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La Cabane d’a Coté

27 Mar

March means sugar shack season here in Quebec. So for the last few years, that has meant going to La Cabane au Pied de Cochon, Martin Picard’s spectacularly glorious shack up in Mirabel. It’s not traditional but frankly I want a great meal at a sugar shack which isn’t as easy to find anymore so I go a little on the crazy side. However, this year, for the occasion of my wife’s birthday, I decided to forgo that particular experience for its cousin, La Cabane d’à Coté. Located on the property just next door to Cabane PDC that they purchased last year, Cabane d’à Coté is a smaller, more intimate setting (about 40 seats) run by Vincent Dion Lavallée, Martin’s partner and formerly the head chef at the Cabane PDC.

La Cabane d’à Coté took over the old sugar shack on the property and uses the old evaporator as the cooking apparatus – heating with wood and using the flattops on top of the old evaporator to cook off of. It is a unique idea for a restaurant and creates a cool scene when you enter the restaurant as the kitchen is front and center. Other than one table, the rest of the common seating is situated in the rooms just off from the center kitchen space with views of either the maple forest on one side or the apple orchard on the other. It is a beautifully simple restaurant space which evokes a classic style (especially with the use of old style dishes and cutlery) but with some twists. Even though the space is 40 people tops, it goes get a little nozy but not so much that you can’t enjoy the eclectic mix of music through the evening – think 90s pop with classic quebecois.

Compared to the Cabane PDC, La Cabane d’à Coté’s menu is a table champetre which changes more frequently that the twice a year of the other shack. The restaurant is also open year round and doesn’t require the same reservation time – although it can still take some time to get a table. The menu is a 5 course fixed menu which they say is all you can eat but frankly we were so stuffed just with the portions they served us that I can’t imagine anyone asking for more!

The first course was composed of two dishes. First, a split pea soup with maple glazed duck meatballs, sour cream and cheddar cheese. Excellent soup that really evoked the classic hardy soup that I love but the addition of the maple glazed duck meatballs really gave it some more richness and a touch of sweetness that I enjoyed.

Paired with that was homemade raisin cinnamon bread grilled on the flattop served in a maple reduction and topped with foie gras, maple sugar and creme fraiche. An insane level of richness and sweetness that was glorious. To our pleasant surprise, the charred toasted notes that comes from grilling over the wood really came through. Quite a start of our meal.

The second course was a more subtle affair. Of the four dishes we got for this course, there were two big hits. First was the raw scallops served with fermented cabbage and cream sauce. The scallops were sliced thinly and beautiful. The acidity of the fermented cabbage paired very nicely as well.

The other big hit was the thinly sliced white ham served with bacon and bacon over a base of apple butter. Coming from the hams the group raises on the property, the ham was so good. Beautiful texture and great flavour. The apple butter underneath was a rich and sweet treasure as well.

We also got mini buckwheat pancakes served with maple syrup and a salad of endives prepared in escabeche served with fresh sheep’s milk cheese. The pancakes were enjoyable but compared to the other dishes weren’t as special. I enjoyed the salad although my wife found the endives still too bitter for her liking.

At this point, we were already starting to feel full but we weren’t even halfway there! The next course brought two dishes. First, a sort of celeriac omelette served with smoked trout. A solid dish – the big standout was the chunk of smoked trout. Beautiful texture and flavour.

The other dish was a duck tartare of mushrooms, beets and crispy duck skin served over a Jerusalem artichoke puree. A really different tartare that I really enjoyed. I liked the use of the skin to add some different texture to the tartare. My wife doesn’t love duck so this was the dish we split opinion over the most over the course of the evening.

The fourth course was an all-meat affair. First was maple glazed grilled pork from the Cabane served with a cherry sauce. Simple but very well done. The quality of their pork in terms of flavour and texture comes through and the sweetness of both the maple and the cherries paired perfectly.

The second dish wasn’t as successful sadly – quail stuffed with duck meat served in a minestrone soup. The quail meat was excellent. The issue for both of us was the soup which clearly got an extra kick of vinegar but so much so that all we got flavour wise was vinegar. The big disappointment for us on the night.

