It’s All In The Curds: Quebecois Mainstay Poutine Making Culinary Inroads In US

January 12, 2010 by Mark | 0 Comments

The Canadian Press:

Unless it’s maple syrup, it’s unlikely many Americans could identify an example of truly Canadian cuisine. But it seems one national dish, a belly-busting concoction born in La Belle province, is creating a buzz south of the border.

Poutine – a mixture of French fries, cheese curds and hot gravy – is making it onto menus alongside typical American fare like cheeseburgers and chili dogs.

Thierry Pepin, an actor and model who moved to New York from his native Quebec six years ago, opened a restaurant last summer dedicated to the hearty dish. T-Poutine (the T is for Thierry) is located in the Lower East Side, close to bars and the club scene, and offers 12 different variations of the item on its menu.

“It’s great, but it’s not easy,” says Pepin of the reaction to the calorie-laden creation, often described as a “heart attack on a plate.”

“A lot of Americans haven’t heard about it, are skeptical about it. But the ones that come to the restaurant open-minded, they want to try it. For the most part, they all love it.” Read more.

In Franchise Site

Roads Are the Future of Solar Power
How Robots Are Making Us Happier
Wearable Intelligence in Energy
April Fools: Helium Beer
Wearable Intelligence in Healthcare
Pixar: The Math Behind the Movies
Watch Silicon Valley Episode 1
The Body Dryer
How Does Cryogenics Work?
Robo-Suit Body Extender

In Our Directory

Related Posts

Related Resources

Comments

No comments yet.

Leave a Reply

Comment moderation is enabled. Your comment may take some time to appear.