Cabane a sucre Au Pied de Cochon

[Jaetee]

We had our first cooking course of 4 with Martin Picard today. I'll post more on how that course went on another post.

Not sure if someone already posted, but during the course, Martin said he recently purchased a Cabane a sucre. It will be called, Cabane a sucre Au Pied de Cochon. He briefly explained that there will be options like lobster in syrup, and will be pushed around the dining room in those dim sum style carts. So I assume you pick and choose what you want, instead of the typical all you can eat style Cabane a sucre. The place use to hold over 200 seats, but after changing and having a much bigger kitchen, it should hold around 100 seats. They expect to open late February, early March.

Looking forward to APDC's new addition.

[rcianci]

Did he mention where it was located?

[Jaetee]

If I heard right, it's in Mirabel.

[rcianci]

I'll keep an eye out here and in the press for news of the opening.

Thanks, Jaetee!

[plumeria]

Thanks for the info! Can't wait to find out more about this. The resto's website doesn't mention anything about this project...

[superbossmom]

In La Presse they say it will be open all day for a month, thursday to sunday, starting march 19. Their website still does not mention the sugar shack.

They do advertise a $50 brunch on March 1st from 11 a.m.

[rcianci]

Hi superbossmom,

Could you post a link to the article?

[SnackHappy]

I've found a blog entry about it and it links back to this thread. What would the media do without us?

[kpzoo]

Here it is: http://blogues.cyberpresse.ca/lortie/...

[SnackHappy]

Oops!

Forgot to paste in the link.

Sorry.

[rcianci]

Thanks kpzoo!

That high tight whine I hear must be the feedback loop. ; )

[alixium]

i wonder how she assumed that jaetee is "un gars"... weird quoting indeed.

[rcianci]

Cabane a Sucre au Pied de Cochon website is up.

No menu as of yet.

http://www.cabaneasucreaupieddecochon...

[Maximilien]

The menu will surely be traditional, with a "little bit" of foie gras here and there; you know, just to make it better.

Oreilles de crisse, soupe aux pois, ragout de pattes de cochon, pain dans le sirop, oeufs dans le sirop, jambon au sirop, patates dans le sirop ...

[rcianci]

I'm sure you are right ( that PIcard, he's so darned skimpy with the foie gras ;-) ), but the OP got me all excited with talk of "lobster in syrup". I'm curious to see what sort of new, over the top twists on traditional fare will be offered in addition to the good old stuff.

[celfie]

i hope i'll be able to get a vegetarian soupe aux pois

[johnnyboy]

OMG, it's about 2 km from my house !!!!
If anyone goes, make sure to stop by the Vignoble Riviere du Chene on the way (don't be put off by the horrible building) and taste their icewine (Le Monde), it's as good or better as the Niagara ones.

[Jaetee]

We had another course with Martin Picard yesterday. He again was very excited about his new venture, and talked a bit more about his menu. There will be around 30ish choices. A few more words he threw in there were Duck in syrup, foie gras in syrup, and again lobster in syrup. He said it may sound like the dishes may all sound overwhelming, but they are well balanced and different from one dish to the next.

[Pigurd]

I made some dinner reservations for this without really know what it is.... im gonna put my trust in Captn Picard.

[bopuc]

Just FYI: you may want to get your reservations in now.
(Friend added me to his group's already)

[Shattered]

I just made one for early April (for the cabane). Alas, the brunch has been 'complet' for 2 weeks. I'm kicking myself for looking into it only now.

[quitesimplysmj]

No doubt they already have a waiting list, but i just thought i'd mention that I've (very reluctantly) just called to cancel my brunch reservation (2 people, at the banquette for the 14h seating). Good luck!

[Shattered]

They do. Thanks anyway.

[rcianci]

More news today.

http://www.canada.com/Travel/story.ht...

[moh]

I can't wait! We have reservations. I will stop eating now in preparation...

(well, no I won't... after all, zeppole call)

[wilmagrace]

i read the article in national post today, interesting one talking about maple cured beef, lobster etc but at $40-60 per person this is a little more than i want to pay. My adult daughter wants to go to sugar shack at end of March not too far from Montreal, any suggestions based on your visits. We dont need dancing, petting zoos just some good food and ambience. thanks

[kpzoo]

Hiya, since this thread's specifically about the Au Pied de Cochon cabane à sucre, I think you'd be better of starting a new thread with your question so it doesn't get lost here.

Or, you could check out / add to the existing threads here:

Best cabane a sucre near Montreal?
http://chowhound.chow.com/topics/591208

Cabane a Sucre: Des Gallants or La Goudrelle??
http://chowhound.chow.com/topics/505692

[mainsqueeze]

There's an update on the Cabane website. No menu but a statement if you click on the menu tab.

http://www.cabaneasucreaupieddecochon...

[rcianci]

Another update. Menu page has changed. Prices now listed. No longer any mention of dim sum carts.

http://www.cabaneasucreaupieddecochon...

[montrealfoodboy]

Jaetee, what course are you doing?

[Jaetee]

montrealfoodboy, I already did the duck and rabbit course. I still have the fish and foie gras course next month. Anyone else taking these courses?

[FoodNovice]

Signed up for the fish course too...

[montrealfoodboy]

thats really great. curious to see if i can get into the cabane a sucre pdc before the season is done.... i had better call now and see if i can pull some strings. i dont wanna miss that one! thanks for the info Jaetee! Good luck on the rest of your modules!

[Campofiorin]

Here's a little more info. The GF called to reserve yesterday (we're giong in 2 weels, yeah!) and she enquired about fish and seafod as she's allergic. There's definitely lobster but the person on the phone said: "Don't worry, there'll be plenty more food for you to sample".

The way she explained it, it will be served family style with everyone helping themselves form plates set on the table.

[ricky.j]

I'm going tomorrow night...I'll write as much info after my supper...that is if I don't fall asleep... word is that it was supposed to open tonight BUT permit problems pushed back to opening until tomorrow...let's hope everything works out...

