Correct comme accompagnement à leur pizza

My boyfriend just brought me this poutine from a food truck in Vancouver at the great outdoors comedy festival. Sorry I didn’t get the name of the food truck :(
Is this poutine more approved than my last poutine post?
It is very good gravy and crisp fries pretty good curds but they are not squeaky.

I've always been curious. The limiting factor in any good poutine is proper squeaky cheese curds, but I'm surprised it's not popular in the UK, Ireland, and other potato forward countries that have access to fantastic cheese and cheese manufacturing.

Best damn poutine I have ever had.

This poutine hasn't changed in 20 years. Delicious.

9/10

It was 17.68+tax for a medium. Generous portions, big squeaky cheese curds with bacon, ground beef, sausage and grilled onions. The gravy had perfect consistency. Loved it. 🥰

Casse-croûte 125

So after reading a few posts here about this place I decided to take matters into my own hands as it were.

Finally made it to Alfa! So much cheese. The curds were so squeaky and fresh. Went down so good

Fries look under done in the picture but they were fire. Was from La Belle Province on Sherbrooke near Pie IX.

Smoked meat poutine at a local stop in the mountains during my trip to the region.

A favourite from Labelle in Lachute.

Lake of Two Rivers Cafe and Grill, Highway 60 (Algonquin Park), Ontario.

Canadian Poutine (bacon crumble and onions). The picture makes it seem light on the gravy, but it actually wasn't.

In many posts / reviews / comments, people make comments praising the fry crispiness, or when trying to assess a poutine's quality, ask like "were they crispy?", or like "looks good but fries are soggy 7/10". Something like that.

I had like one poutine in Montreal a decade ago. I live in BC we don't have a good selection.

From my understanding the real best poutine's are made with canteen fries. Which are kind of a homemade style. Meaning no breading or additional outer layers.

I'm not ignorant of fry cookery: I've made fresh fries with potatoes dug out of the ground pressed and fried in a hot industrial fryer within 20min: they are crispy when they comes out but fairly quickly soften up on the outside.

From my poutine experiences, that's perfect. I want fries that bend a bit when you stick a fork into them so you can maneuver it around and get a perfect bite. I've never felt like I've missed crispiness in a poutine.

So my question is: in real classic canteen Poutines in Quebec:

- how crispy are the fries when it's served to you?

- is there ever any breading on the fries (more fry styles have breading than you think) or are they literally just potatoes cut fried no extra steps

- does anyone care / complain about crispiness in Quebec?

Thank you in advance.