On the border of the state of Maine and just to the northwest of Nova Scotia, travelers can find New Brunswick. This unique Canadian province is a popular tourist destination and not just for its scenic vistas. New Brunswick is home to a slew of flavors that meld together to create a perfect balance between traditional Candian and French, which speaks to the volumes of the region's roots.

The cuisine that can be found here is nothing if not decadent, fresh, and authentic. If Québec's food is French-influenced, then New Brunswick is French intensified. For a taste of the province's best dishes as well as its heritage, this guide will show visitors exactly where to start.

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A Brief History Of New Brunswick's French Cuisine

A beautiful thing happens when people migrate and bring their traditions with them, especially in regard to food. In the case of Canada's French-Canadian provinces, the food is one of the most memorable parts of any visit, and for a good reason. What makes this province so unique is its Acadian food, which has a French twist to it. By definition, the term 'Acadian' refers to the traditional dishes one might find in a countryside setting. These typically include bread-heavy meals and one-pot dishes; essentially, anything that's simple, fresh, and comes from the surrounding land.

In the case of New Brunswick, a beautiful marriage has occurred between traditional French cooking and the local Acadian style of cooking. Together, the two create dishes that are nothing short of masterpieces.

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Feasts For The Stomach As Well As The Eyes

Traditional dishes in New Brunswick have some very distinct characteristics, including their ingredients and the method in which certain foods are cooked. For example, fresh seafood is a large part of the cuisine (yet another thing that echoes that of France). According to World Travel Guide, lobster is a key part of the seafood scene and it usually comes from Shediac. It's cooked until just tender and served quite simply with butter, as well as local fiddleheads (that can often be found near riverbanks) and potatoes. Another characteristic food is dulse, which is also a popular food in Nova Scotia and along much of the Canadian coast. Scallops from the Bay of Fundy are another popular, seasonal menu item. They're cooked until equally as tender as any lobster and served just as simply.

During the months of September and November, visitors might be lucky enough to come across local oysters. These are found locally on the Acadian Coastal Drive, and many restaurants in the same area will often feature the locally harvest shellfish.

There are many other popular dishes that New Brunswick is known for, most of which fall under the traditional definition of Acadian. They all have one thing in common, though - they're absolutely delicious!

Poutine Râpée

As far as traditional Acadian dishes go, poutine râpée is about as authentic as it gets. This dish consists of a boiled dumpling that's made with mashed and grated potato, which gives it a fantastic texture. Seasoned pork is stuffed in the center, and despite its name implying that it has something to do with fries and gravy, it's nothing of the sort. This dumpling dish is the perfect meal to eat on a cold, damp New Brunswick evening.

Chiard, Or Râpure

As is common in French food, it's not all that surprising to see potatoes being used in so many New Brunswick dishes. Râpure is a dish that consists of grated potatoes that are mixed with onions, pork fat, meat, salt, and pepper. It's poured into a casserole dish before being baked to bubbly perfection, with a crispy exterior and warm, creamy interior. The flavors of this dish since through as everything one would typically associate with the country, in that warm-you-from-the-inside-out kind of taste.

Chicken Fricot

Chicken fricot sounds very fancy but couldn't be simpler. Most countries have their own version of stew and this one is a cross between a stew and chicken soup, making it one of the most comforting dishes that one can find in New Brunswick. The dish starts with chicken that's been roasted, shredded, and added to a delicious broth with vegetables such as carrots, celery, and potatoes. The end result is something that could take the winter chill away with no problem, and a flavor that will have anyone craving it when they've got the blues.

Poutine  Trou

Yet another dish that echoes poutine but has nothing to do with fries and gravy (not even close, in this case!) poutine â trou is actually a dessert. To start, apples, cranberries, and raisins are baked together in a ball of fresh pastry to create a sweet and tart flavor. To finish, the entire thing is covered in brown sugar syrup.

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