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| - This is a culinary experience unlike any other. The amount of food put upon your table is almost an assault, albeit a wonderful and amazing one. Indeed, the servers warn you to "pace yourself" before anything even arrives at your table. One of the special things about the Au Pied cabane a sucre is the ever changing and evolving menu. You will never really know what you'll get. This might frustrate or even disappoint diners who have watched various documentaries or read food reviews about the cabane. It definitely didn't my family and I, we just went with whatever they brought us. Speaking of which.........
The assault started heavy from the beginning for us, with some sort of foie gras gateau that had all sorts of layers of both sweet and savory cake, jam, and of course foie. I never foie for ethical reasons, but I made an exception here, and I'm glad that I did, because this dish was one of the most unique tastes I've ever had in my life. What a great start!!!
There were many dishes we ate that night, actually too many to remember!! Some standouts though- salmon "meat" balls in a spicy and sweet stew, an eggplant roasted in squid ink inside a black bread bowl, a short rib stew with maple and chili and of course lots of yummy marrow, and then the epic dessert spread. We were seriously not ready for just how epic this would be, and they even warned us mid meal to please save room for dessert. It was stunning- maple ice cream in a mason jar with toffee crunch and maple yogurt on top (sounds weird, but it was amazing), maple toffy candy on sticks, a mille fuille that was paper thin with layers upon layers of maple pastry cream, and maple baklava. It tasted as good as it all sounds.
My one and only letdown was the bread. It was terrible. Whoever the baker is here should be ashamed to send this bread out to patrons. It was a heavy, yeasty, thick mess. It was clear it had been given little ferment time and little to no kneading or turning/folding. Get a new baker!!!!
Beyond the epically great food is the warm and cozy cabane, and the amazing (and patient) waitstaff. It seems like chaos, but somehow this amazing team of servers, bartenders, and chefs make this place work.
I wish anyone who wants to eat here the best of luck. Getting our reservation was arduous. But, in the end, well worth it. I've eaten at quite a few michelin starred restaurants, and I can say I had a much better time and food here than an at the majority of those. I implore any serious eaters to try and make their way here at least once. It truly is a Mecca of food!!!!
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