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.