Truffle Poutine recipe

28 Feb

A ‘posh’ twist on Poutine, the classic Québécois fast-food dish, with the addition of Italian black winter truffle.

Truffle Poutine


  • 300ml good quality beef stock
  • 200ml good quality chicken stock
  • 2 tsp balsamic vinegar
  • 2 tsp truffle oil
  • 8g fresh black truffle
  • 1kg French fries or chips
  • 200g cheese curds
  • 2 tbsp cornflour (aka cornstarch) mixed in a little cold water

Serves: 3-4
Calories: lots


First, catch your cheese curds.  Ideally you’ll want to smuggle them from Québec, like we did. They’re pretty hard to source in the UK, so you may need to make your own curd using rennet, raw milk and yoghurt. Do not substiute normal cheese for curd – that would be an a very poor approximation. Next, find yourself a truffle. We used Mister Truffle – they deliver truffles by the gram…

The quality of the gravy is important. If you can make your own from beef or veal bones, please do so. If you can’t, or you don’t have time, find some good quality ready-made stock. We prefer Marks & Spencer’s concentrate that comes in jars.  Finally, make some chips. We cheated to test this recipe out and used McCain oven chips. Not quite the real deal, but not too bad. French fries would have been more authentic.

Cook your fries, and meanwhile make the gravy by grating about 1/3rd of the truffle into the stock, adding the balsamic and the truffle oil, then bringing it to the boil. Add the cornflour in water to the stock and stir well to prevent lumps, until it’s smooth, thick and lustrous.

Plate up the fries and scatter pieces of the cheese curd on top.  Pour over the gravy, then shave the remaining truffle on top. The hot gravy should melt the curd, but if you want to help it along then 30 seconds in the microwave doesn’t hurt.


6 Responses to “Truffle Poutine recipe”

  1. Keith March 2, 2011 at 1:13 am #

    Oh fantastic! I have been curious about poutine ever since hearing Amber Mac talking about it on a podcast once (although she’s not a fan of it herself). Thanks for publishing the recipe which I have now saved to give a go myself and make my own judgement. I’m not sure where to source the rennet for making my cheese curds though – any ideas? Also, is it anything like junket?

  2. Sarah March 3, 2011 at 10:09 pm #

    Hi Keith,

    @cookingthebooks has recommended in his blog post (linked to above) that you buy rennet online. He got his off Ebay. See Seems reasonable! We’ve yet to try making our own curd, but I think when we have a spare weekend we’ll give it a whirl.

    Good luck with your poutine endeavours, let us know how it goes.

  3. Anne Kostalas March 3, 2011 at 10:25 pm #

    I’m so lucky to live in Quebec and be able to catch my own cheese curds. Love it!

  4. CatfordAndy August 10, 2012 at 3:06 pm #

    I live in London but there is nothing like that squeaky cheese you get from a deppaneur in Quebec. I went to a place where they made it near Drummondville, lovely place. Poutine is a sloppy mess but perfect after a couple of beers. You’ll get me all nostalgic, smoked meat sandwiches from schwartz in Montreal. Dearie me

    • Paul Lomax August 10, 2012 at 3:17 pm #

      I’ve actually made my own cheese curds a few times! Works well, perfectly squeaky. Time consuming but not hard. I’ll post the recipe soon.


  1. Truffle Poutine (A Quèbecois dish with a truffle twist.) | Mister Truffle – Fresh truffles by the gram - March 2, 2011

    […] recipe is a well kept secret, kindly shared to me by @Paullomax and @scotian_girl, a foodie epicurean […]

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