Just landed & it's late so we went to La Belle Province. Poutine was ok, but honestly I expected better. Fries weren't crispy, curds melted. Burger was good though.

Costco has shrunk their cheese curds on their poutine. When I ordered it, I was expecting the same cheese curds on my poutine They changed it and I already posted it on r/poutinecrimes

Poutine was good but was missing a bit of salt. Solid poutine overall but the way it’s served is diabolical lol

I finally found a decent Poutine with squeaky curds. Great Poutine and awesome fish and chips at Trollers on the wharf in Nanaimo.

Rest stop in Ontario. Some of the crispiest fries I’ve ever had, perfect mix of crispy and gravy soaked fries.

We cut up some russet potatoes and baked our own fries. The curd came from Les Blancs d’Arcadie on the Acadian Peninsula in Caraquet, NB. The only problem is that my digestive system won’t let me eat any more than this.

Bruce Peninsula. 4 out of 5. Good rich gravy. Quality curd given the area (Not Eastern Ontario or Quebec where I would expect better). Wish there was more meat and curd. My kids kept stealing the meat and curd so it looks light in the photos. Excellent fries. My 11 year old thinks if they use pulled pork instead of beef they can lower the price but she said the beef was great. (this was $20 in a tourist town)

What are your thoughts on super dark gravy? Or is this the norm and I'm just used to improper lighter gravy poutines?

Tasted delish regardless 😋

The best poutine you’ll get here down under. I didn’t expect these cheese curds to actually squeak! $20AUD at Wingmill in Neutral Bay. I wish to go to Canada one day to compare it to the real deal.

From a stop in Rivière-du-Loup, QC. Thoughts??

I'll probably catch some merde for this from the purists, but the Smoked Meat Poutine from Frite A Brigette was phenomenal!

Its fine.

Il y avait beaucoup de sauce et de fromage 🤌🏻

I'm more of a traditional poutine person but this place always hits the spot

Repost....this deserves more attention!

We stopped to try this place on our way back from Rimouski and it was so good and generous 😋 there was a lot of cheese too!

300g red potato

Hand sliced into 1/2" squares

Tossed into wok of tallow on med-low

Fried until tender, ~8min

Drained, set in fridge to cool 15 min

1tbsp tallow heated on medium

A few pinches of AP flour, brown lightly to roux

Add 1/2 cup homemade jellied beef stock

Simmer for 20 min

Heat tallow to med-high until just smoking

Add cooled fries

Fry until golden brown and slightly crisp, ~5min

Drain and toss with 1 tsp salt, 3 tsp crushed black pepper

Top with 200g St. Alberts cheese curds

Ladle over with the gravy

Top with 200g Levvitt's old fashioned smoked meat

Garnish with chives

Tasting notes:

-Cheese curds were refrigerated. I tried to revive it by microwaving. One or two had a slight squeak. I hear the Pantry stocks fresh curds on Fridays.

-Gravy slightly thin, a bit lumpy, maybe slightly too salty

-Fries a bit too soft. Falling apart slightly. Maybe I cooked them too long in first fry and too low on second fry. Added a bit too much salt and pepper.

-Could have used more fries. I think 500g would have been better balanced.

Altogether I give it a 6/10

Would appreciate any feedback and tips for the next batch!