'...You can make a tourtière well or badly and still succeed in delivering a handsome and satisfying meal, a balm against the bleakness of winter. “I’ve never had a slice of tourtière and spoonful of ketchup and not liked it,” David McMillan, the bearish chef and an owner of Joe Beef in the Little Burgundy section of Montreal, told me recently. “I especially love a tourtière made by someone who can’t really cook. It’s honest.”'
Tourtière: A French-Canadian Christmas Carol