poutinen.

Etymology: < Canadian French poutine (1978 or earlier in this sense (compare note below)), spec. sense of poutine , denoting various kinds of cooked pudding (1810), further etymology uncertain and disputed; apparently either a variant of French pouding (see pudding n.), or directly < English pudding n. (although in this case the change of d to t would be difficult to account for), or perhaps < a French regional form with subsequent semantic influence from French pouding or English pudding (see pudding n.; although an exact match has not been identified among dialects of French).The dish is said to have been first sold in the ‘Lutin Qui Rit’ restaurant in Warwick, Quebec, in 1957, although the version with gravy was not sold until 1964, and documentary evidence is not found until later. The restaurant's owner, Fernand Lachance (1918–2004), is generally credited with naming the dish.