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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.
The awards 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
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Tourtière
“some of the food is traditional, hearty, rural Québécois fare (pea soup, tourtière, etc.)”
Canada's 100 Best, 2026 -
Pea soup
“some of the food is traditional, hearty, rural Québécois fare (pea soup, tourtière, etc.)”
Canada's 100 Best, 2026 -
Trout with pastis
Canada's 100 Best, 2026 -
Duck with blackcurrant sauce
Canada's 100 Best, 2026
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The neighbors closest first
- Au Pied de Cochon Eat · 65
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