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Chelsea, a Vancouver Community College chef-in-training, doles out dishes of Quebec's fast food classic, fries, cheese curds and light gravy, at the Discover Quebec presentation hosted by VOX International at the Pan Pacific Vancouver. Chelsea, a wedding dress designer in China for 7 years, is now following her childhood dream, and loving it. Photo Ursula Maxwell-Lewis ©
Home made, sort of. The fries are just frozen Ore-Ida fries and obviously I don't have homemade cheese curds. However, Emily did make the gravy herself.
Probably the best Poutine in Portland!
Hand-Cut Yellow Fleshed fries, custom unique seasoning, fresh Quebec cheese curds and our signature rich homemade gravies...plus bacon, prime ground beef, cheese sauce.
Smoke's Poutinerie Berkeley
2518 Durant Avenue, Unit A
Berkeley, California 94704
My blood glucose was 114 mg/dl before eating and 253 mg/dl two hours later.
La fameuse poutine de la Banquise, dans sa déclinaison sauce au poivre qui est un peu plus digeste.
Des frites maison, du fromage qui schouine et de la sauce au poivre.
This side was more exciting on paper than the final executed product mostly because it didn't embody all that is a poutine - rich, unctuous, and comfort driven. This version felt almost healthful. The fries remain surprisingly crispy despite being bathed in a rich jus and spending time under a blistered blanked of mozzarella cheese. The treasured fatty liver might have spent a little too much time under the broiler (read: crumbly lumps of slightly mealy liver), however the shrivelled bits still imparted great flavour to this non-greasy and dry version of the Quebecois classic.