Poutine week is just around the corner, and while many – probably most – would prefer the more mundane mound of squeaky curd cheese, subtly flavored sauce, and crispy-then-moist french fries, this time around is just not the year around Instead, the participating restaurants dream up a new version of the tried and tested classic and often add plenty of topping that seems to have no place in a poutine, but somehow might work Others opt for a Fusion-y mashup while others deviate from shape so markedly that it’s hard to tell if their creation should even qualify
This year, more than 700 restaurants across the country are participating, 120 of which are from here in Montreal. Below is a roundup of some of the city’s most notable offerings highlighted for everything from really good sound to no poutine
Piklìz Comptoir Caribéens Piklìz Poutine: Maybe it’s the grainy photo, but this poutine looks like one that really has some staying power.His approach seems to be similar to that of the hugely popular Ma Poule Mouillé in that he stands for one already beloved protein (in this case his griot pork cubes) and a spicy, peppery sauce that cuts through the fat – but otherwise stays true to shape
Cosmolio of the Famous Cosmos: Landmark Sherbrooke Street West Fat Spoon Cosmos has long attributed its success to its potatoes: boiled first, then mashed on a flat top to make a hash brown with pieces of almost caramelized char, so it’s no surprise That this will be the star of the show when it comes to reinventing the poutine.Bacon, sausage, and a fried egg – perhaps a nod to the legendary mish mash omelette – also appear for a breakfast poutine curd and cheese Sauce is foamed on top
Leche Churros by Léché Desserts “Poutine”: Calling this a poutine is kind of a stretch, and judging by the air quotes in its name, the creators know it.But it sounds pretty tempting and hits some of the poutine markers: The carbohydrate – a bunch of sugary churros – is deep fried and provides that crunchy factor, and unlike most of its competitors, it sticks to a trilogy of ingredients only thing: its sauce is dulce de leche and its cottage cheese is marshmallows
Samchi’s Kimchi Fries: French fries with mozzarella cheese, fried kimchi and pork, a splash of mayonnaise and an egg yolk – that’s what we’re here for, but it’s not a poutine
Shahi Poutine by Thali Indian: Butter Chicken has become a typical makeover when it comes to poutine (several restaurants are doing so this year, others in the past), but Thali Indian adds Shahi Paneer (submerged cheese cubes) in one thick, velvety tomato-based sauce)
Burger Bar: Unlike many of its peers, the Burger Bar already had a classic poutine on their menu that they could bounce off, popcorn chicken, as well as buffalo and ranch sauces were added, which will turn out after a few bites Mix visually unsavory, but sound as if they could bring a portion of freshness without venturing into the generally undesirable vegetable department
Yin Yang Poutine by Ho Lee Chix: A mix of regular and sweet potato fries and Ho Lee Chix’s enthusiastic roast chicken is served with a sauce like red jelly on one side and a creamy pea and on the other Corn topped with sauce Although the description omits the cheese curd, the photo shows how they see through. Difficult to say if this one will sing – but at least two dishes in one?
Nickels Smoky Mountain: Leave it to the Quebec Diner Chain Nickels to put a whole smoked meat sandwich (even if it’s a small one) on a poutine, prop it up with a bacon, and drizzle everything with yellow mustard. It reads like a publicity stunt, but at the same time brings a welcome solution to the age-old question: should I choose the poutine or the sandwich with smoked meat?
Faberges Fabergé Stack: Increasing the poutine with the addition of foie gras or duck confit is acceptable in the poutine playbook, but transforming it in such a way that a choreography with fork and knife seems necessary is a little too far away Faberge keeps it simple with a potato patty, curd cheese, and a creamy sausage sauce, which doesn’t sound terrible at all, but again, it doesn’t suit us very well if you can’t shovel it off quickly
Taco-Poutine by Taco-Signature: The guacamole isn’t the problem here as we’ve seen the guests at Poutineville, La Banquise, and Paulo et Suzanne warmly embrace the topping It’s the taco bowl: First of all, can It might be risky to add a carbohydrate to the already heavy cast, but turning it into a handheld affair is the real complaint – even if the filling is delicious. One of the beauties of poutine has always been that you can feel yourself in spite of utter defeat Never had to get your hands dirty after eating
World News – CA – These are some of the most fascinating creations from La Poutine Week in Montreal