How To Make Poutine

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  • 2 each Idaho potatoes, cut into French fries
  • 1 cup Cheddar cheese curd
  • 1 cup Makers 46 Bourbon
  • 3 cups veal stock
  • 2 tablespoons cream
  • 2 tablespoons butter
  • fresh cracked black pepper, and salt
  • 1 tablespoon chopped parsley 

Chef Laurent Géroli enjoys poutine as a winter comfort food, often after a night of drinking.

Growing up, we'd make it after a long day of skiing and snowmobiling,” he says. “The dish is never a main course and always a snack or late-night bite.”

Using Maker's 46 Bourbon in the sauce for this iconic Canadian dish that is increasingly making its way to restaurant menus across the U.S., chef Géroli says you can change the fries and the sauce, but not the cheese.

It's very important to get the exact right consistency of the cheese so it’s not too chewy,” he notes, adding that the sauce needs to be hot and ready as soon as the fries come out of the fryer.

The cheese should be room temperature, and once the fries are done, the dish needs to be put together and eaten as soon as possible for the best flavor. 

  1. In a deep fryer cook the fries until crunchy. Season with salt and pepper.
  2. In a saucepan bring the Makers 46 to a simmer and flambé.
  3. Add veal stock (may substitute with veal demi-glace) and reduce to 1 cup.
  4. Add the cream and butter and whisk to get a rich creamy texture. Season the sauce with cracked fresh black pepper. Check the seasonings and add salt and pepper if necessary.
  5. Place fries in a serving dish and crumble cheese curds over the top. Pour the sauce on at the last minute before serving to keep the textures of the fries.
  6. Sprinkle with parsley. Serve immediately.

Chef Laurent Géroli has 20 years of culinary experience and showcases his cuisine at the Brown Hotel in Louisville, Kentucky. Born and raised in Montreal, his culinary career has taken him all over America and the Caribbean with stints at a string of large hotels, like the Four Seasons Hotel, Montreal. Most recently, Géroli was executive chef at Casa Marina Resort & Beach Club in Key West, Florida, where he oversaw two restaurants, a large catering and convention business, and 315 guest rooms.

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