The Best Poutines in Québec City (2024)

FAQs

What is the biggest poutine in Quebec? ›

The final poutine came in at 3,034 kilograms — using about 1,000 kilograms of cheese curds. Following the weigh-in, the poutine was sold to hundreds of hungry Quebecers who came from all over to sample the giant dish.

In Quebec, poutine can be a fast-food that you grab and go, but it can also be an appetizer for a sit-down meal in a restaurant. There's 'greasy' fast food poutine, and also fancy poutine (both are delicious and very common in Quebec City.)

It has long been associated with Quebec cuisine, and its rise in prominence has led to its growing popularity throughout the rest of Canada. Annual poutine celebrations occur in Montreal, Quebec City, and Drummondville, as well as Toronto, Ottawa, New Hampshire, and Chicago.

Poutine Variations

The most expensive poutine to date is over 450$ and sold at Smoke's Poutinerie in Toronto. The final surf and turf creation was comprised of a whole lobster, wagyu steak, truffle oil, caviar, shiitake and chanterelle mushrooms, kimchi, edible orchids and $100 worth of gold flakes.

In the online survey of a representative national sample, 82% of Canadians say they would “definitely” or “probably” eat poutine, up five points since a similar Research Co.

If, for example, you've tried a poutine where the curds have been in the sauce or with the fries too long, the curds will heat up and they'll melt.

Canadians seem to be very proud of it. Poutine is the definitive Canadian comfort food. It is a dish of French fries and cheese curds topped with a brown beef gravy.

The Canuck's also have poutine — french fries covered in cheese curds and drenched in gravy. However, the realization that Canadians have poutine pointed out another flaw in the US menu — Costco's in America doesn't offer fries in its food courts.

What is the American equivalent to poutine? Some call the disco fries. Brown gravy French fries with cheese sauce. In Canada they serve Poutine at McDonald's.

What to eat with poutine? ›

Poutine is usually enjoyed as a main or as a side dish. Eat it with some roasted veggies, a side salad, or some freshly baked dinner rolls.

A large poutine, incredibly high in total fat, saturated fat, cholesterol, and refined carbs, can raise the triglyceride levels in your blood for 6-12 hours after consumption. Triglyceride levels will rise even higher if you have alcohol in your system, which most people eating a late-night poutine probably do.

“Poutine” is not a metropolitan French word . In Quebec, “poutine” is a dish made of French fries and grated cheese. The word comes from the English “pudding” or “ put in” according to different sources. As a proper noun , it's the French spelling of the English written form of “Putin”, the Russian president.

The combination of fresh-cut fries, cheese curds and gravy first appeared in rural Quebec snack bars in the late 1950s. Though the precise origins of poutine are much debated, in most cases, the dish was developed in stages. Proximity to fromageries producing cheese curds in Centre-du-Québec was one key ingredient.

The largest serving of poutine measured 3034 kg (6688.82 lb), and was achieved by Les Fromages de Warwick (Canada), in Warwick, Canada, on 3 August 2019. In order to break this record, Jean Morin surrounded himself by a team of friends and asked other cheesemakers to join the efforts to achieve the largest poutine.

So begins the Phenomenal Poutine Project, for which Thomas enlists the help of his best friend, Sam Bernier; Sam's godfather and French fry truck owner, Fat Frank; and Irene Ladouceur, who runs the local cheese shop and insists Thomas include her daughter, Elie, in the project.

A Cerberus Classic: the Colorado Poutine. Crispy potato wedges topped with chorizo, cheese curds, green chili, and cheddar ale gravy.

Poutine is a dish that is well known all over Canada and many are surprised to find that when they mention this dish in other countries they are met with confusion. Poutine originated in Quebec and has now become an iconic part of Canadian cuisine and seems to be important to Canadians everywhere.