By SABRINA LU
Montreal poutine, the city’s most popular dish, easily seduces anyone who tastes it. Who wouldn’t be lured by hot crispy French fries, rich gravy and fresh cheese curds? Although the classic Montreal poutine will always satisfy a late-night craving, the dish has become the subject of forward-thinking innovation for numerous Montreal chefs.
Here are five Montreal poutine interpretations that that will change how you think about simple chips, curds and gravy.
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- <h3>NORWEGIAN POUTINE</h3><br /> <br /> Nordic cuisine has conquered the heart of many gourmet palates and Montreal can now have a taste of European winter in its poutine at <strong>Café Ellefsen. </strong>A fusion of Quebecois and Scandinavian favourites, the poutine is made with fresh-cut potatoes, a rich demi-glace gravy, Norwegian meatballs and Quebec’s <a title="http://www.fromagesileauxgrues.com/splash/" href="http://www.fromagesileauxgrues.com/splash/" target="_blank">Isle-aux-Grues</a> aged cheddar with a sprinkle of green onions. <em>Vær saa god!</em><br /> <br /> <small>Café Ellefsen<br /> 414, Saint-Zotique East<br /> Montreal, QC H2S 1L8<br /> 514-274-6969<br /> <a title="http://www.cafeellefsen.com/" href="http://www.cafeellefsen.com/" target="_blank">cafeellefsen.com</a></small>
- Montreal poutine goes Scandinavian
- Montreal poutine
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- <h3>LOBSTER POUTINE</h3> <br /> <br /> Food Network chef Chuck Hughes won the <em>Iron Chef</em> battle against Bobby Flay with this star dish from his restaurant in the Old Port of Montreal, <strong>Garde-Manger.</strong> Hughes’ lobster poutine is made with gravy reduced from oh-so-flavourful lobster stock (it takes six hours to make); fresh, squeaky cheese curds; crispy fries; and of course, substantial chunks of sweet lobster meat.<br /> <br /> <small>Garde-Manger<br /> 408 Saint-François-Xavier St.<br /> Montreal, QC, H2Y 2S9<br /> 514-678-5044<br /> <a title="http://crownsalts.com/gardemanger/" href="http://crownsalts.com/gardemanger/" target="_blank">crownsalts.com/gardemanger/</a></small>
- Montreal poutine goes to the Maritimes
- Montreal poutine
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- <h3>DOUBLE FOIE GRAS POUTINE</h3><br /> <br /> Indulgence is at its best with Martin Picard’s foie gras poutine from au Pied de Cochon. There is a reason why Picard has earned his title as a "wild" chef: His take on poutine involves a sauce made of traditional gravy, egg yolks, cream and plenty of foie gras; perfectly caramelized slices of foie gras; a mound of cheese curds; and, for good measure, some regular poutine gravy. Do prepare to roll yourself home after this dish.<br /> <br /> <small>Au Pied de Cochon<br /> 536, Duluth Ave. E.<br /> Montreal, QC H2L 1A9<br /> 514-281-1114<br /> <a title="http://www.restaurantaupieddecochon.ca/" href="http://www.restaurantaupieddecochon.ca/" target="_blank">www.restaurantaupieddecochon.ca</a></small>
- (Photo: <a href="http://www.flickr.com/photos/sfllaw/502088349/" target="_blank">Simon Law</a>)
- Montreal poutine gets rich
- Montreal poutine
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- <h3>CURRY POUTINE</h3><br /> <br /> An unexpected marriage between two traditional dishes resulted in the creation of an exotic, spicy and delicious comfort food. <strong>Chef Guru </strong>offers a poutine with different levels of heat and with optional additions of chicken or shrimp. The gravy is a curry sauce made with a wonderful blend of Pakistani spices and is served in a skillet with crunchy fries, cheese curds and finished off with freshly chopped cilantro.<br /> <br /> <small>Chef Guru<br /> 4120 Saint-Laurent Blvd.<br /> Montreal, QC H2W 1Y8<br /> 514-313-7400<br /> <a title="http://www.facebook.com/pages/CHEF-GURU/145083552188252" href="http://www.facebook.com/pages/CHEF-GURU/145083552188252" target="_blank">Facebook page</a></small>
- Montreal poutine gets spicy
- Montreal Poutine
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- <h3>ICED POUTINE</h3><br /> <br /> Poutine can even satisfy the sweet tooth with the iced poutine at Koko Ma Boule. Don't worry: you won’t find yourself eating hot French fries with ice cream. The parlour rather imitates the national dish by subbing chocolate wafers for fries, marshmallow and caramel popcorn for cheese curds and caramel syrup for gravy, all of it atop a humongous serving of soft-serve vanilla ice cream.<br /> <br /> <small>Koko Ma Boule<br /> 366 Sherbrooke St. E.<br /> Montreal, QC H2X 1E6<br /> 514-281-9713</small>
- Montreal poutine gets chilly
- Montreal Poutine
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