Visiting Quebec is a glimpse into old world charm, with the storied history. The boldness of early explorers whose statues guard the city and whose names lay claim to buildings throughout mix with homages to indigenous people, their way of life, food, artisan and craft-the quintessence of Quebec.
The city echoes a European charm with winding narrow streets, wood and stone buildings, close and connected. The Petite Champlain area has cobblestones roads and flows from small gift shoppes to high end art galleries, to cozy bistros. You could loose track of time and place stepping into this world.
Christmas markets are setting up as we arrive. 5 locations sprinkled throughout the upper and lower old city.
The famed Le Chateau Frontenac, lighted in red and green, decorated with festoons of evergreens, baubles and bows, towers on the hill with a breath- taking view of the mighty St. Laurence River.
Wooden stairs zig and zag the way down to reach the Petite Champlain area, or a ride on the Funicular adds a little novelty. The Terrase Defferin toboggan track in operation since 1884 offers some winter fun.
The wintry weather, initially rainy and raw recognized the aim of the tourist board and turned to fluffy white flakes of snow creating a winter wonderland.
If you need a little Christmas- the markets did not disappoint. Hundreds of Christmas trees and lighted rattan deer grazed the park spaces.
Warming towers and creative table areas allow revelers to enjoy the offerings, warmed wines and ciders, chocolate chaud, churros, poutine, all things maple syrup… yum.
The restaurant scene offers a deliciously wide range of fare. The Breton restaurants offering crepes, pubs offering onion soup and poutine, and two wonderful restaurants which deserve a shout out- Chez Boulay bistro- boreal ( think French farm -to-table meets the boreal Forrest). Try the beef cheek!
The second, Va Bene Bar Antipasto was an intimate, small, sleek Italian restaurant, that offered an amazing experience as well as regional meats and cheeses.
The choice of antipasto di Bologna, Parma, Firenze or Milan each with curated specialties such as mortadella, prosciutto, polenta, focaccia, Parmesan etc. brought us back to Italy. The signature dish, Pate flambée, begins at the pass through to the kitchen as the chef ignites a ladle of brandy as it flows into a 36 month old wheel of parmigiana followed by steaming pasta which is swirled and tossed until it is perfection.
If you need a little magic over the holidays, Quebec City casts its spell.
Maureen and David’s Travel Blog 