AAA Traveler Jun/Jul 2022 Carolinas - 6

Fairmont
Le Chateau
Frontenac
Quebec City, Quebec
Recalling
the service
and style
of grand
European hotels, the
AAA Four Diamonddesignated
Fairmont
Le Chateau Frontenac
delivers old-world
charm and a stellar
stay-from the
luxurious Moment Spa
to the ambitious and
delicious Discovery
menu at Champlain
restaurant, to the
views of the St.
Lawrence River and
Quebec skyline, to the
attentive service.
Discover the Chateau
Frontenac and
Quebec City thanks to
guided and virtual
tours that lead you on
history walks,
museum visits,
walking and cycling
paths, and in search
of some of the city's
delicious cuisine,
before retiring to your
plush bed to recharge.
Contact your AAA
Travel Advisor to
book your stay.
6
BY LEA STRATTON
Culture and food are unmistakably interwoven. Many countries'
unique dishes reflect their geography, history and heritage.
When you travel, sampling the traditional dishes of the
destination you're visiting provides a deeper connection. Here
are six traditional European dishes you simply must try.
CHEESE FONDUE I SWITZERLAND
From the French fondre, meaning " to melt, " fondue's
humble backstory spans back to the 18th century.
During winter months, Alpine farming families had
limited access to fresh foods. They would heat
leftover cheese with some wine, herbs and garlic and
dip whatever bread was on hand (usually stale).
ESCARGOT I FRANCE
Escargots (snails) are removed from their shells and then typically prepared in
butter, wine or broth. They're returned to the shells and often garnished with
sauce or herbs. Some historians believe the Romans introduced this delicacy
to France when Julius Caesar invaded in 58 BC, thanks to the discovery of
roasted snail shell remnants in Roman ruins in Provence.
Chateau Frontenac
FISH AND CHIPS I ENGLAND
Both London and Lancashire lay claim as the origin of this emblematic English
dish. Piping hot battered and fried fish accompanied by chips (a thicker
version of french fries) are sprinkled with salt, splashed with vinegar and often
served wrapped in paper. The first fish and chip shops were small, familyowned
spots run from street stands or the " front rooms " of homes and were
commonplace by the late 19th century.
HAGGIS I SCOTLAND
Haggis is a meat pudding made from the heart, lungs and liver of sheep. The
meat is combined with onion, spices, oatmeal and suet, and cooked encased in
the animal's stomach (though artificial casings are often used today), giving it
a nutty texture and savory flavor. Haggis' origins are debatable, but it was well
established as the national dish of Scotland by 1826.
PAELLA I SPAIN
This smoky saffron rice dish originated in the Valencian
region of eastern Spain. Local farmers and laborers
would cook this communal lunchtime meal in a large
pan over an open fire. In addition to rice, they would
add whatever was on hand-tomatoes, beans, onions
and pieces of rabbit, chicken, eel and other meats.
STRUDEL I AUSTRIA
Piles of delicate, paper-thin layers of pastry are filled with a generous portion
of meat, vegetables or fruit. The oldest known strudel recipe dates back to
1697, and is preserved in a handwritten cookbook in the Vienna Town Hall
Library. Strudel comes in many varieties, but the apple version, apfelstrudel,
is arguably the most iconic.
6 VISIT YOUR LOCAL AAA OFFICE CALL 800-750-5386 CLICK AAA.COM/WELL-TRAVELED
Must-Try Traditional
European Dishes
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AAA Traveler Jun/Jul 2022 Carolinas

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