On restaurant Cabane a Sucre Au Pied de Cochon Sugar Shack Chef Deck says:

I’m in love OINK! I won’t be able to sleep until the next sugaring off season OINK! My Spoon Man is now Marin Picard OINK! I need that sweet maple syrup OINK!
This was one of my top 5 meals ever (and added my favorite 5 pounds to my sweet man belly)! As far as your preconceived notions about sugar shacks, poop scoop them, put them in a paper bag, light it, and leave it on Bobby Flay’s doorstep (because Martin Picard, chef of restaurant Au Pied de Cochon has reinvented the cabane a sucre (sugar shack). The highlights of the mains were:  pea soup with lardon and fois gras, the oreilles de crisse salade with ham, walnuts and mixed greens, buckwheat pancakes, fluffy skillet omelet with cod and scallops, deep fried lobster and beet sushi with maple syrup soya sauce, and a meat dish with magret de canard, rabbit, feve aux lard, and other yummyness. For dessert we ate pancakes cooked in duck fat, a burnt marshmallow maple ice cream baked Alaska, and a banana split with maple syrup cotton candy, candied nuts, burnt marshmallow, and hardened sugar pie filling stuff. The restaurant is now closed for the season, but if you want to partake you should think about reserving now for next year’s maple syrup season. We also have to thank Martin Picard for giving us these great pics for our gay website. So all in all this redone barn rocks harder then Alanis Morissette’s naked video(you know the one)!

Tastiness: 9.567864826/10
Ambiance: the barn from The Good, The Bad, and The Ugly/10
Price; $45 fixed menu + drinks and tax /10

Chef Deck signing out!

Cabane à sucre Au Pied de Cochon Sugar Shack Information

11382 Rang de la Fresnière, St-Benoît de Mirabel
Laurentians, Québec J7N 2R9
Phone: 450-258-1732
Email: reservations@cabaneasucreaupieddecochon.com
Hours: Thurs – Fri 5:00 pm – 9:00 pm, Sat & Sun 11:00 am – 2:00 pm and 5:00 pm – 9:00 pm
Payment: Credit Card, Cash, Interac
Web: cabaneasucreaupieddecochon.com

On the La Cabane à Sucre Millette Sugar Shack Chef Deck says:

I love St-Faustin Quebec for the go carting, the occasional Mont Blanc playground excursion, the great 100% Boeuf, the short lived saloony strip joint (which unfortunately I never got to experience and I can’t remember the name for the life of me), and in the spring for the best dang sugar shack of all!

Chef Deck’s tricks for sugaring off…
1) Starve yourself for at least 3 hours….the longer you can hold out the better!
2) Take a large enema
3) Wrap yourself in Saran Wrap and take a 2 hour sauna while doing foot raises
4) Do half a push up
5) Do three quarters of a sit-up
6) Put on a pair of sweat pants
7) Put on a wife beater
8 ) Put on a pair of slippers
9) Drink a table spoon of olive oil to coat your stomach.

Now that you’re ready, here’s some of the porky sugar shack food you can expect to eat: mini hot dogs in maple syrup, fluffy omelet in skillet pan, oreilles de crisse (my personal favorite deep fried lard chips), creton, smoked maple syrup ham, maple baked beans with lard, crepes with cream sugar sauce, and sugar pie (all must be covered in copious amounts of maple syrup I should add). After eating about a pig and a half, having half a stroke, and a heart attack, you get to stroll outside. This is where you get fresh hot maple syrup on snow, and can prepare to die. If you’re in shape you can also walk around the grounds and see how they tap the trees, boil the syrup and make the maple yummy stuff. Sugaring off brings back so many memories (RIP Lake Manitou one that you could SkiDoo to) and La Cabane à Sucre Millette will always remain one of Chef Deck’s favourite spring workouts!

Tastiness: 8.8351251823/10
Atmosphere: hungry Québécois ready to eat you/10
Health risk: you only live once/10

Chef Deck signing out!

