Oftentimes on my epic motorcycle trips, I like to have some sort of theme to carry me through the journey. After arriving in Trail—exhausted and far too hot after descending a mountain in full gear with the sun beating down on me—I walked into a Dairy Queen, completely unsure of what to order. I saw poutine on the menu and, thinking “it’s Canadian,” (as not so well informed Americans do) and decided to try it with what little energy I had left.

I am fully confident that most Canadians would not claim Dairy Queen has the country’s best poutine, but it sparked a journey for me. Over the next six weeks, I explored this Canadian delicacy in earnest. Wherever poutine was on the menu, I ordered it. Lunch – yep. Dinner – yep. I didn’t find poutine as a breafast option, yet.

So what is Poutine? According to Google AI: Poutine is a Canadian dish originating in Québec that consists of crispy French fries, topped with fresh, squeaky cheese curds, and finished with a hot, savory brown gravy. The heat from the fries and gravy melts the curds into a gooey, cheesy consistency, and the combination of textures and temperatures creates a signature comfort food experience. 

The Key Components

• Fries:Ideally, the fries are medium-thick and fried twice to achieve a soft interior and a crispy exterior. 
• Cheese Curds:Fresh, squeaky cheese curds are essential to the authentic poutine experience. 
• Gravy:A rich brown gravy, often made with beef stock, butter, flour, and seasonings, is drizzled over the fries and curds. 

I can confirm, after traveling all around the southern part of British Columbia, that poutine is just as Google describes. However, I was surprised by the number of Canadians who reminded me that poutine is not necessarily Canadian, but rather a delicacy of Québec. What also surprised me was how different poutine was from establishment to establishment. I probably ate poutine about ten times during my stay in Canada, and I can certainly say that poutine is not a monolith. It is as varied as the Canadians (oops, Québecers) who make it.

Sometimes the fries were truly outstanding. Other times, there were lots of cheese curds—or barely any at all. And then there’s the gravy. Oh! The gravy. As I talked to people about where to get poutine and what they liked most about it, the answers were really all over the map. I definitely heard a strong preference for the fries. Google is right—the fries are cooked differently than they are in the States. The double frying gives them a very different texture compared to the single frying that is common in the States. I didn’t necessarily hear a consistent preference for the cheese curds; it seemed like that was the part of the equation people could take or leave. But the gravy—there is definitely a strong culture around what makes a good poutine gravy.

R and I really enjoyed Vancouver’s Pride celebration this year. The organizers included the main gayborhood along Davie Street and incorporated neighboring parks for a bit of an outdoor courtyard experience. After walking around and experiencing all things Pride, we were hungry. R suggested we go to La Belle Patate—Vancouver’s go-to restaurant for poutine.

It was here that I truly understood that poutine is Québécois cuisine. The owner moved from Québec to Vancouver—so you know this restaurant is the real deal. They have over 40 varieties of poutine. #mindBlown. The fries were good. The cheese curds were solid. The generous gravy was thick, flavorful, and fully encompassed the entire dish.

I got to experience not only true Québécois poutine, but also the day’s special: Cajun poutine. It was a mashup of two decidedly French cultures—one in Québec and the other rooted in Louisiana. If there is any place to end the journey looking for the heart and soul of poutine, La Belle Patate was it and the Cajun poutine delivered.

Still, I have much to learn about Canada as a wayward American traveler, but I can certainly say that poutine has earned a place on my list of favorite cuisines. If you’re ever in Vancouver, dear reader, do stop at La Belle Patate—you’ll thank me later!

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