Poutine at Gargoyles
Gargoyles' version of poutine features farmer's cheese and a reduction of veal stock and butter. (Zara Tzanev/Boston Globe) Zara Tzanev/Boston Globe

Baby, baby, stick your fries in gravy

Poutine, a cheesy dish from Quebec, finds its way onto local menus

By Luke Pyenson
Globe Correspondent / July 18, 2007

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

Your article has been sent.

Text size +

Mouth-watering but off-putting. Perfect but excessive. Crispy but soggy. How can one dish have so many contradictions? Poutine, Quebec's most diabolically unhealthy culinary ambassador, is at once several opposite things. As this imposing pile of french fries, cheese curds, and gravy slowly makes its way down through North America, it leaves only enthusiasm in its gooey, fatty trail. (Full article: 750 words)

This article is available in our archives:

Globe Subscribers

FREE for subscribers

Subscribers to the Boston Globe get unlimited access to our archives.

Not a subscriber?


Purchase an electronic copy of the full article. Learn More

  • $9.95 1 month archives pass
  • $24.95 3 months archives pass
  • $74.95 1 year archives pass