The acadian kitchen is that used mainly in the French-speaking areas of the east of the Canada, by the Acadien S.

This kitchen is very different from what one finds in the remainder of Canada but there are similarities all the same. For example, one uses there the Maple syrup, and the poutine is known. There would be also in particular German influences: the grated poutine, for example, is in fact a German dish, the Klöße . The acadian kitchen is not very known in Canada and even less abroad. The foreign dishes being increasingly widespread, much of acadian dishes lose in popularity although some are maintained. For example, it is not rare to find some on the menu of the school cafeterias. Contrary to the other French-speaking areas, the Cheese and the Vin are not popular there.

Ingredients frequently used

The acadian kitchen include/understand many Poisson and Seafood, mainly of the Morue and the Hareng, but also of the Maquereau, of the berlicoco, the Homard, the Crabe, the Crevette, the Flétan, the Truite, the Saumon, the moulds, the hull S, the folds, of the éperlan (called " éplan") Clam S and Pétoncle S. the majority of fish are consumed fresh, but also boucané (smoked), marinaded or even salted.

The principal meat used is the Porc, but one uses also Poulet and Bœuf. As in the remainder of North America, the Dinde is traditionally consumed during the time of the festivals. The Game like the Roe-deer, the Hare or the Perdrix is consumed in certain areas. At certain places as with Caraquet or the Iles-de-la-Madeleine, people consume (or consumed) other more unusual meats like the Phoque, the Ours or the Mouette.

The potatos are omnipresent in the acadian kitchen. Some other vegetables are used like the Oignon S, the Carotte S, the Fève S and the Navet S.

The fruits used are especially the Pomme as well as the cornflower S, the strawberries, the Framboise S, the Mûre S, the Citrouille and the Canneberge S (also called atoka or apple of pre).

Other ingredient coming from the trade with the the Antilles and the Brésil are used since centuries, like the dry Raisins, the Riz, the Cassonade and the Mélasse.

Receipts

Certain dishes are known in all the acadian areas, like the fricot, the roll or the pie with the meat.

• Butter of lobster
• Lobster rolls
• Pellets of sauce meats and potatos (kind of Ragout of pellets)
• Chiore (potato Mashed potatoes and carrotes and/or turnip)
• Fricot (soup)
• Pie with the meat
• Chinese Pie
• Pouding unemployed
• Putin grated
• Putin with the cornflower
• Ragout (kind of thick soup)
• Soup with the peas
• Cod pulp
• Chow

Diversity

August 1st With the Madawaska and in the the Appalachian Mountains, the fish is seldom used, and traditionally boucané or salted.

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