As someone who lives in Quebec, the gourmet versions, in my opinion will never beat the local restaurants. The small restaurants have a more classic feel and poutine feels like a food that shouldn't be made in a gourmet style.
Best poutine in Quebec is at my aunt's house in Trois-Rivieres. Makes her own fries in a big witch cauldron-looking thing over a fire in the backyard while we sit and drink Fin Du Monde. The best.
Many years ago, as a poutine "virgin" . . . I saw it on the menu, and didn't know what it was -- I was in Windsor, Ontario -- so I naturally ordered "poutine, with fries" . . . . and the spotty youth doing the cooking never questioned my order, and gave me just that. A VAST mound of poutine (with enough fries in it to feed 4): then an equally vast side of fries alone! (I was just the one person, and enough food to feed about 8.) But, I learned a valuable lesson "never add a side of fries to any poutine order!' EVER! :-)
Ah you mean when Canada decided to change their opinion about Quebec's poutines. Around that time you're talking about, Canada didn't even consider Poutine a dish or a meal. No, it was after McDonald's put it on a temporary menu that Canada tasted it and changed their mind. As a Quebecker, I wish that fact would be presented forefront when talking about Poutine. Canada didn't come up with it, Quebec did!
That seems to be the fad, get some ritzy ditzy 20 something chicks who obviously lived in an affluent bubble and dont know shit 😂 idk why but its like the go to for some reason
@@theawesomegoalie31 You can still have regional specification that belong to regional identities not the central state. For example, crêpes are iconic of Bretagne not of France; Or corn grits is iconic of many southern states; Or Welsh rarebit is iconic of Welsh not the UK... Shall I go on my lady?
@@theawesomegoalie31 Anglo-Canadians dissed that dish the moment it started to get tractions in the 70's up to the 2000's when it became an international prized dish. Then all of a sudden, ''It'S CanADiAn diSH oh MY GoSh.'' It's québécoise culture and should be recognised as from our region. There is nothing incompatible saying it comes from Québec and the bests are here. The other great ones around North America and Europe are also mainly made by Québécois chef lol It's not personnal my dear but it's like a poor argument to say that just to try and neutered Québécois identity. It's sad to see this pride in Québec being seen as ''negative'' or ''irrelevant'' when all accross the world we see regionalism being positively uplifted in food culture (for great reasons).
I would try La Banquise as a first timer since it seems like the most pure recipe. Then Ma Poule Mouillée for lunch, and Au Pied de Cochon for a fancy dinner.
I'm hungry and it's literally 12 AM from where I live. It makes me sorta mad that I'm not travelling around the world and tasting different dishes like the iconic poutine.
Always used to watch these videos and thinking will never be able to go visit these places but mann this year I'm in Montreal for studies, and i can't believe how far i have come. Grateful soo much for everything!
Chez Claudette poutine is old-school goodness. Plus, they have this amazing add-on of ragout de pattes de cochon (pig chin stew), which is a typical Quebec dish that hardly any restaurant in Montreal is serving.
Damn I haven't been there in a few years after my last (terrible) experience there where for some reason I ordered the onion ring poutine (not even God knows what I was thinking - adventurous? Or just plain stupid). Anyway that sounds good I think I'll go there & try that :)
I mean, gravy, cheese, and fries? If anything, we could make it at home lmao it's not got anything in it native to Canada that isn't available to other countries.
Unbelieveable burger place in my college town has been serving their own US version of Poutine fries it's how I learned of this wonderful cuisine. I know it can't compare to Canada but it's still terrific (still has white cheddar curds and beef gravy)
The best poutine I ever had in Quebec was 35 years ago in a 24hr greasy spoon at 4:30am called "Le Petit Boeuf" in Sherbrooke. Time of day and level of intoxication is what really determines how good a poutine is. 🤣
@@theKoreis and the reason I was in Le Petit Boeuf at 4:30am was that we had just left Le Trois X which had 2 for 1 quarts (Cinquante) and 2$ table dances every Tuesday night and were feeling hungry before going back to school in Lennoxville
I grew up in Quebec, Canada. I'm happy to see you girls came over to Montreal for poutines. We have so many wonderful places whom makes delicious yummy poutines. I'm a little disappointed that you chose those places. La Belle Province should have been part of the list. You missed out! I still appreciate to see you both enjoying poutines. Thank you for this journey!
@@soukthavoneinsisienmay1188 nah, la belle province is overrated, as many chains are. and even la banquise is also overated though somewhat. Chez Claudette, Pierrette Patates, Rotisserie Romados, Ma Poule Mouillee, and Sharwarmaz and Au Pied de Cochon for something different, is where it's at
Yeah it's kinda crazy. Like, not even just the premise, but the filmography, the sound effects, the layout of the episode. It's just like....shot for shot, it's a lower-budget Worth It.
@@keegami It’s kind of an interesting way to see how worth it influenced food videos like these. Before worth it, insider videos didn’t really focus on it’s hosts.
@@keegami everytime I watch their "Best in Town" series I always think it's similar to worth it but this particular episode is definitely.. indeed a full on copy...
