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11 Types of Poutine in 12 Hours. Which is the Best? | Bon Appétit

Feb 27, 2020
So good that they said we wouldn't do it. They said no, you will not take the program internationally. Well, guess what we did. We are in Montreal. You asked for it. We're here to eat

poutine

. This is what I do. What I look for in a good

poutine

starts with fries, they should be well seasoned and I want a little crunch on the edges of the fries, then cheese curds, I want them to melt a little and when I eat them they should squeak against my teeth and finally the sauce that brings it all together the sauce I want a deep brown color I want a little bit of meaty umami flavor and I want a little bit of herbal flavor to achieve a balance between light and dark, everyone knows how it is, I have a day to go to Several places and find the

best

poutine in Montreal.
11 types of poutine in 12 hours which is the best bon app tit
I'm going to have a couple of friends to help me along the way, let's get to it, we're in the green place and I'm here to eat my first poutine of the day the Holy Trinity right here on a plate in front of me looks like that serious dinner exists par excellence that exists in this place you have the jukebox on the table you have the old coca-cola signs give the placemats with the name of the diner I really didn't realize this as if my brain was telling me to eat this with the hands because they are fries and I always eat fries with my hands, but the fork and my hands say no, friend.
11 types of poutine in 12 hours which is the best bon app tit

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11 types of poutine in 12 hours which is the best bon app tit...

You can't eat this with your hands, you have to do it with the fork, so I'm going to listen to the fork. Super tasty sauce, super super dark, it's been heated for a long time, it condenses and you get a little bit of that real beef flavor. from the Irby's action on the curds, they will squeak, yes they will squeak and the fries are super crispy on the outside and on the inside they have that creamy almost mashed potato consistency. I'm pretty impressed if the rest of the day looks like this and getting better I think we'll be in a good place on the green dot, this is the Triple P, the poutine of the potato purists, there's a lot of potato but it doesn't overpower, it has a texture nice and a nice flavor, if you like. potatoes this is the guy for you we are in Point Saint Charles at the pulpit and this is full of poutine fries, they look like they have a nice color, sauces spread out pretty well, it looks like some of them are getting soggy but we can wait for that I'm going to going deeper into this, the fries hanging on the outside are still crispy, not super crispy, but crispier than the ones that are soggy with all the sauce in the middle;
11 types of poutine in 12 hours which is the best bon app tit
This sauce actually has a bit of sweetness. any very dominant grass flavor, but you get that nice brown gravy, meat broth like gravy mom and then the curd. You've got some really big guys here, you definitely get a little bit of that squeak. We are in a nice residential neighborhood. Right now this is really like a corner place, we have a counter that runs the length of the place, a couple of seats along the window, but people have been coming and going, maybe having poutine, maybe having a hot dog at Papa Todd's, this is the peaceful poutine, you're friendly. poutine neighborhood quiet streets nice people and it tastes good also it's just a routine left floor for this let me get that shine but the floor looks almost like a fast food place almost people run in and out quickly, it doesn't look like it There are a lot of people sitting down to eat and if they do, they'll get pretty quick and then bounce, here we go.
11 types of poutine in 12 hours which is the best bon app tit
Well, I have a couple of thoughts about this sauce in terms of color and flavor, it's lighter. but you get like some kind of grass. The things going on with the fries are super thin, although you can see when they are packaged there is sauce everywhere, there is no crunchy texture to the fries. I don't think we're seeing number one. at poutine Lafleur this is the penalty box poutine if you catch two minutes we're hooking you can grab one of these eat it real quick in those two minutes when you're back on the ice your poutine is done penalty area a little crowded there let's go go to the park gotta dig this before these squirrels jump me for these rats soaked in gravy la banquise let's get this oh melted curds lots of fries one thing to note about this poutine the cheese curds don't crumble they are like some kind of scribbled lines very thin fries and sauces all over the sauces are clearly mixed into the fries there is still a little crunch to the fries but most of them are soaked with the sauce and I'm grateful for that , because this sauce has that deep flavor, it has the herbs, it has the meat, it's the brown sauce that I've been looking for so far and the curd actually melts,

