Poutine

What it really is

Poutine is built from crisp fries, fresh cheese curds and hot brown gravy. The gravy warms and softens the curds while leaving some bite; shredded cheese melts differently and is a variation rather than the defining curd texture.

A good serving depends on timing. The fries need enough structure to hold the gravy, while the hot sauce softens the fresh curds without making them disappear into a smooth cheese layer. Curds may be mild and slightly springy; shredded cheese melts differently and produces another style. Meat, vegetables or other toppings belong to particular loaded versions and should be named separately rather than treated as necessary parts of every poutine.

Fresh curds and gravy distinguish poutine from fries with a melted cheese topping. The fries should still have enough structure to hold the sauce. Meat, vegetables and other additions belong to particular loaded versions and should be named separately, rather than treated as required ingredients.

How it's served

Serve immediately after adding the hot gravy so the fries remain distinct and the curds soften without disappearing. Larger portions may be a meal; smaller ones can be shared.

How to write it on the menu

Name the fries, fresh cheese curds and gravy. Identify meat toppings and whether the gravy contains meat stock. Fresh curds contain dairy; check the gravy and fryer for wheat or cross-contact.