The poutine craze is widespread, from Shanghai to New York to North Bay. One can find endless versions served up in both low-end and high-end restaurants. In fact, some deviations of this low-culture staple gone gourmet might be missing the point. At its best, poutine is made from basic ingredients that would have been accessible to any Northern settler—potatoes, cheese curds, and brown gravy. This link to local diets and locally available food might be part of the secret to poutine becoming a truly Northern comfort food, with that French Canadian flair we so value in Northeastern Ontario.
As a food explorer, both abroad and in my own kitchen, I have discovered that the French roots in the region are the reason behind why the poutine is simply delicious and served the way it should be: classic curd style served atop fresh-cut crispy fries, and doused with a rich roux-style gravy. There are BIG options in small places and they are all a little different.
1. The first breakfast poutine in the region
Ivan’s Restaurant in North Bay, est. 1945, creates a variety of poutines - from traditional curd to house-shaved mozzarella. Owner/operator Kristina has run the restaurant for 15 years, and has continued to honour the time-tested traditions and recipes that have made Ivan’s a long-standing destination for quality family food—and the region’s first breakfast poutine.
