I ate this poutine outside in the dark and in the cold Tasmanian winter. I had tracked down this poutine because it was Quebec's day, the St-Jean-Baptiste, and was not let down. The curd cheese had little curds but more importantly the texture and taste were accurate, they just messed up the curding at some point. I'd have more of their poutine if it wasn't so far and such in a sleepy town. Sorry Launceston.
Is it a pout?
It's a real opinion of a real meal bought in a restaurant but not all restaurants labelled the meal as being a poutine and it's all in the spirit of discovery and fun. Some labelled the dish as "loaded fries" or simply with the ingredients "Chips, Gravy & Cheese". I wish everyone would try every poutine and all the close variations. For any chef or worries restaurant owner the best solution is still to do more research on poutine, its origin and the existing variations in Quebec. Otherwise the "loaded fries" label is a very polite way to tell that you're not going to have curd cheese, for example, even if it won't prevent a Quebecois from thinking about poutine while eating loaded fries.