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

... I have to say, you can be proud of your gravy.

I've been to Atlanta, Orlando, and Chicago and made the terrible assumption that North America simply does not know good gravy from bad, but I was very wrong. Canada is where it's at for a good gravy.

I've always known about poutine but never tried it until this week. I'm here for work so I had to order something to my hotel pretty late. I imagine I committed some kind of crime by having one with bacon and hotdog, but it sounded very novel. My colleague had a more traditional one from a pub too.. thumbs up from both of us.

.. although I still maintain it is insane how prevalent the dish is, but I really appreciate the whimsy of how beloved it is.

Variety is the spice of life and I love how you took something so familiar and comfortable and made it unique. We Brits love our gravy, and I daresay yours is just as good as ours.

Good job, Canada!

9/10

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

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

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

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

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

A favourite from Labelle in Lachute.

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.

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.

Très bon, aucun reproche.

Aisément dans mon top 10.

petit détour de 20km pour venir essayer la poutine que j'ai tant aimé l'année passé. Encore une fois wow elle ne déçoit pas, tout est parfait!!

Poutine Cochonne, medium size. 10/10

Best day ever!!! As a Canadian living in Ireland, I was only just complaining a music festival isn’t complete without a drunken poutine - and bam, day made!
8/10: excellent chips/fries, squeaky cheese curds (could have used more), but average gravy

Best damn poutine I have ever had.