EXPECT REFINED QÉBÉCOIS country fare highlighting local farm products alongside house-made cider and syrup. Dishes are prepared on the rustic cabin’s wood-burning maple syrup evaporator. This Au Pied de Cochon offshoot provides a positively welcoming and friendly atmosphere.
Photos: Dominique Lafond
Share
Related Posts
Supply And Demand
For more than a decade this Westboro neighbourhood restaurant’s open kitchen has produced flawlessly fresh raw-bar items
Mon Lapin
It's elusive, that sweet spot between being a special-occasion restaurant and a no-occasion let’s-grab-a-bite kind of place.
Published on Main
After all the accolades, which included the no. 1 spot on this list last year...