Olivier Poels 5:40 p.m., April 22, 2022

It's the war !

Three Quebec restaurants claim the invention of poutine (otherwise called "mixed")

  • le Roy Jucep in Durmmondville: in the 1950s, in his first restaurant, Le Roy de la patate, Jean-Paul Roy served fries accompanied by a brown sauce… Some customers asked for cheese as an accompaniment.

    When he buys the Jucep, he puts this recipe on the menu and chooses a name inspired by his cook nicknamed Ti-Pout.

  • Ideal coffee in Warwick: it is claimed here that it was a customer who, in the 1950s, requested that the three ingredients be mixed in a bag.

    Producing menus of the time as proof, they assure that this dish which took a long time to establish itself was indeed born here.

  • - La Petite vache in Princeville: cheese was sold at the restaurant checkout and customers had gotten into the habit of mixing their fries and the cheese.


    In recent years, poutine has been trendy and Quebecers are proud of it.

    Great leaders have taken it over.

Poutine recipe

Ingredients :

  • 1 kg French fries

  • 200 g of cheddar

  • 50 cl of beef broth

  • 20 g of butter

  • 1 tsp mustard

  • 1 dash of lemon juice

  • 1 tsp brown sugar

  • 20 g cornstarch

  • worcestershire sauce

  • Make fries in double cooking (7 min at 150°, then 3 min at 180°)

  • Heat the broth with the mustard, lemon juice, brown sugar and let reduce for 10 minutes

  • Cook the butter and cornstarch

  • Add to sauce to bind it

  • Add a dash of Worcestershire sauce

  • Serve over fries with melted cheese