[rcianci]

Sorry to hear they didn't open tonight. Looking forward to reading your report, after you wake up from your food coma, of course. : )

[ricky.j]

So much food. I can barely think. My brain is clogged up with foie gras. I can only say good things about my supper. The place is true to the original Pied de cochon and the traditional sugar shack. It’s a 5 service meal. The food just kept coming and coming and coming... My favorites were the meat pie and the duck maki (with the maple syrup soy sauce). Everybody around the table kept saying that we would not be capable of eating dessert, but the dessert is so good that we finished it. Our waiter was Gorka and he’s was spot on :)

P.S. it’s really not expensive!!!!

I took pictures :)

Spoilers beware

[ricky.j]

More pictures

[oysterspearls]

Awesome! And thanks for photos.

I been checking this thread all day and I finely can call it a night. LOL

[ricky.j]

And again with the pictures

[rcianci]

Great photos! I'm drooling on my keyboard. Thanks so much for reporting back. Yet another reason to visit beautiful Quebec.

[wilmagrace]

the photos are convincing thanks for info, how long does it take to get there from montreal, and what is simplest way guaranteed not to get lost.....?

[cherylmtl]

The directions can be found throught this link:
http://www.cabaneasucreaupieddecochon...

[rcianci]

There's a map and directions on the website. They're saying 45 minutes from downtown.

http://www.cabaneasucreaupieddecochon...

[onionbreath]

Here are a few photos from today's visit. My favorite was the pea soup with fois gras and gently smoked pork belly.
Least favorite was the maki.
Loved the maple cotton candy and this huge maple marshmallow cloud thing. Make sure to go hungry!

[Andria]

I am getting very excited... going tomorrow... counting the hours! I have been good all week, watching what I eat - the suffering will be worth it.

[Arktik]

Wow, the food looks great!

I was wondering if there was anything else to do at the Cabane besides eating ( gasp! i know!)..

...i mean, can you walk around the grounds? is there tire outside on the snow? i heard he wants to raise pigs..can you go see them? you know, any peripheral activites besides the main event?!

[onionbreath]

The paths up to the sugar bush are really ice covered so they are discouraging walking the property at this time.
Lots of pig, neatly resting in the walk in cooler, none on the hoof at this moment.
I would like to say that for a restaurant doing unique food in a new environment and open for 1 day, the experience was outstanding. Great teamwork, very welcoming staff and fun from beginning to end.

very welcoming staff

[alixium]

noo noo! stop tempting me with the deliciousness! the car-less ones must learn to cope... *sobs*

[ricky.j]

I'm surprised you did not like the MAKI...it's one of the things I appreciated the most :)

[onionbreath]

The maki were a mess. The idea was popularised by Wolfgang Puck in the 1990's. It was fresh ahi tuna, rolled in nori, dipped in tempura batter, flash fried and served with an uni sauce. It was very very good.
Now everyone does ripoffs.
The Cabane's version was overkill, filled with lobster, foie gras, rice and in the end there was nothing to distinguish the flavours.
Everything else, service, attitude, presentation, vibe was really great.

[Chocolatine]

I've been trying to get a reservation since last Tuesday, but no answer on the phone (at the cabane) and no reply from their reservation email address. The PDC doesn't take reservations for the cabane, they only transfer the message. How did you guys get a reservation? I've been calling today, and even if they're open at this time it doesn't answer, and there's no answering machine. Did you just show up there?
Any help appreciated... ! :-)

[MisterX]

We just called for reservations yesterday morning and my sister-in-law as well and got it for Good Friday in the evening, and another for Easter Monday at noon. I think we must have gotten some of the last few spots since we were told there's absolutely no place for any Saturday or Sunday for the month that it is open.

[sophie fox]

I really, really liked the maki.

Indeed, do go hungry. Bring friends, preferably large, hungry friends! :-)

[thelonious777]

Went with a large group yesterday. I thought the food was great and enjoyed it more than at the restaurant (except for the maki--have to agree with comment above). My only complaint (never thought I would say this in relation to Picard or a cabane a sucre) was that portions were tiny. Even trying to cut tiny slices, half of our table did not get to taste the tourtiere (for example) and we were each alloted one hockey puck sized pancake (for example). It actually made for a very stressful meal with people taking tiny portions and worrying about passing plates around so everybody could get a taste. Not a real cabane atmosphere (i.e very little in the way of actual maple syrup) but that's OK. Having groused about all this, I would still go back for the food but only in a smaller group.

More on the website with pics soon.

Thelonious

[Shattered]

But since it seems to be fully booked all season (or wiil be soon), and portions may not get larger, was it worth the $45?

I'd like to know this from all who have been: with the price in mind, is it a thumbs up or thumbs down?

[thelonious777]

Personally, I felt ripped off and I think everyone in our group did as well. Having said that, everyone loved the food, so if there had been more of it, we would likely have been happy. It seems like smaller parties may have received a lot more food per person so that is probably the way to go and, in that case, it would have been a definite thumbs up.

[Campofiorin]

Could you have asked for a little bit more considering the size of your group? I remember dining at Ad Hoc in Yountville CA and the food was served family style like that and you could ask for more in needed.

[thelonious777]

We did. We asked for more of the buckwheat pancakes. Rebuffed.

[mainsqueeze]

How many people were in your group?

Did some of you leave hungy, or what is it a matter of everyone not getting to try everything?

[thelonious777]

Twelve. I was lucky because I really enjoyed the smoked mackerel omelette while a lot of others left it alone (again, I really enjoyed all the food and I can't say the same about my meals at APDC). I left full but my fiancee fixed herself something to eat as soon as she got home. She was so worried about the lack of food that she ate almost nothing. (and I'm such an @ss I didn't even notice) I believe we were served the same amount of food as the table for eight next to us and so, while my experience is probably not reflective of the experience most people had, it could not even charitably be described as a pleasant meal.

[Charminglamb]

I heard people are getting half of the meat pie ( the tourtiere) whether you are a group of 4, 6, 8, or 12 people. Is that true??? Can someone confirm this? If it is the case, it is simply not fair to the big groups. The small tables are stuffed, but the large table doesn't have enough to eat. Does anyone know Martin Picard and can reflect this feedback to them? I'm going with a group of 14 this coming Saturday!! I don't want everyone pay 45 plus tax and tip just to starve and go home hungry. Please help!!

