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 !