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A working maple orchard an hour from Montreal, with a wood-fired evaporator doubling as the stove. Martin Picard and Vincent Dion-Lavallée run this cabane à sucre as a long, celebratory tasting experience, feeding groups of six to twenty-four through fifteen or more courses of Quebec terroir. Come winter, it's all tourtière and woodsmoke inside the heated cabin. By summer, the feast moves into the orchard under canvas, and the menu tilts toward the garden.
Three honors, in evidence:
The record strongest first
- Air Canada 2018 · Finalist · Best New Restaurants
- Canada's 100 Best #49 · Best Restaurants
- Tastet 101 Must-Try Restaurants in Quebec
One number, weighted & current 86
How we scoreThe dishes from the writeups
Tasting menu only. The dishes change too often to put on record.
Nearby in the record closest first
- Au Pied de Cochon Eat · 65
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