|my fave poutine so far... topped with cheddar, duck confit and foie gras sauce|
Gravy was allegedly added later, to keep the fries warm longer. This happened at the restaurant Roy le Jucep, where the owner claims he sold fries with gravy and noticed his customers adding cheese curds to them.
Over time the dish's popularity spread mainly across the province (and later throughout Canada). In the late 1970’s it moved down south to New York and New Jersey, where it is often sold as an "off menu" item in a modified form -- 'disco fries'. This concoction is french fries, a beef gravy, and shredded, usually cheddar, cheese. The cheese melts completely, mixes in with the gravy, and the dish is a mess, and a delicious one enjoyed by late-night partiers of the disco crowds.
Nowadays, Poutine has a lot of variations. The best one I had so far was at a tiny restaurant in Niagara wine country (now closed, boo!) It had foie gras gravy and melted cheddar cheese. I’ve also seen an Italian version with marinara and mozzarella. But the good ole classic is amazing!
|traditional poutine served up at the Distillery District Christmas Market|
• Fries: Medium Thickness
• Cheese curds: Cheddar cheese curds are usually used. The curd size is usually slightly smaller than bite-sized.
• Gravy: Traditionally a light and thin chicken, veal, or turkey gravy, mildly spiced with a hint of pepper. The gravy should be thin enough to easily filter down into the mass of fries and cheese curds.
|the first poutine I ever had, at Swiss Chalet this past November|
Poutine Pop: In 2013, Jones Soda Co. originally a Canadian company but now based in the USA created a poutine-flavored limited-edition soft drink….EWWW!
Have you ever tried poutine? What sauce and cheese would you top your fries with?
sources: Wikipedia, MontrealPoutine.com