Cipâte recipe

The Cipâte is a traditional recipe in Quebec for Christmas.

It comes from the Bas-Saint-Laurent and Gaspésie in Quebec. The name “cipâte” or “cipaille” seems to be a distorsion of “six-pâte” or perhaps “sea-pie”. Originally, you put a layer of dough on which you spread a layer of venison meat, cubes potatoes and so on until the sixth layer of dough, and you season the whole thing as much as you want for a slow baking. In the Gaspésie, the cipaille seafood is considered by many as the original cipaille that would have first brought the “sea-pie” name.


2 good recipes here:

Sabrina Cercle



  1. […] importa lo que sea llamada, un factor sigue siendo clave para seguir esta receta. Crear capas bien separadas: uno de carne, uno de patatas, uno de masa, y repite. Además, asegúrese de que su masa abarque […]