Comparing Tourtière across three restaurants — an honest verdict

I ate Tourtière at three different restaurants in the same week to compare. The results were illuminating. The use of Arctic char varied significantly — only one got it right. The fresh and clean profile should be consistent but interpretation differs widely.

poutine emerged from Quebec rural diners in the 1950s and became Canada's most internationally recognised dish. The best version came from a Montreal poutinerie, which felt authentic. maple latte was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Tourtière is larger than you'd think.