“Eating vegetarian is a culture that grows every day,” acknowledges Gérôme Paquette, chef at L'Gros Luxe (www.lgrosluxe.com), a small chain of restaurants committed to a healthy lifestyle. “People are more cautious about what they are eating.” But that doesn't mean that diners want to give up flavor—or comfort food favorites such poutine. And Paquette (above left) is happy to oblige. “Creating a vegetarian version of poutine is not that complicated,” he says. He points out that it's all about balancing flavors and textures of the sauce and topping ingredients. In place of the typically rich meat gravy, Paquette creates a vegetable stock that he seasons as if it were a meat stock. For his Poutine Thai, he ladles the thickened veggie stock over the frites...Read More