VINCENT DION LAVALLÉE AND MARTIN PICARD (Au Pied de Cochon) have created a place of exceptional rural comfort at their 165-acre farm in Mirabel. The emphasis is on abundance, indulgence and Quebec terroir year-round — evidenced in 15-course private winter parties at the wood-fire-heated cabin, available for up to 16 lucky diners. After the sap starts to flow, regional oysters, scallops and snow crab appear on the menu. Expect confit trout with pastis, duck with blackcurrant sauce and beets, crêpes au calvados (with foie gras, of course), all of it cooked on a wood-fired syrup-evaporator table. To finish, opt for Quebec cheeses and an indulgent pavlova with maple syrup and citrus. In the summer, dishes move into lighter, simpler territory — tomato and Quebec sea urchin; little gem BLTs; chicken on the grill; and artful fruit tarts, designed to be happily devoured underneath umbrellas or on a bring-your-own-blanket. Groups of up to 18 can reserve the beautiful canvas chapiteaux tents for feasts à table complemented by Quebec whites, rosés and reds, and Cabane’s 15 ciders — always available to purchase or to taste at their annual fall open house.
Incredible cooking in the most awe-inspiring setting. Ryan Gray
Fried pancakes, maple syrup.
Fried pancakes, maple syrup.
