Restaurants

Photos from Martin Picard's Sugar Shack Restaurant

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    Jean-Michel Bourassa, chef of the 2011 season.

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    Chef-owner Martin Picard bides his time at the meat smoker.

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    Maple sugar is spun into cotton candy.

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    The room adjoining the restaurant is part prep kitchen, part cooks' hangout during the sugaring season.

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    Maple Syrup-Soaked Doughnut Holes

    These sweet doughnuts are bathed in maple syrup just before serving.

    Get the Recipe Here.

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    The sugaring room, where sap is boiled into syrup.

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    Frozen Nougat with Maple Cotton Candy, the recipes for which can be found in Picard's new Sugar Shack cookbook.

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    Maple Tarte Tartin

    Maple syrup adds a new layer of sweetness to this delicious twist on the classic French dessert.

    View Recipe
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    John Bill, head shucker at Au Pied de Cochon, unpacks the oysters of the day.

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    Tourtière du Shack

    Picard's take on the traditional Quebecois meat pie.

    View Recipe
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