Originally published March 25, 2009. Taken from “Poutine Marathon“:
Our opinion: Potatoes fried well-crisp that held up well to the generous smothering of gravy. The portion is also pretty generous. My only criticism about Templeton’s poutine is that the gravy, which is on the salty side, overpowered the dish, especially since there weren’t enough curds to give the dish a well-rounded flavor.