For the second year in a row, I am one of the lucky ones that got a chance to eat at the Cabane à sucre Au Pied de Cochon (Pied de Cochon Sugar Shack). I went with a group of almost 25 foodies this year. It was something to see that many cameras on a table at the same time.
La Cabane à sucre Au Pied de Cochon is a gastronomic restaurant version of the typical sugar shack. Martin Picard integrated the traditional ingredients that we associate with sugar shack in Quebec in his signature cooking style. And I like the fact that you can drink good espresso, a latte or get a Kusmi tea.
I also made a video of our meal. You will see the ambiance.
The menu slightly changed from last year. I welcome a few additions. At last, they served maple taffy (tire d’érable). Your meal starts and ends with Wows. As you can imagine from a restaurant by Martin Picard, you will get plenty of food, pork and foie gras. We went at the first service, which is at 11 a.m. They do four services at day.
The Tourtiere is an extra but you will be very sad if you do not take it. It is the best pork pie I ever eat. Plus, you can buy one to bring home. The pork, lobster and foie gras stuffed cabbage head was a hit. But overall, the weakest link of the meal were the main dishes.
Since the first course was filled with wonderful recipes, it gave my stomach a rest. We needed room for the tasty and rich desserts! The Maple Ice Cream Banana Split made a return to the satisfaction of everyone. You will not want to miss the rich maple cream mille-feuilles and the pancakes served with hot maple syrup.
What is my verdict?
I want to go back next year. I wish to thank Evelyne of Cheap Ethnic Eatz for organizing it. She put us on the waiting list for a reservation last August. La Cabane à sucre Au Pied de Cochon is so popular that they are booked for the entire season. You have to wait next year for your tasting.