National Poutine Day

The name “poutine” likely originates from Quebecois slang for “a mess,” reflecting its rustic, comfort-food appeal.

It was first used in rural Quebec diners in the 1950s, describing the unusual combination of fries, cheese curds, and gravy.

This slang also mirrors how the dish mixes different ingredients into a single hearty meal.

Yes, competitive eater Joey Chestnut holds the record for consuming 28 pounds of poutine in just 10 minutes.

The challenge took place during the World Poutine Eating Championship in Toronto.

His achievement highlights the dish’s enduring appeal and the lengths fans will go to celebrate it.

Poutine has inspired endless regional variations. In Italy, it’s topped with bolognese sauce and parmesan cheese, creating Italian poutine.

In Quebec, Galvaude adds shredded chicken and peas, giving the dish a homey twist.

Other international versions use toppings like kimchi, pulled pork, or even foie gras.

La Poutine Week is a global festival where restaurants craft creative poutine dishes for a week of fun competition.

The event began in Montreal but has since spread to cities across Canada and even the U.S. Restaurants compete for titles like “Most Original Poutine,” while diners celebrate their love for the iconic dish.

History of National Poutine Day

Poutine has a rich history that is a bit hard to pin down – sort of like the ingredients in the dish itself! It was rumored to have been invented in Quebec in the 1950s, when a customer requested squeaky cheese curds on top of his French fries.

Originally served in a paper bag, the food is rumored to have evolved to include ketchup and vinegar, and then later gravy to keep it warm.

Other similar stories have been told, but the origins of this plate of gravy-soaked fries are really less important than the fact that it deserves to be celebrated.

In recent years, poutine has become a foundation for a number of different dishes and varieties, some that are approved of and some that Canadians find appalling. For instance, Italian poutine is topped with spaghetti sauce, Spicy poutine has Tabasco sauce in the gravy, and Galvaude poutine contains shredded chicken and peas.

National Poutine Day has been celebrated for more than a decade, and rumor has it that it was founded in 2014 by film producer and restaurant owner Danny Rodriguez of Smoke’s Poutinerie in California.

While some people seem to celebrate on March 5th, it seems to be more commonly observed on April 11. Of course, no die-hard poutine fans should be stopped from celebrating twice!

Yes, poutine made its way to the White House during a 2016 state dinner hosted by President Obama.

It was included as part of the menu honoring Canadian Prime Minister Justin Trudeau.

The dish’s appearance at this high-profile event showcased its rise from humble beginnings to global fame. 

Surprisingly, poutine has inspired unusual spin-offs like Jones Soda’s limited-edition poutine-flavored drink.

Released in Canada, the soda aimed to capture the dish’s signature flavors in beverage form.

Though polarizing, the product shows how poutine continues to influence creative food trends.

New Zealand-based Giapo’s Ice Cream created a poutine-inspired dessert featuring fries topped with caramel and oolong matcha tea.

In France, similar dishes often include duck confit as a topping.

These adaptations reflect how other cultures embrace poutine while adding their own culinary flair.

Several Quebec diners claim to have invented poutine in the late 1950s, leading to debates over its birthplace.

The most common tale credits Fernand Lachance, who reportedly exclaimed “Ça va faire une maudite poutine!” (“That’ll make a damn mess!”) when combining fries, cheese, and gravy.

These competing stories have become part of the dish’s charm and mystery.

Poutine has appeared in movies, TV shows, and even inspired themed restaurants worldwide.

In Canada, poutine-eating contests are a regular feature at food festivals. Its inclusion in pop culture cements its role as a symbol of indulgence and Canadian pride.

While poutine is widely associated with Canadian cuisine, it’s seen more as a Quebecois specialty than a national dish.

Some Canadians debate whether maple syrup or butter tarts better reflect the country’s culinary identity.

Regardless, poutine’s popularity across provinces makes it a close contender.