The last dish of this course made up for it however – rabbit and chicken pot pie served with maple carrots. My favorite of the night. Beautiful presentation and great depth of flavour to boot. A great flaky crust, lots of meat and a beautifully rich but not heavy sauce to pair all of it together. Chicken pot pie is one of my childhood favorites so this dish evokes much love for me.

Finally….. we get to dessert! Some how we found a way to eat all 5 desserts they brought us 😉 The ricotta doughnuts served with maple dulce de leche were solid and enjoyable. The praline and sunflower seed ice cream was a very pleasant surprise that we both loved. The Baba served with haskap berries (camerise in French) and cranberries syrup topped with maple pastry cream and whipped cream was the most visually appealing of the group. Flavour-wise, the cake was a little heavy but the fruit syrup and the maple elements paired beautifully together with it. The most unique dessert was the frozen apple poached in maple syrup served with fresh cream. The apple’s texture was very unique in this preparation and of course, apples and maple pair so well together.

And lastly, as this is a sugar shack after all, we got some fresh maple taffy which was served to us through a hidden compartment in the table which allows them to bring snow into the restaurant to pour the maple syrup over. Very cool element and of course the perfect end to a sugar shack meal.

La Cabane d’à Coté continues the excellent tradition of the Cabane PDC and turns it into a more intimate, less bombastic experience. There is still excess – it’s a Martin Picard venture after all – but chef Vincent finds a way to make it slightly more refined and subtle. I would love to come back in the summer time to see what Vincent would do with all the fresh produce they produce on the property without the sugar shack trappings. This was a wonderful night and definitely worth visiting again.


La Cabane d’à Côté
3595 Montée Robillard


Cabane à Sucre Au Pied de Cochon – Harvest Season 2016

28 Oct

Another fall season is upon us….. which means Harvest season at the Cabane à Sucre Au Pied de Cochon is back. One of the few things outside of football that keeps me from getting depressed at the fact that summer is over. Martin Picard and company continue to do amazing things at their wonderful Sugar Shack. For the past 4 years, I have tried to make it to each sugar and harvest season. I’ve now missed the past two sugar seasons so with this one, I’m now 6 for 8. Decent average if I do say so myself!

For the uninitiated, the sugar shack is a set menu for the season – alcohol and tip excluded. This season being harvest season, the focus is on ingredients from the garden here as well as from the local producers around the area. If you are not an adventurist eater, this meal is certainly not for you. Thankfully, I am and I can always find a group of 11 others to join me in the adventure.

Every year, the Cabane has an amazing selection of cocktails to enjoy. This year, the emphasis was once again on their Gin. I had a great rhubarb gin to start off the night and was ready to enjoy what was to come.

The meal certainly started off strong. First up was their play on elotes (or Mexican street corn): corn coated with popcorn, gouda and garlic butter served on a candelabra. Loved the tang and the creaminess of the sauce. The fresh corn was delicious and the addition of the popcorn was a cool texture switch.


Next was the Cabane’s caesar salad with lardon and fried capelins. A salad kicked up a few notches to say the least. A super rich and creamy caesar dressing, tons of cheese, tons of big bites of fatty lardon and crispy croutons to top it all off. Only at the Cabane could a salad come off this rich!


We were then presented with a hare and foie gras pâté with pistachios in a terrine of black pudding. A cool presentation creating the appearance of a plant growing. The pâté was excellent – equally parts fatty and rich. The blood pudding was great as well. Once cut up, it wasn’t the most appetizing dish to look at but who cares when it tastes so good.


The foie gras experience continued with foie gras poached in honey, served on brioche coated with goat cheese and topped with a cherry sauce. Excellent use of sweetness to soften the rich foie gras. The cherry sauce was so good – we finished off the jar despite being out of foie gras pretty fast. The brioche and the cheese was the perfect vehicle to enjoy the foie gras.


