An afternoon at Cabane à sucre Au Pied de Cochon (sugar shack)
I am not a big meat eater, but once a year I treat myself to a meal at the sugar shack. In the last years, I’ve had the chance to try the best one Quebec has to offer: La Cabane à sucre Au Pied de Cochon from famous chef Martin Picard and his team. This sugar shack does not offer the usual fare found at other “cabanes”, It proposes nothing less than a gastronomic experience that will blow you away. Cabane APDC uses only the best products from the “terroir québécois” and it elevates the sugar shack menu to an almost mystical experience. It is definitely not for the faint at heart, as the whole meal might leave you “stuffed as a pig”… However, it’s so good that I am sure that’s where piglets end up when they go to heaven!
This “cabane” is so popular that reservations take place 3 to 4 months prior to the opening in the spring. Within a couple of hours, all tables are filled. I was lucky enough to secure a reservation for 6 people, so I called some friends who were more than happy to join me and have a chance to experience Martin Picard’s cooking.
As images speak louder than words, here are some memories of our afternoon at the sugar shack. Most have been taken by the talented Corinne Paquette, a member of our group. ENJOY! It’s a feast for the eyes, minus the calories
The appetizer was fresh New Brunswick oysters with maple jelly.
The first course included: A salad with deep fried smoked pork (oreilles de Christ) and buckweat blinis with smoked sturgeon preceded by a foie gras pea soup.
2nd course : Lobster omelet, roasted chicken with beer gnocchi, baked beans with cottage cheese, and roasted pickled pork with veggies
Dessert: Best tarte tatin ever tasted with maple ice cream, nougat glacé with maple candy-floss and chocolate sauce, pancakes cooked in duck fat served with maple syrup and some “Tire d’érable” (maple taffy).
Sources: Cabane à sucre Au Pied de cochon (Au Pied de cochon Sugar Shack)
Photography: Corinne Paquette and Indigonat