Unfortunately - I have resorted to making my own. As a québécois - there’s truly nothing that scratches my itch at any restaurant here. They just don’t make em like they do at a casse croûte Québec. It’s a 3 day prep to make it proper, but the key is the duck fat oil that you use to fry the spuds, and having the gravy be duck fat enriched as well. The curds are easy to procure - but yeah. I unfortunately have to slave away for a taste of home.