Poutine

Word association time: Canadian food.

You said poutine, right? 

I know you said poutine. No way do you think anything else when you hear "Canadian food". The most recent season of Top Chef (best show on television, by the way) was staged in Canada and when the chef contestants were asked what they thought when they heard "Canadian food", they all (to a person) said poutine. 

Poutine is it. Poutine = Canadian food. And I know it's a bit insulting to Canada but it just it what it is.

Before we headed up north to Canada in late June, I did some snooping on menus in the two towns we were staying on this trip (Golden, BC and Calgary) and it seemed to me that there was a lot of poutine on the menus of a lot of restaurants that we might entertain going to. You can even upgrade your side of fries or salad or whatever comes with your meal to poutine at most places. I was looking at Canada as poutine wonderland. Plain and simple, I was pretty darned stoked for this experience.

Maybe some words about poutine are in order? In case the cover picture (which of course is a dish of poutine) of this post doesn't speak for itself.

Poutine is not a complicated dish in any way. It's French fried potatoes topped with gravy and cheese curds. Sure...I get it, these days you can get it with all sorts of other toppings but if you boil it down to its essence, it's fries with gravy and cheese curds.

The dish was invented in Quebec in the late 1950s. Of course, like most food origin stories (the Philly cheesesteak and the French dip sandwich come to mind here), there is a healthy amount of debate about the one true originator of the dish. So sure, Le Roy Jucep in Drummondville, QC has a copyright registration certificate for the dish issued by the Canadian Intellectual Property Office but that might just mean the owner of the place got to the Office first. 

It appears that the earliest appearance of poutine on a menu may have been at Le Lutin Qui Rit in Warwick, QC but that place apparently didn't add gravy until a few years after they put in on the menu. So is it really poutine, then? There's a third restaurant in the mix but suffice it to say for the purposes of this blog post poutine is a dish from Quebec. No real debate there. If I ever make it to Quebec, maybe I'll do a more exhaustive examination than just lazily checking Wikipedia.

I have had amazing poutine before our trip this summer. I had some incredible poutine with pastrami in some restaurant that I can no longer remember the name of in Toronto and I had some awesome straight up poutine (maybe with some chives added) at The Vanguard in Milwaukee a few years later. But a whole week in Canada to explore poutine? Surely this would add to my appreciation of this Canadian dish immensely.

Lebanese poutine? Topped with chicken shawarma. At Beirut Street Food, Calgary.

Now, I can concede that one issue I might have run into here is that British Columbia and Calgary are really nowhere near Quebec and that the quality and authenticity of poutine might diminish as you get from from its point of origin. Now, granted...Toronto and Milwaukee aren't really that close to Quebec either but they are a whole lot closer than Calgary, not to mention points west.

On the fourth day of our trip, I was four dishes of poutine into my 2025 poutine quest and I was not particularly impressed. I'd eaten poutine in everything from a Lebanese restaurant to a dedicated poutinerie. I'd eaten it topped with chicken shawarma and hot peppers intentionally and with green onions accidentally despite mostly trying to stick to pure simple poutine. I'd had poutine served twice in aluminum foil dishes that are way too big (and are also the small size). And I'd had poutine with lightly battered French fries and with gravy that looks congealed but was actually pretty tasty (see picture below). 

As an aside, why do people lightly batter fries? Why? Just leave them alone. They are fine as just fried potatoes. 

The part that was just not impressing me on my poutine food tour on day four was the gravy. And it's really a pretty simple issue: why is it always so salty? All those variations of poutine noted a couple of paragraphs before this one...really, really salty gravy. And that honestly sort of ruined every dish. I'd say maybe in a pinch, if I was really, really in need of some poutine and didn't mind the heavy-ish amount of salt in the gravy, I'd cave and order some poutine from The Wolf's Den in Golden (cover picture). But the rest? Not particularly interested.

The Wolf's Den is the place with the battered fries, if that tells you anything about my opinion of the other three dishes I'd eaten to that point.

It was at this point that I took a poutine break. It wasn't intentional. We just ended up at some places to eat where I wanted something that didn't go particularly well with poutine or one place may have just been a bit too fancy. And by the time I really realized it, I found myself down to my last full day in Canada and I still hadn't had some poutine that I would consider as good. This was not going well.

Our last full day in Canada was spent at the Calgary Stampede, a rodeo / agricultural fair / amusement park / celebration of heritage / biggest thing all year in Calgary that is way better than all those things put together. Maybe they would have a poutine stall? Other than breakfast at the hotel and lunch in an airport lounge, this would be my last poutine shot of this trip. And yes, they did have a form of poutine on the breakfast menu but that dish was conspicuously absent from the reduced-but-totally-free menu for Hyatt Globalists. And there's no way I'm spending money on breakfast when there are other free options that are likely just as good.

So sure enough, when it got to about lunch time at the Stampede, we looked for the word poutine on a food stall in the food area. And sure enough, right there next to a burger place that also sold poutine was a place called La Poutinerie. This had to be it. This was the place I was getting my last poutine of the trip. I guess it was encouraging that it sounded French. Maybe.

One order of "poutine" please. No hot dog poutine or Greek poutine or maple bacon poutine or shepherd's pie poutine. Just straight up poutine. Fries. Gravy. Curds.

La Poutinerie's poutine. Calgary Stampede.

You know what? This worked. This was what I needed. It was hot. The fries were correctly cooked and not battered in any way. The cheese curds were melty enough around the edges, even on top of the dish. And the gravy was beefy and not overly salty. There! How difficult was that? I mean, just look at the color and consistency of that gravy in the picture above. The best poutine I had in a week in Canada (admittedly far, far from Quebec) was from a stall at the Calgary Stampede. 

If I'm going to gripe at all, I could have used some more cheese curds. The guys working in the La Poutinerie stall were just placing them on top of the dish so by the time I got to the bottom half it was just fries and gravy. Maybe that's my fault for not mixing them in if that's the way I wanted it.

This is for sure one of the least scientific and casual food quests I have ever been on but I'm satisfied. Thank you, Calgary stampede. Next year we are heading to Winnipeg and other parts Manitoba for a week. I'm not going to be as fanatical about the poutine next year but you know I'm having it somewhere.

This is my "this is some good poutine" face.