And now for something completely different: sushi! A combination of salmon tartare maki and salmon foie gras nigiri. I know the notion of foie gras and sushi sounds weird but it worked so well. The tartare was excellent as well.


More fish followed up the sushi. Miso salmon was put on the table – a whole fish smoked in their smoker and glazed with a mix of miso, soy sauce and brown sugar. The fish was smoky, sweet and so tender. We could simply pull the meat off the fish with a folk. Our table picked that carcass pretty clean… the fish was that good!


And after all that, we still had the meat to come. First was the lamb shank confit. Served with some cherry tomatoes and parsley, this lamb was oh so good. Fall off the bone tender and that lovely gamey rich flavour one looks for with lamb.


Next, we had locally raised chickens stuffed with mushrooms in a pesto sauce with gnocchi. The chicken were wonderfully moist and tender. Great earthy flavours from all the mushrooms. The gnocchi were very small in size but very enjoyable as well.


The final main was a salmon Mille Feuille. Very cool from an execution point of view. Composed of poached salmon, béchamel, creamy mashed potatoes and a spinach sauce with lemon confit. Personally my least flavour dish – it felt very dense which given everything else we just had made it hard to enjoy as much.


We needed to find room though because desserts were still to come. First up were apple doughnuts which were actually a little game for the table. One doughnut was supposed to a rhubarb one which would come with a Cabane a Sucre Au Pied de Cochon cookbook for the winner. However, we didn’t have one so our waiter just got us to pick numbers instead. It worked out either way.


Then, came the best carrot cake I have ever had period – so moist and sweet and flavourful. Thankfully, the cake was served on a sheet with the recipe on it. The recipe has been noted and will be attempted soon – turns out they used beets as well as carrots. Looking forward to seeing how it turns out at home.


Next was possibly one of the most beautiful apple pies I have ever seen. Topped with thinly sliced apples and filled with almond paste, this pie was very dense and rich. Definitely needed some ice cream which is why we were also provided three types of housemate ice cream – cherry, mint and chocolate. All were very flavourful and smooth.



Another trip to the Cabane and another insane meal. General consensus at the table was that this was one of the best meal at the Cabane we had had. Not a single dish disappointed the entire table and the meal, while very filling as always, felt more reasonable and fresher than in years’ past. Either way, we had another great time and once again I have been tasked with getting another reservation for the next season. I can’t miss out on Sugar season 3 years in a row!


Cabane à Sucre Au Pied du Cochon
11382 rang de la Fresnière
St-Benoit, Qc

Cabane à sucre Au Pied de Cochon Menu, Reviews, Photos, Location and Info - Zomato

Cabane À Sucre Au Pied de Cochon – Harvest Season 2015

28 Sep

It’s that time of the year again – another season at the Cabane à Sucre Au Pied de Cochon. After the disappointment of not getting a spot for this year’s sugar season – thanks website outage! – I made sure that this would 5 out of 6. Going more than a year being visits seemed unfathomable. Thankfully, things were worked out and I set out with another table of 12 friends ready to set what Martin Picard and company had set for us.

For the uninitiated, the sugar shack is a set menu for the season – alcohol and tip excluded. This season being harvest season, the focus is on ingredients from the garden here as well as the local producers around the area. Each season, this is a collection of specialty cocktails. This time around, the focus was on gin – as our waitress noted that the PDC has a gin coming to stores soon! There was a solid gin and tonic, a Gin-nette – gin with spruce beer, a blueberry mojito and a house ginger ale and rye whiskey served with strawberries.

Food-wise, first up was a series of 6 starters dishes to enjoy. The initial one was a cold melon soup with a mix of garden vegetables and fresh herbs served over top. I hate melon…. but loved this dish. Silky smooth and surprisedly spicy. A very refined and subtle dish. Paired with the soup was some housemade bread lathered with butter and slices of house cured ham.

Then came the necessary PDC foie gras dish – Poached pears with aged cheddar and pan seared foie gras. A wonderful combination of richness and sweetness. My girlfriend’s lack of interest in foie gras provided me with an extra serving so a nice win for me.

