Finding the best Tourtière in the city — a personal search

I spent three months trying every version of Tourtière I could find locally. The variation in quality is extraordinary. The best version handled Quebec cheese curds with genuine knowledge and the sweet and savoury from maple result was noticeably superior.

poutine emerged from Quebec rural diners in the 1950s and became Canada's most internationally recognised dish. The winning restaurant had the right a sugar shack cabane à sucre feel — unpretentious and focused on the food. Nanaimo bar dessert was suggested correctly. Worth the search. When Tourtière is made properly it's a completely different experience.