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.