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Cabane a sucre pied de cochon apple season 2014

exterior of cabane a sucre pied de cochon apple season 2014 It’s Pied de Cochon time again- cabane a sucre apple season: the-over-the-top seasonal gastronomic extravaganza from the brain of Martin Picard and his team; and, this year does not disappoint. This time we have a twist on the apple season. Although apples are featured in the menu, we have an emphasis on vegetables as well and the bounty of the harvest that the summer has brought us. You can see it from the items in the food to the bright red colours the staff is wearing – you see that summer is upon us. Now, don’t be afraid that just because we said vegetables, there is still loads of meat and foie gras, I mean, this is Pied de Cochon, after all, so you are guaranteed to have a copious meal filled with meat and foie gras. With all things involving the creative direction of chefs and in order for things to remain fresh and up to date they will keep changing the menu. What we saw today will be what others will see this season but ingredients and items might change as we get feedback and other seasonal items become available. Remember this spans from August 15 to November 1st so we cover summer and fall. (more…)


Cabane a Sucre Pied de cochon Maple 2014

cabane a sucre pied de cochon jacketFebruary is a cruel, angry month. There are few things in it that are worth looking forward to unless you are one of those people who loves snow and cold. That is until you remember that it is the beginning of the Pied de Cochon Cabane a Sucre season. This year the season at the cabane goes on from February 14th until May 10th. We were fortunate enough to get an early spot and like every year people came down from as far as Toronto for this event. (more…)


Pied De Cochon Cabane A Sucre 2012

So as winter winds down, people start to breathe a sigh of relief; days feel longer, the fear of waking up to 20cm of snow is ebbing. So that means one thing: that’s right, Pied De Cochon Cabane à Sucre. If you aren’t familiar with the Pied de Cochon Cabane à Sucre, it’s a foodie’s dream come true. This dream is made up of a few ingredients, one part being foodie hero/saint aka Chef Martin Picard, add a generous portion of foie gras, some maple syrup, some duck, a little bit of meat pie, and 20 hungry people all ready to experience a culinary delight.


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