That was followed by gnocchi served with sweat peas, ricotta, bacon and garlic pesto. I really loved this dish – the gnocchi were great, the pesto gave this dish a strong garlic flavour but the addition of the creamy ricotta and the bacon helped to dull it somewhat. The sauce itself was perhaps more liquid than some will enjoy but the flavours were outstanding.

The next dish was the miss of the night for the entire table – a whole sturgeon poached in a potato and leak sauce served with mussels. The sauce itself was great as were the mussel. However, the sturgeon, for us, was overcooked. The flakiness of the fish was completely gone.

Back to positive however with the next one – homemade tagliatelle pasta served with a fresh vegetable sauce made with garden eggplants and tomatoes as well as coins of sausage. The dish was prepared in front of us as the pasta was mixed in a hollowed parmesan wheel to add some cheese. A very fresh and surprisedly light pasta dish – which was a nice contrast to the more fatty and rich gnocchi dish. This wasn’t a hit for everyone at the table but I enjoyed it personally.

The last starter was a margarita pizza made using baguette bread dough and topped with a mornay sauce, fresh garden tomatoes, garlic chips, basil and parmesan. The whole thing was cooked on charcoal. A solid pizza overall – slice crunch to the crust although I’m not sure exactly what the use of baguette bread dough did to make a difference compared to standard pizza dough. The mornay sauce provided some creamy richness to the classic fresh margarita.

After a brief moment to digest, we were served the main course – A DIY pot-au-feu. We were a provided a large meat platter, some condiments, vegetables and thermos of broth with which to make our individual plates. The meat platter, in keeping the ethos of Pied de Cochon, was huge and quite varied. It included duck confit, smoked BBQ beef ribs, steamed pork belly, white blood sausage, bone marrow, pork filet, pig’s foot, a cornish hen and smoked bison tongue. The condiments included a mushroom sauce, salsa verde, dijon, radishes and pickles. The stars here were the meats and they were glorious. Particular note to the smoked meat like consistency of the bison tongue, the fatty bone marrow and rich pig’s foot.

After that orgy of meaty goodness, we were ready for desserts. First, we received an palate cleanser of vanilla and apple soft serve swirl ice cream with a good amount of Calvados in the middle. Then, it was on to a foursome of options.

There was peaches served in mead and with cubes of raspberry jelly; a prune clafoutis; crème fraiche ice cream and a raspberry tiramisu, presented as a potted plant, complete with a shower of poured coffee. Point for originality of presentation for the tiramisu however, personally as I hate coffee, this dish was a non-starter for me. The clafoutis was a great hit for me. The ice cream was nice and creamy and the peaches provided some nice sweetness.

All in all, another great meal at the Cabane. I admit that compared to previous experiences, this one didn’t wow me as much – most dishes were solid, not the spectacular we often expect with Martin Picard and Co. The fact that two dishes didn’t work for me was also a first…. As a first experience, I can imagine people still being blown away. The amount of food one gets for the price is still great. However, for someone like myself who has been 5 out of the past 6 seasons, the standards set by the PDC crew makes this one seem a little less exciting. I’ll still be at the computer at midnight December 1st for sugar season though – I hooked and can’t imagine missing the next hopeful surprise from this crew.


Cabane à Sucre Au Pied du Cochon
11382 rang de la Fresnière
St-Benoit, Qc

Cabane à sucre Au Pied de Cochon Menu, Reviews, Photos, Location and Info - Zomato

Cabane À Sucre Au Pied de Cochon – Sugar Season 2014

27 Mar

Spring is trying very hard to enter the fray here in Montreal but Winter isn’t giving up without a fight. The only real positive at this time of the year is the arrival of Sugar Shack season – that most wonderful period where fresh maple syrup is flowing and sugar shacks open up with their ham, quiche, omelettes, baked beans, sausage, bacon, etc… The most decadent of these experiences is the one catered by Chef Martin Picard and the rest of his team at La Cabane à Sucre Au Pied de Cochon up in St-Benoît de Mirabel. The popularity of this sugar shack continues to grow and it is harder and harder to actually get a reservation. I found myself at midnight on December 1st on my laptop submitting my reservation and hoping for the best. Thankfully, I am now 3 for 3 in reservations and I found myself on March 1st with a group of my friends ready to indulge in the gluttony that is Cabane PDC.

