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Cabane a sucre Au Pied de Cochon

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.

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  1. Did he mention where it was located?

    2 Replies
    1. re: rcianci

      If I heard right, it's in Mirabel.

      1. re: Jaetee

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

        Thanks, Jaetee!

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

      7 Replies
      1. re: plumeria

        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.

        1. re: superbossmom

          Hi superbossmom,

          Could you post a link to the article?

          1. re: rcianci

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

              1. re: kpzoo

                Oops!

                Forgot to paste in the link.

                Sorry.

                1. re: kpzoo

                  Thanks kpzoo!

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

                  1. re: kpzoo

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

            1. Cabane a Sucre au Pied de Cochon website is up.

              No menu as of yet.

              http://www.cabaneasucreaupieddecochon...

              6 Replies
              1. re: rcianci

                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 ...

                1. re: Maximilien

                  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.

                  1. re: Maximilien

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

                  2. re: rcianci

                    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.

                    1. re: johnnyboy

                      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.

                      1. re: Jaetee

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

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

                    3 Replies
                    1. re: bopuc

                      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.

                      1. re: Shattered

                        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!

                      1. re: rcianci

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

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

                        1. re: moh

                          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

                          1. re: wilmagrace

                            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