Chef Marco DeCotiis Serving Up Canadian Comforts at Noir

Noir's Quebec Tourtière

Noir chef Marco DeCotiis, who was born and bred in Montreal, is hipping East Passyunk Ave.’s ranks of restaurant-goers to the wonders of Canadian cuisine with some recent menu additions. For the winter months, he’s serving up a hearty and beefy pot-pie-like concoction called a Quebec Tourtière. It combines ground beef, pork and veal with spices, like cloves, cinnamon, allspice, star anise, cumin and fennel seed, and celery and onions in a golden, flaky puff pastry. He’s also mingling a little bit of South Philly in his take on poutine. Noir’s version of the Canadian comfort food staple features Cannuli’s sausage in the pile of house-cut fried potatoes, cheddar cheese curds and beef gravy. Yum, pass the La Fin du Monde.