To those who are unfamiliar with poutine (pronunciation: pu-tin), it’s originally a Québec comfort dish since the 1950′s made with fries, topped with brown gravy and curd cheese. It’s served in Québec’s diners, pubs, and national and international fast-food chains such as McDonald’s, Burger King, KFC, and A&W. It’s not as frequently found in the rest of Canada, but places in northern United States have apparently picked up on this dish as well. Nonetheless, it’s always best to sample a product from its originator.
For the best poutine culinary experience, visit a poutine specialty diner like La Banquise in Montreal where they have more than 28 types of poutines of choice including the classic poutine, recommended for first-timers. Their more experimental varieties include the “Italian” poutine which replaces the gravy with tomato sauce; the “Elvis” poutine with ground beef, peppers and mushrooms; and the gluttonous “3 Amigos” poutine with hot-dog sausages, pork and beef sausages, and merguez sausage, just to name a few.
The commonly added ingredients to the original dish are pulled pork, beef, rabbit, lamb, and my recent favorite topper, lobster meat.