A classic Canadian staple known as Poutine has been growing in popularity. Poutine is no longer the simple combination of french fries, cheese curds and gravy. Food enthusiasts, curators and connoisseurs alike have come together to create various versions of gourmet poutine.
Listed as one of the hottest food trends for food in 2014, gourmet poutine has taken off. Poutine loosely translates to ‘mess’ in french, only fitting as it originates from Quebec, pronounced “poo-tsinn”and is taken very seriously. Poutine has a somewhat mysterious beginning, popping up in the 1950’s in Quebec, though many claim to be the original founder of poutine. Quebecers initially rejected the association with the high calorie snack and were embarrassed by the local founding of the dish.
Recently, however, poutine has been getting an image overhaul, embraced by foodies all over the world and given exotic and gourmet flares. Experimenters have dabbled in Cheesy Lobster Poutine, Foie Gras Poutine, Grilled Cheese Poutine Sandwiches, Pork, Fennel and Onion Poutine, even to Gnocchi Poutine with Short Rib Ragu and Gremolata. A Thanksgiving friendly version of poutine has been created that features mashed potatoes, cranberry sauce, and of course, gravy. More exotic combinations such as Curried Lentil Poutine are hitting menus featuring a complex palette of flavours.
There’s really no limit to where poutine can go. What once started as a beloved Canadian snack has been embraced globally. A poutine dish featuring lobster was even created on Iron Chef America to help Chuck Hughes beat out champ Bobbly Flay. Poutine is even starting to pop up at weddings, served in martini glasses for guests to enjoy.
There’s no telling the limits of this Canadian classic, but one thing is certain, a lot of napkins will be required for any poutine variation.
Photo Courtesy of Food Beast