Le Roy Jucep

One of the best

Le Roy Jucep is located on a boulevard crowded with fast food franchises and strip malls, but you will have no trouble finding it. Just look for the restaurant with a giant orange slice on its roof. The slice signifies that it is home of the Orange Julep, Canadian equivalent of the States’ Orange Julius – a frothy cross between OJ and a milk shake, just a little too sweet to pass as a health drink. Here in the U.S., we like ours with a couple of hot dogs. In Quebec, an Orange Julep goes great with poutine.

Le Roy Jucep is where you want to eat poutine, even if, in general, you are a poutine-frowner. It claims to be the place that first served what has since become a signature dish of La Belle Province. The story is that back in the 1950s, Jean-Paul Roy, a chef in Montreal, began serving potatoes with gravy, which some customers asked to be decorated with cheese curds. In 1964, Monsieur Roy took over the Orange Jucep dairy bar drive-in and put the dish on his menu. It became known as poutine as a play on the word “pudding,” as well as on the nickname of his cook, who was called Ti-Pout.

The history is debatable, but the quality of the poutine served here is secure. On a foundation of handsome gold pommes frites is ladled savory-sweet gravy and cheese curds that are bright and squeaky, purchased daily and always kept at room temperature for maximum flavor. What a joy it is to excavate down through cheese turned molten by the hot gravy, then into spuds that range from still-crunchy to virtual mashed.

If the appeal of classic poutine eludes you, the menu here offers more than a dozen variations, including Octoberfest (with German sausage), pizza poutine (with pepperoni), and a different special each day, which was poutine Chinoise when I visited – a palate-puzzling plate of frites and curds topped half and half with tangy barbecue sauce and spaghetti sauce.

What to Eat
Le Roy Jucep, Orange Julep (medium)
Orange Julep (medium)
Orange Jucep is described on the menu as 'sparkling natural orange juice,' but there is more to it than that.
Le Roy Jucep, Poutine
Why poutine with tomato-meat sauce on one side and barbecue sauce on the other is billed as Poutine Chinoise is a bit of a mystery.
Le Roy Jucep, Vegetable Soup
Vegetable Soup
Savory and satisfying vegetable soup
Le Roy Jucep, Pizzaoeuf
Le Roy Jucep's menu lists many kinds of pizzaoeufs, including vegetarian and one topped with smoked meat. The 'breakfast pizza' pictured here is topped with bacon, ham, and sausage. And, of course, eggs and cheese.
Directions and Hours
closed now
Sunday6:30 am - 12 am
Monday6:30 am - 12 am
Tuesday6:30 am - 12 am
Wednesday6:30 am - 12 am
Thursday6:30 am - 12 am
This restaurant is featured in the following eating tours.
5 stops | 272 MILES | 4 hr 46 min

Made from a cured and smoked brisket, the smoked meat of Quebec is a cousin of the pastrami found in U.S. delis. It is luxuriously fatty, packed with spice, and so fragile that it demands careful hand-cutting. Here are a couple of top sources in Montreal and a few along the byways of the province.

Open Year Round
Meals Served
Breakfast, Lunch, Dinner
Credit Cards Accepted
Alcohol Served
Outdoor Seating

Other Nearby Restaurants

  • Cantine Bernard

    Sainte-Madeleine, Québec

    This friendly Quebec snack bar has earned honors for its poutine and burgers since 1961. Try Cantine Bernard’s locally loved guedille sandwich.