which

is good.
Hello friend, how? like your poutine we have changed locations the squirrels we are actually invading when i was there it was packed there were plates of poutine constantly coming out of the kitchen this seems like the closest thing to an institution of anything we have ever had. so far today la banquise this is the ice floe poutine la banquise roughly translates in French to the flow or ice floe and this is the poutine in the middle of winter in Montreal surrounded by snow and ice that I want to eat still warm Just up , Morris poutine at the party, ha ha, and these of you can see hanging out there, looks like we're dealing with some crispy fries.
Oh, surprise, Olive, what about the thinnest fries we've had yet, crispy as fries? so far it looks like a good topping on the sauce, the sauce looks lighter in terms of color and the kurds cut pretty well, it's like a mix of chopped pieces and those longer pieces, yeah look at that cheese, we have curds flying around everywhere. about the place, let's go, it sounds like my teeth are like a car windshield and the cheese is like windshield wipers, how I ate, these fries are still super crispy, some of them are soaked with the sauce, but these They are definitely the crispiest fries we have ever tried.
So far, I'm happy because the sauces are well seasoned, you can tell the sauce is seasoned, and the fries are well seasoned. It's actually a pretty mild sauce, but overall it's well made, it's a pretty small bruised spot on a counter, a couple of tall caps there, maybe I want. say like 18 seats there it seems like there are a lot of younger people here it was a good vibe. I actually really like the vibe there, everything is open air, you can see everything that's going on, it feels like you're in someone's kitchen, almost a party pocket, ah, this is Hallelujah poutine, so it makes me want to sing hallelujah and also Leonard Cohen used to live on the same street, my heart hangs on every curd, your sauce flows through my dreams while Singley moves and says why.
Am I going to drop by and tell you what we see on Friday in IO magazine? We're at Chez Claudette and if you guessed it was more poutine, you're right. The exterior is bright yellow. Morris Rashard is guarding the spot he painted on the side of the building. and I'm warming my hands over this this is the new skin treatment this is what people will pay like 80 bucks for in New York in about two months the fries look really dark the sauces look on the darker side The curds are well spread. They are melting. I'm getting kind of a brown sugar smell because of this.
I haven't tried it yet, but I think it will be sweet. Uh-oh, the taste of the potato is very similar. It tastes like potato, a little. the ends of the fries are crispy, the sauce seems to have that deep flavor, you can tell the sauce has been simmering for a while, it's losing moisture, all the flavors are concentrating, you get that deep umami, a little of Irby stuff. the curds squeak, this is a good poutine and it's a little sweet again, that probably comes from the potatoes, high starch red potatoes, all that starch turns into sugar, gives it a nice sweet note to balance the salty taste of the curd and the gravy and the checks, load this is the poutine of checks and balances, you have the rishaad rocket delivering the checks and this poutine perfectly balanced between sweet and salty, we are in Lua, just smoke me, this place is super old school, it's something incredible.
I'm obsessed with baby blue and bright red color palettes. The guys who work behind the counter love them too. There's an old man back there who's cutting brisket and making some brisket sandwiches. I wish he could eat that, but no. I'm saving my stomach room for this. This looks very good. I want you to smell it. The sauce smells good. Listen this. Alright. These are crispy. These are crunchy guys. The colors of the sauce look good. The curds are kind of mixed up there.

which

I appreciate that they're not just sitting on it first thing, this sauce is very good, but to taste more like a poultry sauce, like it's turkey or chicken, it tastes like the sauce that I associate with Thanksgiving fries, They kind of lose that crispness and the sauce isn't bad, but they're not completely soggy and they're not crunchy cheese curds, pretty simple, I'm hearing the squeak, the things that talk the most here, the meat is definitely the sauce, this is the poultry poutine, it has that turkey vibe, it reminds me of Thanksgiving, whether it's Canadian Thanksgiving or American Thanksgiving.
I'm thinking Turkey, okay, we have like the 42nd