Once again this year, there was a variety of speciality cocktails available to start with. We had the maple Mojito made with an in-house soda and their maple Manhattan. Both were excellent although I preferred the Manhattan.



Then the food started. The first dish was a terrine-like dish of salmon and avocado with what I believe to have been beets. A very unique preparation for a sugar shack and by far the lightest dish we have all night. I enjoyed the mix of the creamy avocado and the fresh salmon.


The next dish was their maple syrup foie gras inside a hollowed loaf of bread and topped with pork rinds. The maple foie gras was simply delightful – simple in execution but huge flavour.


There was also a omelette soufflé with some chorizo at the bottom and some deep fried potatoes on top. I am not a big omelette guy so this was probably the least successful dish for me however the components of the plate were well done. I was a particularly big fan of the deep fried goodness that was those little potatoes – I definitely could have had more of those! (Correction 1 of 3: Thanks to Foodie Date Night for noting that it was actually beef tripe at the bottom and croutons on the top – Guess I need a audio recorder to keep up with all the details when the plates come fast and furious!)


Next up, a Sturgeon Quenelle with a mussel cream sauce. Now, I had never had a Quenelle – which, following a quick google search, is a mixture of creamed fish with a light egg binding – but this was a great first experience. It was awesome to see the use of seafood and fish on the menu which lord knows can be a bit meat heavy in a sugar shack context.


The final first course dish (Yeah… this was only the first course so far!) was a ham smoked with hay served with duck fat fried corn cakes and maple syrup. Au Pied de Cochon continues to make pretty much the best ham I have ever had. Such nice smoky flavour without a hint of being dry – their success here makes me want to give a smoker and also completely re-think the way we cook ham in my family. There was also a side of sweet potatoes with maple marshmallow. A very American South inspired dish that worked beautifully well with the ham. The sweetness here was a nice contrast to the fatty ham.




A quick break and then we were on to the second course. First up, squid ink pasta with blood pudding (Correction #2: also pig blood in the pasta itself). A dish which may push people away due to the whole blood thing but believe me, they were completely worth it. Great texture to the pasta and very eye catching due to the black color. Tossed together with the blood sausage and a sort of bolognese sauce, this made for a great meaty pasta dish.


The other dish of this service was duck breast stuffed with its own innards and some swiss chard I believe (Correction #3: actually a mushroom duxelle with the innards). Flambéed at our table prior to serving, there was an added element of theatre here to go with the fact that this was a kick-ass bird. Great crispy skin and a perfect rare cooking temperature, this sugar shack knows how to cook a duck!


Finally, after all that, came the desserts and there was quite the ensemble. A moka and maple mousse layer cake, maple frozen yogourt, some maple taffy and a banana cream pie with maple meringue. I hate coffee so the moka cake wasn’t a favorite but the maple sweetness cut the coffee taste down. The homemade yogourt had a great thick texture – nice and creamy. The maple taffy was perfect as one would expect from a sugar shack. The star here was the banana cream pie – wonderful rich but not nearly as sweet as you have dreaded. Thick cut bananas, creamy pudding and flaky pastry topped with a gluey maple meringue. Just exquisite and a dessert that I will definitely try to make now that I have the recipe from their TV show “Un Chef a la Cabane”.





Once again, Cabane PDC hit it out of the park. Another evening visit to Saint-Benoit-de-Mirabel and another return ride to Montreal where I could have rolled home! To anyone who has never had the chance to visit, I urge you to find a way to get a reservation. I know that the thought of sitting by one’s computer around midnight to make a reservation isn’t very appealing but believe me, it is completely worth it.


