(from Wikipidia) Poutine (Quebec French: [put͡sɪn] ^ⓘ) is a dish of french fries and cheese curds topped with a brown gravy. It emerged in Quebec, in the late 1950s in the Centre-du-Québec region, though its exact origins are uncertain and there are several competing claims regarding its invention. For many years, it was used by some to mock Quebec society.^[1] Poutine later became celebrated as a symbol of Québécois culture and the province of Quebec. It has long been associated with Quebec cuisine, and its rise in prominence has led to its growing popularity throughout the rest of Canada.

Annual poutine celebrations occur in Montreal, Quebec City, and Drummondville, as well as Toronto, Ottawa, New Hampshire, and Chicago. It has been called “Canada’s national dish“, though some critics believe this labelling represents cultural appropriation of the Québécois or Quebec’s national identity. Many variations on the original recipe are popular, leading some to suggest that poutine has emerged as a new dish classification in its own right, as with sandwiches and dumplings.^[1]

HISTORY OF POUTINE

poutine, canadian cuisine

(FROM WIKIPEDIA) The dish was created in the Centre-du-Québec area in the late 1950s.[2]: 12–31  Several restaurants in the area claim to be the originators of the dish, but no consensus exists.[2]: 12–31 [3][4]

Le Lutin qui rit, Warwick – Restaurateur Fernand Lachance of Le Café Idéal (later Le Lutin qui rit[5]), is said to have exclaimed in 1957, “ça va faire une maudite poutine!” (English: “It will make a damn mess!”) when asked by a regular to put a handful of cheese curds in a take-out bag of french fries.[6][7][8][9] The dish “poutine” appears on the establishment’s 1957 menu.[10] Lachance served this on a plate, and beginning in 1962 added hot gravy to keep it warm.[9][3]
Le Roy Jucep, Drummondville – This drive-in restaurant served french fries with gravy, to which some customers would add a side order of cheese curds.[3] Owner Jean-Paul Roy began serving the combination in 1958 and added it to the menu in 1964 as “fromage-patate-sauce”.[3][5] Felt to be too long a name, this was later changed to poutine for a cook nicknamed “Ti-Pout” and a slang word for “pudding”.[a][3][4][10] The restaurant displays a copyright registration certificate, issued by the Canadian Intellectual Property Office, which alludes to Roy having invented poutine.[10]
La Petite Vache, Princeville – Customers would mix cheese curds with their fries, a combination which was added to the menu. One option included gravy and was called the “Mixte”.[3]
According to Canadian food researcher Sylvain Charlebois, while Warwick is the birthplace of poutine, Drummondville’s Jean-Paul Roy is the true inventor since le Roy Jucep was the first to sell poutine with three combined ingredients, in 1964.[11] The Oxford Companion to Cheese takes a different perspective, stating that the inventors were not chefs but the customers who chose to add cheese curds to their fries.[5]