This poutine was laid down on the largest plate they had with the result that the gravy was on parts of the poutine only. You generally want the gravy to form a little bed for the fries at the very least. The steak fries were fine but the seasoning meant double the salt, and distracting in flavour. I've heard that the cheese was homemade by the chef or a friend which is amazing. Great effort. The cheese was a bit too ricotta-like and not being super squeaky but whatever, you had to try and mostly succeeded compared to many others.
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.