Poutine–Everyone’s Favorite Dish in Québec

Have you ever asked yourself what people around the world snack on? Often when I’m noshing on mac and cheese, or at the counter waiting to pay for bacon sliders, I find myself wondering what I’d be munching on if I were somewhere else. In Québec, I learned all about poutine, the dish that began as a regional snack and is now the leading comfort food in the Québecois diet.

What is poutine, you ask? In its most basic form: French fries, cheese curds, and brown gravy. We realize that this might not sound so appetizing, but you’re going to have to take our word when we say it’s a must-try. Strongly associated with late-night drunchies, and fat storage for Québec winter, poutine is not for the faint of heart. Or for those on a diet. But, if food is your thing, The Squire recommends trying not only the classic poutine (poutines are now available in numerous variations, adding ingredients from marinara sauce to foie gras), but knowing what to look out for in a great one.

A perfect poutine is one that contains: Fries that are soggy enough to absorb the gravy but crispy enough to be delicious, gravy sauce (with room for variation) that is thick and hot enough that it can melt the cheese, while still leaving some curds firm in the plate.

Poutine’s dubious history makes this munchie all the more intriguing. The first poutines arose in Québec, but there are many unconfirmed claims as to its inventor. The street legend goes as follows: some time between 1957 and 1964, a man walks into a diner. He orders fries with the popular frite sauce, and sees cheese curds, a Québec staple, sitting on the counter. He asks for them together. When the owner of the restaurant hears the request, he is thought to have responded with the following: “ça va faire une maudite poutine!” (“that’s going to make a damn mess!”)

A few Québec townships hold claims to poutine, but Drummondville’s seems to be the most credible. Jean-Paul Roy from Drummondville claims to have been the first to create the dish in 1964. Accordingly, he had a homemade sauce that was slathered on the fries that were sold in his restaurant. He also sold bags of cheese curds, which are widely popular in the region. When he noticed that customers were adding the cheese to the sauce and fries, he made the combination a regular menu item. His restaurant Le Roy Jucep, still stands on its original spot along Drummonville’s main road.

If you’re looking to get a taste of the classic poutine with a classy twist, Patati Patata is the place to be. This tiny diner is full of character, and its menu goes beyond the realm of French fries, serving solid and yummy burgers (tofu burgers also available). Their classic poutine ($4) is a must try. The fries are fresh-cut, and the cheese curds are perfectly fresh— not over-humidified like those that have clearly been stored away for weeks. The poutine sauce is what makes Patati Patata something special, because it is made not just with gravy, but with a mix of chicken stock and wine. Wine in the sauce is Patati Patata’s signature variation, and is not something The Squire has seen anywhere else in Québec. It is done fantastically here, and makes for a finger-licking cheap eat experience.

But maybe you’re looking for a late-night snack; that’s the only time The Squire actively craves fried potatoes, cheese and gravy… And late-night is the only time classic poutine might not be enough. Enter La Banquise, 24 hour poutine joint, which serves twenty two takes on the Canadian fries. If you’ve seen Bourdain in Québec, and were curious about the “T-Rex” (with ground beef, pepperoni, back and hot dogs) or the “Kamikaze” (merguez sausages, hot peppers, Tabasco), La Banquise is where he tasted them. At $8 for a large, two or three hungry people can share a Bacon poutine. Although this add-in should be anything but rare, few poutine places in Québec offer it. Perfectly smoky, the bacon added just the right meaty flavor to an already delicious snack. The Squire highly recommends it.

Last but definitely not least in our top three poutine list, is Maamm Bolduc, a hip diner on a neighborhood corner. Their menu, containing eight variants, demonstrates the chef’s devotion to the dish, although the selection pales in comparison to La Banquise’s, for the obvious reason that the latter offers three times the menu. All other things being equal, Maamm Bolduc’s poutine is impressive, with an outstanding and extremely flavorful sauce, which the first-rate French fries stood up perfectly to. The cheese curds are also delectable; and given the way all three ingredients marry perfectly in Maamm Bolduc’s poutine, it is no surprise that this poutine joint has been a Québec favorite for the past forty five years.

Oh! And if anyone is trying to charge you more than $10, beware. You are either paying too much, or are about to be presented with enough food to feed a forest-clearing lumberjack for a day.