Editing Poutine (section)

===Development===
Poutine was consumed in small "[[greasy spoon]]" [[diner]]s (commonly known in Quebec as {{lang|fr|cantines}} or {{lang|fr|casse-croûtes}}), [[pub]]s, at roadside chip wagons (commonly known as {{lang|fr|cabanes à patates}}, literally "potato shacks"), and in ice hockey arenas.<ref name="poutinedynamics" /> For decades, it remained a country snack food in Quebec's dairy region, due to the narrow freshness window of [[cheddar cheese]] curds.<ref name="WoodsTreasure" /><ref name="GollnerBest"/> In 1969, poutine was brought to Quebec City in Ashton Leblond's [[food truck]] (a business which grew into the [[Chez Ashton]] fast-food chain).<ref name="CDNE">{{Cite web |url=https://www.thecanadianencyclopedia.ca/en/article/history-of-poutine |title=Poutine |last=Arfonovitch |first=Davida |website=thecanadianencyclo[edia.ca |access-date=28 April 2019 |archive-url=https://web.archive.org/web/20190423095738/https://www.thecanadianencyclopedia.ca/en/article/history-of-poutine |archive-date=23 April 2019 |url-status=live }}</ref> In the early 1970s, [[La Banquise]] began serving poutine in Montreal,<ref name="SemenakBanquise" /> followed by the [[Burger King]] chain in 1983. Others that followed used inferior cheese and the dish's reputation declined. Poutine was largely perceived as an unsophisticated backwoods creation or unhealthy [[junk food]]<ref name="ForsterStealing"/><ref name="WoodsTreasure" /> to be consumed after a night of drinking.<ref>{{cite web|url=https://ny.eater.com/2017/9/6/16259134/best-poutine-nyc|title=Where to Find NYC's Newest Poutine|publisher=Eater|access-date=6 September 2017|archive-url=https://web.archive.org/web/20170906200636/https://ny.eater.com/2017/9/6/16259134/best-poutine-nyc|archive-date=6 September 2017|url-status=live|date=6 September 2017}}</ref>

Montreal chefs would make poutine to feed their staff but had not dared to put it on their menus. In the 1990s, attempts were made to elevate the dish by using [[baked potato]]es and duck [[Stock (food)|stock]]. In November&nbsp;2001, [[Martin Picard]] of bistro [[Au Pied de Cochon]] began serving a [[foie gras]] poutine which was praised by customers and food critics.<ref name="KraussPride" /> This influenced chefs in Toronto and Vancouver to feature poutine on upscale menus.<ref name="ChestermanMontreal"/> Chef [[Mark McEwan]] served lobster poutine at his Bymark eatery, and chef [[Jamie Kennedy (chef)|Jamie Kennedy]] served [[braising|braised]] beef poutine at his eponymous restaurant.<ref name="KatesReview" /> Over the next decade, poutine gained acceptance and popularity in all types of restaurants, from [[haute cuisine]] to fast food, and spread across Canada and internationally.<ref name="poutinedynamics" /> Poutine became extremely trendy in the early 2010s, with an explosion of poutineries in cities like Toronto, leading to stories about poutine's association with romance<ref>{{Cite web |last=Reporter |first=Stephanie Findlay Staff |date=2012-09-02 |title=Poutine shops serve up side of passion |url=https://www.thestar.com/news/gta/poutine-shops-serve-up-side-of-passion/article_b2c49b5c-d7ba-58aa-a1a5-a5d5ea44857c.html |access-date=2024-11-17 |website=Toronto Star |language=en}}</ref> and events like the [[Watson (computer)|IBM Watson]] Cognitive Cooking Poutine Event, where the computer generated unique poutine recipes based on the demographics of Toronto and Montreal.<ref name="Pelley2015"/>