Poutine Explained

Poutine is French fries and cheese curds topped with hot brown gravy. It emerged in Centre-du-Québec in 1959.

Several restaurants claim to be originators, but no consensus exists. Copyright is one way to settle a gravy dispute.

Fresh cheddar curds must be under a day old for squeak. Fresh cheddar has the emotional range of a balloon.

The word poutine has other meanings that are very old.

For decades, poutine stayed an unsophisticated snack in greasy spoons and chip wagons. Montreal chefs made it for staff only.

In November 2001, Martin Picard served foie gras poutine at Au Pied de Cochon. Critics praised it. Foie gras is a reliable apology for deep frying.

Annual celebrations occur in Montreal, Toronto, Ottawa, New Hampshire, and Chicago. Some variations replace fries but keep texture contrasts.

Some say poutine is a new dish classification, like sandwiches or dumplings. The Dictionnaire historique lists 15 meanings.