SUGAR SHACK 2015

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For March Break, we’re bringing the cabane à sucre experience from up North to the city. Begins Saturday Mar 14th – Ends Sunday March 22nd

photocred RESTOMONTREAL

Cabanes à sucre (or sugar shacks) were a tradition introduced in New France by settlers of Swiss and Normand origin throughout the 17th century. Their purpose was the production of maple syrup during the spring months beginning in March when maple trees could be tapped. In the last century, they’ve become a gathering place for breaking bread with family and friends at the table, stuffing your belly with delicious food and eating tire d’érable (or maple taffee) on a stick.

For the next two weeks, we’ll feature authentic, hard-to-find traditional sugar shack dishes. And don’t forget to bring the kids! We’re preparing maple taffee for them (and you) to roll in the snow and enjoy – it’s the ultimate spring popsicle.

LE MENU DU SOIR

We’ll have special brunch and dinner features. Here’s a look at the dinner specials:

POUR COMMENCER
  • French Canadian split pea soup
  • Cretons maison (pork pâté)
LES PLATS
  • Wild boar and duck sausage served over French Canadian baked beans topped with scallion salad
  • Pâté Chinois (pork Shepherd’s Pie) topped with oreille de crisse served with salade verte
  • Grilled maple baby back ribs with poutine and French slaw
  • Boudin sausage and ployes (savoury Madawaskayan pancakes) topped with maple fried egg
  • Roasted monkfish with maple pepper candied bacon and red potato salad
LES DESSERTS

Come and enjoy the comforts of authentic Canadian classics. À bientôt!

cabaneasucre

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