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| - My last visit (back in 2009) was so totally mental it was impossible for me to imagine the PDC Sugar Shack crew having any more tricks up their sleeves, but, lo and behold, version 2011 was bigger and better. Things started with a barrage of killer appetizers (foie gras-laced pea soup, smoked sturgeon with blini-like mini-ployes, PDC maki rolls, green salad with oreilles de crisse, etc.), followed through with three truly impressive mains (a whole smoked pork shoulder with maple syrup glaze, a whole roasted guinea hen with beer-maple gravy, and a baked lobster omelet), and climaxed with a veritable tabletop sugaring-off ceremony (tire d'érable, a maple glazed tarte tatin, and a chocolate-covered maple-peanut ice cream bombe). This is an 11-course (!) sugar shack experience that's definitely a little more bourgeois than bûcheron, but, man, is it fantastic. Frankly, the only problem is managing to get a reservation. My advice: be persistent.
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