At Cabane à Sucre, au Pied de Cochon chef Martin Picard grows vegetables, raises organic pigs and—mostly—taps surrounding maples to make his own syrup.

then cooks with these ingredients with the same wild creativity that he earlier applied to traditional French Canadian dishes at his cult Montreal restaurant Au Pied de Cochon.

The Cabane is open to the general public only for sugaring off (spring) and the harvests (fall), and each season brings an entirely new menu. Still, expect dishes like salad of “oreille de crisse” (pork crackling) with Boston lettuce, maple and pork dumplings, maple syrup glazed duck, maple mille-feuille and maple-sugar cotton candy. Portions are huge. What you do not finish or take home will be fed to the hogs. Recycling, à la PDCHOURSWednesday to Sunday
5:00 PM until 12:00 PM

Too generous, too hedonistic—and, this year, technically near-perfect. – ADRIAN MYERS

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