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poutine
fry...or frites with gravy and cheese
The French name of the president of Russia, poutine is also the word for a fry of sardines, anchovies and gobies, caught with special nets for 45 days from December to spring in the Alpes-Maritime—only permitted thanks to a special agreement with the EU.
Nicknamed the ‘caviar of Nice,’ they are usually cooked in an omelette.
Fry are also called alevins.
Poutine is also the Québecoise speciality (frites tossed with cheese curds and topped with gravy) that has crossed the Atlantic, with gourmet variations now available in many informal French restaurants and snack bars.
Text © Dana Facaros
Image by Nice M