Monday, April 2, 2012

You can get into the Au Pied de Cochon Sugar Shack, when you start making your reservation beginning of December. The food is quite heavy and very filling. You might not be able to reach to dessert without a full stomach.

Maple Marinated Herring
Terrine of cretons, brain, veal sweetbread, foie gras, blood sausage and tongue with goat cheese, endive salad and goat cheese
Maki-style fried sturgeon cake topped with fried "oreille de crisse" and a touch of gold leaves
Lobster and Sugar Shack smoked meat omelette 
Whole foie gras vol-au-vent, Béchamel sauce and cheese, with apple and watercress salad...
To estimate the size of the vol-au-vent, check the penny on the bottom right.
Check this foie gras...
Barbecue pork flank and rump of suckling pig served on cabbage and potatoes boiled in maple water
Maple-glazed roasted duck with pepper sauce 
Duck and beans with ricotta
Tourtière with homemade ketchup and... a page of Martin Picard's new book
Maple syrup éclairs
Maple Syrup Brioche
Pancakes fried in duck fat
Maple skor blizzard with mini-cones and maple taffy


Post a Comment

// //