Restaurant Chez Claudette
Québécois restaurant · Mile End ·
Offers over 40 creative poutine variations & classic diner fare
Offers over 40 creative poutine variations & classic diner fare
"Many consider this decades-old, low-key haunt in the Plateau a top contender for best poutine in the city. Known for its creative takes on the Québécois specialty, Chez Claudette offers diners options like the Soleil with two sunny-side-up eggs, the Galvaud with chicken and peas (a twist on a local dish of the same name), the Sucré-Salé with onion rings, honey, and sliced corn dogs, and the Cabane, an homage to Quebec’s sugar shack culture featuring ham, sausage, bacon, baked beans, and maple syrup — and that’s just a fraction of the options. If the lengthy menu feels daunting, rest easy knowing the basic trifecta — fries, curds, and gravy — never fails." - Valerie Silva
"A four-decade-old, bright-yellow landmark near Laurier Park known for an adventurous take on poutine, offering more than 40 variations on the classic trio. The menu features a range of gravies and meats—merguez sausage, tandoori-spiced chicken, beef bourguignon, or pulled pork—alongside additions like veggies, sunny-side-up eggs, and beans. Once a 24-hour post-drinking haunt, it now closes at 11 p.m. but retains a laid-back, come-as-you-are vibe." - ByValerie Silva
"Those in the know skip La Banquise and head slightly north to old-school casse-croûte Chez Claudette — it’s cheaper, less crowded, and arguably even tastier." - Erinn Blicher
"Chez Claudette may not be the most popular poutine peddler in the neighbourhood (that title undoubtedly goes to La Banquise or Ma Poule Mouillée). Still, its take on the Québécois trifecta of fries, gravy, and cheese curds has a well-deserved reputation as among the city’s best. Though the 40-year-old casse-croûte was once a 24-hour haunt, note that it now closes at 10 p.m. daily." - Joel Balsam
"A chart-topper when it comes to poutine, this old-school Plateau diner does hot dogs justice, too. Be it a steamie or a toastie, get it all-dressed: with mustard, relish, cabbage, and onions." - JP Karwacki