An ode to Poutine

So simple, yet so complex and all at the same time: Poutine, if done right, is a dish worth having time and time again. As a Montrealer I’ve had the best Poutine around and even made it for myself a number of times. Today I figured I’d write a piece on the wonder that is Poutine, the national dish of Quebec, some would say. Join me as we take a look back at this tremendous feat of culinary endeavor.

First off, if you’ve never enjoyed the dish, it is quite simply a dish of French fries or potatoes, topped with cheese curds and a delicious gravy sauce. Now if you’re a fan of Guilty Eats Magazine and have read some of my pieces, you’ll know that I’ve written on this specific subject quite a number of times.

That should show you its worth, especially seeing that my editor (and head writer here), saw a need to spread the word even further on this great dish perfected decades ago, and allowed me to write another piece on the subject (thank you, Kimberley! And most importantly, Quebec thanks you).

And so…what of the origins of the enigmatical dish known as poutine?

Well, as it turns out the exact date of invention is hard to narrow down as it would turn out. According to Wikipedia, the date is placed at around the end of the 1950s or so.

These days the dish is readily available—even at McDonald’s in Canada—and many different variations exist…depending on the restaurant of course. Rotisserie chicken places top their poutines with chicken and/or an assortment of other proteins.

‘Poutine Galvaude’ or ‘Poutine Galpout,’ which is offered at Rôtisseries Fusée in Quebec offers a poutine topped with chicken, peas and cheese curds as well as the gravy. Other variations exist at that restaurant and others.

And really this is the norm everywhere in Montreal and the surrounding areas.

But it was in 1970 that apparently La Banquise started offering poutine in Montreal after it had gained quite a wee bit of notoriety in casse-croûtes (as diners are called in Quebec), all over the province.

But just who does poutine belong to?

This is a war that perhaps tangles itself quite nicely or messily with the language wars in Canada…something that isn’t thought of too often these days, but are thought of often enough. Quebec nationalists would agree that French be the only language spoken in Quebec and that of course is their right. This isn’t a political piece after all, but a piece on food.

As it turns out though, the war about who owns the rights to poutine and its invention also have been a tad messy, many arguing that the dish belongs to Canada as a whole…. Tricky, eh? See what I mean?

I’ll attempt to end the debate, however; although in this climate I would say this is only opinion and not fact…and all to abate the tempers on either side: Poutine belongs to us all. Canadians, Quebecois…our lovely Americans south of the border and even our friends abroad.

I’m positive that that was the goal of Quebecers in small casse-croûtes on the road in and out of the province of Quebec…for their dish to be enjoyed by one and all and my-oh-my has it been enjoyed tremendously.

Besides, there are many top chefs the world over making a pretty decent poutine these days, so the word’s out by now I think.

Healthy options?

Of course poutine can be unhealthy…especially with the deep fried French fries but there are indeed variations that are healthy. The air fryer has changed the dynamic of frying altogether and is a decent way to get that taste of a fried food without all the extra fat…just carbs.

But really, we can’t think of everything now can we? No…one thing at a time; let’s worry about the fried foods and if we are thinking only of that, the air fryer is a great way to dispose of unwanted fat in our much-loved poutine.

Poutine at home

Making poutine at home is easy…especially with frozen French fries or heck even whole potatoes. Who said you can’t roast your favorite variety of potato with a little paprika, oil, salt and pepper, and once they’ve crisped up nicely in the oven, top the works with some cheese curds, and top all of that up with your favorite gravy?!

You ask me, this should be the thanksgiving staple next to a delicious helping of turkey. Sorry Kraft Stove Top Stuffing, but poutine at Thanksgiving? I’m in!!

And if you don’t like cheese curds—I can’t believe I’m about to say it but here it goes—if you don’t like cheese curds, you can always top the works with any cheese you like.

Now if you’ll excuse me, I need to pack up my things and get the heck out of town…because anything but cheese curds on top of a poutine is sacrilegious where I’m from, but it’s worth it to help you out dear readers. And for my friends here in town: Je suis désolé. Pardonnez-moi mes amis.

What are some of your favorite places to enjoy poutine, Guilty Eaters? Ever been to Montreal?