Discover the cipaille, a rich, savory meat pie from Quebec, filled with game meats and medieval-inspired spices. Explore its origins, a blend of Anglo-nautical and French influences, and learn how to recreate this impressive dish at home with tips from Chef Vincent Dion-Lavallée.
The cipaille, a savory meat pie from Quebec, is stuffed with pork, veal, rabbit, duck legs, and more, are thought of much like homemade pot roast is Stateside: a simple and satisfying dish for Sunday dinner, but one that can also anchor a celebration. While the humble tourtière reigns in Montreal, its country cousin,, is more dramatic. Cipaille's deep-dish pastry is filled with game meats and the flavors of medieval France: cinnamon, clove, allspice, and nutmeg.
The exposed marrow bone isn't just carnivore bravado: It's also a chimney that allows steam to escape past the pastry from the juicy filling within. Whatever its true origin, today the cipaille is indisputably a part of Quebec’s culinary fabric. This version, an elevated iteration developed by Martin Picard of Au Pied de Cochon in the early 2000s, is now made by chef Vincent Dion-Lavallée at the restaurant group’s newest outpost, La Cabane d’à Côté. He needs plenty of advance notice: The pie takes six hours to bake.
Quebec Cuisine Cipaille Meat Pie Cooking Tips French Influence
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