[blond_america]

There seems to be some differing accounts as to how the meal works. I wouldn't be surprised if they do some tweaking to try to get things right. When i went on Sunday the tourtiere (full pie) was not part of the $45 but was an additional $15. I imagine that you could get as many tourtiere as you want for $15 each. We were six and the food was more than enough but i don't know how it works for larger groups.

As far as feedback i think you shouldn't jump to conclusions before the meal. If you read Snackhappy's post on the bottom you'll get an idea of what they were serving this last weekend.

[thelonious777]

Confirmed that we were 12 and served half a tourtiere. It was great tourtiere though. I would gladly pay $15 for one.

[moh]

Hmm, it does seem that things have been tweaked since you went. We were also given the option of ordering the Tourtiere for an extra $15, and I suspect we could have ordered more than one if we needed. Sorry your group had issues with food amounts... I can imagine it was difficult.

[thelonious777]

Agreed. I think we were unlucky and have noted that I would go back next year. Lightning rarely strikes twice and, I would think, almost never inside a cabane a sucre.

[Andria]

We headed out last night. The cabane is not big, seating approximately 100 people. We were seated at communal tables and our waiter informed us that we would be served our set menu family style. Service was smooth and attentive. The waiters took the time to describe all the dishes in detail.

In true Au Pied de Cochon style, the food was incredible. On the menu: Cretons, Salmon Gravlax, Field Green Salad with Oreilles de Criss, ham & walnuts, Tourtière made with pork shoulder & Cretons served with Ketchup Maison, Buckwheat Pancakes, Pea Soup with Foie Gras & Smoked Pork Belly, Mackerel Omelette with Brisket, Corn-Fed Chicken, Rabbit Royale (stuffed and rolled with it’s innards), Sliced Duck Breast, Quali Leg Confit… atop Aged Chedder Polenta & Baked Beans, Maki with Foie Gras, Duck, Lobster & Beet, Maple Sugar Pie, Banana Split – Maple Ice Cream, Bananas, Sponge Toffee, Caramelized Peanuts, Marshmallow – topped with Maple Syrup Cotton Candy,

All in all, simply amazing.

Here are a few photos of our experience (only 4 at a time, post more asap):

[Andria]

Here are a few more photos.

Oreilles de Criss in the salad were thinner and more delicate than those served at most cabanes. Tourtère was moist and delicious with a light flaky crust – Ketchup Maison was slightly spicy/sweet, delicious enough o be eaten by the spoonful. This was my first time ever enjoying pea soup – tasted like mom’s fagioli but with delightful chunks of foie gras & pork belly. The meat platter was moist & delicious with deep rich flavors One of on two polenta dishes I have ever enjoyed, the aged cheddar polenta was a winner. The maki, good, but a little greasy for me.
For the mackerel Omelette, I love the fish tail sticking out – other tables also had the head sticking out (so what happened to our fish’s head?)

[Andria]

The maple syrup pie was not as sweet and dense as most kind of custard-like texture in the middle, better IMHO. The banana split - amazing.

If you haven't done so already, book now and don't be discouraged if they don't answer right away.

[wilmagrace]

new review in community newspaper montreal mirror
http://www.montrealmirror.com/2009/03...

[Campofiorin]

This article has me salivating but also worried, especially the part with the lack of explanation for the food. My GF is allergic to any fish or seafood so I'd like to have a minimum ox explanation and also the possibilyt of havin a fishless omelette. That doesn't seem to be that easy to accomplish though.

[jlunar]

We went last week and had a really great time. We were two and had more food than we really needed. Recommended if you're in the area - limited time only, so it makes it something a little more special. Write up and photos on my flickr. Added a few here to whet all your appetites!

- Chef Martin Picard grinning out at the dining area (called out by a friend, I assume - the whole room applauded him)
- The initial drop of food. It was a hella lot
- Split pea soup food porn
- Marget Duck on beans

[jlunar]

belated, but here's the full report with pics:
http://www.foodpr0n.com/2009/03/22/mo...

The main bits:

Food at the cabane is served from dim sum carts, plated to share family-style. The menu is unannounced and unposted and changes daily; all diners get the same dishes.

They started us with bowls of soupe au pois — split pea soup, a Québécois classic. Their version was elevated by the inclusion of foie gras and was very polished for such a rustic dish. Even after 2 meals at Au Pied de Cochon, this dish was the best use of foie gras I’d encountered all week. Definitely the best dish out of everything we were served.

Then came cretons (a pork pâté similar to rilettes) and smoked salmon with pickled onions. We took them on crêpes au sarrasin, buckwheat pancakes kissed lightly by maple syrup. As we ate, more plates continued to hit the table, and we struggled to keep up while photographing each new offering.
mackerel omelette

mackerel omelette

Next was a mackerel omelette, with a whole fish fried into the eggy cake, head and tail protruding from the pan. The omelette was deep and thick and about twice the size it needed to be for the 2 of us. The oily mackerel, combined with the egg and big chunks of potato, was just too heavy and we only managed to finish half the pan. I can see the dish working better on a colder day, or at dinner instead of lunch.

Salad followed, but no low-cal mercy at the cabane. Instead we had salad with ham and walnuts and oreilles de crisse (deep-fried pork rinds). The salad contained a bit too much parsley, and (inevitably) too few oreilles, but was dressed with just the right amount of mustard, perking it up and adding interest without drowning the other flavours out. A very successful harmony among assertive and potentially dissonant ingredients.
tourtière du porc

tourtière du porc

And another traditional Québécois dish — tourtière. This one was made with both ground pork and contrasting larger chunks of pork. It was served with a vinegary house-made ketchup that gracefully cut the pie’s richness. But the real star of the dish was the pastry — flaky, buttery, rich, and absolutely top-notch. Tourtière, like soupe au pois, isn’t a dish I can get at home, so I was excited to see it hit the table. Also like the soup, this was amazing.

The next course was the diametric opposite of traditional. We were served a deep-fried maki of lobster, foie gras, and beet; even more surprising was the accompanying dipping sauce of soy and maple syrup. Unfortunately, the dish was just trying to do too much — premium ingredients that didn’t work well together, and a complex concept and technique that neither brought the ingredients together nor enhanced them.

