An iconic Québec dish, reinvented with flair thanks to La Pimenterie’s Royal Bourbon sauce.
A savory mix of rich brown gravy, melting cheese curds, and golden fries—elevated by the woody, spiced notes of our signature hot sauce. A noble poutine with bold character.
Ingredients (serves 4):
-
4 Russet potatoes, cut into fries
-
2 tbsp vegetable oil
-
200 g (about 7 oz) cheese curds
-
2 cups brown gravy (homemade or store-bought)
-
1–2 tbsp La Pimenterie Royal Bourbon hot sauce
-
Freshly ground black pepper
-
(Optional) crispy bacon, chopped green onions, fresh herbs
Preparation Steps:
-
Bake the fries
Preheat oven to 220°C (425°F). Spread fries on a baking sheet, drizzle with oil, and bake for 30–40 minutes until golden and crisp. -
Prepare the gravy
Meanwhile, heat the brown gravy in a saucepan. Stir in the Royal Bourbon hot sauce, adjusting the amount to your preferred intensity. -
Assemble the poutine
Once the fries are ready, divide them into bowls or plates. Top with cheese curds, then generously pour over the hot gravy. -
Add finishing touches
Garnish with crispy bacon, fresh herbs, or green onions if desired. Finish with a grind of black pepper. -
Serve immediately
Enjoy while the cheese is still melty and the sauce piping hot!