Lager Blonde – 4.2% – IBU 15Refreshing and easy to drink, Belle Gueule Blonde is a lager, that will pleasantly quench the thirst of beer lovers everywhere who are looking for a beer with personality. Crushed potatoes, cheese curds and mozzarella, braised beef, and pepper sauce. From Paul to Paulo & Suzanne, this (pre-curfew) 24-hour 1950-inspired diner has spicier poutine for fans looking for more of a kick. Every Montrealer has had poutine served on these exact diner plates but this one is outstanding.

Chez Ti-Bi – Lac-Mégantic

On the palate, the taste of caramel malt mixes with citrus and fragrant flavours of coriander. Double NEIPA DDH – 8.2% – IBU 20Papagayo is a double NEIPA DDH hopped to justedespoutines.com the max with Citra and Simcoe hop varieties that delivers an explosion of tropical and fruit punch aromas. NEIPA DDH – 6.2% – IBU 30Kona is an excessively hopped NEIPA DDH with varieties of hops (Azacca – Citra) reminiscent of tropical fruits. It gives off aromas of passion fruit, lychee, mango and citrus. Italian Lager – 4.7% – IBU 25Peroni Nastro Azzurro is a beer with a delicately balanced bitterness, with aromatic notes of citrus fruits and spices, with a clean and frank finish.

A light, creamy caramel cheesecake laced with our sinfully delicious dulce de leche filling all served in a deep dish graham crumb shell and topped with the ultimate toffee crunch. Slices of gyro, red onions, lettuce, tomatoes, feta cheese, and aioli sauce. Regular fries, cubes of filet mignon (5 oz.), sauteed onions and mushrooms, cheese curds, blue cheese, and pepper sauce. If you’re in the mood for a poutine at any time of the day, every day, La Banquise has got you covered. Speaking of covered, this 24-hour joint has 30 different varieties of poutine but their classic is absolutely tasty. A Mile End institution since 1982, Chez Claudette is a favourite among Montreal poutine lovers.

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This little nook-like greasy spoon has been a staple in Le Plateau for the past two decades. They do simple well, using skinny fries, fresh cheese curds, and heaps of vegetarian-friendly gravy. The cheese curds were the real deal, the sauce packed a peppery punch that gave it some character, and the fries, with the skin left on, made it feel a little more homemade. Add in the generous portion size, and it easily takes the top spot on my poutine podium. Over the past few weeks and months, I hit up five fast food spots and swapped the fries in my trio for poutine — for science, of course. Some were surprisingly decent, while others totally missed the mark.

In recent decades, this casse-croûte classic has gone from local favourite to national staple, showing up on menus far beyond the borders of la belle province. Even the biggest North American burger chains have jumped on the poutine bandwagon, adding their own versions of the saucy treat to the menu (at least in Quebec locations). One of Little Italy’s most successful restaurateur duo is behind this modern day snack bar, designed to look like the authentic thing. At Chez Tousignant, everything is made in house, including the potato buns and beef hot dogs. The poutine gravy is made from scratch daily and the potatoes are cut, peeled and fried fresh with every order. It makes for a very high quality poutine that’s been rated once of the best in town.

Restaurants

Come on, it’s Belle Pro — we don’t even have to say anything. Visually, this was one of the better-looking poutines in the bunch — but that’s where the praise ends. For locals, it’s arguably the best poutine in Montreal.

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Frite Alors offers Belgian-style fries that are crispy, light, fried in lard and made to perfection with cheese curds and gravy. That’s a good question.The exact birthplace of poutine in Quebec is a topic of debate. However, two small towns in the Centre-du-Québec region, Warwick and Drummondville, are most often credited. In Warwick, the story goes that in 1957, a customer at a restaurant named Le Lutin Qui Rit requested cheese curds to be added to his fries. Meanwhile, in Drummondville, Jean-Paul Roy of the restaurant Roy Jucep is said to have served the first poutine as we know it today.

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Regardless of the true origin, the dish quickly gained popularity across the province and ultimately, the world. The poutine here is made with crispy fries, smothered in a rich vegan gravy, and topped with dairy-free cheese curds. Despite being completely plant-based, it delivers all the comfort and satisfaction of traditional poutine. White rum, dark rum, pineapple juice, orange juice, lime juice and lime. Poutines just hit different when they’re served in an aluminum take-out plate.

Gibeau Orange Julep may be famous for its ubiquitous orange drink but its authentic poutine should also be a must have item. No fancy or extravagant toppings are added to this particular iteration, but this traditional take remains one of the best in the city, served with a side of 1960 nostalgia. Mimi & Jones is not only about the menu, but also the atmosphere. With its laid-back vibe and inviting old-timey diner decor, it’s a great spot to relish your vegan poutine. Pair it with one of their amazing vegan milkshakes for the full experience.

ALFA Hot-Dog – Longueuil

• Sauvignon Blanc, pineapple juice, white cranberry juice and Sprite.
• Restaurant Chez Claudette has been open since the early 1980s and has nearly 50 different varieties of the classic poutine.
• This long-established, family-run fast food joint whips up sweet classic Quebec French fries, doused in gravy, and plenty of cheese.
• Stout – 5.5% – IBU 34This beer’s deep colour is topped with a rich and smooth cream that hides a sharp bitterness.

The cheese curds were the real deal, the sauce had a nice savoury flavour, and the fries held up well under the weight of it all. However, since I was forced to revisit it for the sake of this article (you can’t do a fast food review without the golden arches), I was pleasantly surprised. The cheese looked like classic cheddar curds, but there wasn’t a single squeak to be found. The gravy had more of a tomato flavour than a BBQ kick, and the fries were just… Made up of the holy trinity of fries, cheese curds, and gravy, it might just be Quebec’s crowning culinary achievement — or at least its most beloved. The restaurant housed inside a gigantic orange has been a Montreal institution since 1966.