Cabane à Sucre Au Pied De Cochon

"A temple of excess in Mirabel where maple syrup is the star, offering a mix of rustic country fare with refined dishes that celebrate Quebec's rich food traditions." - Jonathan Cheung

"Within the picturesque Laurentian Mountains, this sugar shack owned by renowned Montréal chef Martin Picard of Au Pied de Cochon offers an unforgettable gastronomic experience." - Ksenia Prints

Bourdain ate: Tower of maple desserts (Sponge maple toffee, maple doughnuts, beaver tails, maple cotton candy, almond croissants, whip-it biscuits, nougat); lobe of foie gras with baked beans on a pancake cooked in duck fat, cottage cheese and eggs cooked in maple syrup; salad with sautéed duck hearts, gizzards, and pig’s ear, topped with a heaping pile of fried pork rinds; calf brain and maple bacon omelet; panko-covered drumsticks with shrimp and salmon mousse and maple barbecue sauce; Tourtière du Shack (meat pie with cheese, foie gras, calf brain, sweetbreads, bacon, arugula and black truffles); local ham with pineapple and green beans amandine; chicken with foie gras pumped with lobster bisque; tire d’érable (maple taffy); maple meringue cake and maple ice cream with chocolate shards

Rank: #47 "Martin Picard’s sugar shack defines FOMO in Quebec—a decade in, it’s still a race to get reservations. At his rustic outpost 45 minutes from Montreal, sidle into a communal table or hop onto bar stools made from John Deere tractor seats for 11 courses of unrepentant cuisine that reminds you to seize the day… or at least die trying."

"La Cabane à Sucre Au Pied de Cochon is an outrageous dining experience served as a multi-course family-style feast. Québécois fare doesn’t get more gluttonous than at La Cabane PDC. Iconic chef-owner Martin Picard (along with a nearly 50-strong brigade) strives to serve the best ingredients available. There are only two offerings per year: autumn features an apple-oriented menu and spring is entirely dedicated to Picard’s personal maple syrup production. Reservations open up at set times in advance, and tend to go very rapidly." - Allison Van Rassel, Ashley Joseph