Au Pied de Cochon Sugar Shack
11382 Rang Fresnière, Mirabel, QC J7N 2R9
Harvest season 2024
A mesh between summer and autumn, where our brigade concocts a menu inspired by the seasons. Nature, the countryside, the harvests, the products of the surrounding farms, the abundance of the vegetable gardens and fruit trees.
ALL STAR EDITION
But there will be a special "twist", because in this menu we will revive some of our old and most beautiful harvest dishes ever conceived: the masterful squash soup, amaretti, apples and gruyere, the divine apple, cheddar and foie gras pie, as well as this notorious carrot cake from the 2016 edition, which some people still talk about.
August 30th to October 27th
Fridays, Saturdays and Sundays.
Payment terms
Full payment will be made when making the reservation and not on site. The person who makes the reservation will therefore have to pay for all of the guests. Reserved seats are non-refundable and non-changeable, so be sure to prepare before purchasing your tickets!
DINING ROOM
Children (4-11 years): $45.00 + tax and service
Adults (12 years and over): $97.00 + tax and service
VIP SERVICES
Kitchen table
Be in the heat of the brigade's action and be part of the service, directly near the cabin's stoves, for a truly exciting experience.
Fixed price for the table of $2200 + tax and service (14 people maximum), including a magnum of champagne for the aperitif.
Salon PDC
Unleash your crazy in the PDC Salon, where you will be entitled to an intimate service, hidden from everyone's eyes. Feel like you are in the chalet dining room, where all the memories of festivities are marked by comfort.
Fixed price for the room of $1550 + tax and service (Capacity of 10 people maximum), including a magnum of cider and a festive cocktail signed PDC.
Maple season 2025
Reservations for the 2025 season will be available online on December 1st.
The Au Pied de Cochon sugar shack is the traditional meeting place. Close to local producers, the sugar shack is the culinary headquarters. With the mission of sharing, there is an abundant menu with multiple services offering both gourmet and hearty dishes. The chef and his entire team rely on the exploitation of natural resources and local products.
The menu varies according to the rhythm of the seasons, offering the possibility of reserving for the time of harvests and sugars. The sugar shack provides a festive and fun atmosphere with its selection of privately imported wines and signature cocktails.