March 7, 2012
Another year, another visit to the Au Pied de Cochon cabane a sucre done. This year’s was definitely the year to go; it was our third time, and it was definitely the best of the bunch. The food never stopped coming, and every dish we had was spectacular, making this the year to beat. I don’t think there’s a need to go into all the fatty, meaty, decadent details, (additionally, I didn’t take as many photos as I usually do, even not photographing some dishes at all!) so here’s the quick overview.
I sent an email to the sugarshack, requesting to be on their waiting list, as I had accidentally missed the December 1st deadline to call in for reservations. I got a phonecall from the sugarshack not too long afterwards, telling me they had room for a 5:30pm Sunday seating, so we borrowed a car and headed out of the city, taking a quick detour through the town of Oka, and arriving at the cabane a sucre right on time.
The table was a bit squished, and definitely chilly, but things started heating up when the food started pouring out. First, a pitcher of beer for the four of us, and Soli tried one of the custom drinks, which was incredible. I don’t recall exactly what was in it beyond spruce beer, but it was bright, a little sour, fresh, and actually had some pretty thick applesauce in it.
We waited a little bit while the people sharing our table started getting their food. We had arrived significantly later than they did, and so we had to wait for our food. However, it soon arrived, and once it did, it never stopped.
Creton terrine (sweetbreads, foie gras, black pudding) served with blinis (unfortunately, no photo here, but it was amazing.)
Roasted duck in pepper sauce
About the time the so creamy, so amazing vol-au-vent was being eaten, we realized we still had several dishes of food coming our way, and we had been full since the light and fluffly smoked meat and lobster soufflé. When we saw the size of the platters bearing the duck and crispy onion rings, the fatty, saucy pork, the bucket of beans bigger than my head, we knew we were in trouble. I’m pretty sure we each took about one spoonful of beans, a few pieces of crispy duck skin and about one slice of pork before declaring defeat. This time, the sugarshack was offering take-home containers, so we piled all the food in. After all, we did want to leave some room for dessert!
Another stunning cabane a sucre experience at Au Pied de Cochon! Until next year!
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