This video must date back a while ago because its still winter in the video and also COVID-19 Also cool to know you get to experience one of my province’s/country’s best dishes
Since you chose non-traditional poutine for your 2nd and 3rd test, I'm wondering why you didn't also compare them with a more elaborate recipe at the 1st place. I believe you said the first restaurant had 30 different types. In a way the 1st place didn't get a fair shake. Apples to Oranges...
As a visitor, my must hit places are Schwartz's Deli for smoked meat, St-Viateur for bagels and La Banquise for a classic poutine. If you have time, then try some Portuguese inspired poutine or "elevated" foie gras poutine. 😀
As a Montrealer, you are absolutely right on all fronts. My family immigrated to Canada and grew up next to Schwartz. My dad and parents would go there in the 30s and on. St Viateur has the best bagels on the planet. For Portuguese restos, Ramados was my go to!!! I miss my home city!
Two of the three poutine places are basically across the street from each other. Ma Poule Mouillee is the best poutine I’ve ever had for the same reasons given by the one host. The chicken, chorizo, gravy, and hot sauce take the poutine to another level. With that said, the poutine at the first restaurant featured with Montreal smoked meat added on top is pretty amazing as well. I dream of the poutine at Ma Poule Mouillee often, though. It’s been 2 years since I’ve been there and continually try to figure out reasons to go back to Montreal just to have some more of that poutine.
La Banquise is a classic choice. I must say though, Ma poule mouillée is probably the most underrated poutine in Montréal. They combine Portuguese chicken with the poutine and it is incroyable! It's right across the street from la Banquise.
I've only had poutine once at a world food fair here in Melbourne, and I still dream about it sometimes... These make me wanna just up and pack my bags and just yeet myself to the other side of the world.
How do you do a comparison like this? 3 totally different offerings. It would be like rating steak against pizza and a burger. Doesn’t seem right. Those all looked delectable though.
Totally agree. 3 very good poutines but all 3 different in thier own way. Im from montreal and these are definitely the 3 places to go to for best poutines.
... and West Virginia; in our town, MANY Canadiens visit annually... not a bit a poutine in da place! I've craved it, and can't find fresh curds anywhere. Suggestions?
@@lizlafferty1278 I think fresh curds are actually fairly easy to make if you've got the basics of cheesemaking. You need the gear for it, but it's a great skill to have! The rest is easy to make at home. Fries in the oven are legit, and a better alternative than trying to fry them in a pan with oil if you don't have a deep fryer.
All three places are excellent. La Banquise is best after a good evening full of drinking... poutine there is like a balm... the holy grail moment that enables you to absorb the absurd level of alchool you have drunk during your evening. Ma Poule Mouillée is the best place to experience Poutine and enjoy the dish enhanced with that Portuguese kick to the face! The spicy sauce is indeed excellent (and so is the chicken). Au Pied de Cochon is the place to enjoy the fusion of Quebec flavor with a dash of French panache. The foie gras... is indeed a nice touch and it's truly a unique experience. Good video! :) I enjoyed it!
sure french fries are just among the top 3 most unhealthy foods in the world - the other two being soft drinks like coca cola and potato chips - while potatoes naturally are superhealthy the process of frying them at high temperatures in oil creates transfats which cause artery congestions which can result in strokes and heart attacks and raises the caloric level by a magnitude @@cicatrace
So envious of you. Montreal is an amazing city. Poutine is so incredible. When the pandemic ends I am headed back to Montreal for a wonderful visit and getting really great Poutine. Can't wait.
@@wxyzmarkus6834 It is very sad but the restaurant, bar and hospitality industries will bounce back . . . they are a social cultural necessity . . . it will happen!! Please Stay Strong, Be Well, Stay Safe, Live It In Joy!
I was really weirded out when the guy at Au Pied de Cochon put the cheese curds below the fries. I don't know if it's just me but i have never eaten poutine like that.
You can't really compare a plain poutine with one loaded with chorizo & chicken and then one with foie gras. They are all completely different flavors and depend on your tastes. Of course the chorizo & chicken is going to be better than the plain and the foie gras more buttery and flavorful than the chorizo & chicken. Either try everyones signature loaded poutine are everyones plain poutine to make a comparison. They all looked delicious though.
@Barry Baz, well that's why I don't eat it, friend. I was a bit of a callous prick when I was younger in the biz until my conscience got the best of me.
I think it's not fair... La Banquise offer like 40 different poutine style and they took the basic original one to compare with some urgrades poutines at La poule Mouillée and au Pied de cochon ... You have to compare the basics everywhere or the best ugrade setup in each restaurant ... I had a FIlet MIgnon poutine with a Porto Bello and pepper gravy once, sure it's better then the basic ...
I’ve never visited Canada and I’ve never had poutine, but think I’ll have to try to make some at home one of these days because Swedish autumn and winter is just too chilly and uncomfortable for humans and that calls for some good comfort food!
