Québécois cuisine is the cooking tradition of the Canadian province of Québec, blending French culinary techniques with Indigenous North American ingredients and methods. It developed from French settlers who arrived in the 17th century and adapted their cooking to the region’s climate and available ingredients over time. It is marked by heavy use of dairy - butter, cream, and cheese - and by extensive use of maple syrup in both sweet and savory dishes, such as glazes for meat and root vegetables. Signature dishes include poutine (french fries topped with cheese curds and gravy), tourtière (a savory meat pie), and tarte au sucre (sugar pie). The province’s cold climate also supports a strong tradition of curing and preserving, seen in smoked meats, sausages, and pickles.