Many taverns, easily identifiable by their signs, were to be found in the cities and towns of New France including Québec, Montréal and Louisbourg. Such establishments could also be found in the country. For the working classes, they were a place to meet and exchange ideas, and the civil and religious authorities regarded them with suspicion, seeing them as locations of potential violence and debauchery. Inns, which were less common, provided accommodation and nourishment to the elite visiting the towns. Professional cooks, usually from France, worked for the colony's leading personages, or ran pastry shops, catering businesses and inns. The sale of alcoholic beverages, kept under close surveillance by the administration, was subject to numerous regulations designed to preserve moral standards among both Aboriginal peoples and the French population. The most popular drinks were wine, Bordeaux in particular, and spirits. Other types of wine were also imported to the colony from Champagne, Navarre, the Canary Islands and Frontignan, and locally brewed beer was consumed regularly by the inhabitants.

Taverns and Inns
On en bannist les boissons [Drinking is prohibited], from the Narration annuelle de la mission du Sault [Saint-Louis]…, by Father Claude Chauchetière, 1667-1686
FR AD33 série H Jésuites fol. 10