And finally, finally, we were presented with the main course, a huge serving platter featuring magret de canard and what they called the “royal family” — a trio of meats comprised of duck, quail, and Cornish hen. The magret was the best of the dish, served on a bed of beans (with lard, naturally). And of course the beans were improved by a drizzle of maple syrup. The royal family was just a bit too much — by this point in the meal, the 3 meats were kind of running together and there’d already been too many strong flavours for these 3 more to really stand out. The trio was served on a bed of cheesy grits, too cheesy for my taste.

[Swizel]

Hello I have reservations for tonight, my girlfriend however is a bit of a picky eater... Has any one sampled this weeks menu? Is it the same as last or completely different?

Any help would be great. Thanks

[SnackHappy]

Went there last night with a group of six people. We had way more food than we needed, but we still ate almost all of it. The courses were as follows:

Pea soup with foie gras cubes: Very tasty although I didn't find that the foie added much to the dish.

Green salad with oreilles de crisse, ham and peanuts: I loved the textures and it was nice to see some green stuff.

Cretons and brandade: Really delicious. Lovely texture and not too salty.

Plogues: About ten tiny plogues which disappeared pretty quickly. We inquired about getting some more but were told it wasn't going to happen.

Omelette with mackerel and smoked fish: Perfectly cooked and absolutely delicious. The balance of flavours was perfect and the bits of potato inside gave a nice texture.

Tourtière (a 15$ option): Everyone at our table liked it, but I thought it could have been better. The filling was a delicious mix of ground pork and pork meat, but I didn't really care for the crust. The texture was sandy as if it had been over-mixed. On top of that the tourtière was overcooked and the edges were as black as my cold dead heart. The ketchup that came with it was alright, but my mom's is better.

Deep-fried foie gras and lobster maki: We all agreed it was great. I don't care if it's been done to death. i've only had it three times in my life and this one was wonderful. It's pretty much the same as the one in the book, but with lobster in the place of salmon.

Beef faux-filet (rib-eye?) with beans: A great piece of meat cooked to a perfect medium rare. The beans were quite good.

Quails, rabbit and Guinea fowl legs with polenta and some sort of reduction: At this point we were all feeling a bit saturated with food and were just eating out of sheer gluttony. I only had a bit of the quail, but I think it was stuffed with the same cabbage, carrot and foie gras mixture as the Guinea fowl legs. I think the rabbit had a maple syrup glaze, but it was all turning into a haze at that point. It was all delicious, especially the rabbit, but the polenta was a bit too gritty.

Dessert - Banana split, maple leaf shaped pancakes, baked Alaska and maple taffy on snow: The banana split was teeny tiny and impossible to share. I could have skipped it, but the girlfriend loved it. The pancakes were just a waste of calories. I didn't care for the taste or the texture which was that of dough fried in really old oil, although they were an okay vehicle for the maple syrup. The baked Alaska was great. I could have eaten a whole one of those by myself and would have been perfectly happy with only that and the maple taffy for dessert.

We also had shots of reduced maple sap and Jack Daniel's. Very smooth and not too sweet. I strongly recommend them. We were also told about something called a café St-Benoit which they couldn't make for us that night but sounded really tempting. Coffee with Tia Maria, cognac and a local maple liqueur topped with whipped cream and marshmallow and flambéed. Sounds like the perfect ending for such a meal. The gilrfriend had to settle for a café Robidoux.

One thing that we found odd was the maple syrup that was on our table. It wasn't very good. It didn't taste much of maple and had a weird mouthfeel like it had been mixed with melted butter or something.

Overall we were very pleased and would go back in a heartbeat, but we would skip the tourtière only because it was too much food.

[moh]

Well, I just woke up from the food coma induced by lunch on Saturday... too much food....

I must admit that I don't totally understand how some people had problems with the amount of food. I have to assume that they have tweaked the service to adjust. I was in a large group (10 people at our table, and another smaller group of 3 at another table), and we had way too much food for our group. And we had some hearty eaters! Now, I could see there being a problem if there are many people in the group who only like a few of the dishes, each dish was not enough to split amongst a large group. If you had a bunch of people who only wanted magret and beans, I could see there being a big problem with the amount of food. And certainly, there were dishes that were hard to split, such as the banana spilt (Hoo. Is that some odd sort of pun?). Not everyone got to try the homemade marshmallows, as there weren't enough on the split, and not everyone tried the cotton candy for the same reason. But overall, our entire group went into collective food coma, and we did not finish everything we were served.

Did anyone else have the battered sauced fried chicken feet? Dang those were good!! I had two because one of my friends really wasn't into chicken feet :) The sauce was a tangy BBQ style sauce, and it was very tasty.

We had all the usual dishes mentioned on this thread. My favorite dishes were the duck with beans, the salad with oreilles des cris, the creton (which we thickly smeared on the sarrazin crepe, then drizzled with large amounts of maple syrup) and the baked Alaska, and those crazy chicken feet. But I enjoyed everything, with exception of the lobster maki. I found the idea ok, but the rice was not really a good texture. I guess I am fussy about my rice in maki and sushi.

We almost had a small disaster. When we arrived, they told us they did not have our reservation. We had reserved through the resto before the number at the cabane had been activated. So we arrived, thinking we had a reservation for 15, only to be told we did not, and that everything was full. I was quite sad. But within 30 minutes, they managed to seat our entire party. Marc, the person in charge of seating, was incredibly gracious and helpful, and although we had to split up the party, at least we weren't turned away! I was so relieved, I had been really looking forward to this meal after a tough week, and I was also embarrassed that a large group of friends might have come out for nothing. One of my friends had trained for 2 weeks to eat at this lunch! We were quite lucky they were so gracious. I think it is the sign of a classy establishment when they try so hard to clear up a problem like this. I was thoroughly satisfied with how they handled this potential disaster, and have even more respect for APDC and their staff. Really, they had no need to try to accommodate us, they had more than enough business, they clearly did not need our business. But they made that extra effort. Class act.

My friend who had trained for 2 weeks was very funny. He pointed out that if it had just been him and his partner, well, yes, they might show up and try to sneak in without a reservation. But with 15 people? That would just be silly... Anyhow, all's well that ends well. What a jumpstart to my new spring diet!

[Campofiorin]

Just to make sure, they do accept credit cards, right?

[moh]

Yes they do!

[Campofiorin]

Thanks, Moh!

