Best poutine in Montreal?
- Thread starter Skym
- Start date
The basic poutine at le Pied de cochon is also very good - fries are made with duck fat. If the restaurant is full, you can ask for takeout, and go to Lafontaine park.
They blend foie gras into the sauce at Au Pied de Cochon
One mark of a good poutine is that ir has to be served hot. I have had my share of cold cheezy chunks that did not get any heat.
No, I mean when people do not give a shit and serve you poutine with fries that have been sitting around instead of using fries out of the fryer.
Guys, I am increasingly seeing Poutine on menus across New England, except it's not Poutine as you know and love it. Yes, it has fries, cheese and gravy, but that is where the similarity ends. The gravy used is not the same, the cheese used is not curds, the fries are different, and there are different additive ingredients. Just an example of many Poutines I have seen on New England menus is this one, Braised Short Rib Poutine:
markethospitalitygroup.com
Crispy French Fries, Rosemary Gravy, Cheddar Cheese, Scallions"
So I have to ask the question: is this a bastardization of Quebec Cuisine, or is it original, "fusion" North American cuisine being refined before my eyes in New England?
Menus – Marketplace Shelton
markethospitalitygroup.com
"Braised Short Rib Poutine
$18.00Crispy French Fries, Rosemary Gravy, Cheddar Cheese, Scallions"
So I have to ask the question: is this a bastardization of Quebec Cuisine, or is it original, "fusion" North American cuisine being refined before my eyes in New England?
Well let me put it this way: if you crave it when you are seriously hangover it's very close to poutine!Guys, I am increasingly seeing Poutine on menus across New England, except it's not Poutine as you know and love it. Yes, it has fries, cheese and gravy, but that is where the similarity ends. The gravy used is not the same, the cheese used is not curds, the fries are different, and there are different additive ingredients. Just an example of many Poutines I have seen on New England menus is this one, Braised Short Rib Poutine:
Menus – Marketplace Shelton
"Braised Short Rib Poutine
$18.00
Crispy French Fries, Rosemary Gravy, Cheddar Cheese, Scallions"
View attachment 25153
So I have to ask the question: is this a bastardization of Quebec Cuisine, or is it original, "fusion" North American cuisine being refined before my eyes in New England?
I am not a fan, I eat it once, may be twice a year. Best one is Au pied de cochon!
Ugh....that ain't poutine, that's a travesty!Guys, I am increasingly seeing Poutine on menus across New England, except it's not Poutine as you know and love it. Yes, it has fries, cheese and gravy, but that is where the similarity ends. The gravy used is not the same, the cheese used is not curds, the fries are different, and there are different additive ingredients. Just an example of many Poutines I have seen on New England menus is this one, Braised Short Rib Poutine:
Menus – Marketplace Shelton
"Braised Short Rib Poutine
$18.00
Crispy French Fries, Rosemary Gravy, Cheddar Cheese, Scallions"
View attachment 25153
So I have to ask the question: is this a bastardization of Quebec Cuisine, or is it original, "fusion" North American cuisine being refined before my eyes in New England?
The trick is not to order poutine. Last time i ordered a fry with sauce & cheese curds...Now when I hear the word poutine, I think of Putin and Ukraine
I like the one from "Gérard patates" in Laval (but in Montreal).
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