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"In the Canadian culinary scene, Quebecois chef Martin Picard is something of a legend, and his take on sugar shacks, the sites where maple trees are tapped and their sap boiled into maple syrup, holds a folklore all its own. Given Picard's infamous love of foie gras, meat, and fat, things get crazy here. Very crazy. Once they’ve made the snowy trek to this cabin in the woods, guests settle in for one of the heaviest meals of their years (perhaps lives). Dishes sent from the kitchen, a dozen or more in total, are large, whimsically creative, and celebrate the historic cabane à sucre traditions of Quebec. This is a place to get cozy, be entertained, and to absolutely wear your stretchy pants. cabane.aupieddecochon.ca" - Food & Wine Editors
