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Le Canotier de l'Isle and meat poutine

4 portions


  • 2 litres (8 cups) medium potatoes, quartered
  • 45 ml (3 tbsp.) butter, melted
  • 8 slices bacon, cut into large strips
  • 340 g (¾ lb.) ground beef or veal
  • 1 onion, minced
  • 30 ml (2 tbsp.) flour
  • 60 ml (¼ cup) tomato paste
  • 30 ml (2 tbsp.) Dijon mustard
  • 750 ml (3 cups) beef stock
  • 5 ml (1 tsp.) paprika
  • 2.5 ml (½ tsp.) garlic powder
  • 1 ml (¼ tsp) smoked paprika, mild or hot, to taste
  • Salt and freshly ground pepper
  • 185 g (6½ oz.) Le Canotier de l'Isle cheese, cubed


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  • Preheat oven to 230°C (450°F). Place the potatoes on a baking sheet and coat them with melted butter. Bake for 30 minutes or until tender and golden. Turn the potatoes a few times during baking.
  • Meanwhile, in a saucepan over medium-high heat, cook the bacon until crisp. Transfer it onto paper towels and remove the excess fat from the pan. Return the pan to the heat and add the ground meat and onion. Continue cooking until the meat is cooked through.
  • Mix the flour, tomato paste and Dijon mustard into the beef stock and add the spices. Pour into the pan, bring to a boil and simmer until thickened, around 5 to 7 minutes. Adjust seasoning.
  • Divide the roasted potatoes into 4 bowls. Add cheese cubes, top with meat sauce and sprinkle with crispy bacon. Serve.



  • The sauce can be made in advance and kept refrigerated for 4 to 5 days. However, the poutine must be assembled right before serving.


Aromatic and supple

These medium-bodied wines offer supple tannins that of ten carry a certain roundness. They are usually dominated by aromas of ripened fruit or woody notes (toast, coffee or vanilla).

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