La Cabane à Sucre Millette Sugar Shack Inc.

1357 rue St-Faustin, Saint-Faustin-Lac-Carré, Laurentides
Québec, Canada, J0T 1J3
Directions: Map
Phone: 1-877-688-2101 (toll free)
Hours: Maple Season (March, April) Tues – Sat 11:30 am – 8:00 pm, Sun 10:00 am – 7:00 pm; Out of Season call for opening hours

Menu after the Jump

Traditional Menu
(all you can eat)

Laurentian Pea soup
Grandma’s Omelet
“Scrunchies”
Smoked maple syrup ham
Baked beans
Sausages in maple syrup
Potatoes
Home made pickles
Home made bread
Home made Ketchup (March and April)
Dessert:
Sugar pie
Pancakes, plain or with cream sugar sauce
Eggs in maple syrup
Buckwheat pancakes
Pure maple syrup
Tea, coffee, milk
Maple taffy on the snow

Bon appetit !

On Saint Agathe Restaurant Crêperie La Quimperlaise Chef Deck Says:

Esti, Tabernac, crêperie La Tournsol was closed again so I had to go to Quimperlaise. Not that I don’t like this French damsel or anything, but she’s just one of those filles that is good from far but far from good. I know that this seems like some harsh criticism but it’s just because i was really dying for the Tournsol experience. All and all, Crêperie La Quimperlaise is consistently good as long as you stick to the basics. Their onion soup aux gratin is fantastic (most cheese in the north), they have a good Cesar salad, traditional crepes, fondue, a good steak with mustard sauce, and a bad ass steak sandwich. The best thing about Quimperlaise though is the picture of the old French Canadian woman on the wall smokin her peace pipe.

Food: 7.12121121111/10
Ambiance: country 1984/10
Service: waitstaff are kept in line be the big owner sippin on his mug of je ne c’est quoi at the forbidden corner table/10

Chef Deck signing out!

Restaurant Crêperie Quimperlaise Info

11 Ch Du Tour-Du-Lac
Sainte Agathe Des Monts, QC, J8C 1A6
Phone: 819-326-1776

On Gibby’s Steakhouse Restaurant Saint-Sauver Chef Deck says:

In writing this next review, I’ve been experiencing quite the moral dilemma considering the fact that whenever I go I have a great experience, and whenever others go they have a horrible one. Let’s delve a little deeper into this conundrum to discover if it is I Chef Deck who has the bad taste, if the people have reason, or if consistency is the problem. When I go to Gibby’s there are only a select few dishes which I order, and they never disappoint. As my appetizer, I will get the Karnatzel with mango chutney (or oysters in season) and it is always perfection (even better than the sausage sampler at the Q). My main will either be the St-Sauver rack of lamb, the Steak Diane, or fillet mignon with a Bernaise sauce which are all quite delicious 95% of the time. Now onto the many complaints; it seems that for every good meal there is a bad one and people hate the service, which I will not discount because it’s a common occurrence. People say that Gibby’s St-Sauver restaurant is horrible compared to the Old Montreal restaurant but I think the opposite. So since I’ve really gotten nowhere with this argument, let’s blame it on consistency and say that Chef Deck’s pallet isn’t that of a peasant.

Atmosphere: Good country livin/10
Food: Chef Deck; 8.78856/10 Other Folk; 6.12321/10
Gratuitous eatz: Best hot bread, bacon bits, pickles, and Gibby gate chocolates in the city/10
Birthday Polaroids which have gone digital: Dam you Bill Gates/10

Chef Deck signing out!

