{"id":107097,"date":"2025-09-11T18:34:11","date_gmt":"2025-09-11T22:34:11","guid":{"rendered":"https:\/\/editionap.ca\/?p=107097"},"modified":"2026-02-17T21:52:16","modified_gmt":"2026-02-17T20:52:16","slug":"landriault-snack-bar-a-hot-spot-with-a-rich-history","status":"publish","type":"post","link":"https:\/\/tribune-express.ca\/en\/actualites\/landriault-snack-bar-a-hot-spot-with-a-rich-history\/","title":{"rendered":"Landriault Snack Bar: A Hot Spot With A Rich History"},"content":{"rendered":"

Travel east on County Road 17, which becomes St. Philippe Street, and you\u2019ll drive past the big \u201cALFRED\u201d sign that\u2019s similar to the Ottawa version in ByWard Market. Less obvious as you then pass Quesnel Street is\u00a0Landriault<\/span>\u00a0Snack<\/span>\u00a0Bar<\/span>\u00a0even though the small food operation has been there much, much longer than the five upper case blue letters.<\/p>\n

A classic casse-cro\u00fbte or pataterie, the historical specifics of the small\u00a0snack<\/span>\u00a0stand may have been lost to the passage of time, but its popularity as a spot to grab a poutine or an all-dressed steamie has not.<\/p>\n

In fact,\u00a0Landriault<\/span>\u00a0Snack<\/span>\u00a0Bar<\/span>\u00a0continues to draw both hungry local customers and those from further afield as it has done for at least six decades. That\u2019s correct: about 60 years. And likely more than that if you did some serious historical digging.<\/p>\n

<\/span>\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0A small-town roadside stand with little-known history and good fries<\/b>
\nThe name\u00a0Landriault<\/span>\u00a0pops up on few business signs in locations I\u2019ve spotted along the highway in the neighbouring area. One early record of the name is a \u201cT.\u00a0Landriault<\/span>,\u201d born in 1821 in Prescott County. \u201cT\u201d eventually became a farmer and town councillor, according to McGill University\u2019s \u201cCanadian County Atlas Digital Project.\u201d<\/p>\n

The\u00a0snack<\/span>\u00a0bar<\/span>, currently owned by Bruce Forget, stands on the site of what was once someone\u2019s home before it burned down ages ago. The story goes that it was replaced by the small take-away food stand which today has a covered patio and a half-dozen or so picnic tables. Apparently, next door was once a jewellery store, now long gone.<\/p>\n

According to\u00a0Landriault<\/span>\u00a0Snack<\/span>\u00a0Bar<\/span>\u00a0general manager Fiona Massie, the stand\u2019s\u00a0most popular menu item are the various sizes of the French fries. That\u2019s not surprising: it\u2019s much of what a\u00a0casse-cro\u00fbte\u00a0is all about \u2013 and I\u2019ve come to learn since I\u2019ve moved here that very good fries are made in eastern Ontario.<\/p>\n

\u201cWe use red potatoes that are delivered every week from a nearby Quebec farm. We cut and peel them ourselves every morning before the day starts. They\u2019re done by hand and there\u2019s no freezing involved,\u201d says Massie.<\/p>\n

At either a casual upscale bistro or a chip truck, the only way to make very good French fries is to cook them at least twice: that usually starts with a cook at a lower temperature to blanch the fries before giving them a final cook at a higher temperature for service.<\/p>\n

Landriault<\/span>\u00a0blanches their fries, cools them and then finishes them when the order comes into the kitchen.<\/p>\n

\u201cThere are always fresh fries going out the door,\u201d Massie says. \u201cAnd we use peanut oil. As far as I\u2019m aware, this\u00a0snack<\/span>\u00a0bar<\/span>\u00a0has been using peanut oil at least for the last three owners. The peanut oil offers a different taste and twist to the potatoes, and it\u2019s one reason our fries are so popular.\u201d<\/p>\n

While each service is different, the\u00a0snack<\/span>\u00a0bar<\/span>\u00a0sends out about 25 hotdog-and-fry combos during an average lunch, in addition to individual items and other combos.<\/p>\n

\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0From poutines and club sandwiches to \u201cMichigan\u201d dogs<\/b>
\nFor\u00a0Landriault<\/span>\u2019s popular poutine varieties, the fries form the all-important base to which is added the ubiquitous St. Albert cheese curds and a homemade chicken-based gravy.<\/p>\n

The menu includes the round-up of usual\u00a0snack<\/span>–bar<\/span>\u00a0suspects: whistle dogs, smoked meat, onion rings, sausage, chicken nuggets, pogos, BLTs, cheese sticks, milk shakes and more.<\/p>\n

