A publication no less ponderous than the Wall Street Journal has weighed in on poutine, the unofficial national dish of Québec. In a recent article, author Adam Leith Gollner argues that this decadent mixture of French fries, cheese curds, and gravy cannot, and should not – despite recent attempts to do so – be turned into haute cuisine. As he so eloquently points out, poutine “is meant to be trashy.”
For Québecers, poutine is an ever ready comfort food. It is there at the ski resort, waiting for you in the chalet, after a day on the slopes. It is there at the beach, on a hot summer day, freshly made in a mobile food truck. Thankfully, it is also there at the end of a long night on the town, when it is 3 a.m. and morning is just around the corner.
And let there be no mistake about it, poutine is not diet food. It packs a one-two punch of carbohydrates and grease that will foil any New Year’s resolution. But, it is just what the doctor ordered when you have just $7 in your pocket and need something to fill your stomach.
The St. John Street poutinerie pictured here makes no bones about what makes poutine so wonderful. Their phone number – 522-GRAS (522-FAT!) – makes it impossible to deny why it tastes so good.
I would like to invite my Québec City readers tell me where the best poutine in the city can be had. Please post your recommendations here.