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Maple-poached Quebec trout
No. 34

PdC All-stars

After years of delivering Christmastime treats like tourtières and foie gras terrines as far afield as Toronto, Martin Picard’s Au Pied de Cochon group began their pandemic pivot to takeout with the advantage of experience. Picard also combined his back-of-house teams from three restaurants into one core group of PdC all-stars, starting with Vincent Dion-Lavallée from La Cabane d’à côté. Working together at the new takeout hub La Cabane PdC, the culinary crew has been producing exceptional food. Early spring offered a full “sugar shack” feast in a box — gloriously smoky pea soup; foie gras parfait with maple jelly; the best sweet, rich baked beans with duck-and-pork meatballs; PdC ham; and maple-flavoured crème caramel. Summer will feature lighter but no less satisfying fare (bison tartare, maple-poached trout, vegetables from the Cabane’s gardens) — and, hopefully, a return to outdoor dining in the orchard.

—Marie-Claude LortiePhoto credit: Dominique Lafond

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