Mouthwatering recipes -- and stories, art and humour -- from Au Pied de Cochon's Sugar Shack, the latest venture from one of Montreal's most inspired and adventurous chefs, Martin Picard.
From Montreal's celebrated Au Pied de Cochon restaurant comes this sequel to its bestselling food album. Indulge in a historic, artistic and humorous cooking adventure at the Cabane a Sucre, or Sugar Shack, a small restaurant in the Laurentian mountains that's open just six weeks of the year. Set on 130 acres of maple bush, the Sugar Shack serves only one product: innovative takes on maple syrup and its derivatives drawn from trees on the property.
Forget everything you know about traditional pancakes and imagine, instead, 70 dishes such as pea soup with foie gras, pork rind salad and even lobster maki with maple syrup -- all made with the silky, sticky boiled maple sap. This cookbook celebrates more than just the recipes; it is a wholly off-the-wall tribute to the nostalgia, camaraderie and fun of spring and traditional sugaring off. A short story by renowned painter and writer Marc Seguin, describing the last human survivor of a worldwide diabetes pandemic; zany illustrations by Au Pied de Cochon contributor Tom Tassel; a real-time "journal" of events from collecting sap to wrapping up the restaurant; and hundreds of mouth-watering photos present an overall picture of this unique restaurant, maple syrup culture and the zaniness of Martin Picard and his friends. The Sugar Shack might just be the opportunity you've been waiting for: to eat with your fingers in a three-star restaurant.