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"A truly Unforgettable experience....great service, incredible, creative, tasty dishes.....well worth the wait...."
Teléfono: +14502581732
Dirección: 11382 Rang de la Fresniere, Mirabel, Quebec J7N 2R9, Canada, J7N2R9
Ciudad: Mirabel
Sitio Web: https://cabane.aupieddecochon.ca
Sábado: 18:30-20:00
Platos: 10
Categorías: 5
Reseñas: 7047
5/5 for Cabane à Sucre Au Pied de Cochon. It 's time to bring out the big guns.<br/ One of the most (if not the most sought after dining experiences in Montreal takes place at the Cabane à Sucre Au Pied de Cochon. And it 's not even located in Montreal, you 'll find the cabane out in the woods of rural St-Benoît de Mirabel, which is about a 55 minute car ride north west from the centre of the city. The sugar shack is a time honoured tradition in Quebec and the residents take sugaring off season very seriously around these parts. Chef Martin Picard (former host of The Wild Chef on the Food Network , being the good Quebecer that he is, he opened his own sugar shack as well in 2009. Now it 's o...
Maple season at Martin Picard’s Cabane à Sucre Au Pied de Cochon (PDC) makes the long winters bearable in Montreal. It begins at the perfect time, February, when Montrealers are f ing fed up of winter. We absolutely love maple season at the PDC sugar shack, and we love introducing people to our favourite wintertime activity! For 63.50$, plus tax and service, the meal is a steal, there is just so much food. Cocktails and beer are extra, but the large shots are more than affordable and we were soon ordering a few rounds. This was our 7th visit at the sugar shack, so you know that we’re in love
It’s that time of year again! If Montreal Oysterfest marks the end of summer for the Divas, harvest season at the Cabane à Sucre Au Pied de Cochon (PDC) marks the beginning of fall! This special and magical sugar shack, brought to you by Canadian foodie extraordinaire, Martin Picard, has two seasons: harvest (or apple) season in the fall, and maple season in the winter. As usual you have to be at your computer at midnight on a specific day, months in advance of your reservation, to get a chance at a seat at those coveted wooden tables.
La Cabane d’à Côté is the epitome of “Farm to Table” dining in Quebec. Known as “Table Champêtre,” these dining experiences have been a part of Quebec culture since the 17th century. Originally, these experiences were simple and rustic, set in the countryside and offering basic food. Today, “Table Champêtre” has evolved to include much more. La Cabane d’à Côté, located in Mirabel alongside Martin Picard’s Érablière Au Pied de Cochon, exemplifies farm to table dining at its finest.
Last year I missed the deadline for the sugar shack reservation at Pied de Cochon. When a friend told me she had a reservation for the fall menu I was super happy and could not wait to try it. The fall menu that they offered this year had an Italian inspiration. I was always told that there was a lot of food but even as I was prepared for the feast my stomach was not. Below is what the menu was and this was not a one dish or another it was everything on the menu.
My first experience at a sugar shack was delightful at Au Pied du Cochon. The meal consisted of over 8 courses, each beautifully presented. I felt like I ate a lifetime's worth of foie gras that night, as it was in nearly every dish. Despite the overwhelming amounts of maple syrup and foie gras, it was one of the most flavorful and unique dining experiences I've had in Quebec. The waitlist is long, so be sure to book early if you want to experience it!
It’s that time of the year again – another season at the Cabane à Sucre Au Pied de Cochon. After the disappointment of not getting a spot for this year’s sugar season – thanks website outage! – I made sure that this would 5 out of 6. Going more than a year being visits seemed unfathomable. Thankfully, things were worked out and I set out with another table of 12 friends ready to set what Martin Picard and company had set for us.
Over the past three years, the Divas have made it a point to visit Cabane à Sucre Au Pied de Cochon every season without fail. We always remember to set our alarms early to ensure that we can secure a spot on the long waiting list to experience Martin Picard's gourmet twist on the traditional Quebec sugar shack. We have visited six times in total and you can read about our most recent experience HERE.
I went there in April and this was epic. For the price i think its the best sugar shack that you can get for the quantity and quality of the food. 12 courses . I ate in all the dishes as they were better one after the other. Ive been waitimg for over a year to go there and was fully satisfied. Ive never eat that much in my life.
