And the final set of photos from our gastronomic adventures in Montreal.
Au Pied du Cochon Cabane au Sucre (Sugar Shack) is Martin Picard's homage to forlorn days of endless maple-syrup soaked foods for the weary traveler in Quebec's biting winters. More food than anyone can possibly eat at one siting is served family-style for two seatings. Book early.
Nestled about an hour's drive northwest of Montreal on the outskirts of Mirabel, PDC SS harvests its own maple syrup, raises its own pigs, and gathers local ingredients including their own garden. Arriving a couple of hours before our seating, we were greeted with the massive oil-tanker hot smoker, furiously put to use in preparation for the upcoming feast. We allowed the early arrival to accommodate a self-guided (a.k.a. 'trespassing') tour of the grounds, seeing the miles of interconnected sap collecting tubes, greeting the happy little piglets and generally getting lost amongst the maple trees.
Finally sitting down at our meal, we were graciously advised to pace ourselves with our food. The staff would love if we would have a chance to taste everything and were expecting us to have leftovers. We had no idea what we were truly in for.
5. 4. 6. Five, four, six. No, I'm not dyslexic: five appetizers, four mains, six desserts. All rustic in presentation but all immaculate in flavour. This resulted in four 12" take-out dishes and half a can of tomato soup as leftovers for three people - and trust me, we tried to stuff ourselves as silly as possible. We were left looking at our bill in complete shock: $65/head. I don't know what sorcery allows them to do this but wow is that great value.
Our hosts were nothing short of amazing. Laure, the front of house manager, was our primary benefactor - plying us with shots every half hour or so. We had the opportunity to chat with Vincent, the head chef - ridiculously successful at such a young age - who allowed us a tour of the kitchen. Martin Picard made a visit to the dining room, albeit recovering from a flu. After expressing a desire to drink at close with the staff, Laure managed to even find us elbow room at the bar for the second seating - all this despite not having reservations until a few days prior. We were more than happy to buy the entire staff a couple of rounds of drinks. This led to some especially hilarious remarks amongst the signatures in our PDC SS books.
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