We just arrived in Quebec City, and as usual, first things first – our obligatory stop at Chez Ashton. This time, we were at the Charest Boulevard location, in St-Roch, a 24h location which I visited quite often in my youth.
I have reviewed Ashton’s Poutine and their Galvaude before, so for good measure, I ordered a Dulton this time. (I ordered a Regular – but somehow she punched in a Mini – and since that’s what she charged, I figured it was probably for the best anyway…)
A Dulton (most often called a Dalton, sometimes a Duleton) is basically a traditional poutine, to which you add ground beef.
Ashton does claim that their ground beef garnish is lightly spicy and delicious. They use the same mixture for their pain à la viande, their version of the sloppy joe. Here is their secret recipe, which doesn’t look bad on paper.
And here is what it looks like on top of a poutine:
As usual, the cheese curds were fresh (“squeek-squeek”), the french fries warm, golden and cripsy, and the gravy fairly thick, not too salty. But what makes a good dulton is a good ground beef topping, and to be honest with you, this was a little bland. The spices weren’t really present. You cannot find any onion kick. Not that it’s bad, but it’s just bland. I added lots of black pepper to it. The texture is nice – finely ground, no big fatty chunks, very smooth – but that basically reinforced the lack of character of the beef blend. However, for those who like it, they are generous with it – and because of the fine grind, it spreads nicely throughout the poutine and you have some of it with each bite, to the last one.
Now, my opinion does matter a lot. But for you out there who need more than my verdict, I can point to the consensus from the users of MaPoutine.ca who also do not seem to like Ashton’s Dulton. Maybe it needs something else to bring it together?
To be continued…
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