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  • The food here is so very, very delicious, it can't be adequately described. You can read all about it all over the internet - just know that it's all true. The staff is fun-loving, friendly and helpful. I have nothing bad to say about the experience. In lieu of another long rave about how great a meal at Picard's Cabane a Sucre is, here are some tips: First, in case you've never looked into trying to come here: You need to request a reservation (which is not guaranteed) months in advance. This seems like a hassle, but the trade-off is that meals are much less expensive than they could be at $59/person before drinks, tax and tip. Second, while you can make reservations for any size group, tables seat ten people. If you come with fewer then other groups will be put at the same table as you - but each group will be served their own meal. I suspect if there were more than ten of you you could request the number you'd like at each table. You are going to take home leftovers. Our group of six took home six pounds of leftovers. Don't feel like you should finish any of the courses, because you can't finish all of them. The cocktails are unique and tasty. Try at least one. If you own Picard's cookbook, bring it along. He was around when we went and is very friendly and willing to chat with you briefly and sign cookbooks. They also sell the cookbooks at the shack, which include recipes for a lot of the dishes. (At least in Maple Season.) As others have mentioned, you can look into the kitchen and see them cooking. If it's a nice day arrive early so that you can snoop. If you do manage to get yourself a reservation, here is the advice that Picard gave me before our first course: "Please, enjoy everything! And remember to eat slowly... there is a lot of food."
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