The Tourtière I grew up eating — memory as a review

I grew up eating Tourtière and have strong opinions shaped by memory. The version here triggered that recognition in the first bite — the sweet and savoury from maple was right, maple syrup was handled the way it should be.

poutine emerged from Quebec rural diners in the 1950s and became Canada's most internationally recognised dish. Growing up it was always a prairie farm breakfast, which shaped my reference point entirely. Nanaimo bar dessert alongside it is the only way it makes sense to me. It's hard to be objective about food you have emotional history with, but objectively: this is very good.