February is a cruel, angry month. There are few things in it that are worth looking forward to unless you are one of those people who loves snow and cold. That is until you remember that it is the beginning of the Pied de Cochon Cabane a Sucre season. This year the season at the cabane goes on from February 14th until May 10th. We were fortunate enough to get an early spot and like every year people came down from as far as Toronto for this event. (more…)
Guess what time it is? That’s right, it’s the Pied de Cochon Apple cabane à sucre season. That magical time when you get to eat the apple and foie gras inspirations that Chef Martin Picard and the Pied de Cochon team have prepared.
But first, here’s a little background on this magical event for all those who are not familiar with it. The Pied de Cochon restaurant has a cabane à sucre up at 11382 Rang de la Fresnière in St-Benoît de Mirabel (or if your GPS gives you attitude like mine, just Mirabel). Twice a year they have 2 seasons of what can best be described as food orgies. The fall seasons focuses on apples as the inspirational menu items and the winter one focuses on maple syrup. This current season is from the 23rd of August until the 27th of October and reservations for this had to be done well in advanced. In this case it was April 1st so you really need to keep an eye peeled for the invites. (more…)
So, the big news this year is that Pied De Cochon Cabane à Sucre started offering an apple-themed session similar to their regular cabane à sucre extravaganza. There is no secret that we at Montreal Breakfast Review adore these special events and although it may not be traditional brunch we made sure to go during an acceptable brunch hour on a Saturday and dubbed it brunch. Finally, with a small army of hungry friends, some coming all the way from Toronto and New York, we descended upon the Pied de Cochon Cabane for a feast of epic proportions.
So as winter winds down, people start to breathe a sigh of relief; days feel longer, the fear of waking up to 20cm of snow is ebbing. So that means one thing: that’s right, Pied De Cochon Cabane à Sucre. If you aren’t familiar with the Pied de Cochon Cabane à Sucre, it’s a foodie’s dream come true. This dream is made up of a few ingredients, one part being foodie hero/saint aka Chef Martin Picard, add a generous portion of foie gras, some maple syrup, some duck, a little bit of meat pie, and 20 hungry people all ready to experience a culinary delight.
Pied De Cochon Cabane A Sucre – and this little piggie went sugaring off
Cabane à sucre: that one time a year when we get together and have food you would never have any other time of the year; those classic meals dishes like tortière, omelettes, Oreilles de crisse, beans, sausages and others. Now, cabane à sucre food is not exactly brunch food, but it isn’t exactly lunch either so for this review we will make an exception. I should also note that we currently do not plan on going to every cabane à sucre since I can only handle so much line dancing music and hits from the 90’s at once. All this to say that we decided to do a classy cabane à sucre and by some cosmic power, I got a call recently from a friend saying that he had a spot for me at the Pied de Cochon cabane à sucre.