Comparing Poutine across three restaurants — an honest verdict

I ate Poutine at three different restaurants in the same week to compare. The results were illuminating. The use of Arctic char varied significantly — only one got it right. The comforting and familiar profile should be consistent but interpretation differs widely.

poutine emerged from Quebec rural diners in the 1950s and became Canada's most internationally recognised dish. The best version came from an east coast seafood shack, which felt authentic. Molson Canadian was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Poutine is larger than you'd think.