FOOD + DRINK, RESTAURANTS | March 22, 2009

Cabane a sucre Au Pied de Cochon is a Treat

meal at cabana a sucre au pied de cochon

Instead of our Sunday’s brunch, we went to our annual sugar shack event. Going to the sugar shack is a custom here in Quebec.

This year, we wanted to try something different. Good timing since a renowned chef in Montreal just opened his cabane a sucre. Six of us decided to try the most upscale sugar shack in Quebec. We only knew that Martin Picard would carry at Cabane à sucre du Pied de Cochon the same philosophy that made the success of his 7-year old restaurant, Au Pied de Cochon.

If you are a tourist looking to experience the folklore of the sugar shack, you will be disappointed: no sleigh rides, no session on how maple sap is collected and produced. Personally, the only traditional activity I truly adore is maple syrup on the snow.

With his freshly open Cabine a sucre, the acclaimed Chef Martin Picard concentrated on a great eating experience instead. Yes, it is him in the kitchen; we saw him.

The Food

The menu is fixed; the Chef decided what you eat. It costs $45 per adult. The entire meal was delicious. I am craving for more mackerel omelette, duck magret, ham and pork grills salad, meat pie and the two desserts.

I put on video many dishes as the arrived to the table. Everything is served family style and you sit at a communal table. There is a small sitting bar if you are only one or two persons. A woman was alone and they serve her the dishes in single serving bowls and plates.

We arrived early. Most of the people arrived later than us. The place was packed as we left. I checked the plates on other tables to see what others were thinking. Everyone seems to be delighted with their meal. I saw a room full of families and friends having fun, eating excellent food in a casual atmosphere.

The dining room fits 106 guests at a time. With the popularity of Au Pied de Cochon and the short season of a sugar shack, call to make a reservation. They are not quick on answering emails so it is better to call.

+ pictures of all the dishes on AHWKV Facebook page or on Flickr
+ Cabane à sucre du Pied de Cochonget directions p (450) 258-1732
11382 Rang De La Fresniere, St-Benoit De Mirabel, Quebec, Canada, J7N 2R9

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10 Responses to “Cabane a sucre Au Pied de Cochon is a Treat”

  1. J’étais curieuse de connaître l’ambiance puisque j’ai souvent entendu parler du concept cette année. L’idée du vidéo et photo est donc très bonne. Merci beaucoup.

  2. 2 Francois said:

    C’était vraiment bon. :)
    Merci Kim de partager ce tres agréable souvenir!

  3. I take my American students to a Cabane à Sucre near Quebec City each year. Your picture of the food at the Cabane you visited is quite fancy compared to what we eat! I was very surprised to see the price but then when I saw the food, it made sense. I think this was a very high end sugar shack!

  4. Great post kim!

  5. 5 Martine said:

    Merci Kim pour le vidéo, les photos et la description de l’ambiance… ça nous donne vraiment le goût d’y aller!!!

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  7. 7 Danielle Charest said:


    Est-ce qu’il vous avez encore de la place pour 4 ou 6 personnes pour le dimanche de pâques(le midi).

    J’attends de vos nouvelles Merci et Bonne journée!

    Danielle Charest

  8. Je suis tard pour répondre – je voyageais cette fin de semaine-là vers Isla Mujeres et ai décroché de tout pendant quelques jours, je rattrape mes lectures en retard!
    Juste un commentaire: j’ai eu un petit pincement de cœur à l’idée d’avoir raté ça! j’ai regardé les photos… et ça m’a donné faim!

  9. $49 par adulte en 2010.
    Comme dit dans l’article, on est loin du folklore traditionnel de la Cabane à Sucre, que ce soit au niveau ambiance ou au niveau nourriture. S’il y a une recherche certaine dans le menu, on regrette quand même qu’il est coincé entre la tradition et la haute gastronomie, sans vraiment trouver sa place propre.
    Ce n’est clairement pas un endroit à conseiller à tout le monde.

  10. VivreauCanada: We may see the start of a movement. Another similar initiative from another young chef is that is located at the Old-Port of Montreal. From what I have seen, they designed a more modern decor, but I did not go yet. Personally, I am happy that our chefs try to freshen up the Sugar shack menu. I must admit that I do not really care anymore for the traditional menu, except for “la tire” and the syrup.