In theory, we are approaching spring which brings the maple thaw and the subsequent lust we develop for the sweet free flowing liquid gold that is maple syrup. But by the looks of it, that won’t happen until one more heaping dose of powdery white stuff that will or will not paralyze the city. Luckily I started my maple sugar shack tour early this year and managed to visit a unique one. What do you get when you mix an Italian restaurant and maple syrup season? That’s right an Italian inspired cabane à sucre. I know what you’re thinking, “what does that even mean?” My thoughts exactly when I visited Aux Délices des Sucres, a sugar shack by Les Délices De Rosa located in St-Lin-Laurentides.
We are finally at that time of the year when the spring thaw releases the cold clutch of old man winter’s grip over the city and when we welcome the warm weather by abusing our pancreases into producing more insulin for the litres of maple syrup we ingest. Like clock work, hungry hoards of people rush to make their cabane à sucre reservations to indulge in a Quebecois tradition of jumping in their car, driving 45 mins outside the city, see some animals and fall into a catatonic, sugar induced baked bean and bacon lust coma. Classic sugar shacks are common, but uncommon are the ones located right in the city, especially the ones that offer a unique contemporary spin of this timely maple season tradition.
This fall season marks the first edition of Chef (and diabolical genius) Martin Picard’s apple harvest season version of his Au Peid de cochon’s Cabane a sucre – which is aptly called “La Cabane aux pommes”. Like geeks flocking to get in line for the newest iBoner gadget, foodies and fans alike, patiently wait for a phone call confirming email reservations to this mecca of duck fat and temple of porky goodness.