In Quebec, meals follow less a starter-main-dessert grid than a rhythm dictated by the seasons and the light. Winter calls for slow soups and simmering tourtières; spring opens sugar season around the maple; summer and fall offer berries and plants from the Laurentian forests. The simple table—a bowl, a loaf, a steaming cup—leaves the mind free, which suits a poet devoted to simplicity.

Sap from maple groves boiled down during sugar season: Quebec's totem ingredient, at once sugar, perfume, and binder. Here it connects the festive table, the drink, and the sweets of late winter.