Do the cheese curds squeak enough? Did the gravy come from a box? Were the potatoes hand-cut? And just what kind of oil is in that fryer? All vital questions when it comes to Quebec's most emblematic food export.
For this map, however, some less tangible ingredients were also deemed critical — history, a sense of place, and creativity (to a limit) were factored in to this map, which highlights a mix of classic casse-croûtes alongside younger upstarts.Read More