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Transcript of Poutine
What is Poutine?
poutine n. French-Canadian dish traditionally made of French fries and fresh cheese curds, covered with gravy.
This fast food dish can now be found across Canada, and is also found in some places in the northern United States, where it is sometimes required to be described due to its exotic nature. It is sold in small "greasy spoon" type diners (commonly known as cantines or casse-croûtes in Quebec) and pubs, as well as by roadside fry wagons (commonly known as cabanes à patates, literally "potato shacks"). National and international chains like New York Fries, McDonald's, A&W,KFC, and Burger King,and Harvey's also sell mass-market poutine in Canada
The controversial origin of poutine..
Who invented our national dish?!
Various places claim the credit for this invention... One thing is for sure: poutine was born in rural Quebec in the 1950’s... but to whom exactly should the origin of poutine be linked?
In the basic recipe for poutine, French fries are covered with fresh cheese curds, and topped with brown gravy.
In a Quebec poutine:
: Usually of medium thickness, and fried (sometimes doubly) so that the inside stays soft, while the outside is crispy.
: Fresh cheese curds are used to give the desired texture. The curd size may vary but is usually slightly smaller than bite-sized.
Traditionally a light and thin chicken, veal, or turkey gravy, mildly spiced with a hint of pepper, or a sauce brune which is a combination of beef and chicken stock, a variant originating in Quebec. The gravy should be thin enough to easily filter down into the mass of fries and cheese curds. These sauces typically also contain vinegar or a sour flavouring to balance the richness of the cheese and fries. Traditional poutine sauces (mélange à sauce poutine) are sold in Quebec, Ontario, and Maritime grocery stores in jars or cans and in powdered mix packets. Recently, some stores have begun to offer vegetarian gravy as an option to cater to ovolactovegetarians.
To maintain the texture of the fries, the cheese curd and gravy are added immediately prior to serving the dish. The hot gravy is usually poured over the cold cheese curds, so that the cheese is warmed without completely melting. It is important to control the temperature, timing and the order in which the ingredients are added, so as to obtain the right food textures which is an essential part of the experience of eating poutine.
- the signature dish of Quebec is a point of culinary pride
The messy pile of fries, gravy, and cheese curds isn’t new, but in recent years it’s experienced a renaissance, spreading across Canada and beyond.
- Popular in Quebec for its distinctive taste
Famous unhealthy snack
Le Lutin qui rit in Warwick Poutine La Banquise
The most widespread story is that poutine originates from a restaurant formerly called Le Lutin qui rit in Warwick, in the Arthabaska region. In 1957, a client named Eddy Lainesse would have asked the owner Fernand Lachance to mix the cheese curds with the fries. Genious!
Nicolet & Saint-Hyacinthe Poutine La Banquise
Poutine could also come from the region of Nicolet, in Centre-du-Québec or from Saint-Hyacinthe in Montérégie. The high number of cheese dairies producing cheddar cheese curds in these two regions could explain the phenomenon.
Le Roy Jucep in Drummondville Poutine La Banquise
A Drummondville restaurant called Le Roy Jucep registered a trademark stating that it is the inventor of poutine. Jean-Paul Roy, owner of this restaurant in 1964, is the first one to have served poutine as we know it today, i.e. "French fries, cheese and gravy."