Cabane à Sucre Au Pied De Cochon

This restaurant only opens from February to May of every year.. an extension to the already well known and busy restaurant Au Pied de Cochon in Montreal. Reservations are available on December 1st of every year and the theme is around maple syrup (hence cabane a sucre). Reservations are $1.50 per person with up to 21 days notice of modifying or canceling your reso. It 's nonrefundable but helps them insure that those who do book will come to the dinner. It 's a tasting menu for $70.50PP plus tax. Come prepared with containers becuase there is a lot of food to take with you. Knowing about experiences my friends had i brought a lot of containers thinking i was prepared and i used every single...

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Serious food lovers only apply!!! Au Pied the Cochon has become one of Montreal 's most stapled institutions even though you 'll need a car and one hour of travel to drive to due to it 's remote location in the boonies. You 'll quickly realize this is a very much in demand location to discover some amazing food with very specific days in the year you 'll need to log to online and book your food adventure. The entire season (consisting of several months) will be booked within the hour! So best of luck to you as your availability could be a random day in the season like a Monday night at 9 PM! Lastly, they have 2 seasons, one for Sugar Shack season and the other for Apple Season. We went for t...

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Every city has an experience unique to its charm. For Montreal, PDC cabane à sucre marks the map for an original excursion whether with family of friends. Being one a demanded event, you have to book this event months in advance and be nice to your friends who host, if you cancel you pay 50% for your spot. Serious food lovers only! The menu changes annually with a particular theme that is influenced by chef Martin Picard's travels. From years past there was a Japanese influence, this year was Moroccan. The drive out to Mirabel is a nice one 45 min drive from the city (car pooling highly recommended with a views of the farm side. There is plenty of parking. We were there for the 6 pm service...

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tl;dr Basically, Au Pied de Cochon from the city, unplugged. For uninitiated city folks like us, people up in Montreal (or I guess anywhere where they make maple syrup go to a cabane a sucre (sugar shack to celebrate the winter season with a feast that mimics the large format meals which used to served to farm workers. Being big fans of Au Pied de Cochon in the city and having friends who have been to their sugar shack and really loved it, we were able to snag a reservation for the 2018 Harvest season (they do two sessions a year a Harvest season that runs August November and a Sugaring season that runs ~February to May . 1. The hype is real. Reservations for ideal time slots were gone withi... Reserva una mesa ahora

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Martin Picard is well known in Montreal's food scene so naturally his sugar shack is wildly popular and difficult to get into. Many try to get a reservation here but only few succeed in doing so. It's not a conventional sugar shack in that you don't eat traditional sugaring off food. Instead you try restaurant dishes in a sugar shack setting. Consider this a warning to watch how you eat the day you come here because I promise you that there will be no shortage of food. The waiters bring tins to take home leftovers before you have even received food because they know that you simply can't finish it all off. We were served fourteen different dishes and all of them were quite heavy. On the part...

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First, it took a while to reach the cabin because the traffic in and out of Montreal can be terrible. I highly recommend factoring in extra time for this. When we finally arrived, we were welcomed by two of the friendliest dogs you could ever meet. I wish I knew their names, but one was especially obsessed with playing fetch. They made for the best welcoming crew! Once the doors opened, we found the cabin to be incredibly comfortable, warm, and inviting. Although we usually don’t prefer communal seating, we were fortunate to sit next to two Canadian couples who were a lot of fun to chat with. Now, to fully enjoy this meal, I highly suggest you don't eat anything beforehand. When they star...

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I go to Cabane à Sucre Au Pied de Cochon twice a year for their spring and fall special menus and each time, I literally eat like a pig and have major food coma (in a good way). They usually give you to-go containers right from the start for you to pack your food as the courses come out because there is A LOT. BRACE YOURSELVES! I always have leftovers for two meals. This year because of the pandemic I couldn't go and they started offering their sugar shack menu for delivery! I was able to get it within a few days and even the delivered meal can feed 4 people instead of 2! We've just had this for two days in a row and still have some left. Everything was delivered in great leak proof packagin...

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Overall the sugar shack started off strong but then ended up disappointing. The starters were amazing. The ambience was fun and upbeat, but there was a long wait in between dishes, The soup, rabbit, fried lard on bitter salad, and omelette were great. All complemented each other and were very tasty. This set expectations very high which were not met by the mains. A sweet and bitter fish was the worst dish of the night. Followed by a cassoulet which tasted like sweet baked beans and a Peking duck which had an unrendered fat layer, soggy skin, and tough meat was terrible. This accompanied by thick French crepes made all the mains a disappointment. The desserts were an improvement but ended up... Reserva una mesa ahora

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First French Canadian sugar shack experience. 13 courses of goodness. Salmon/tartare awesome. Ham and baked beans awesome Stuffed Chicken super awesome. Maple ice cream even more awesome. Ok I didn't like the omelette and 2 cooked fish dishes, but too much food anyway with at least another dinner worth of leftovers per person. Incredible service. Dining bargain of the century. Went two nights in a row. Lucky I'm staying at a hostel and could unload leftovers on the kids... Oh apparently there was an optional dish that I could and would have ordered looking at other Instagram photos. Sad...

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Amazing food! Pre-covid the wife and I would make the trip for this place from NY yearly, once we ran into chef Martin Picard himself! Picture do it the most justice.

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