Cabane à Sucre Au Pied du Cochon
11382 rang de la Fresnière
St-Benoit, Qc

Cabane à sucre Au Pied de Cochon on Urbanspoon

Cabane à Sucre Au Pied de Cochon – Apple Season 2013

2 Oct

Fall is sadly here (speaking as a true Summer baby here). The air getting crisper, the leaves are changing colours and it is getting a heck of a lot darker when we all wake up in the morning. However, there are a few positives… and Martin Picard & company opening up their Cabane à Sucre is definitely one of them. Earlier this year, I got to visit for the first time for sugar season. Following that experience, I made sure that I would be back for the fall apple season menu as well.

First up, there was a nice selection of special cocktails to try out. The options were an apple Martini, a raspberry Margarita, an apple cranberry & spiced rum slush and lastly, an Irish car bomb variant with apple cider, apple brandy and creme de cassis.




And now onto the food. The first course brought forth a huge amount of dishes: an apple pie topped with cheddar cheese, foie gras and an optional chives cream; a seasonal vegetable soup with pork, chicken, shark and a housemade pesto sauce; sauteed apples with noix de grenoble; a squash risotto with sausage mixed in a cheese wheel and salad still in pots with the vinaigrette sprayed onto it. Not a single bad dish amongst the group. The apple pie was flaky and sweet. The foie gras was the proverbial icing on the cake. The vegetable soup was nice and hearty with a beautiful deep and flavourful broth. The presentation of the salad was quite original and good as well. The sauteed apples brought some nice sweetness to the mix and the risotto was perfectly executed – the mixing in the cheese wheel really helped to create that rich texture.






And then the main course came up – a meat plate that bordered on the absurb. A mountain of different meats with housemade sauerkraut that was left to ferment for 6 weeks. White ham, pork tongue, smoked meat, bacon, liver, dry sausages, apple and foie gras sausage, pork tenderloin and a pig’s foot. Everything on this plate was delicious – great use of different types of meats and preparations. This may not be everybody’s thing but I loved it.


Paired with the meat dish was a cheese plate. I don’t remember the names of each cheese here but other than the blue cheese (which I don’t mind in a dish but not by itself), I enjoyed all of them. Similar to the meat plate, there are a great mix of textures and flavours within the plate. Add to it fresh onion rolls, baguettes and crackers and you get a great side-dish to all those meats.



Last but not least, we get to dessert. Dark beer and squash soft serve ice cream, squash & honey millefeuille and powdered doughnuts stuffed with homemade apple sauce. Now, I know that squash ice cream and a squash millefeuille seem weird but both were amazing. Both soft serves were simply perfect in terms of consistency and richness. The doughnuts were odes to their food truck and, like those you can get there, were delicious although it prefer a little less powdered sugar personally. The millefeuille was perfectly done as well.




Once again, as it was during the spring, the amount of food you get for the fixed price (50$ for the fall) is insane. Compared to the spring, I would say that this menu is more accessible given its relative lack of offal and other non-typical food items. Either way, I enjoyed this meal very much and rolled myself home – all while saying I’ll be back next year. Pretty much exactly what expected from the Au Pied de Cochon crew.


Cabane à Sucre Au Pied du Cochon
11382 rang de la Fresnière
St-Benoit, Qc

Cabane à sucre Au Pied de Cochon on Urbanspoon

Cabane à Sucre Au Pied du Cochon – Sugar Season 2013

14 Mar

Warning: the following post may contains images of gluttony and copious amounts of food that may be sensitive for some readers but will definitely make you hungry.



And with that out of the way, let us discuss my initial pilgrimage to Martin Picard’s now infamous sugar shack up in Mirabel. Quickly for the uninitiated, 12 weeks during maple syrup season (February to May), Martin Picard and his team open up their restaurant space up North for a feast that celebrates all that is maple syrup. Reservations are taken starting December 1 by email and you wait 6 weeks before you get “the call”. It is a fixed price 60$ menu for the food – plus alcohol and one more thing I will mention later. You have a 2 and a half hour service to enjoy all the food before the next set of soon-to-be-stuffed patrons arrives for their turn. The actual dinner room itself is sits about 120 people at a time in a pretty classic sugar shack styled space. Wood panels, communal tables and bench sitting. Pretty much the one thing at this sugar shack that I would frame as “classic”.




