The cuisine of Québec (also called "French Canadian cuisine" or "cuisine québécoise") is a national cuisine in the Canadian province of Québec. It is also cooked by Franco-Ontarians.

Québec's cuisine descended from 17th-century French cuisine and began to develop in Canada (New France) from the labour-intensive nature of colonial life, the seasonality of ingredients and the need to conserve resources. It has been influenced by the province's history of fur trading and hunting, as well as Québec's winters, soil fertility, teachings from First Nations, British cuisine, American cuisine, historical trade relations and some immigrant cuisines.

Québec is home to many unique dishes and is most famous for its poutine, tourtières, pâté chinois, pea soup, fèves au lard, cretons and desserts such as grands-pères, pouding chômeur and St. Catherine's taffy. Québec's unique dishes are the traditional fare of the holidays, as well as the temps des sucres, a time in March where families go to sugar shacks.

Québec is known for being the biggest producer of maple syrup on the planet, as 72% of the maple syrup sold in the world (and 90% sold in Canada) originates from Québec. The province is also recognized for having created over 700 different kinds of cheese, some of which have won international contests.

Food critic Jacob Richler wrote that Québec's cuisine is better defined than that of the rest of Canada, due to its language barrier with the dominant culture of the United States and having had more time to develop. Conversely, Québec's cuisine and Acadian cuisine have much in common due to proximity and a shared language and history.

The cuisine of Québec evolved from that of 17th-century Northern France. Foods that trace their origins back from there are: pot-au-feu, blood sausage (boudin), head cheese (tête fromagée), plorine sausages, ham hock stew (ragoût de pattes de cochon), rabbit stew (civet de lapin), French toast (pain perdu or pain doré), and pastries like crêpes, beignets, croquignole biscuits and tarts. As in France, pork is and has always been the most popular meat.

It also retains some heritage from Poitevin cuisine. Some Québécois make pâté marmite, soupe aux gourganes (made with a historical strain of fava bean, the gourgane bean), and soups based on other legumes. The charentaise chowders (chaudrées charentaises) have evolved into the quiaudes of Gaspesia and the tourtes salées of Poitiers into tourtières.

From the moment they arrived in Canada (New France) in the early 1600s, French colonists always preferred their native cuisine. However, they learned some culinary techniques from the Algonquins, Atikamekw and Iroquois. The most important ones were l’acériculture (the process of harvesting maple sap and creating maple syrup), ice fishing, and boucanage (in which fish or other meat is smoked for preservation and flavour).¹¹