Before you dive into Québécois cuisine, you need to know a few things. In Quebec City, and throughout the province, entrée refers to the appetizer, while the main course is known as the plat principal. The menu du jour is the menu of the day, bon appétit means just what you think it does, and à la vôtre is a simple form of cheers. Now you're ready to experience the city's upmarket bistros, outdoor cafés, and quirky culinary outposts. Traditional Québécois fare—which began with the winter staples of the fur-traders and was later inspired by the cuisine of Native Canadians, the French, and the Irish—is heavy on bacon, maple syrup, and meat pies, and ranges from hearty snacks to elegant specialties.