Now that we've sprung one hour into the future, we’re now all one hour closer to that time of year that we all look forward to: that time of year where we stuff our pie-holes with obscene amounts of food all in the name of the winter thaw… That’s right boys and girls it’s time to go sugaring your face off.

Piling into the car with friends and family to drive 45 minutes outside of the city far beyond any reasonable response time for emergency medical services to test the insulin production of your pancreas is only half the fun of going to a cabane à sucre. If you don’t have the luxury of taking a day trip, then you need to check out the Chef à l’érable par Laurent Godbout cabane à sucre events happening every weekend starting from March 14th until the middle of April at Scena in the Old Port.

Chef Godbout is taking all your classic cabane à sucre dishes and modernizing them while adding his own signature flare to each one.

The multi course, multi service brunch starts with:

  • Pea soup with maple crème fraîche, grilled bacon and homemade soda cracker

Second service:

  • Homemade creton with ham and foie gras.
  • Iceberg salad, poached eggs with maple syrup vinaigrette topped with oreilles de crisse (fried pork rinds… not actually “Jesus ears”.

Third service:

  • Boudin noir with crispy kale, shaved dried duck confit on top of a white bean purée.
  • Roasted pork cheeks with roasted cauliflower and brussel sprouts served with a squash and potato tartiflette with cheddar.
  • Gourmet tourtière à la Laurent Godbout topped with sautéed mushrooms in a pepper and congnac sauce.
  • Hay braised ham with maple jus.

Fourth Service:

  • Maple bacon s’mores with homemade marshmallows
  • Sugar pie cones with raspberries.
  • Maple taffy on shaved “milk snow”.
  • Doughnuts with maple cream.
  • Churros in chocolate sauce.

Chef à l’érable par Laurent Godbout premieres this weekend starting on the 14th and runs until mid April offering three dinner seatings on Fridays and Saturdays, and three lunch seatings on Saturday and Sunday. This unique and contemporary twist on the traditional Quebecois cabane à sucre is a great way to enjoy refined classic sugar shack dishes in a modern urban atmosphere… without the roaming livestock and the food-coma drive home.

Make a RESERVATION here.

For more SHUT UP AND EAT make sure to LIKE, FOLLOW & SURF.

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