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Making gourmet food in maple syrup country

Just in time for the maple syrup season, well-known Montreal chef Martin Picard has released a new 386-page cookbook with recipes from his gourmet sugar shack, Au Pieds de Cochon. The setting may be traditional, but the cuisine is unique.

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Erik Mandracchia checks the smoker at the Au Pieds de Cochon sugar shack in St-Benoit-de-Mirabel, Que.

Ryan Remiorz/RYAN REMIORZ/THE CANADIAN PRESS

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Chef Martin Picard stands in his kitchen at the Au Pieds de Cochon sugar shack Thursday, March 1, 2012 in St-Benoit-de-Mirabel, Que. The wild-haired leader of a culinary rebellion in Canada has produced a back-to-the-land cookbook in which squirrel becomes sushi and the beloved beaver gets butchered. THE CANADIAN PRESS/Ryan Remiorz

Ryan Remiorz/RYAN REMIORZ/THE CANADIAN PRESS

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Nicolas Binnette prepares food at the Au Pieds de Cochon sugar shack Thursday, March 1, 2012 in St-Benoit-de-Mirabel, Que. THE CANADIAN PRESS/Ryan Remiorz

Ryan Remiorz/RYAN REMIORZ/THE CANADIAN PRESS

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Cooks prepare food in the kitchen at the Au Pieds de Cochon sugar shackThursday, March 1, 2012 in St-Benoit-de-Mirabel, Que. THE CANADIAN PRESS/Ryan Remiorz

Ryan Remiorz/RYAN REMIORZ/THE CANADIAN PRESS

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A lobster and smoked meat omelet is one of the featured menu items at the Au Pieds de Cochon sugar shack Thursday, March 1, 2012 in St-Benoit-de-Mirabel, Que. THE CANADIAN PRESS/Ryan Remiorz

Ryan Remiorz/RYAN REMIORZ/THE CANADIAN PRESS

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Marc Picard looks over the maple syrup boilers at the Au Pieds de Cochon sugar shack, Thursday, March 1, 2012 in St. Benoit de Mirabel, Que. THE CANADIAN PRESS/Ryan Remiorz

Ryan Remiorz/RYAN REMIORZ/THE CANADIAN PRESS

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Carl Rousseau checks the smoker at the Au Pieds de Cochon sugar shack Thursday, March 1, 2012 in St-Benoit-de-Mirabel, Que. THE CANADIAN PRESS/Ryan Remiorz

Ryan Remiorz/RYAN REMIORZ/THE CANADIAN PRESS

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Emile Picard samples some fresh maple syrup poured on snow at the Au Pieds de Cochon sugar shack Thursday, March 1, 2012 in St-Benoit-de-Mirabel, Que. THE CANADIAN PRESS/Ryan Remiorz

Ryan Remiorz/RYAN REMIORZ/THE CANADIAN PRESS

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