Back in February, Anthony Bourdain spent a few gluttonous and boozy days in Quebec for his latest episode of "Parts Unknown", which aired Sunday night.

anthony bourdain in quebec
Anthony Bourdain at a Montreal Canadiens hockey game with (upper left to right) David McMillan, Frederic Morin, Normand Laprise, (lower) Marc Beaudin and Martin Picard.

In his passionate ode to the province (Bourdain says Montreal is his favourite Canadian city, so too bad for the foodies in Toronto and Vancouver), the renowned and famously irreverent raconteur takes us on a wild ride of Quebec through the eyes of his Canadian culinary soulmates — Joe Beef's David McMillan and Frederic Morin and Au Pied de Cochon's Martin Picard.

For lovers of Quebec, hockey, foie gras and chartreuse, it was an epic episode with titillating bits of separatist politics, French-Canadian lore and of course...some naughty stuff like stripper talk and the right way to lick maple taffy.

And more importantly, where did they eat? Besides an ice fishing cabin in the middle of nowhere, the hit list included Cabane a Sucre Au Pied de Cochon, Restaurant Le Continental, L'Affaire est Ketchup, Liverpool House, Wilensky's and M Sur Masson.

Bourdain is such a gifted storyteller and so eminently quotable, it's tough to sum up his thoughts or the episode itself using any other words but his own.

LOOK: Here are some of the most memorable quotes from Bourdain and his Quebec pals. Share your favourite lines from the show in the comments below.

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  • Anthony Bourdain on Montreal

  • Anthony Bourdain on Chefs Frederic Morin and David McMillan

  • David McMillan on the Montreal Cold

  • Frederic Morin on Montreal Strip Clubs

  • David McMillan on the Art of Living

  • Anthony Bourdain on Wining and Dining in a Wooden Shack

  • Anthony Bourdain On Chef Martin Picard

  • Martin Picard on Beaver Meat

  • Anthony Bourdain on Hockey

  • Anthony Bourdain On "PastaGate"

  • Anthony Bourdain On Quebec Language Laws, Sovereignty

  • Martin Picard on How To Eat Maple Taffy

  • Frederic Morin on the Over-Intellectualization of Food


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