6 ways to make poutine even more Canadian

There’s no doubt that poutine is a quintessential Canadian dish. The classic combination of french fries, cheese curds, and piping hot gravy has its origins in the 1950s somewhere in rural Quebec.

The most famous origin story happens at Le Lutin qui rit restaurant  in Warwick, Quebec, where owner Fernand Lachance, upon being asked to add cheese to a customer’s gravy and fries, spluttered, “Ça va faire une maudite poutine” or “That’s going to make a dreadful mess.” Voilà — poutine was born.

In celebration of what really should be our national dish, here are six ways to make poutine even more Canadian.

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