[MtlChris]

It's interesting that the complaints on this thread seems to match my review for their McAuslan brunch : lack of good explanation about the food and averagely sized portions. The latter being to most disappointing, I believe that PDC (restaurant, brunch, cabane, whatever) should not let people walk feeling "not-so-full". After all, it's part of the restaurant "legend" that it is a place of excess.

[mainsqueeze]

Regarding the desserts: I think the banana split is fun, but maybe not for this setting. It's hard to share and was mostly melted by the time it arrived at our table. I did, however, enjoy the maple barbe à papa. It was amazing! Delicious burt maple sugar flavour. Yum!

I could have done without the pancakes, though they were served with pure maple syrup, whereas the syrup set on the table was not pure (why?).

The baked alaska was my favourite part. A large fluffy moutain of creamy swiss meringue. I'm still dreaming about it.

[mak2k]

tried to call for reservation, seems that my procrastination bit my ass once again. What are my chances to have a spot open for April 18th? Spot for like 8 people or something.

[ios94]

I guess I'm in the minority here but I found it "overrated" as did the rest of my group. Maybe I had my hopes up to much and I expected to be wowed since I always hear so much of the PDC restaurant (unfortunately I have never had the chance to go). But what I gather is that the PDC brand has been so successful that the Cabane was an instant hit before he even served his first customer.

I just didn't find anything to be so out of the ordinary, the omelet? Sure, it was alright but really I found it just that....an "omelet" with some mackerel on it. The Pea soup, was just that....pea soup. The duck and rabbit, ordinary, the reduction was ok but again, not wowed.

The only thing that saved the night was the banana split and the baked alaska.

I really don't see what the fuss is about, I really think the food at the Cabane is just hype and pretentiousness, this is not to take anything away from Chef Picard who is well acclaimed of course.

[Pigurd]

I have a similiar opinion about my experience there, the food was ok, but nothing that really wowed me. I didnt even receive the mackeral omelette or the baked alaska, but maybe it was because i was in a party of two so i dont get everything???. what was really disapointing was the cornish hen, the texture was horribly mushy.

didnt think it was pretentious though... ive never been to a cabane before, so maybe compared to others this is really good? i might try it again if i am in the area at the right time, but wont travel there from ontario just for it, like i did this time.

[mainsqueeze]

It's not at all like a traditional cababe à sucre.

[Shattered]

This is what a traditional cabane a sucre menu looks like:

http://www.constantin.ca/en/main.php?...

You don't have to leave Ontario to try one. If you're from Ottawa, there are sugar shacks in the valley, and more across the river in the Gatineau region.

[Pigurd]

looks good. i know there r some closer, i just wanted to try picard's since his resturant has some interesting stuff.

[ios94]

Not pretentious in the way of atmosphere like say some of the St.Laurent restos, not at all. Pretentious in that "this food is amazing" even before it is tasted.

[SnackHappy]

So you're saying that it's not the place that's pretentious, it's the people who go there.

[rcianci]

...or who show any interest, excitement or curiosity about the place.

[moh]

"Pretentious in that "this food is amazing" even before it is tasted."

Well if that makes me pretentious then sign me up!!

I love traditional cabane au sucre, because I love bacon and ham, and i adore maple syrup, and I love brunchy items. But I'll concede it is not for everyone. Not everyone wants to eat that kind of food, and that's fine.

But if you enjoy this kind of food, then it is only natural to be excited by the thought of Martin Picard turning his hand at this genre. It is always fun to see what a good chef will do with a traditional style of meal like this. And I am not surprised by the buzz created by this project. Cabane au sucre is such an important part of Quebecois culture, and for good reason. Cabane au sucre celebrates the return of spring and warm weather after a long cold harsh winter. It is a reminder that winter will not last forever.

I can tell you that when I suggested to a large group of friend that we make a reservation for this cabane au sucre, even the ones who have never really shown that much interest in food were excited and thrilled. The menu made them very nostalgic, and they were excited to see what their native son Picard would bring to the table. And while there may have been the odd dish that was not as successful, everyone really enjoyed the whole event, and loved what he did with ingredients like oreilles de crise and creton.

But even before we tasted the food, yes, we proclaimed "this food is amazing". I doubt there are many restaurants in North America or the world serving this kind of a menu with this kind of flair. Picard really presents a unique experience and perspective in a world obssessed with low-fat yogurt and counting calories. So yes, count me amongst the pretentious ones who were amazed and thrilled to see him do this project.

Ios94, if you didn't like the food because it is not to your taste, that is fine. But please don't label those of us who do enjoy this kind of thing "pretentious". Maybe some of us are truly pretentious. But maybe some of us just get excited about this sort of thing.

[Shattered]

"Picard really presents a unique experience and perspective in a world obssessed with low-fat yogurt and counting calories."

Amen. This is the reason for Anthony Bourdain's success, too (aside from being a hilarious writer and host), who happens to be good friends with M. Picard.
It's amusing that the popularity of cooking shows, cookbooks, and 'celebrity chefs' continue to grow; it seems to me a way to live vicariously for the masses of overworked office-dwelling food prudes out there.

"Vegetarians, and their Hezbollah-like splinter faction, the vegans, are a persistent irritant to any chef worth a damn. To me, life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living. Vegetarians are the enemy of everything good and decent in the human spirit, and an affront to all I stand for, the pure enjoyment of food."

- Anthony Bourdain, "Kitchen Confidential," p. 70

[ios94]

moh, maybe pretentious was the wrong word, I apologize. Yes, I was very excited too but unfotunately I was disappointed, it obviously seems my group was in the minority. Like I said, I wasn't "wowed" as I was expecting to be.

[moh]

No problem Ios94. I could totally see being disappointed by the experience, I think there are plenty of people for whom this would not be their cup of tea. I love the idea of Au Pied de Cochon, but even I find that it is way over the top when it comes to fat and calories from time to time. Picard routinely pushes the line of "too much of a good thing". But that's why I love him! He's not afraid to go where a lot of chefs are not willing to go. Sometimes, that means he goes too far.

[ios94]

I have no problem with fat or calories, trust me. lol
I didn't find the food over the top, that wasn't my issue. Far from.

