Yup. It's just fries, gravy, and cheese curds. Three things that shouldn't go well together, but they just do... and then some.
You can get poutine here in town, but I was excited to try the dish where it originated. Here's the first one we had in Montreal. It was the classic version.
Char was not impressed.
Later that day we tried a "smoked meat" version of poutine.
We didn't know it at the time, but Montreal-style smoked meat is unique to the city. It reminded us of pastrami or corned beef, but according to wikipedia, it is "a type of kosher-style deli meat product made by salting and curing beef brisket with spices. The brisket is allowed to absorb the flavors over a week, and is then hot smoked to cook through, and finally steamed to completion."
I don't know much else about Montreal smoked meat, but I do know that it was a very good idea to mix it into the poutine.
The next poutine we tried was at the Montreal airport while waiting for our flight. This one had sausages and mustard gravy. Daphne said, "Look at what's in this. How could this ever be bad?"
We were advised that The Chip Shack in Charlottetown had the best chips on Prince Edward Island.
We made that our destination to try lobster poutine.
Honestly, we didn't have a poutine we didn't like. But I did see some that I didn't want to try. Daphne spotted this at the grocery store. We shook our heads and slowly walked away.
UPDATE
Daphne and I were jonesin' for poutine a few days after landing on American soil. We thought we could try our take on the dish. I had grilled some huge pork chops for my birthday dinner, so we stopped by HyVee for supplies. Some baked French fries, Wisconsin cheese curds, and chicken gravy from a jar was mixed with the pork leftovers cut in strips.
You know what? It was pretty good! And we didn't have to use our passports to eat it.
A few days later we stopped by the Royal Mile to see how Iowa/British people prepare poutine. The
I think the Monsons have found their go-to comfort appetizer.
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