Need some advice from my Canadian friends

we are leaving out of Quebec headed to NY in October.  We are coming in a couple of days early.  Any must see places in Quebec ?  I have a toy store and a tobacconist.  We are staying at the Hotel PUR.   The day we arrive is a wasted day,  airport, flight, cab ride, hotel, shower off the airplane ick.   Then, the call to room service.



13 Answers

I love the old town area of Quebec City because the history is interesting, and there are some fantastic restaurants serving excellent crepes, French Onion Soup etc. The buildings are old and quaint, and the whole ambiance of the old town is so different than any other part of our country . When I visited, we walked from our hotel in the old town to the Plains of Abraham to see the battlefields, then along the old streets, and along the seaway, and we learned so much about our history. Hope you enjoy your time there too.

Thanks Bonnie. We’ll be there for 2 1/2 days, not counting the day we arrive, which is wasted traveling.

As Bonnie says the the old part of the city is beautiful. I have only been there in the winter during the carnival. But with any trip to Quebec a good plate of poutine is a must. Good poutine must be made with cheese curds (not shredded cheese) and the gray or sauce must be hot enough to melt the curds or the affect is totally wasted.

Notice how everything sounds better in French ?

I’ve heard about the curds, but grey sauce ? How do you make a sauce grey ? The only grey foods I can think of are scrapple, ( grey meat ) and haggis.

LOL .. the sauce is a very ambiguous thing as well as it's origin somewhere in and around the mid 50s. Some say the sause was a tomato based meat sauce and some will say it was an au jus sauce. Generally it is a gravy but depending on the source it could be beef, chicken, turkey, or in the case to make the millennial happy a veggie (onion) gravy. Important that they use fresh cut fires, no frozen ones .. that is just wrong. Up in this neck of the woods they even use curry sauce on the poutine. Butter chicken poutine is to die for.

Gray sauce, OldGreyWolf? I don’t think I’ve ever seen that, but then again, I don’t care for any kind of gravy.

That is my bad .. was supposed to say gravy and somehow the v got mysteriously missed. Typing is not a strong suit.Wink

Hilarious! I wondered about that ‘cause my mom was not a great cook, and even her gravy wasn’t gray. LOL. Big Smile

I will make this dish for myself because I like fries with gravy and toss some cheese on top. Now, in some parts of the south, its call breakfast hash browns, home fries or skillet taters with sausage gravy or bacon gravy. It's really good with a good cup of coffee.

Bonnie doesn't like gravy but I think if you remove the word "gravy" and replace it with "white sauce" I think she'll change and enjoy it.

Nope - I’m not fond of most sauces - only a bit of tomato sauce on a pizza or pasta or Pesto sauce Happy


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