Recipe: Poutine


Poutine is an odd thing. It originated in rural Québec in the 1950’s and it basically consists of french fries, a brown gravy and curd cheese. It seems to be the Canadian equivalent to America’s comfort food Mac and Cheese. It is primarily found in Canadian fast food chains and diners — cantines or casse-croûtes. Poutine variations can also contain meat, beef, pulled pork, etc., but that just seems to be gilding the lily I think! There are many variations on the theme — Mexican Poutine, Italian Poutine, Mushroom Poutine, etc. You get the picture.

Basic Recipe for Poutine:

  • French Fries – Fried, soft interior with crisp exterior
  • Cheese curds – small, fresh curds.
  • Gravy – A light, thin, generally chicken gravy, mildly spiced, with a slight sour flavoring (vinegar) to balance out the richness of the gravy, fries and cheese. (Chuck Hughes offers a gravy recipe for Poutine.)

That’s about it. But, let’s face it, this is much better eaten at a local diner or fast food place. After all, it is comfort food.

Poutine in Luc Robitaille’s favorite place




Recipes: Cooking with Unibroue

Unibroue, the Québec beer maker has provided a wonderful group of recipes made with their special beers. Give them a try! The beer maker has also supplied a very nice list of cocktail recipes.

Blanche de Chambly

Blonde de Chambly

Don de Dieu

Éphémère Apple

Éphémère Blackcurrent

Éphémère Cherry

La Fin du Monde


Noire de Chambly

Quelque Chose


Trois Pistoles