Observing customers munching at the picnic tables on a couple of visits this summer, it\u2019s safe to say that the club sandwiches \u2013 something of a\u00a0snack<\/span>–bar<\/span>\u00a0anomaly, perhaps \u2013 are also a very popular customer choice, a fact confirmed by Massie.<\/p>\n

Otherwise, what caught my eye first at\u00a0Landriault<\/span>\u00a0was something called a \u201cMichigan dog.\u201d Perhaps related to the Coney Island chili dog, the history of the Michigan dog (sometimes with a small-em as in \u201cmichigan\u201d) is unclear. What is understood is that the Coney-style dog is apparently very popular in Detroit, Michigan.<\/p>\n

The Michigan dog was possibly created by some ex-pat Michiganders who opened a\u00a0snack<\/span>\u00a0bar<\/span>\u00a0in Lake Champlain, New York, in the 1920s: the dog is traditionally a steamed all-beef wiener swaddled in a tomato-forward sauce that is then traditionally topped with onions and yellow ballpark mustard.<\/p>\n

\u201cWe offer it toasted or steamed,\u201d Massie says of the\u00a0Landriault<\/span>\u00a0rendition, though adding that tracing its origins at the\u00a0snack<\/span>\u00a0bar<\/span>\u00a0is likely impossible. \u201cThe sauce is our Italian kind-of-like-spaghetti sauce that we make here, so it\u2019s homemade as well. It\u2019s not quite a chili dog, but a similar style. You can add extra onions, and some people like to add cheese.\u201d<\/p>\n

In the pantheon of handheld\u00a0snack<\/span>s that are out there, the drippy-juicy dog when it is passed over the counter to you might be considered one that once you pick it up to eat you don\u2019t set it down again with a whole lot of mess.\u00a0Landriault<\/span>\u00a0also serves a Michigan burger, similarly dressed.<\/p>\n

\u201cPeople generally eat it with a fork and knife,\u201d Massie adds.<\/p>\n

\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Dishing out continuity and community<\/b>
\nIn itself, an item like the inscrutable Michigan dog captures at least a portion of the lost elements of\u00a0Landriault<\/span>\u00a0Snack<\/span>\u00a0Bar<\/span>\u2019s history. Massie says that many of the menu items have been passed down from owner to owner over the decades which establishes a sense of continuity, as well as a sense of local community, even if the details are murky.<\/p>\n

\u201cWe\u2019ve maintained the same menu,\u201d she says despite changing eras. \u201cThese are known items, and we\u2019ve just continued selling them rather than reinvent the wheel.\u201d<\/p>\n

Certainly a part of the culinary fabric you can find along the highways and byways of Quebec, the\u00a0casse-cro\u00fbte\u00a0is also firmly ensconced in Franco-Ontario food culture with its relatively uniform range of\u00a0snack<\/span>s complemented by a unique dish or two.<\/p>\n

While the precise history of a venue like\u00a0Landriault<\/span>\u00a0Snack<\/span>\u00a0Bar<\/span>\u00a0may now be lost, the unassuming landmark venue serves up a long tradition as well as favourite local foods.<\/p>\n

Food writer Andrew Coppolino lives in Rockland. He is the author of \u201cFarm to Table\u201d and co-author of \u201cCooking with Shakespeare.\u201d Follow him on Instagram @andrewcoppolino.<\/em><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Travel east on County Road 17, which becomes St. Philippe Street, and you\u2019ll drive past the big \u201cALFRED\u201d sign that\u2019s similar to the Ottawa version in ByWard Market. Less obvious as you then pass Quesnel Street is\u00a0Landriault\u00a0Snack\u00a0Bar\u00a0even though the small food operation has been there much, much longer than the five upper case blue letters. […]<\/p>\n","protected":false},"author":27,"featured_media":107098,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[37],"tags":[],"class_list":["post-107097","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualites"],"acf":[],"featured_media_global":[],"yoast_head":"\nLandriault Snack Bar: A Hot Spot With A Rich History - Tribune-Express<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/tribune-express.ca\/en\/actualites\/landriault-snack-bar-a-hot-spot-with-a-rich-history\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Landriault Snack Bar: A Hot Spot With A Rich History - Tribune-Express\" \/>\n<meta property=\"og:description\" content=\"Travel east on County Road 17, which becomes St. Philippe Street, and you\u2019ll drive past the big \u201cALFRED\u201d sign that\u2019s similar to the Ottawa version in ByWard Market. Less obvious as you then pass Quesnel Street is\u00a0Landriault\u00a0Snack\u00a0Bar\u00a0even though the small food operation has been there much, much longer than the five upper case blue letters. 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Less obvious as you then pass Quesnel Street is\u00a0Landriault\u00a0Snack\u00a0Bar\u00a0even though the small food operation has been there much, much longer than the five upper case blue letters. 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