It'll be basically impossible to replicate at home. Can't get the cheese, can sort of replicate the gravy but not really, and would be very difficult to replicate the style of fries
Thank you for this. Recently fell in love with Poutine while in Vancouver, British Columbia. Now making our own at home since you can't get it anywhere in California pretty much.
People often visit Montreal during the summer months which is totally understandable! But in all honesty, and this is just my opinion, I'd say that a large part of experiencing Montreal for the city that it is lies in coming here during the winter months. You experience things differently depending on the season, and the same goes with enjoying a poutine, as weird as that may sound. When you're out in the cold weather and feeling hungry, going into a warm, rustic cabane-style (which is very typical quebecois) establishment with your buds and being served a piping hot poutine after spending a couple of hours outside, it just warms your body up in the best way... That's where the true comfort and delight of eating a poutine lies :) Try it this way if you can, I promise you that it will be worth it.
Prior to current travel restrictions my wife I would visit the great white north every US Thanksgiving weekend plus other times. In the heart of Jan one year watching the temp on the car thermometer go lower and lower was 9 when we left home in southern NH ended up being below zero by the time we hit the border.
Great choices of poutine spots. It seems like something very simple but there are so many places in montreal that make really bad poutine. I also agree that Au Pied de Cochon is one of the best things I’ve ever eaten. I love a good local greasy spoon type place, but Au Pied de Cochon takes poutine to a Michelin Star level! Bon apetit!
Poulet Rouge , and Valentine’s also make amazing poutines !!! So many “ CASSE CROUTES “ in the province of QUEBEC make amazing poutines !!! It all comes down to our taste buds !!! 😀
As a Montrealer, I find this video absolutely wrong. It looks like they just googled the "best places to eat poutine" and went there without any serious research. I don’t believe these poutines are fair for this kind of comparison. Yes la banquise is iconic but it’s the only original poutine in my opinion. Don’t get me wrong, both other poutines looked amazing but that’s not the original poutine that is well-known and loved all over the province (because it comes from Québec and should be referred to that way and not a "traditional Canadian meal" and if they had done basic research they would’ve known to specify). Opinions are welcomed and I invite the hate from others from being to patriotic over a meal ;)
Is this "blaise faire" attitude towards fois gras par for the course in Canada? I've never had fois gras but after seeing how it's made I can't imagine asking for it.
StructuredBASIC I’m not sure if I understand your question but no, foie gras is not an everyday food in Canada. The girls just happened to go to a very known Chef’s restaurant here in Montreal which serve more expensive and eccentric meals
I meant the fact that they're eating an animal product that's the result of animal cruelty. I couldn't imagine if somebody shoved a tube down my throat and forced fat slurry into my stomach.
i dont understand how people from other countries try to tell which poutine is the best when they don't even know what its really supposed to taste like!!!
‘traditional canadian meal’ lol....Canada is not old enough to be having its own traditional meal. Just a bunch of French and English living on lands abroad.
I understand the price tag at Cochon is high, but every single menu item is worth more than the asking price. This place is an experience and is definitely worth it for a special occasion or treat. When I drive from Massachusetts, I cant leave Montreal until I've been there. It's that good
1 ) If you have to use an American accent, call it "Poo-tin" the actual French pronunciation where the n us not quite pronounced, but does affect the vowels is not natural for us English. 2) I fully respect your choices and decision. For $10 the 2nd choice is a truly excellent value 3) With all the hype into style, the authentic 'virgin' variety gets lost. Borderline crispy, thick, unseasoned fries; veal gravy (or mix chicken with beef); and fresh, squeaky curd cheese. After that - personalize it. I change the gravy to a more beefy and sometimes go creamy peppercorn and the toppings van see bacon that is just starting to get crisp, chicken (not as good as seen here), or pulled pork. My son prefers adding a home-battered chickens with a general Tao sauce, the s sauces combine to make a sauce that is difficult to describe other than "the best of both worlds, yet master of neither"
As a Montrealer who lived in and loves the Netherlands, I would say Kapsalon is an absolutely awesome dish that deserves to become a Dutch export and spread elsewhere. It would actually probably be super succesful in Quebec (especially as kebabs are liked a lot there, and given the success of poutine). But it's only superficially similar to poutine, in the same way that carbonara is "similar" to pasta with cuttlefish ink sauce. Both are fries-based with toppings but that's about it. The kind of fries used is quite different, and what goes on top of the fries to form the basic/primary version of each dish is completely different.
Kapsalon is excellent and one of the first things I get whenever I'm in the Netherlands, and it's definitely comparable in style to poutine (though the flavor profile is entirely different). I've considered asking my local shawarma places to make it, but I'd probably have to supply the cheese for them in addition to convincing them to try it. It's worth noting, for those who might visit the Netherlands, that kapsalon is also the Dutch word for barbershop. Allegedly this is because the first person who ordered it, sometime between 2003-2013(?), worked for a salon. I say this because I first visited the country with a friend who hadn't been back since kapsalon (the food) was invented and was really confused when I asked him about it, because I'd heard about it from another friend who was still in the country.
