’s nothing quite like the sweet, tangy burst of blueberries in a buttery, flaky crust—this Tarte aux Bleuets is a summer delight that’s as beautiful as it is delicious.

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, chilled and diced
• 4-6 tablespoons ice water
• 4 cups fresh blueberries
• 3/4 cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 egg, beaten (for egg wash)

Instructions

1. In a large bowl, whisk together 2 cups all-purpose flour and 1/2 teaspoon salt. Cut in 3/4 cup unsalted butter until mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until dough comes together. Divide in half, shape into discs, wrap in plastic, and chill for 1 hour.
2. Preheat oven to 375°F. Roll out one dough disc to fit a 9-inch pie plate. Place in plate, trim edges, and chill.
3. In another bowl, mix 4 cups fresh blueberries, 3/4 cup granulated sugar, 2 tablespoons cornstarch, 1 tablespoon lemon juice, and 1 teaspoon vanilla extract. Pour into chilled crust.
4. Roll out second dough disc, place over filling, trim and crimp edges. Cut slits in top, brush with beaten egg, and bake for 45-50 minutes until golden and bubbly.

The secret to this pie’s irresistible appeal? The contrast between the juicy blueberry filling and the crisp, golden crust, achieved by brushing the top with egg wash for that perfect finish.

Tip: For an extra flaky crust, freeze the diced butter for 10 minutes before incorporating it into the flour.

Pommes en Chemise (Baked Apples)

These Pommes en Chemise, or Baked Apples, are a delightful treat that wraps tender apples in a cozy blanket of puff pastry, perfect for a sweet ending to any meal.

Ingredients

• 4 large baking apples (such as Honeycrisp or Granny Smith)
• 1 sheet puff pastry, thawed
• 1/4 cup brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp unsalted butter, melted
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Core the apples from the top, leaving the bottom intact to create a well for the filling.
3. In a small bowl, mix together 1/4 cup brown sugar, 1 tsp ground cinnamon, and 1/4 tsp ground nutmeg. Stuff each apple with this mixture.
4. Brush the outside of each apple with 1 tbsp melted unsalted butter.
5. Roll out the puff pastry and cut into four squares large enough to wrap each apple. Drape the pastry over each apple, tucking the edges underneath. Brush the pastry with the beaten egg.
6. Bake for 25-30 minutes until the pastry is golden and puffed. Let cool for 5 minutes before serving.

The magic of this recipe lies in the contrast between the crisp, buttery pastry and the soft, spiced apple inside—a textural delight that’s as fun to eat as it is to make.

Tip: For an extra touch of elegance, serve with a drizzle of caramel sauce or a scoop of vanilla ice cream.

Jambon à l’Érable (Maple Glazed Ham)

Transform your holiday table with this Jambon à l’Érable, a succulent ham glazed with the rich, sweet flavors of maple syrup and a hint of mustard for balance.

Ingredients

• 1 (8 to 10-pound) fully cooked, bone-in ham
• 1 cup pure maple syrup
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon ground cloves

Instructions

1. Preheat your oven to 325°F. Place the ham on a rack in a roasting pan, fat side up. Score the surface in a diamond pattern about 1/2 inch deep.
2. In a small saucepan over medium heat, whisk together the maple syrup, Dijon mustard, apple cider vinegar, and ground cloves. Bring to a simmer and cook for 2 minutes until slightly thickened.
3. Brush half of the glaze over the ham, making sure to get into the scored lines. Bake uncovered for 1 hour and 30 minutes, brushing with the remaining glaze every 30 minutes.
4. Remove the ham from the oven when the internal temperature reaches 140°F and the glaze is sticky and caramelized. Let rest for 15 minutes before slicing.

The magic of this recipe lies in the glaze’s perfect balance of sweetness and tang, creating a glossy, flavorful crust that’s irresistible. Serve it warm to watch the glaze glisten as you slice.

Tip: For an extra layer of flavor, stud the ham with whole cloves before scoring and baking, then remove them before serving.

Conclusion

We hope you’ve enjoyed exploring these 20 authentic French Canadian recipes as much as we loved sharing them! Each dish offers a unique taste of Canada’s rich culinary heritage, perfect for home cooks looking to spice up their meal rotation. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to spread the deliciousness. Happy cooking!