Sugar Shack Au Pied de Cochon 2017

The Maple, The Madness

Cabane à sucre Au Pied de Cochon serves traditional sugar shack fare with a twist: think pea soup with foie gras cubes, maple cotton candy, mackerel omelet and tourtière (a.k.a. meat pie) portions huge enough to shock our American neighbors.
••• Cabane à sucre Au Pied de Cochon serves traditional sugar shack fare with a twist: think pea soup with foie gras cubes, maple cotton candy, mackerel omelet and tourtière (a.k.a. meat pie) portions huge enough to shock our American neighbors. In this photo: Cabane à sucre Au Pied de Cochon's guinea hen with gnocchi, foie gras, maple sauce and Parmesan. And according to its photographer, the head and feet are still attached. Photo by Flickr user Kayla Casey (CC BY-NC-ND 2.0)

What Makes Sugar Shack Au Pied de Cochon Special?

Chef Martin Picard of Au Pied de Cochon, the mastermind behind what's arguably one of Montreal's ten best restaurants, turns high-fat depravity into an art form on a near daily basis, with a nutritionally disturbing tendency to slather/bathe/corrupt every dish on the menu, including dessert and poutine, with foie gras.

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Extending his decadent empire in 2009 to include maple products, sugar Shack Au Pied de Cochon was born, serving traditional sugar shack fare with a twist: think pea soup with foie gras cubes, buckwheat pancakes, maple cotton candy, mackerel omelet and tourtière portions huge enough to shock our American neighbors. Word on the cabane à sucre spread like wildfire and by 2010, the secret was out: tables were fully booked for the season by Day 2 of its reopening. Potential patrons were advised to call back in December 2010 to ensure a spot for 2011. I've heard tales of the same in more recent years. Anticipate calling at least 6 to 8 weeks ahead of the season to make sure staff can fit you in.

But what is it that makes this sugar shack so special? The Picard signature: multi-pound meals, copious amount of foie gras and culinary innovations just waiting to be copied by the lesser talented. This man's madness has no bounds.

Expect to leave with a doggie bag.

 

Cost

On the heftier side of sugar shack prices, adults were charged $63.50 a head in 2016 (was $65 in 2015, $62 in 2014, $57 in 2012, $54 in 2011), kids ages 4 to 12 paid $25 (was $20 in previous years) and tots ages 3 and under eat for free. Prices don't include drinks, taxes and tip.

Check with Cabane à Sucre au Pied de Cochon directly for the latest prices.

 

When

usually end of February/early March through April as well as harvest season in the fall
two seatings: 5:30 to 6 p.m. and 8 p.m. to 8:30 p.m. on Thursdays and Fridays
four seatings: 11 a.m. to 11:30 a.m., 1:30 p.m. to 2 p.m., 5:30 p.m. to 6 p.m. and 8 p.m. to 8:30 p.m. on Saturdays and Sundays

 

Where

11382, rang de la Fresnière, St. Benoît, J7N 2R9

 

Travel Time From Montreal

45 minutes

 

Getting There From Montreal

Autoroute 40 West, take Autoroute 13 North, Exit 60, toward Aéroport Mirabel/Laval. Stay on Autoroute 13 for several kilometers until reaching Autoroute 640, Exit 22-O, on the left, toward St. Eustache/Oka. Enter the roundabout on Autoroute 640 and take the first exit, onto Route 148/Route Arthur-Sauvé South. Stay on Route Arthur-Sauvé until the intersection of Rang St. Étienne. Turn left on Rang St. Étienne, then turn left on Montée Rochon, then right on Rang de la Fresnière. Sugar Shack Au Pied de Cochon is on the left of the road.

 

Reservations

Cabane à Sucre au Pied de Cochon beings taking online reservations for the 2017 sugar season on December 1, 2016. Unfortunately, no reservations are taken by phone or email.


Phone: (450) 258-1732 or (514) 845-2322
pieddecochon@hahaha.com

 

For More Information

Sugar Shack Au Pied de Cochon Website

 

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