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I was attempting to develop a variation on poutine that I'm calling "Poutine Amélioré".
Here they are out-of-the-oven, baked and cheesed. I packed them in Tupperware and brought them to the office party the next day, where I will finished them off:
cut gelatinized chicken reduction into small cubes and placed one in each potato cube.
fired up a blow torch (OK, a small culinary blow torch, but a blow torch nonetheless) and melted the reduction while warming the potato/cheese.
Served.
Looks great, but I'd recommend "poutine recomposée" (reassembled poutine). "Améliorée" implies it's better, which comes across as pretentious given it barely looks like poutine and lacks both the signature curds and the gravy.
Well I WAS going for pretentious, but I agree "recomposée" may work better... but it doesn't SOUND better, I love the sound of "amélioré" (a lovely French word that even my grating Boston accent can't mess up...too badly...)