Another Restaurant Off the Bucket List


One of the 5 desserts, the Maple cheese cake soufflé pudding chaumeur.

Before I explain how the Cooper family got there, let me explain what this restaurant is all about. La Cabane Au Pied de Cochon is the famous chef, Martin Picard’s, dream and baby. Chef Martin Picard opened restaurant Au Pied de Cochon in Montreal, in 2001. He was the first to serve ”Poutine au foie gras” and he was one of the first chefs to say, ”let’s use local Quebec products and create a rustic cuisine du terroir. Peter and I have been there many times and I think we also brought the kids there a couple times. After all, us Coopers like to eat! It’s one of the many activities we enjoy doing as a family.

8 years ago, Martin Picard fulfilled a dream of opening his own sugar shack. He believes that maple syrup is a national treasure and should be used as much as possible. When he bought an old sugar shack, he also started a TV show on Télé-Québec titled, ”Un Chef à La Cabane”. This weekly tv show explains how they decide on the menu, how they tap the trees and produce the maple syrup, how he keeps the pigs and chickens around the cabane etc… Of course, both Peter and I watch it from London using our slingbox that is hooked up to Sarah’s TV in Montreal.

Now, back to us and how we got there. First, you must understand how hard it is to even get a reservation for this place. My sister and Ben’s sister Andréanne have been trying to get there for 3 years. The Cabane is only opened in the spring during sugar season. On the Au Pied de Cochon restaurant website, you get the one day in December where you will be able to go put your name down and the number of people for your reservation at La Cabane. If you get selected, they let you know by email and give you a date. Only then can you call them back and say, yes I can make it on that date at that time. It’s complicated and Andréanne got the call and she did a fabulous job of getting April 20th for the 5:30 serving since that was the only date she could get for her brother Ben. At that point, we were not even in the picture. This was decided back in February.

Couple weeks ago my sister called. ”Hey when are you arriving in Montreal?” Me: Sunday the 16th why?” Sister: ”Well we have one spot for you at the Cabane if you want it, someone in our group cancelled.” She did not have to say which Cabane. I knew which one she was referring to and I jumped on it. Peter and the kids were jealous!

Last Saturday we are in London, chilling, when my sister called. ”Hey, could Peter change his flight? we have another spot that just opened at the Cabane?” We looked and changed Peter’s flight.

Tuesday night I am sitting at home in Montreal, Thing 1 is studying at kitchen table and Thing 2 is writing an essay on the couch. My sister calls, ”Okay, something came up and we have two more openings for Thursday night. Do your kids want to come?” I asked the kids and there was a resounding YES!!!

So, last night we had a 15 course Cabane à sucre dinner that was to die for. Here is what we had.




Salmon in the home made smoker. There was actually an episode about the making of the ”Fumoir”.



This year, Chef Martin Picard spent some time in Asia, so he incorporated some Asian twists to the Cabane food. People behind Sarah and Peter are preparing the Asian/Maple food. It was all yummy.


Moi and Thing 2!


Cousins from both ”cheeks”!


Of course we started with cocktails. Mac has the Orange Julep. Perfect blend of gin, vodka, cointreau, orange and of course, a dash of maple syrup. 


Most of us had the Cabane cocktail. Gin, champagne and maple syrup. It was AWESOME! Not too sweet and the perfect amount of bubbles. Peter had the Mojito.


These are little tin cheese squares infused with liquid foie gras. To die for!


Maple ramen noodle soup with, yes you guessed it, Foie gras.


Every Cabane à sucre meal has to have an egg component. In the paper roll was egg omelette stuffed with baloney, accompanied with beans, and in the can is a combo of cod and potatoes. 


Of course, eggs are served with pancakes. These were cooked in duck fat. 


The set meal is 14 courses but the waiter suggested that since we were a big group, we may want to try the ”Tourtière du Shack”. Basically, pork pie on steroids. Topped with Oka cheese and morsels of … guessed it, FOIE GRAS!!!!


After we moved on to these dumplings filled with salmon and crab and a dash of maple syrup.


This lovely almond paste ”cake” was filled with yummy maple smoked salmon. This was our last entrée. 


For the main course we had stuff Patte de Cochon on a bed of barley risotto on the left, on the right we had chicken stuffed with pork on lentils, (yes they gave us some greens), and below was a palette of beef. That was my favorite of the three mains.  


Then we moved on to the desserts. We had the soufflé pouding chomeur (Pictured at the top).


These look like logs but they are actually ”chocolate logs” that I had to crack open with a mallet. Not a huge chocolate fan but I have to say, it was delicious.


Can’t go to the cabane without having ”tire sur neige”, or in this case, tire on this huge cold block of sea salt. When the waiter comes with it, he says to really ”scrape” the ”tire” of the salt. OMG! I have died and gone to heaven. 


Then of course, we really needed another dessert … they also served us this stuffed choux of cream and maple syrup goodness. I did not even have any, no room. You may have noticed the metal containers in the photos. That is for all the leftovers they encourage you to take. We all left we two to three.


Last but not least, we were given a shot of hot sake with a blend of maple syrup. Roll me to the car please…

This restaurant outing was not in the cards this year at all. It was a total surprise! Thank you Lyne (and Andréanne) for thinking of the four Coopers. It was a lovely evening and now I can check this place off my bucket list.



One thought on “Another Restaurant Off the Bucket List”

  1. C’était un plaisir de vous voir tous réunis! Merci beaucoup Élise pour ce beau résumé qui m’a permis de me rappeler de tous les plats auxquels nous avons goûté! Ouf!

    It was a real pleasure to see the Cooper family. Thanks a lot for this detailed recollection of the incredible meal we had!



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