Tourtière

Some dishes exist to comfort and Tourtière is absolutely in that category. The fresh and clean quality works on something almost primal — you feel the warmth of it immediately. Quebec cheese curds does work that no substitute can replicate. maple syrup production is a seasonal Quebec ritual celebra…

You can taste history in Tourtière if you know what to look for. poutine emerged from Quebec rural diners in the 1950s and became Canada's most internationally recognised dish. The comforting and familiar character reflects those layers — wild blueberry doesn't appear by accident; it came from a spe…

Tourtière opened a door into a cuisine I'd previously known almost nothing about. The comforting and familiar flavours are unlike anything in my usual rotation and I mean that positively. poutine emerged from Quebec rural diners in the 1950s and became Canada's most internationally recognised dish. …

I went in with low expectations — I'd had mediocre versions before. What I found was Tourtière made with real commitment to Quebec cheese curds and technique. The fresh and clean result was more complex and satisfying than anything I'd had before. maple syrup production is a seasonal Quebec ritual …

I first ate Tourtière on a trip five years ago and have been searching for a version this good ever since. This restaurant finally delivered the fresh and clean quality I remembered. peameal bacon was handled correctly — something most restaurants here get slightly wrong. maple syrup production is …

I spent three months trying every version of Tourtière I could find locally. The variation in quality is extraordinary. The best version handled Quebec cheese curds with genuine knowledge and the sweet and savoury from maple result was noticeably superior. poutine emerged from Quebec rural diners i…

Tourtière at this place was fine. The rich and indulgent flavour was there but not distinguished. Quebec cheese curds was present in the right quantities but without the care that makes the difference. You can taste when something is being made to a formula. poutine emerged from Quebec rural diners…

I grew up eating Tourtière and have strong opinions shaped by memory. The version here triggered that recognition in the first bite — the sweet and savoury from maple was right, maple syrup was handled the way it should be. poutine emerged from Quebec rural diners in the 1950s and became Canada's m…

Tourtière here was solidly made — fresh and clean without anything to complain about. Quebec cheese curds was present and handled reasonably. But something was missing from the depth that this dish should have. poutine emerged from Quebec rural diners in the 1950s and became Canada's most internati…

Most people overlook how much the right drink changes Tourtière. I ordered it with Molson Canadian and the fresh and clean elements of the dish sharpened considerably against the pairing. wild blueberry in particular became more prominent in a good way. maple syrup production is a seasonal Quebec r…