In recent years, numerous Quebec chefs have revisited our grandmothers’ sandwich loaf. We have our own version, as well as one for devilled eggs. At Montreal restaurant Juliette Plaza, chef Charles-Antoine Crête has added both these dishes to the menu. This is also the case at Bouillon Albert restaurant, featuring a menu inspired by traditional French cuisine and having fun giving aspic its own spin.
When it comes to dessert, think cakes decorated with ribbons of icing, rosettes and flourishes, like they do at Les Confettis bakery. Don’t forget about cakes made from canned fruit salad or tomato soup, like we have on our site. And don’t forget the classic banana split, having undergone a facelift at Cabane d’à côté, with maple ice cream, dulce de leche, maple whipped cream and homemade wafers.
To stay on top of all food trends, be sure to read our selection of articles: