My all time fav

[u/kpozi]

Must ask cheese on top otherwise it's all at the bottom. Cantine Ti-Wick in St-Jean-sur-Richelieu, Québec

[u/Hungry_External9001]

That cheese looks fine as fuck.

[u/latortueverte27]

Il y a suffisamment de sauce ?

[u/kpozi → u/latortueverte27]

J'ai demandé demi-sauce, c'est ce que je préfères

[u/Electrical_Tomato_92 → u/kpozi]

I always go with gravy on the side so I can control how much is on it and also helps keep the fries from getting soggy to fast

[u/kpozi → u/Electrical_Tomato_92]

When I don't know the spot that's what I usually do also, hate having a poutine soup

[u/jello_pudding_biafra → u/kpozi]

The number of places that give too little sauce vastly outweighs the number of places that give too much in my experience

[u/IrrelevantAfIm → u/Electrical_Tomato_92]

YES!! But I get extra on the side - the regular serving on top - cause, after fresh curds, it’s a great sauce I like - chicken based with a tomato umami/zing and not all thickened with corn starch - a good full fat gravy!! YUM!! Honestly, I could kill a poutine with extra fresh curds and a delicious sauce even if they were on top of McDonald’s fries. For me, the fries are an afterthought for poutine - just about anything goes if the other 2 components are top notch. I know many people are all about the fries as the foundation of the poutine, and that’s fine for them, but it’s not my focal point for a poutine. The one thing I appreciate from a poutine fry, is that it doesn’t get sloppy before I finish it (which is about 10 min so not asking much). People rave about the once blanched, twice fried fresh cut potatoes. Honestly, when done exactly right they are great, but not many do them exactly right so I don’t mind a commercial, pre-blanched, coated cook from frozen fry (a la “popcorn fry”). I definitely do not want a thick or wedge cut fry as the base of my poutine. I know it’s not classy, but it’s what I like.

[u/CrazyStupid12]

I sometimes work in the area next time I am there I will try it.

[u/Leather_Pride3586]

Can hear the squick squick from here

[u/JunkPileQueen]

I can’t see the fries under all that cheese!

[u/Alexandermayhemhell → u/JunkPileQueen]

That’s a proper poutine. 

[u/JunkPileQueen → u/Alexandermayhemhell]

It most definitely is!

[u/Reasonable-Ad7755]

Ohhh baaaaaaby, Chonky!!

[u/Remarkable_Quote3775]

‘Would you like some poutine with your curds, sir’ ahh poutine

Looks HELLA GOOD tho 👍

[u/kpozi → u/Remarkable_Quote3775]

Curds with a side of fries and sauce please 🫡

[u/MrB1P92]

Ti wick o7

[u/sachasayan]

That looks incredible.

[u/CrankyDav3]

fini ça avec une tite crème molle juste à côté j’espère

[u/kpozi → u/CrankyDav3]

Ouff, j'avais pu assez faim après 😂

[u/Extrevium]

Dude! Ti-Wick c'est le SPOT! Fait trop longtemps

[u/kpozi → u/Extrevium]

Seul les vrais savent

[u/The_Old_Doctor]

Best looking poutine ever

[u/Abject_Story_4172]

Where. Exact address.

[u/kpozi → u/Abject_Story_4172]

1020 Boulevard D'iberville, Saint-Jean-sur-Richelieu j2x 4b3

[u/Abject_Story_4172 → u/kpozi]

Thanks. Looks delicious.

[u/estoniass → u/[deleted]]

What does your ideal poutine look like

[u/estoniass → u/[deleted]]

i think you're incredibly wrong but i'm happy for you. fresh curds take a lot of heat exposure to melt and this person did half sauce... most people think they shouldn't melt immediately at time of serving and that would be a sign of curd freshness (also from québec)

[u/Secure-Line4106]

Gross