No matter the season, a priority at Place Fort La Tour was feeding the occupants who called it home and the soldiers who protected it and its trading treasures.
Imagine, biscuits drizzled in molasses brought by ships from the West Indies along with other treasures such as raw sugar, spices and raisins. Pies and pastries made with fresh wild berries, sweet apple cider, baked apple pudding and other apple delights. Piping hot fish and corn chowders, turtle soup and Acadian favourites like chicken fricot and a delicious stew of salt pork and potatoes called Chiard (pronounced She-are). Celebratory times deliver hearty venison pies and, with the leftover pastry, a savory dessert with cinnamon and sugar called pets-de-soeurs. Yum!
It wasn’t always this way. In the earliest days of this trading fort, Governor La Tour provided his soldiers each with weekly rations of two seven-pound loaves of bread, two pounds of fat bacon, two ounces of butter, oil and vinegar, cod livers, half a bushel of dry peas and a daily pint of beer or cider.
But, as the settlers learned about plants and animals native to the area, as well as hunting and fishing techniques, from their Indigenous friends, they added fish, corn, potatoes and squash. Pork, mutton, chicken and venison became popular meat dishes as well.
We invite you to pull up a chair for a delicious feast at Place Fort La Tour!