What’s not to love about the gravy-smothered, cheese-covered delicious dish that is poutine? If you’re running Rock ‘n’ Roll Montréal, consider it a rite of passage to order a plate of the unofficial food of Canada and dive right in.
The true origins of poutine are a little uncertain, but popular belief is it began in the dairy town of Warwick, Quebec in 1957 when a customer asked to have both his cheese curds and fries mixed up in the same bag. The crucial gravy element wasn’t added until seven years later when Drummondville, Quebec restaurant owner Jean-Paul Roy combined cheese curds with his already popular gravy and french fries dish. The result: an indulgent “mess” of a meal.
Not everyone is as privy to poutine as we are, so for newbies who’ve never tried the dish, here are a few fun facts behind its creation:
- Classic poutine contains only three ingredients: fries, gravy, and cheese curds. The fries must be crispy, the gravy flavorful, and the curds fresh and squeaky. What’s this about squeaky cheese curds? Read about their importance here.
- In 2007, the dish ranked 10th on the CBC special Greatest Canadian Inventions.
- You can drink your poutine if you prefer; although, we recommend eating the real deal.
We can’t think of a better pre-race motivation or post-race meal than a giant helping of the ultimate Canadian comfort food.
How much poutine can you put down? Remember: the more you burn, the more you earn.