La Décadente
Classic poutine with ground beef, bacon, and caramelized onions.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Poutine originated in rural Quebec in the late 1950s. Its exact origins are debated, with several restaurants claiming to be the first to serve it. The addition of ground beef, bacon, and caramelized onions in 'La Décadente' represents a modern, decadent evolution of the classic poutine.
Poutine is a quintessential Canadian dish, particularly associated with Quebec. 'La Décadente' reflects a modern interpretation, often enjoyed as comfort food or a late-night snack.
Cultural Icon
Poutine is considered a national dish of Canada and a symbol of Quebecois culture.
Comfort Food
It's often enjoyed as comfort food, especially during cold weather months.
Modern Variations
The rise of variations like La Décadente show poutine adapting to modern tastes and culinary trends.
La Décadente offers a rich and savory flavor profile, blending the traditional elements of poutine with the added depth of ground beef, smoky bacon, and sweet caramelized onions.
The base of crispy fries provides a starchy foundation, while the fresh cheese curds contribute a salty, squeaky texture. The gravy, typically a chicken or beef-based gravy, adds a savory and umami element. Ground beef introduces a meaty richness, bacon delivers smoky and salty notes, and the caramelized onions bring a contrasting sweetness and depth of flavor.
Fries Matter
Use high-quality, thick-cut fries that are crispy on the outside and fluffy on the inside. Double-frying is recommended.
Fresh Curds are Key
Fresh cheese curds are essential for the signature squeaky texture. They should be added right before serving so they don't melt completely.
Gravy Consistency
The gravy should be thick enough to coat the fries but not too thick that it becomes gloopy. A homemade gravy will elevate the dish.
Caramelize Onions Properly
Low and slow is the key. Allow the onions to cook for a long time, drawing out their natural sugars for maximum sweetness.
Quality Bacon
Use thick-cut bacon for a more substantial smoky flavor.
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