For the mini croutons

• 30 ml (2 tbsp) Maison Orphée Extra Virgin Olive Oil
• 1 small garlic clove, finely grated or minced
• 500 ml (2 cups) baguette or country bread, cut into very small cubes
• Salt and pepper

For the poutine

• 8 slices of bacon
• 1 bag frozen rustic fries
• 1 packet Bergeron poutine mix sauce
• Bergeron Brins de gouda cheese curds

For the Caesar topping

• 1 romaine heart, finely shredded
• 80 ml (1/3 cup) Maison Orphée Caesar dressing, or to taste
• Finely grated zest of 1 lemon
• Finely grated Parmesan, to taste
• Freshly ground black pepper

For the mini croutons:

1. Preheat the oven to 400°F (200°C).
2. In a bowl, combine the olive oil and garlic.
3. Add the bread cubes and toss well to coat. Season with salt and pepper. Spread the bread cubes over a baking sheet and bake until the croutons are golden brown and crisp, stirring once during baking.
4. Set aside.

For the poutine:

1. Preheat the oven to 425°F (220°C).
2. Line a baking sheet with aluminum foil, then arrange the bacon slices
   in a single layer without overlapping. Bake until the bacon is golden and
   crisp, turning once during baking. Remove from the oven, blot with paper towel,
   and let cool completely.
3. Cook the fries according to the manufacturer’s instructions.
4. Meanwhile, prepare the Bergeron poutine sauce according to the package directions.
5. Chop the cooled bacon into strips or pieces.

To serve: Transfer the hot fries to a large serving platter or divide among 4 plates. Top with Bergeron Brins de gouda cheese curds, then cover with some of the hot sauce. Garnish with the romaine, bacon, and mini croutons. Drizzle each portion with Caesar dressing, then finish with lemon zest, Parmesan, and black pepper. Serve immediately.