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