Cabane à Sucre Au Pied De Cochon

I know this is from before the pandemic but this meal is still hands down one of the most memorable meals I’ve ever had in my foodie life. And totally will always have a place in my foodie heart It was so amazing that looking at these pictures it just completely reminded me of those memories! It was also my first time I discovered about the maple condensed milk from @restaurantaupieddecochon and since then I always try to stock up on these babies ! Every dish is québécois style cooking but yet so unique. Each of these dishes was packed with incredible taste and amazing complex flavours, and beautifully presented. There was so much food available and it was just such an amazing experience to dine in this cabin. We brought containers to pack the extra home there was def more food than I could handle! If you’ve never been to the cabane a sucre you have to. It’s literally a once in a lifetime experience! This is the ultimate way to celebrate and dine with maple syrup as the main element

A unique experience to be taken advantage of. A generous multi course family style meal expertly prepared. Service was excellent with knowledgeable and friendly staff. Definitely need to be more on the open and adventurous side as many of the dishes are several feet to the left of ordinary! Value for money was exceptional IMO, definitely bring your own take home containers, there will be leftovers!

What an incredible experience! Reservation to the Sugar Shack is open a year in advance. I was fortunate to go with a large group. Price was about $65pp which is incredibly reasonable for the quality and amount of food we shared. We already made reservation for next year and we're looking forward to it! I believe they charge for containers to store leftover, so be sure to BRING YOUR OWN TUPPERWARE.

This was one of our BEST dining experience this far in our travels. Laurence the hostess/manager was beyond accommodating, kind and funny! The food was beautifully plated and sent our tastes buds into a frenzy with each new dish that came to the table. Be prepared to have days worth of leftovers to take home too. They were understanding of all of our food allergies and other restrictions too. The price was pleasing as well. We are so very grateful this experience and definitely plan to return in the spring!!

First of all, they operate with reservations only. Our reservation was for 10 people but we got the table for 15 so there was a group of 5 strange people sitting with us. Not everybody likes that. Kind of “cabana sucre” atmosphere but we felt squeezed. It looks like a well-organized operation but it took a long time for us to get the first dish - soup. Every dish is served to be shared and is not divided into portions. There is not much choice for non meat eaters. They are asking to bring your own take out containers for leftovers but at our table, there were no leftovers. Our food was served cold but was very tasty. They serve alcohol. Costly and expensive.

Great restaurant. It is one of the hardest restaurant to get a reservation. But worth it. Decor is nice and unique. Staffs are friendly and nice. Services are fast. Price is a little bit expensive but i got take out for at least 4 meals at home. Food is great. Very fat and greasy. But good fat. The restaurant is like a luxurious cabane à Sucre.

If you love to experiment unique recipe, you would love this place! The food is so good and the portion that they gave us is generous that you don't regret to pay that expensive! Also their drinks are amazingly good! You can bring your own tuppperwares for take-out the extra food!

First time experience for the harvest feast. The location is in the middle of farm fields. Very authentic feeling from the get-go. We had a 5 course meal, but feels like a 6-7 plate service, and we didn't know the menu. Each meal surprised us in a good way, both in looks and taste. I'll let the pictures speak for themselves I left the evening full and I can truly call this a culinary experience. Mind you, this is not your regular day to day meals, a certain openess is definitely necessary to appreciate this feast to its fullest. Definitely coming back.

I should start by saying that I am a fan of Chef Picard. When I arrived to the province of Quebec he was my first culinary reference. My visit -many years ago- to his restaurant AU PIED DE COCHON in Montreal’s Rue Duluth was an amazing experience. I love his TV show and wanted to visit the “Cabane à Sucre Au Pied De Cochon” since at least 3 years. This past May an email poped-up in my folder saying that I could make reservations for the apple season in September. Meaning almost 4 months in advance. So, the expectations were really high. After almost an hour driving from Montreal, we arrived at the place located in beautiful and rural Mirabel. The Cabane Sugar Shack is surrounded by maple trees and is rustic in all splendor. The parking place is competing with the tomatoes plants, the waiting is in a wood deck and you can buy cocktails made from the house gin from a minibar shack while you see the patrons leaving the premises with Tupperware containers and the big sacks they brought from home. One employee with a paper list in hand shouts your name when your table is ready and you feel like the most important human being in the universe. Tables are communal and you sit in long wooden benches. We had the corner on a table for eight people. The napkins container is a wood kitchen paper roll and the table cutlery is placed in a common container as expected in a Sugar Shack place. The personnel is continuously buzzing around. The service is very cordial and willing to switch to English if required. All the ambiance is in coordination with the theme and the geographical location. Everybody is loud and prompt to laugh. Too many calories! Now the main players of the occasion, the 13 dishes. The email reservation is really clear about the fact that the menu is not announced beforehand and it is subject to change throughout the season. In this opportunity we had a beautiful three colors lettuce salad with blue cheese and escargot served as a plant in a terracotta pot. It was fun and delicious. Kids in neighbor tables were delighted with it. A very fancy oyster and duck tartar served in oyster shells. Cauliflower was baked and crusty with gravy and potato puree. Mackerel and octopus in a cold fruit salad served inside a half cantaloupe. Pork dumplings. Roasted pork head and ribs with apple sauce and honey mustard, a side dish of spaghetti-squash baked in a terracotta vase and rustic bread with pesto. Lamb with three sauces and corn tortillas. Then it was time for the piece of art of the occasion, the desserts: Crème brûlée with an exquisite fruit compote served inside real eggshells and plated in the classic egg carton package. Also, a bavaroise light as a cloud with a caramelized peach on top. A sophisticated and delicious chocolate layer cake with caramel and local berry was the last bite I was able to make after almost this three hours experience. We left convinced this visit to the Cabane will be in our Top 3 gastronomic experiences for many years. I am looking forward to returning for the classic maple sugar shack edition next year. 5 étoiles!

We came for Harvest season and if it wasn't number 1...it was top 2 or 3 meals of my life. 13 courses that were all absolutely amazing. Also, surprisingly, one of the best values on a meal I have ever had.