But enough about that – let’s discuss the menu! First off, a series of maple inspired cocktails are offered to you: a maple daiquiri, a maple martini and a whiskey soda. The martini is vodka and a bit of gélinotte (maple liqueur) with maple cotton candy dissolved in and a maple stick as garnish. The whiskey soda is whiskey and maple soda with maple jello used as ice cubes. The martini was quite good but the whiskey soda was positively ridiculous. One of the smoothest I have ever had with a great hint of maple throughout.


After initial drink orders, we are a presented with an entrée of homemade desserts because they started to start and end the meal with desserts this year. No complaints on this end! Maple cotton candy, doughnuts, maple syrup toffee cones, caramel popcorn, crème caramels, almond croissants, maple madeleines, chocolate-covered whippets, maple sponge candy and finally shots of Jack Daniels and maple syrup. There was not a single bad item present. The only issue was fighting over each item amongst our party and wishing we had more…. But given what was coming, we should probably be thankful.






Once the empty dessert display was removed, we were presented with a bevy of dishes: fried duck legs with maple BBQ sauce; a cheese and potato omelette with sweetbreads and bacon; a crepe fried in duck fat with beans, cottage cheese and poached foie gras; crispy pig ear salad with duck hearts and some smoked salmon in maple syrup. The only thing here that didn’t work for me that well was the poached foie gras – the texture really didn’t do it for me. Everything else was amazing. The duck legs were perfect. I was a little disappointed to see that the original duck leg wrapped in salmon was altered but this was great nevertheless. The crepe was fluffy with a nice hard crust. The omelette had a great richness to it. The sweetbreads and the duck hearts were perfectly cooked and the homemade pig ears were light with a nice saltiness to them.


During the drink orders, our waitress mentioned that we could order the Shack meat pie as an extra to the meal. Having seen this monster get constructed on the TV show running right now on Tele Quebec, we decided this was a must. The pie stuffing itself is ground pork and pulled pork. Part play through cooking, they remove the top and place a large piece of “laracam” cheese with pecans, pig cheeks, foie gras, ham and arugula and finish that off in the oven. This is the best meat pie I have ever had. Hearty, rich, meaty with the added creaminess of the cheese – a perfect mixture of everything you would ever want in a great dish. Now, this thing is completely ridiculous and doesn’t come cheap but quite honestly, two bits in and you forget all about that. A must-try if you can get it.




Next up, we have the mains: smoked pineapple ham, green beans with almonds and maple syrup and a roasted chicken injected with lobster bisque and stuffed with foie gras, lobster and cotechino (an Italian sausage). The ham was beautiful cooked – great smoky flavor with the right hints of maple. The chicken was ridiculous and so rich as to be almost a joke – the lobster bisque injection creates a situation where the chicken tastes pretty much like lobster. This is kind of item that only the minds from Au Pied du Cochon could have come up with.



And finally, we get to the 2nd course of desserts. A angel cake with pecans and maple meringue, yogurt and maple jello and soft serve maple dessert with sticks of maple. These desserts were all delicious and were the right lightness needed after the extravagant richness that was enjoyed in the previous courses.

This was an amazing experience that I am so thankful I finally got to enjoy. For the initial price, the amount of food you get is insane. We were a party of 4 and we returned home with 4 takeout containers filled with food. Even the leftovers I had over the next 2 days afterwards were amazing. If you can get a reservation, yes it does take some very early planning but you need to do it. Quite honestly, this meal has likely ruined patty much any other sugar shack meal I ever have but that’s fine. It just means I need to come back again next year but believe me…. I most certainly will.


Cabane à Sucre Au Pied du Cochon
11382 rang de la Fresnière
St-Benoit, Qc

Cabane à sucre Au Pied de Cochon on Urbanspoon

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