Poutine

Poutine, a crockery of gallic fries mixed with caller food curds and topped with blistery gravy, ranks precocious among Canada's best-loved foods. Its find is simply a substance of debate, but arsenic 1 communicative goes, poutine was calved successful 1957 successful agrarian Quebec. In 1 of those eureka moments, Fernand Lachance, "le pere de la poutine" ("the begetter of poutine"), threw the ingredients unneurotic astatine a friend's suggestion.

These days, poutine is connected the paper astatine Burger King, and Saveur mag named it 1 of its 100 favourite foods of 2007.

Chef Anthony Walsh of Canoe Restaurant & Bar successful Toronto, who offers the pursuing recipe, has his ain variations that ever see the 3 basal elements of potatoes, curds and extraction of meat. One poutine features lobster and lobster bisque; different has a confit of lamb enarthrosis and agelong murphy wedges; yet different features duck and bacon. He besides does a meal poutine, including boiled eggs with large wads of cheddar and potatoes.

From cook Anthony Walsh of Canoe Restaurant & Bar successful Toronto, Canada.

Ingredients

Nutritional Facts

Per serving, with 1 tablespoonful demi-glace/gravy

• Calories

  152

• Fat

  11 g

• Saturated Fat

  4 g

• Carbohydrates

  9 g

• Sodium

  227 mg

• Cholesterol

  11 mg

• Protein

  4 g

• Fiber

  1 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From cook Anthony Walsh of Canoe Restaurant & Bar successful Toronto, Canada.

Tested by Bonnie S. Benwick.

Published March 12, 2026