Gibbys Restaurant Information

414 Principle St, Saint-Sauveur, Quebec
Phone: 514-282-1837
Hours: Sunday – Friday: open from 5:00pm, Saturday: open from 4:30pm
Payment: MasterCard, Visa, Interac

Gibby’s Restaurant Old Montreal

298, Place d’Youville, cross street St Pierre, Old Montreal, QC
Phone: 514-282-1837
Payment: MasterCard, Visa, Interac
Hours: Fri – Sat 4:30 pm – 11:30 pm, Sun – Thurs 4:30 pm – 11 pm

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On Le Creux du Vent restaurant in Val David, Quebec Chef Deck Says:

This past weekend I discovered a little known gem hidden away on a side street in Val David called Le Creux du Vent. This made me happy, very happy. Happy like Disney World or go carting kinda happy. You can order a la cart or opt for a 3 or 4 course meal. The fois gras was melt in your mouth perfection, wild mushrooms in red wine sauce were unbelievable, beef tenderloin with cognac reduction was also perfect, and the same for the tuna served with bulgier. All the deserts were just as fabulous, chocolate delight was amazing, but paled to the chef’s choice of the sugar pie, mouse, and some stupidly good thing which at this moment in time I can’t remember. Restaurant Le Creux du Vent’s sweet breeze tickled me in places that are illegal in Turkey.

Service: 10/10
Food: Almost at par with “L’Eau a la Bouche”/10
Atmosphere: In a 3 star Auberge whose walls probably have some interesting stories to tell/10

Le Creux du Vent Information

1430, rue de l’Academie, Val-David (Quebec)
Telephone : 1-888-522-2280 / 819-322-2280

On La Villageois Restaurant, Val-David Chef deck says:

T-Bone brought me for what he said was the best overall everything type restaurant in the area. T-bone I’m sorry fine sir but you must have been dropped on head a few to many time as a kid. The feta and olive salad was so weak (no goat feta, caned olives, and who the hell would call that a salad). The veal marsala was by far the worst I’ve ever tasted, the scallopini was ok and the chicken brochette was ordinary. The sub was a quarter decent, and the Greek salad was so very not so good. I’m soooorrry good friend but next time you suggest something I’m gonna have to say the nay no my damee!

Atmosphere: 4.000001/10

Food: 4.78/10

Good company and listening to all the Jewish gossip around the St-Agathe: one thousand million/10

Chef Deck signing out!

Le Villageois Resto Information:
939 Rte 117, Val-David, Laurentians, Quebec
Phone: 819-322-2223
Pay: Cash Only

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On Restaurant Des Mont St-Agathe Chef Deck says:

Oh Des Monts, how do I love thee, let me count the ways. 1) Your combo platter is breakfast restaurant perfection. 2) Your Belgian waffles are crisp on the outside and fluffy on the inside. 3) Your bacon is hand cut and cooked to perfection. 4) Your sausage is yumiful. 5) I’m not usually a pancake lover but yours are so very wonderful. 6) You have Capou bread. 7) Your fruit are fresh and fabulous. 8 ) Your Breakfast club is to die for. 9) I want to marry you hamburger steak and fries. 10) Even if you want a healthy breakfast you never disappoint. I say kudos to you Restaurant Des-Monts.

Atmosphere: country knickknacks/ 10
Price: All around $7-$10/10
Overall experience: 347123478123451725274572345/10

Chef Deck signing out!

Restaurant Des-Monts Information

88 Rue Saint-Vincent, Sainte-Agathe-des-Monts, QC
Phone: 819-326-8830

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Chef Deck says:

As per much demand we ventured to Swiss town Des Laurentides “Val David” for some say the greatest poutine on earth (though I say best sauce and cheese curds!). Cal’s is the best example of the Greco restaurant monopoly because even in a town of 5000 French Canadians, 37 Jews, and 7 Greeks the restaurant market is purely souvlaki based. If you’re up north promise me that you’ll take the time out of your busy schedule to go for one of the best chicken pita’s, Gyro’s, or dirty Pizza ever. Cal’s Pizza never disappoints!

Food: 8.786958/10
The fact that their still goin strong after 99 years: 10/10
Sadness for not delivering past the Canadian Tire in Sainte-Agathe: 0/10

Chef Deck signing out!

Cal’s Pizza Restaurant

6193 BOULEVARD LABELLE RR 1, VAL-MORIN,; 819-322-6421