A Heritage Lower Saint Lawrence Project (2024 – 2026)
How does the food we prepare reflect the places we come from, and connect us to the places we end up?
What do our tables tell us about culture, history, community, identity, environment?
How do we tell our stories through the recipes we remember?
In 2025, Heritage Lower Saint Laurence conducted eleven English-language interviews with residents, to get a taste of the richness and diversity of the communities here – through food!
From Irish pancakes to Nepalese momo; from locally foraged herbal tisane to Steamed Rice with Chinese sausage; from Mexican enchiladas to Lemon Curd Cookies; from scones to shortbread to skirrets to seal steaks, we visited La Pocatiére, Kamouraska, St Flavie, Rimouski, and Métis-sur-Mer, tasting as we went.
The videos – and recipes – are all available through the Heritage Lower Saint Lawrence website. We hope that you enjoy.
This project was funded by the Government of Canada.
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Launch of Flavours of the Places We Call Home
Thursday February 19th saw the public launch of the ‘Flavours of the Places We Call Home’ project in the Salle Bon-Pasteur, Maison de la Culture of Rivière-du-Loup. The event was a success, with over 30 members of the community in attendance. Participants brought samples of the recipes showcased in the films, including Nepalese momo, seal
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Classic Shortbread
Becca Scarratt lives in Rimouski, Québec. In January 2025, she was the winner of the inaugural Great Métis Shortbread Bakeoff with this very recipe! The Bakeoff was part of the Burns Night Celebrations in Métis-sur-Mer, honouring the Scottish heritage of many residents in this area. Ready in: 60 minutesServes: 8 pieces Ingredients Method
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Nepalese Momo म:म:
Pratistha Shrestha is originally from Nepal and now lives in Rimouski, Québec. She prepared these traditional momo dumplings as part of a HLSL Dynamic Discussions potluck supper in March 2025. The Dynamic Discussions sessions had brought more than 30 participants to the HLSL Resource Centre in Rimouski to practice their language skills in both English
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Fried Rice with Marinated Eggs
Yvonne Chen is originally from Ontario, and studies at UQAR in Rimouski, Québec. She prepared this fried rice as part of a HLSL Dynamic Discussions potluck supper in March 2025, and describes it a fusion between her Canadian and Chinese identities. The Dynamic Discussions sessions had brought more than 30 participants to the HLSL Resource
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Enchiladas Rojos
Mariela Santamaria Rivas is originally from Mexico, and was studying at UQAR in Rimouski, Québec in 2025. She prepared the enchiladas as part of a HLSL Dynamic Discussions potluck supper in March 2025. The Dynamic Discussions sessions had brought more than 30 participants to the HLSL Resource Centre in Rimouski to practice their language skills
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Rita’s Scones
Rita Turriff and Micheline Williams help to organise the regular Senior Friendship Lunch, a wonderful community initiative that regularly brings residents of Métis-sur-Mer together to share hot meals. They were interviewed in Métis Town Hall in July 2025. Ready in: 45 minsServes: About 10 scones Ingredients Method
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Lemon Curd Cookies
Daphne Brunet is originally from Bas St Laurent, and has been co-owner of the Café sur Mer on Rue Principale in Métis-sur-Mer with her partner Jessy, since 2023. The Café is open June to October, and serves coffees, teas, and delicious home-cooked soups, sandwiches and cakes to residents and visitors alike. Ready in: Lemon curd
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Seal Fillets
Frédéric Hartog is a hunter, marine biologist, and professional diver based in Sainte-Flavie, Québec. His interview took place in September 2025. Ready in: 25 minutesServes: 2 Ingredients Method
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Roasted Skirrets
Patrice Fortier is the founder of La société des plantes in Kamouraska, Québec. Since 2001, La société des plantes has specialised in cultivating and selling seeds for plants, flowers, vegetables and fruits that may have been overlooked in the modern world…a treasure trove to discover and grow. He also offers monthly Ateliers Gourmands between May
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Pancakes
Colette Meehan, originally from Ireland, is an artist and jeweller, specialising in fine enamel pieces. She reflects on how food can represent feast, celebration, and ritual all while serving fresh pancakes at her home in La Pocatière, Quebec, in Fall 2025. Ready in: Prep time – 75 mins; Cook time: 15 – 20 minsServes: 18
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Harvest Herbal Tea
Isabelle Simardis La Cueilleuse indigene and devotes her life to opening up the world of plants indigenous to Bas St Laurent. Her interview was filmed at a HLSL Plants&Paths guided walk in Saint-Simon-de-Rimouski in Fall 2025. Ingredients Method