18 responses to “Ployes, creton, and chicken stew”

  1. Fran Folsom

    Stop you’re making me hungry. Dolly’s sounds like a place I must visit soon.

  2. Susan Plachy

    I love these kinds of places. Glad you turned around!

  3. Mike

    St. John Valley, not St. Jean Valley. At first I thought it was a typo, but you did it twice (just want to make sure you get it right for your guidebook!)

  4. Mike

    I’ve never heard that…and I’m from the area! Everybody calls it the St. John Valley – same as the river it’s named after (it may sound different when said with a French accent). Is that what you were told up there?

    Google St. Jean Valley…nothing comes up. Now google St. John Valley.

  5. Mike

    Though I should say, I suppose it depends on whether or not you are speaking French. Then it would be Vallee St-Jean. Just like it would be Riviere St-Jean.

  6. Mike

    Hilary, you are good and decent person. I don’t know what I’d do if I had every Tom, Dick, and Harry critiquing my work. I wasn’t as concerned about your blog as I was your guidebook really. I’m relentless in my defense of The County.

    BTW, did you get to visit the Long Lake Sporting Club? Haven’t been there in years but it’s often on my mind.

  7. Mike

    I miss it up there, I really do. Something always tugging at me I gotta say. So cool that you had some creton, my dad’s from St. Francis and he grew up on the stuff. I used to eat it on toast. To the outsider, it’s really akin to a pork pate. Tasty. The only thing I’ve seen even REMOTELY close around here is the pork pate at Lily, but it’s a different animal really. Lily’s is yummy, but I daresay you’d never see creton in the Valley with pistachios in it.

  8. Darlene

    My mom is from St. Agatha (Ste. Agathe, if you ask HER) and SHE calls it St. JOHN also… not St. Jean… just saying.

    Re: Long Lake Sporting Club…ployes come with every meal…
    It’s still a great place to get a 5 lb. lobster!

  9. Barry Elder

    Thanks for verifing for me that creton
    And ployes are a real breakfast for French-Canadiens. I love them yet most of my “French-Canuck” friends have no idea what I am talking about, and I live in New Hampshire! I can’t wait to get up to “Dolly’s” if I ever get the chance.

  10. Ray Beaulieu

    My father was born in Van Buren and grew up in the whole stretch from there to Houlton. I was raised in Auburn (not exactly the center of French culture in Maine!) and have just recently realized that much of what I grew up eating was French-Canadian. I just kinda thought everyone in Maine ate it! Geez, I’m 72, you’da thought I’da figured it out a little sooner, wouldn’t ya? Am tired of the “fancied up” cuisine of today and am gonna try fixin’ some of the old, simple, tasty dishes of “the good ol’ days”. Enjoyed the discussion here – please keep me on your good list. Thanks

  11. Kathy

    Am originally from Keegan Maine which is not Van Buren but we brought up with ployes and creton, which is really great. But on Sundays nights after having a roasted chicken for lunch my Mom would stack ployes on our plate and pour the chicken broth over them , how great that was . Many ways to sereve.

  12. Kathy

    Am originally from Keegan Maine which is now Van Buren but we brought up with ployes and creton, which is really great. But on Sundays nights after having a roasted chicken for lunch my Mom would stack ployes on our plate and pour the chicken broth over them , how great that was . Many ways to sereve.

  13. Steve

    The ployes at Dolly’s are absolutely to die for. I had them as an appetizer for my fish & chips. Definitely worth a try, I’ll be attempting to make ployes myself sometime soon!

  14. winnie

    I’m laughing to myself over the parts of my French Canadian food heritage I never knew. Cretons were not something I knew, nor were ployes. I grew up in central New England (Keene, NH area), and only knew about tortiere from the family recipes. I learned about cretons when I was researching fishing communities in Massachusetts, and found tourtiere served in a local small restaurant. Then I found the cretons I was served last year in Quebec tasted very similar to the family recipe for tortiere which I have given out. Won’t spill the beans for that one here though!

    And I worked up in the area you’re visiting in this description long before you started writing (I was a geologist in the north Maine woods back in the late 70s) so the towns are familiar, and darned if Dolly’s doesn’t sound familiar, too, but I don’t remember them serving ployes!

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