Cipâte Calories Calculator
Calculate cipâte calories per serving. Quebec deep-dish meat pie (six-pâte) nutrition facts, protein content, and regional French Canadian culinary heritage.
Cipâte Nutrition Tips
Cipâte (also written as cipaille or six-pâtes) is a traditional French Canadian deep-dish layered meat pie from the Lac-Saint-Jean region of Quebec and the Charlevoix. It is distinct from tourtière — while tourtière uses ground meat in a double pastry crust, cipâte is a deep, multi-layered dish with alternating layers of pastry and cubed meats (traditionally wild game such as partridge, hare, moos...
How to use this calculator
Enter your portion size in grams. CalorieMetrica will estimate calories, protein, carbs and fats for Cipâte. Actual nutrition values vary depending on preparation method, recipe, and serving size.
Best for fitness goals
Cipâte is a calorie-dense winter comfort food best enjoyed as an occasional traditional meal rather than a diet staple. Wild game versions are leaner than those made primarily with pork. For a controlled serving, one 130g portion with a large salad provides a culturally authentic meal at approximate...
Cipâte Calories — Complete Guide
Calories By Portion Size
| Portion / Serving | Estimated Calories | Notes |
|---|---|---|
| 1 small serving (130g) | ~305 kcal | Light portion |
| 1 standard serving (200g) | ~470 kcal | Common serving |
| 1 large serving (280g) | ~658 kcal | Generous portion |
Calories By Preparation Method
| Preparation Method | Calories / 100g | Notes |
|---|---|---|
| Traditional mixed game and pork cipâte | ~235 kcal/100g | Classic recipe |
| Cipâte with wild game only (venison, rabbit) | ~210 kcal/100g | Leaner option |
| Modern cipâte with potato filling | ~220 kcal/100g | Potato added |
Nutrition Breakdown
| Nutrient | Amount | Notes |
|---|---|---|
| Calories | 235 kcal | Per 100g |
| Protein | 16 g | From various meats |
| Carbohydrates | 18 g | From layered pastry and potato |
| Fat | 12 g | From meat fat and pastry |
| Fibre | 1 g | Minimal |
| Iron | ~2.5 mg | Good source from game and pork |
| Sodium | ~520 mg | From seasoning and salt pork |
What Is Cipâte?
Cipâte (also written as cipaille or six-pâtes) is a traditional French Canadian deep-dish layered meat pie from the Lac-Saint-Jean region of Quebec and the Charlevoix. It is distinct from tourtière — while tourtière uses ground meat in a double pastry crust, cipâte is a deep, multi-layered dish with alternating layers of pastry and cubed meats (traditionally wild game such as partridge, hare, moose, and pork) slow-cooked until the layers meld into a richly flavoured whole. The name is believed to derive from 'six-pâtes' (six pastry layers) or possibly from 'sea pie,' a British naval dish. Cipâte is one of the defining dishes of the Saguenay-Lac-Saint-Jean region and is associated with the long, cold winters, hunting culture, and family gatherings of that part of Quebec. It is typically made in large batches for community events and holiday feasts. The Lac-Saint-Jean version uses a wider variety of meats and more potato than other regional versions.
Cipâte Calories Guide
A standard serving (200g) of cipâte contains approximately 470 calories. The layered pastry structure means a higher proportion of pastry per serving than a single-crust tourtière, contributing more carbohydrate calories. Wild game versions with venison and partridge are leaner than versions using pork and fatty game meats.
Cipâte for Weight Loss
Cipâte is a calorie-dense winter comfort food best enjoyed as an occasional traditional meal rather than a diet staple. Wild game versions are leaner than those made primarily with pork. For a controlled serving, one 130g portion with a large salad provides a culturally authentic meal at approximately 400 calories total.
Cipâte for Muscle Gain
The multiple meat layers in cipâte provide significant protein from diverse sources — wild game proteins are generally leaner and richer in iron than domestic animals. A standard serving provides approximately 32g of protein, making cipâte a reasonable muscle-supporting meal in appropriate portions.
Smart Comparison
Cipâte vs Tourtière: Tourtière is a single-layer, ground-meat pie (250 kcal/100g). Cipâte is a deep multi-layered dish with cubed meats and multiple pastry layers (235 kcal/100g). Despite the more complex structure, cipâte is slightly lower in calories per 100g because the meat layers dilute the pastry concentration. Cipâte vs Shepherd's Pie: Shepherd's pie uses mashed potato as the topping (160 kcal/100g) — considerably lighter than cipâte.
Portion Control Advice
Cipâte is traditionally served as a winter banquet food — one moderate serving with seasonal pickled vegetables and salad is the appropriate serving context. Because the dish is rich and filling, one 200g portion is typically satisfying. It reheats well, making smaller refrigerated portions from a larger batch practical.
Common Mistakes
Serving cipâte with additional heavy sides (mashed potatoes, thick gravy) when the dish itself is already substantial. Cutting very large portions because the dish seems to be 'just pie.' Eating cipâte as a frequent meal rather than a seasonal traditional dish.
Burn This Food — Activity Equivalents
| Activity | Duration to Burn |
|---|---|
| Brisk walking | ~118 min for 1 standard serving |
| Jogging | ~57 min |
| Cycling | ~67 min |
| Swimming | ~62 min |
Healthy Alternative Tips
Vegetable soup with crusty bread — ~220 kcal
Wild game cipâte with venison and rabbit (leaner version) — ~420 kcal
Smaller portion of cipâte (130g) with large salad — balanced traditional meal
Related Tools
Use these tools to track your daily plan and compare foods:
FAQs
How many calories in cipâte?
A standard serving of cipâte (200g) contains approximately 460–480 calories. A smaller 130g serving is around 300–310 calories. Wild game versions are slightly lower in calories than those made primarily with pork.
What is cipâte?
Cipâte (also written cipaille) is a traditional French Canadian deep-dish layered meat pie from the Saguenay-Lac-Saint-Jean region of Quebec. It features alternating layers of pastry and cubed meats (traditionally wild game), slow-cooked together in a deep casserole.
What is the difference between cipâte and tourtière?
Tourtière uses ground meat (most commonly pork) in a standard double-crust pie format. Cipâte uses cubed meats in multiple alternating pastry layers and is typically much deeper than a tourtière. The Lac-Saint-Jean version of tourtière is actually closer to cipâte in its use of cubed meat and depth — the naming is region-specific.
Where does cipâte come from?
Cipâte is most strongly associated with the Saguenay-Lac-Saint-Jean region and Charlevoix area of Quebec. It is also made in Acadian communities (where it may be called cipaille) and in other regions of rural Quebec.
What meats are used in cipâte?
Traditional cipâte uses whatever game meats are available — partridge, hare, moose, deer, and rabbit are classic choices. Pork is often mixed in. Modern versions may use chicken, veal, or beef when game is unavailable.
📊 Data source note: Nutrition values are estimates based on Canadian food composition databases, Health Canada nutrient data, and standard recipe analysis. Actual values vary by cooking method, recipe, brand, and serving size. See our Data Sources and Methodology pages.