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Would Bensimom consider an encore of LePoutine for our readers? You bet! He’s putting the dish back on the LeFarm menu for a limited run, January 23 -25. Not to be missed. (If bacon ate, it would eat Poutine.)
Foie gras and Poutine are two foods not usually found in the same sentence, much less married in a restaurant dish. But if you were dining at LeFarm a couple of years ago, “LePoutine” was the crazy delicious rock star in the room – a decadent, playful, steamy mashup of foie gras, fried potatoes, wine, beef cheeks, kale, gravy and imagination.
A Montreal favorite, Poutine is unadulterated cardiac-on-a-plate, usually devoured with great gusto, its grease supposedly the perfect insulation before or and after a hard night of drinking. (It should be duly noted that Le Farm’s version, unlike the French Canadian, didn’t include the traditional cheese curds. But buttery Foie Gras more than made up for the missing fat calories.)
“It was big, it was indulgent, and people just loved it. So did we,” Bill Taibe, the founder of LeFarm told us, grinning with the memory of his exciting crowd pleaser.
