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Oct 7, 2009 01:37 PM

Looking for Twists on Traditional Quebecois Dishes

I've got some friends coming to Montreal who want to try traditional Quebecois food and I thought it would be fun to find some twists on the classics. I already know about the foie gras poutine at APDC... any other suggestions?


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  1. There's this place on Mont-Royal called La Cantine. They revisit the Quebec classics like poutine, pâté chinois, jambon à l'ananas.

    1. La Fabrique offers its own take on the Joe Louis. I haven't tried it, though.

      1. Am seeing modern-day takes on pouding chômeur on more and more menus -- most recently at Cocagne.

        1 Reply
        1. re: carswell

          Rented out Les Trois Bouchons last year for a large group dinner. Of course everything was awesome, and for dessert they dropped large baing pans of poudding chomeurs on the tables. Memorable.

          That said, I wouldn't say TPB do modern takes on quebecois clichés, but they do great stuff with mostly locally sourced ingredients. Anyways, thought it was worth mentioning :)

          1. re: MartinSLR

            How about O"Chalet Or Kitchenette on Rene Levesque East

            1. re: duckiedmud

              What kind of food does O Chalet offer?

              1. re: duckiedmud

                I don't know about Ô Chalet, but the menu at Kichenette is very much American-inspired. It's a great restaurant, but there's nothing very Quebecois there

              2. re: MartinSLR

                re: jenga poutine. hmmm I wonder... forgot his name but a few years ago a local young chef who'd been working in one of the upscale restos replaced the head chef at Laika while the latter took his summer holiday... and one day he made jenga poutines. they are very neat. made everyone happy. :)

                1. re: bopuc

                  video on Poutine Jenga:


                  Interesting, but I have no problem believing the chef that it looks better than it tastes.

              3. L'Atelier on St-Laurent had a twist on poutine (with shredded rabbit meat and ile aux grues cheddar cheese) and a twist on pate chinois with game meat.

                2 Replies
                1. re: Em24

                  i actually tried it at l'atelier and i didn't like it too much (personal choice really). The sauce was too "sweet".. it wasn't thick as the ones i usually eat.

                  1. re: mak2k

                    You are right it is a thinner, sweeter sauce but I actually thought it was very tasty, but not traditional. Also, it does make the fries soggier thank usual.