Two poutine dishes, an original and a 'Reggae' version, are just a fragment of the extensive menu at La Banquise restaurant in Montreal.

Credit:

Courtesy of Steve Dolinsky

Red potatoes at La Banquise. The restaurant plows through 2000 pounds of the potatoes per day.

Credit:

Courtesy of Steve Dolinsky

At the chopping block. The red potatoes are slightly sweeter than usual, for extra flavor.

Credit:

Courtesy of Steve Dolinsky

The fries are La Banquise are fried twice, for extra crispiness.

Credit:

Courtesy of Steve Dolinsky

The packets of cheese curds are delivered each morning to the restaurant. Dolinsky says that they must have a "little squeak to them."

Credit:

Courtesy of Steve Dolinsky

The gravy consists of chicken and beef, with black pepper being a key ingredient.

Credit:

Courtesy of Steve Dolinsky

A plate of original poutine at La Banquise.

Credit:

Courtesy of Steve Dolinsky

La Banquise's "Reggae" version of poutine. The dish competed with other variations across Canada during La Poutine week.

Credit:

Courtesy of Steve Dolinsky

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