Sweet homemade pastries at Sylvia Main's Fairholme Manor Inn, Victoria, BC— Ian Brown/The Globe and Mail
15) The sweet breakfast pastries at Sylvia Main’s Fairholme Manor Inn, a luxurious bed and breakfast with huge rooms in Victoria. Of course, you have to stay there to get them, but they make you feel like Marie Antoinette on a good day.
16) Any of the on-site brewed beers at The Port Gastropub in Port Williams, Nova Scotia. Any of them. Order them from Katrina, the bartendresse, or from the handsome bartenders, whose names I missed, somehow.
What may be the best Atlantic smoked salmon in the country, from Fumoir St. Antoine, near Baie St. Paul, in the Charlevoix, Quebec— Ian Brown/The Globe and Mail
17) Breakfast at Café Chez Nous in Malbaie, in the Charlevoix region of Quebec, an hour north of Quebec City. Specifically the smoked salmon with cream cheese on a toasted bagel, which is smoked down the road at Fumoir St.- Antoine in Baie-Saint-Paul. My jaw hurts as I type those words. Easily a contender for best smoked Atlantic salmon I’ve ever eaten. The yogurt, fruit and granola combination at Chez Nous is also first rate, in case you’re feeling delicate. My suggestion is, order both.
18) The pizza at Trattoria Pizza Mia at the Atwater Market in Montreal. Doesn’t matter which one, but I can personally recommend the Genoa salami on arugula with mozza, as they call it in Quebec.
19) You might ant to wash the pizza down with a bottle of Emile’s home-made spruce beer. Eighty calories, as opposed to to the 200 calories in Marco Beverages’ maple beer, which is too sweet for human consumption, and a weird idea to boot. Marco makes a nice birch beer, however.
Beef ribs at Magnan's in Montreal— Ian Brown/The Globe and Mail
20) If the pizza doesn’t hold you, walk half a kilometer across the Lachine Canal and have half a rack - or even a full one - of Magnan’s family-recipe beef ribs, which are coated in a prune-based barbecue sauce and slow roasted, and then finished off on the grill.
Feves au lard from La Binerie Mont Royalin Montreal— Ian Brown/The Globe and Mail
21) The fèves au lard (baked beans) at La Binerie Mont Royal, where Jocelyn Brunet and her husband devote themselves to recreating traditional Quebec cooking. The beans are prepared on site, and roasted for 15 hours. Have them (in the very comfortable restaurant) as are, then with maple syrup, then with molasses, and then - because this is how Marie-Josée St. Jacques, the restaurant’s brilliant waitress has them - with ketchup. You may need two orders. And breakfast.
