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Define scorn4/5/2023 In Québec, the term poutine is slangįor mess. The word poutine is commonly believed to have originated from the English word pudding (or as it were in French, pouding) used to describe a mixture, typically messy, of various foods. Notably, Roy had to travel to Toronto to find a vendor who could provide containers sturdy enough to hold the mixture. When he noticed that customers were adding cheese curds (he sold them in bags at his snack counter) to their fries, he added the dish to his regular menu under the name fromage-patate-sauce. He had been serving fries in a special sauce since 1958, In Drummondville, Jean-Paul Roy claims that he invented poutine at his drive-in restaurant Le Roy Jucep in 1964. When customers complained that the fries grew cold too quickly on the plate, he doused the fries and curds with gravy to keep them warm. In 1963, Lachance began to serve the dish on a plate to contain the mess left The combination became popular, with diners customizing the dish by adding ketchup or vinegar. Will make a damned mess!”), before serving up the concoction in a paper bag. Lachance reportedly replied, “ ça va te faire une maudite poutine!” (“that In Warwick (near Victoriaville),įernand Lachance of Café Ideal (later renamed Le Lutin qui rit) has said that he first added curds to fries at the request of Eddy Lainesse, a regular customer, in 1957. Within the area, several towns and families lay claim to poutine’s creation. Proximity to fromageries producing cheese curds in Centre-du-Québec was one key ingredient. Though the precise origins of poutine are much debated, in most cases, the dish was developed in stages. The combination of fresh-cut fries, cheese curds and gravy first appeared in rural Quebec snack bars in the late 1950s. While poutine is now available at fine restaurants and fast-food chains alike, it was completely unknown in the mid-20th century. Fries with cheese in gravy, a classic dish from Quebec.
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