[Mei]

Some good information for next year....

http://www.hour.ca/food/food.aspx

[kpzoo]

Cabane à sucre Au Pied de Cochon captured the #6 slot in this year's enRoute list of the top 10 new Canadian restaurants for 2009. I posted the link on Food Media & News if anyone wants to take a peek:

http://chowhound.chow.com/topics/662932

[mak2k]

I'm not sure if this is supposed to be in this thread but did anybody get a reservation confirmation for this season? I sent out an e-mail a few weeks ago but i didn't get any news from them yet. Apparently the only way to book a reservation is via e-mail?

[KSC02]

We sent an email last Autumn and they replied that reservations would begin to be assigned in January this year.
Thus far, we've heard nothing yet either.

[Campofiorin]

We're also still waiting to get a confirmation.

[Shattered]

I also sent a reservation about a week ago and haven't heard back.

[Chocolatine]

Good news all!! The calls have started to take reservations... I had sent an email last May or so, and got a call today. No date is full so far.

[KSC02]

Good to hear. We sent an email last August and am still waiting to hear. On PDC's regular reservation number, they quote another number for the cabane a sucre. However, that number seems to be not in service. Just an FYI.

[Chocolatine]

The cabane's # is 450-258-1732. Their message says not to send another email or leave another voicemail if already done; they're going through the list over the next couple of weeks, so it would only complicate things. I suppose it's in order of request...
Sure thing, it seems easier to reach someone from the cabane's team this year!

[KSC02]

I checked my number dialed and I was off a digit. That explains the message I received. Good to know and thanks for the info. I can appreciate their desire to avoid being inundated with redundant inquiries.

[Chocolatine]

forgot to mention that they now request a 30% deposit via credit card. Refundable in case of a cancellation, if notified by email at least 1 week before the reservation date.

[KSC02]

Got my email yesterday and Chocolatine's information is complete and correct.
Looking forward to going back this year.

[BokChoi]

Thanks for the heads-up.

[The Chowhound Team]

We've split off some general discussion about the sugararing-off tradition to its own thread on General Chowhounding Topics. Feel free to join the discussion there.

http://chowhound.chow.com/topics/684697

[BokChoi]

hi All!

Just wondering if I should follow up with a reservation request I made 2-3 weeks ago via email. I know they've just started to get back to people, but I wanted to book a trip to Montreal ( vacation plan) for the weekend, and can't go ahead until I hear back. The date requested is in April. Do you think they'll just wait until a later date to get back to me? Thoughts anyone? I'd like to make my final arrangements for accommodations if possible.
Thanks in advance!

[mak2k]

to be honest with you, don't hold your breath. i sent an e-mail almost 2 months ago and i'm still waiting for them to call me back. don't plan your trip around a date because it's possible they might be booked solid by the time they get to your e-mail. Last i heard, people that send an e-mail in AUGUST, got their phone call about 2-3 weeks ago..

[BokChoi]

wow, really? hmmm... I thought that had more to do with the fact that they weren't starting to take reservations yet until mid/early January? Darn, that's too bad. Oh well! I guess I'll start doing some research on where else I should eat when I come to your fine city :)
Thanks mak2k.

[Shattered]

Man, I thought I'd been waiting a while. I'm going on a month now.

[PadmeSkywalker]

I'm with a group that got a reservation. We sent an e-mail at the end of the summer and we got a call around a month ago.

[eatravel]

I sent an email in December and got a response today. I'm going with a group of six during Easter weekend. Yay!

[Maximilien]

Wow, the Cabane status is getting very ElBulli-esque!

[BokChoi]

Yeah, but are they worth it? I really hope this isn't just a case of bad customer service! It would be nice if I knew they were doing their best to get back to people.

[cherylmtl]

Actually, in my admittedly limited experience, El Bulli gets back to you fairly quickly - to tell you that they have no more room, of course...

[BokChoi]

Agreed. I'd just really like to know either way. Although, of course, I'd rather it be a positive response, than a negative one!

[KSC02]

We emailed last August. We were contacted a couple of weeks ago. We asked for a table of 15 for mid-March. This made getting a choice of dates much more limited. I was offered two times on the date requested. I requested they hold the one time and I'd call back to confirm it in 5 minutes when I had the chance to check with a couple members of the group. I phoned back in 5 minutes. The message machine picked up, so I left a detailed message confirming that I'd take the time on that date. A couple of hours later, I received a message replying that, in fact, I could not have that time on that date now. It was taken. The message suggested that I take a date in late April. :-0 . Phoning back, I finally got through to speaking to someone and we agreed on the following day at 6pm.

Morel of the story: There are a LOT of requests for reservations. The Cabane is open just about two months of the year or so. No time is wasted to fill the spots. Be prepared to make an immediate commitment.

[BokChoi]

Thanks for the updated info KSC02. Wow, I'm surprised they handled the situation that way (5 minute delay). But I guess they're that popular.

[mak2k]

i just got my reservation for 15 people! If you're a big group, the choices are getting pretty limited!

[BokChoi]

Darn. thanks guys for the updates. I still haven't heard yet. I wonder what's taking them so long just to get back to people (rejection, or acceptance)?

[mak2k]

their voicemail and e-mail inbox are probably filled to capacity

[estilker]

OK, my time to chime in. I first contacted APDC Cabane end of January with 2 possible dates. They promptly replied that I had to confirm the exact date and the exact group of people (as there is a 30% deposit). So it took some time to have the whole group commit to a certain date. About a week later (still January) I emailed them back with the confirmed date and # of people. I didn't hear from them, called a few times (voicemail) and finally spoke to someone (we're beginning of February now). She said that they currently were handling reservations received early January and if I didn't hear from them before the end of the month, likely there will be no reservation. So in my case all hope is lost!
Guess I'll email them now for next year!

[moochoo]

Honestly, I find their handling of this very distasteful. They will make a lot of money but not from me. I really wanted to go but since they have been so impolite about it I have lost all interest.

[Campofiorin]

I really don't know what your situation was but didn't run into any problem. Got an email yestarday telling me what times and days were avaiable and colled them up a few minutes ago to make the reservation. All was handled with friendliness and didn't care that we were brining two young ones along.

[mak2k]

same here. i even played some phone tagging since i keep on leaving my cell phone on my desk at the office and doing some back and forth, but everything worked out fine and the person on the phone was very friendly and professional

[Andria]

So, in your opinion, what is the best way to play this game?

