Cabane A Sucre Au Pied De Cochon

Family of 4 we had lunch there today (12 September 2020) as a birthday party. All dishes were wonderful... the kitchen and the service were very accommodating for our needs. Tons of food. All very good and original. Great meal.

I dine out much and rarely write reviews, but given some of the mixed comments on the Cabane, I want to share our experience. This restaurant has a very small reservation window more down), so it is not available if you want to go... a few days in advance. If you think you can make it there, it is worth booking. The Cabane is 45 minutes to an hour drive outside downtown Montreal, place square in agricultural land, past some other sugar beet on the way. The Pied de Cochon complex is impressive the dining room, a separate bar, open kitchen, pig farm, maple syrup tree to bottles) operation, and probably other things that we have not seen in the dark. The food here is innovative, tasty, high quality and plentiful. The server told us the menu will remain the same for the season. The staff was friendly and energetic, they were all very proud of what they created here. A complete dining room, very cuddly, everyone has a good time and enjoys the meeting all the others. There were 11 courses with a maple/farm theme: 3 appetizers, 4 nets, and 4 desserts all very creative and delicious. The expectation is that you would take many remains home. They had unique cocktails with maple syrup twist and full wine list, on the bottle and the glass. All this was $70 Canadian $50 US), exclusive drinks. For those who say the food is overpriced please leave your reservations for me. A taxi ride here and back would cost 4X the price. A note of reservations will open the season for reservations on a specific date about 3 months in advance. I got a few hours after opening and most weekend slots were gone. At the end of the first day they had fully booked the season. If you want to go, your effort will be well rewarded.

First they only work with reservations. Our reservation was for 10 people, but we have the table for 15 so there was a group of 5 strange people sitting with us. Not everyone likes that. A kind of “Cabana sucre” atmosphere, but we felt... squeezed. It looks like a well-organized operation, but it took a long time to get the first soup. Each dish is served to be divided and is not divided into portions. There isn't much choice for not carnivores. You ask to bring your own collection containers for remains, but at our table there were no remains. Our food was served cold, but was very delicious. They serve alcohol. expensive and expensive.

We visited for the first time in February 2020. So much food and delicious! It was well organized and a great service. Everyone should experience at least once!

When spring hits Quebec, a lot of Quebeckers love to indulge in eggs, ham, fried fat and desserts dipped, filled or floating in maple syrup. It is a remnant of harder days when locals needed a much higher caloric input to stay fed to farm...or lumberjack. This cuisine still predominates in « cabane à sucre » but not at the Cabane à sucre Au Pied De Cochon in the country, a spin-off of the Montreal famous restaurant of the same name. Reservations are a must, well in advance. The restaurant is surrounded by a few fire pits and radiating elements to keep you warm in cold weather. When you are called in, you enter no more, no less than a cleared barn filled with tables of 8 with backless padded benches. The atmosphere is country kitchen, noisy, party like. The service begins with an offer of drinks and three courses: appetizer, main course, dessert. All of it, with a twist on maple syrup. The drinks, although original, were average. The appetizer of fried oysters, nuts and mushrooms was average. The salad was delicious. The main course of tongue (good), pig’s head with little meat and crusty, tasty skin, a few (not enough) very tasty ribs and some tender marinated pork. Huge pieces of servings but consisting mostly of bone... Do not miss the maple mustard which enhances all the meats. The desserts with the ubiquitous maple syrup were good but the only part of the cake, ice cream and doughnut balls i liked were the doughnut balls and they were delicious. The whole meal has a degree of sophistication in the manner of Martin Picard: creativity, originality, huge portions and mastery of cooking meat. In addition, they have a very good selection of single malts. For roughly 80$ per person including a few drinks and coffees, you will feast for a couple of hours on some original, tasty food. You will be satisfied if you are not expecting fancy surroundings. They openly invite you to bring Tupperware or your own doggy bag because you simply can’t eat everything. Go with low expectations, an empty stomach and an open mind and you will enjoy it. You have to go once!