best

seat at La Belle Province and more poutine, there are multiple locations of this place. Inside it is like a fast food restaurant. Wow, that's really good. Curd size is mixed. You have some big curds. You have some small curds. The fries and someone can find them down here. Oh yeah, they're a little thick at this point. They are soaked. in sauce there is sauce everywhere, you can see it goes all the way to the bottom, the sauce actually tastes pretty good, you can tell it's loaded with salt, like it's seasoned to hell, the fries are solid, they are very soggy There is no type of variety and texture.
This is the first time that the squeaking sound of the curd doesn't really appeal to me. I don't know if it's because the curd is small. I don't know if it has to do with the freshness, but that's the first thing. What I notice with this in La Belle Provence. Let me have a routine because you know when you're driving by a fast food place and you get to the thing. and you say I know what I want but I won't let myself get a loot. You can tell we're not at the snack bar, we're not standing outside, we're sitting inside a restaurant and that's because I have a special guest with me and we have to do something special when Emily Ison, wine connoisseur, excellent, little employee and Canadian, thanks, have you ever had poutine before?
Yeah, I have okay, this is what each protein or each I'm sorry usually looks like, it has foie gras in it, so I've been eating guys, I've done what makes a good poutine. Well I would say the thoughts say these are videos just to be bad and right again. Crispy fries everywhere, you know, get a little soggy from the gravy with meat real gravy nothing from the package here we don't have any powder in emergencies okay we should eat this it's like the taste of crunchy soggy gravy what do you think Is it super rich like you would expect it to be?
It's almost like a little bit of easy bechamel like it's super creamy super salty you know all the right things okay I feel like we have to get a slice of foie how does this compare to the gluten you've been eating today? Definitely more opulence, the flavors are like a little more refined, there's a lot more going on in the sauce, the texture of everything is really nice, these chips as a guard are pretty perfect. I think for the butene, everything else hasn't had a big helping of foie gras, so if you had to give this poutine a nickname, what would it be? this is your Upper East Side poutine.
I think it was a dig at me because I lived in the Upper East Sider for years, so what's the equivalent of the Upper East Side in Montreal? I would say it would be the West. Mountain is okay, it's also Westmount butene, yeah, although we may not be in Westmount, we're definitely not in West Mountain, but yeah, I mean, I don't think anyone's ever called booty chic, but I just didn't say booty chic Claire Not Claire. I told you you can't call me on this pay phone, no, never wait a second, wait, okay, so the last place, if you didn't notice that there was a little bit of foie gras on top of that in that poutine, you're disqualified.
Tasty, but not exactly. what we're looking for it's pretty dark outside it's getting late but I still have some work left to do to make some more patina to eat so let me say goodbye and we'll get to work yeah oh yeah I'll see you at the kitchen ok bye bye poutine we're going out to see neon and the atmosphere there is absolutely amazing every little detail there is amazing it's kind of a throwback to an Italian cafe maybe from the 60's and 70's era and I'm already in love of place, but I haven't tried this classic poutine again.
We have our brown sauce, our curd sauce and our fries. Red potatoes are what the fries are made of with homemade sauces and the curds are delivered daily.I feel like I've had enough of this today, but more so, this is the creakiest week of the day. Easily the brown sauce, the sauce, that deep flavor, that, mommy, it's here, it's really here, you get a little bit of the herb, you get the seasoning, the salt. get that meaty flavor in there too and the color you can see is not that kind of light glaze it's a real brown this poutine is turning me on again.
Like I've been fading a little bit, it will be said that this Be back in the poutine game and also not to be missed or underrated the little crack of a fresh black.pepper on top Shea Tousignant this is the new school old school within the vibe are all classics but this is the poutine itself the new school be careful we have a couple more places to visit let's get to it we're outside the pool hall in Montreal and by us I mean my friend Steph and I from Montreal, a poutine expert. Yes, I grew up with this.
You can tell that she shines thanks to this. Have you been here before? I've been here many times but every time I come here I only get the hot dogs so we're both eating this for the first time right now we should see what happens yeah yeah this looks pretty good. I can see that the fries are brown, so this tells me that the oil is very old, which is good. yeah that's what they want and then the cheese melts because we close the box for a while which is what they want the sauce looks thick enough guys we're filming again today and Steph will be your host no It will go away when I eat a hamburger.
I want the iron to be like 60 years old, so the student season got it, so it's the same thing, but what do you look for in a good dirty dirty oil? And this is exactly what you want after a night out, but it's super salty and then it's nice. of guarantees that you will have a terrible hangover. Yes, where would you eat the last poutine of your life? Which is the best? So in Montreal my old response would have been to shake little and I think now this is perhaps the best in Montreal. I'm witnessing, oh, I'm honored what this poutine's nickname is.
I feel like he must have an old Quebecois name, like a guy who smokes a lot of cigarettes and owns a dive bar. Yeah, I used to go to this dive bar. on the south shore of Quebec City when I was a teenager and the owner of the bar was called Oki Shah and I think that's the name, if you're from here you can say it like Steph, okay buy, if you're from the United States and You're going to get slaughtered on the internet for saying something in French, you can just call him Richard, okay, I've had too much poutine today.
I have an idea of ​​what my top three are, but I'll sleep on it and get back to you. For you, I fell asleep. I took the night to think about my poutine preferences and before getting back on the plane to New York I had to stop by the Olympic Stadium and tell them who was on the poutine podium. The bronze medal is. to the green spot, thick cut fries and a sauce that was super dark and super tasty, really like 17, the silver medal goes to Shea for Zinio, everything that was there you could tell that the quality was at the top, the Kurds were the loudest.
I had the sauce. super tasty, lots of herbs and the potatoes brought just enough sweetness to balance it all out, so who's on top of the podium, who gets the gold medal, the pride of Montreal, the Claudette, everything about that poutine was bold, It was tasty. super concentrated gravy flavors, the fries again brought that sweetness, balances the saltiness of the curds and seasoning in the gravy, everything in that poutine was exactly what I was looking for, even those little crunchy bits at the end of the fries , but these are my favorites. If you think I missed a point, I want to hear it in the comments below, and in case I mispronounced any of those French words, you can yell at me for that too.
Thanks to Montreal for inviting us. Thanks to all the poutine shops we have. I visited to serve the chips, gravy and curd. I'm Alex Delaney Bon appetit, well, sing the fries. I like it a little crunchy, although the sauce has a nice flavor. I can't wait to finish this one and get the next one. home Alex Elena I will sail

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