Mar 21, 2010
It's March, finally... spring is here! And so is sugaring-off, the decadent tradition that has quebecers gorging themselves on massive amounts of cabane à sucre specialties like fèves au lard (beans) and tourtière (meat pie), all containing copious amounts of maple syrup, and served in "shacks" or "cabanes" near the maple groves where the syrup is harvested. And at the end.... there's always "la tire", where hot syrup is poured on snow and rolled up, like a make-it-yourself warm lollipop (pictured above).
The newspaper La Presse did a great roundup of the cabanes à sucres that they recommend. You can read the article here. These are the shacks that they list as the best:
AU PIED DE COCHON
Owned and run by celeb-chef Martin Picard, a million times cooler and better than any of the other sugar shacks, it's already fully booked for the remainder of the season. Basically, you have to book this year if you want to eat there NEXT spring! Sigh...
LA BELLE ÉPOQUE
AU GRÉ DES SAISONS
CHALET DES ÉRABLES
CABANE FAMILLE ÉTHIER
FERME LE CRÉPUSCULE
SUCRERIE JEAN-LOUIS MASSICOTTE ET FILLES