No. 22: Cabane à Sucre
THIS IS ONE OF THE MOST DIFFICULT RESERVATIONS TO GET IN QUEBEC, AND PROBABLY IN CANADA.
Why? Because the Cabane is only open a few weeks during maple syrup season in early spring and then at harvest time in the fall. But is it worth the effort to go there? Absolutely. Chef Martin Picard believes that maple syrup is the greatest of all Canadian culinary treasures. And this conviction drives him and his team to cook with the sweet nectar with the same wild creativity he applies to foie gras and traditional French-Canadian dishes at his cult Montreal restaurant Au Pied de Cochon.
Each season brings an entirely new menu. Still, expect offerings like maple syrup-glazed duck or ham or lobster omelette—his take on the traditional sugar shack omelette—maple mille feuille, and maple-sugar cotton candy. Portions are huge. The wine list is serious. What you do not finish or take home will be fed to the Pied de Cochon hogs, which Picard raises on site. Recycling, à la PDC.
Wednesday to Sunday
5:00 PM until 12:00 AM
FOOD PHOTOS BY MONTREALFOODdIVAS.COM, ALL OTHER PHOTOGRAPHY BY ALLEN McEachern