I have been waiting since the beginning of January for a call back as has my good friend. I have called back twice, just in case I fell through the cracks, plus I have sent an email. No answer at all.

[chilipepper]

Maybe wait it out a bit. I think I emailed around the same time or even before and only got an answer this week. I reserved over the phone today. (Even though their voicemail said it was full, I just kept phoning until a real person answered.)

[mak2k]

to be honest with you, i tried the e-mail approach rather than the voicemail and they contacted me 2 weeks ago. I sent the e-mail in early january and i got a phone call.

[KSC02]

It seems that it's quite a bit easier finding room for reservations if you're looking for smaller groups and not an entire table of 15.

Also, Campofiorin, just something I was compelled to share when I read your post; We brought the kids along last year (ages 7-12) and they didn't enjoy it at all. The food is not typically 'cabane a sucre' but in fact many items are quite adult. This year, we've made arrangements for the kids to do something else the day we go. I'm in no way saying that others will experience this. I'm only giving our own personal experience.

[Campofiorin]

Thanks for the input but a 3 months old won't mind and the other one, who's 2, eats anything, especially if it's a little sweet.

[BokChoi]

I'm with you on this one. I don't think it should take 2 months to return a reservation request. El Bulli doesn't even do that to people. It's quite impolite. Even though some people say they didn't run into any problems, I still feel like waiting two months for a response is a problem. Perhaps they are friendly once you get in touch with someone, but that's only IF you can get a hold of someone. I feel like they need to improve their reservation system.

[kimberleyblue]

I emailed a request for reservations early February and finally got some made for next Sunday.
There was about three days worth of phone tag, which was definitely annoying. I hope they figure out a better system for the next time!

[Andria]

Well, according to their web site, there is no more space for the 2010 season. I have been waiting since the beginning of January for a call back. I left two messages and sent two emails as did a friend of mine. We were hoping to get reservations for a Chowdown. and there were several people interested.

We never received a call or email, one way or another regarding our reservations... no acknowledgment whatsoever. I must say, I am quite angry about the way by they have handled the reservations. How is it possible that people who called in February were contacted for their reservations when those of us who called earlier never heard from them? I am sure I am not the only one in this situation.

Just wondering, if another restaurant were to handle their reservations in this manner, how long would they stay in business?

[rcianci]

I'm very sorry to hear there will be no Chowdown. I think they should follow el bulli's lead and post the date when they will start taking reservation requests.

[Sweetanna]

Same thing happened to me! Sent an email on January 18th for 4 persons, they never called or emailed me back!

[Plateaumaman]

I sent an email the same day and didn't hear anything either. Oh well, they've saved me a heap of money and a few calories.

[Sweetanna]

I finaly did get a call back last week. Going at the end of April. Hourray!

[BokChoi]

This is ridiculous. I've never been treated so poorly by a restaurant before. I don't understand why they had to be so incredibly rude and inept. A simple acknowledgment would have been appreciated. I for one will never patronize them and will tell my foodie friends what kind of establishment this is. I lost interest in them weeks ago because of this. I hope they catch a lot of flak over this. This treatment of excited potential patrons is unconscionable. I've been telling my friends for years to go to APDC when they're in Montreal. This has definitely left a sour taste in my mouth and I'd definitely think twice about sending them business from now on. Call me bitter, call me angry - I call this unprofessional.

[unlaced]

Definitely not the only one! Emailed and called in early January - have heard nothing! Very disappointing - not just to miss out but to have no communication at all

[Shattered]

I emailed just a few days into January, and never heard back either. I'm telling myself I'm not missing anything - if they're guaranteed sellouts to the point they can treat people this way, what incentive do they have to do anything special with the food... and how much extra will the tortiere be this year? I really only wanted to try it for the novelty factor anyway.

How about a chow trip to a regular cabane at half the cost?

[unlaced]

Just a follow up - I actually received an email from them yesterday, detailing a few dates and times that were still available. I called today and was able to get a booking (admittedly, for only four people!)

Their email was in French, and I am not fluent, but there was a line that mentioned something about the "no more bookings" available message. Here it is.

Ne vous inquiétez pas du message qui dit que nous sommes déja complet, cela s'adresse à ceux qui nous contactent pour la première fois àm ce jour

[mak2k]

translation: "don't worry about the message saying that we are fully booked. This only applies to those who are contacting us for the first time"

basically if you called them in the past, you should be able to book. Just leave a message telling that you DID get an e-mail from them and that you want a table for 4

[unlaced]

yes, sorry, to clarify, I did call them and book and everything is fine! I was just posting that full sentence in French because I wasn't sure exactly what it meant and thought it might be a bit of hope for those who had emailed in January and still haven't heard (and who are fluent!)

[krazykanuck]

Came back from the cabane a sucre APC - To leave some excitement to those that will be going, I really don't want to be saying what is being served - But, I will tell you that the menu changed a bit from last year. Some of the basics are still there, but there are changes from the 2009 season menu.

There is an added fee for the meat pie (10$ for 1/2 - serves 4 people.) Order it!! It's amazing.

[saved94]

Hey everyone, I have a reservation at the Cabane à sucre APDC for tomorrow (Saturday, April 17) at 11:30am that I cannot fill completely. There are 4 seats available if you have a group that is interested. You can send me an e-mail at [e-mail] and I will give you the name under which the reservation is being held.

[OliverB]

Hey everyone -- get on the phone pronto if you want in this weekend!

I just grabbed a cancellation for Friday at 6pm, but according to the email I received, there's another for this Sunday at 8pm to be filled... hurry up because it'll probably go fast!

[OliverB]

I'm still in pain from last night... I've never eaten so much food in a single seating in my life!

Everything was exceptional. I won't repeat the menu since it seems to be the same through the season, but last night was definitely an excercise in shameless indulgence and gluttony. I had to walk around the parking lot for 15 minutes before I was able to drive home.

The tourtières are not part of the fixed-prix menu (and for good reason -- no man alive can consume that much food!), but unknowing, we'd asked one of the servers whether it came with the meal and she brought one out apparently not realizing that it wasn't one of the courses. We devoured the entire thing even though we were completely overstuffed, and by the time dessert came out, I wanted to die.

