Cabane a Sucre Au Pied de Cochon Part 3: Desserts

You may want to grab some of that leftover Easter chocolate before starting to read this post – or not. Chances are your Cadbury eggs will pale in comparison to this line up of deserts we recently enjoyed at a local sugar shack.

Here are the first two parts of our culinary adventure to bring you up to speed on our outing:

Read Part 1: Appetizers
Read Part 2: Main Courses

Desserts are, as all of you know, my weakness. Desserts featuring maple? Well, let’s just say we get along very well.

A little too well, perhaps, but who’s counting pancakes??

‘Crêpes Grand-Mère‘, I believed these were called, although I wasn’t paying much attention to our server at that point. I’m somewhat of a pancake aficionado, and these were among the best I’ve had.

Can one really call them pancakes, though? They were deep-fried in duck fat, deliciously hot and crispy and served swimming in maple syrup. Definitely a perfect marriage between pancakes and doughnuts.

Our table polished them off in no time.

I called our server aside to inquire about the house policy on ‘seconds’, to which she promptly informed me that they don’t accommodate. I remained calm, but firm, and managed to convey my deep and utter need for another tray.

Happily, another dish of pancakes arrived shortly in front of me, hot and devastatingly good. (Have I ever called anything ‘devastatingly good’ on this blog??)

OK, I’m going to get flack for this one, but this is my space, so I can say what I like. This banana split was just so-so. Sure it had banana’s (what’s local about those?) maple marshmallows (mine are better – just sayin’), some pretty kicking maple ice cream, and maple-glazed nuts, but I wasn’t as impressed as some of the other eaters. Go ahead, call me spoiled.

The split’s best feature was the maple cotton candy garnish, which was brilliant. I bought some to take home for the boys. Delish!

This was subconsciously what we had all come for: tire à l’érable, or maple taffy. This is a requisite treat for a visit to any sugar shack.

It is rolled up on a popsicle stick from it’s bed of crushed ice (packed snow works better) and enjoyed in all it’s teeth numbing, sticky sweetness.

(at this point, I almost had to hold onto the table when I stood up. Remember this was our third ‘wave’ of food. But there was one more…)

My second favorite dessert (pancakes were number one) was the maple mille-feuille, and easily the best of its kind I’ve ever had. Mille-feuille is a dime a dozen around here, but most of them are disappointing.

Not so here, Au Pied de Cochon’s version leaves nothing to be desired, except, perhaps, the residual longing that all mille-feuilles were maple.

Ah, in a perfect world, perhaps.

~Cabane à sucre Au Pied de Cochon: adult $49 CAD, kids from 3 to 12 yrs old $15