Cabane à Sucre Au Pied de Cochon
The Passion of the Bûche: Lighting Cake on Fire for Christmas
We asked former Au Pied de Cochon pastry chef Gabrielle Hiller-Rivard to make us a bûche de Noël and she created a flammable work of art.
Martin Picard Won't Allow Canadian Sugar Shacks to Become Dinosaurs
Consuming chef Martin Picard's decadent food is like eating the phrase YOLO. At Cabane à Sucre Au Pied de Cochon, the chef is keeping Canadian sugar shacks alive, well, and gluttonous. Unbutton your pants before reading any further.
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