I had fasted all day (only drank a glass of water!) in anticipation of this meal, and I have to say that I've really never been so full at a restaurant, and felt as though I was going to burst open like I did last night. I could barely stand up.

We could have easily eaten 1/3 the portions that we did, and still felt absolutely sick... in a disgustingly good way! I noticed that every other person at our table left with doggie bags. We somehow polished off every last course and unknowingly ordered extra... It was an exquisitely loathsome gorging like I've never experienced. It will take me until the next Cabane A Sucre season just to digest what we consumed last night!

[twinkienic]

I'm hoping someone could give me some advice about getting a reservation. I know that reservations for this year aren't open until December 1st. When you email, do you just request a table for any time that's available or do you list preferred dates? Also, most write-ups I've seen have been large group outings. Since it is served family-style, is it better to have a big group? Or would it be easier to get a table with a smaller group? For those who have eaten there, what's the ideal group size? Thanks!

[mangoannie]

I read elsewhere that reservations were being taken on December 1 but when I checked their website today they were no longer taking reservations as full for 2012! We should have flagged your message twinkienic.....

[sophie.brunet]

It was written on their website that the reservation we taken starting on december 1st. I sent an email on that date at noon to make a reservation for 4, still didnt get any answers and yes like mangoannie mentionned it now says on their website that its full for 2012... So I dont know if its mean that all the spots were taken off before I sent my email at noon.. That would be crazy! Or maybee they havent had time to respond yet? In any case my hopes are slim as to wether we got a spot :(

[Plateaumaman]

I sent an email at 8am on December 1st and haven't heard anything either. C'est weird? Did they start filling up at 2am or something?

[OliverB]

I forgot all about the Dec. 1st reservations (I thought it was closer to the holidays last year) and so I sent a late email requesting seating for two basically any date or time this season, and asked to be informed of cancellations. I'm a bit bummed as I would have liked to have gone with a larger group thi year, which will be next to impossible now... but there are almost always cancellations throughout the year and I'm not too worried. I didn't have res last year either and still got in on a pretty busy night so I expect that the same will happen this year as people make reservations so far in advance just to get a seating that it's almost impossible to know what their eventual schedules and plans will look like and cancellations are almost inevitable.

[sophie.brunet]

Mmm yeah it is very weird indeed... I doubt they got filled up so early but who knows

[krazykanuck]

In the past - they have opened the possibility to take reservations in December, but only start to make the calls in late January or February. I'm thinking it's so that they can plan the menu.

I have also made a reservation - even when the site indicates that they are full. Just wait and see....

[sophie.brunet]

Oh so they should get back to us later? Thats encouraging!
With all this cabane a sucre talk im getting a crazy maple sugar craving.... It usually doesnt start till the end of february!

[Plateaumaman]

That's reassuring. I'll be alert for a call in February then. Strange system in any case. They might as well just set up a Doodle or some other online tool and make their lives easier. How does one nab cancellations? By phone?

[Lowrent]

I've sent my email at 00:20 on december 1st and got a call on december 14th.

Good luck everyone.

[FollowMe2Adventure]

Sigh... I sent mine at 7:30am.... no call yet. How did everyone reserve? did you give them a time, or just a date? because there is no info on the website as to the hours or if they have specific seatings, I was vague with my reservation... saying something like... brunch on March 17. I told them I was super flexible and would take anything. I hope my vagueness didn't get my reservation request tossed.

[Fintastic]

The website claims they are full for the coming season (It was updated on or before Dec. 16th).

[twinkienic]

My understanding is that there are 2 seatings - lunch and dinner. We just gave a bunch of dates that we were hoping for and managed to get a lunch spot.

I think there are often lots of cancellations. They told us we had until 2 weeks before our reservation to call in any cancellations or changes in group size or else our credit card would be charged.

[FollowMe2Adventure]

Hmm, when did you email them for your reservation? I was pretty adamant that I would take any time, but we haven't heard back. My request was for 4 people, and was sent via email at 7:30 am on Dec 31. @Fintastic.... the website said they were full I believe on the second day of taking reservations but the going trend seems to be for them to say they are full so they can sift through the reservations and you have to wait up to 6-8 weeks to hear from them.... I was still hoping anyways.

[FollowMe2Adventure]

(slamming my head against the desk in utter frustration) I just checked my caller id and pdc called me two days ago and didn't leave a message. Obviously they were calling for my reservation... I called them back tonight... but only got their answering machine so I left another plea for my reservation to be saved (there isn't much I won't do for some good duck and bacon!). I doubt they'd hold my spot. grrrr... leave a message and at least give me a fighting chance to get in!! Crossing my fingers they will call back again. sigh.

[sophie.brunet]

Oh you sent your reservation on the 31st? I sent mine on the 1st of december and they didnt reply... but i realized I didnt leave my cell number, just my email -_- I just sent them my number but it might be too late... :(
I hope you get a spot too!

[FollowMe2Adventure]

no no, I sent mine on december 1st like the rest of these crazy foodies on here... it took them this long to call me back and I missed the call and they didn't leave a message. :( I will have to buy a cell phone for next year I guess. lol.

[krazykanuck]

I wouldn't worry. Just call them back and give them your name and tell them that you saw they called and missed them.

It happened last time for me and the confirmed my reservation.

[FollowMe2Adventure]

We got in!!! We got in!!! There is still hope everyone... we sent our request on december 1st, and I am just getting the okay today (although we played phone tag and I think I might have stooped to begging for them to call me back on a phone message lol.

[krazykanuck]

good job. Let us know how it is this year

[estilker]

I sent an email on December 1st as well (afternoonish). Still waiting for a call ...

[erich wiess]

I too send an email on Dec 1 - spoke with them today and have made reservations. Everything comes to those who wait, apparently.

[Plateaumaman]

Hurray, success for many of us then! Just booked mine too. So 8 am wasn't too late to send a reservation request on Dec. 1, after all, although the first dates I picked were all booked already. Next time I'll join the 12:01 email crew (assuming we enjoy it, that is).

[jonhall]

There is an article this month in Bon Apetit about the cabane a sucre. Not much said but they did mention he has a new cookbook with recipes from the cabane coming out in February.