A Vancouver restaurant known for their stellar Québécois cuisine is currently offering a unique culinary experience that will transport you to Quebec.
Now available throughout March, Michelin-starred restaurant St. Lawrence has brought back Cabane à Sucre, reimagined as a refined seasonal dining series.
“Inspired by one of Québec’s most cherished traditions, Cabane à Sucre at St. Lawrence is an homage to the sugar shack gatherings that mark the arrival of spring in la belle province,” said a spokesperson for the restaurant.
“Rather than a literal recreation, this year’s menu offers an elevated interpretation of the flavours, techniques, and spirit that define the experience.”
St. Lawrence
Dishes as part of the menu include Truite Mariné & Fumé, Crème à l’Aneth (Maple smoked & cured Steelhead trout, dill cream), Raviolis de Confit de Canard (Duck confit stuffed pasta, duck ham, maple duck jus) and Morue Rôti, Petit Pois Cassé & Beurre Fumé (Maple-marinated sablefish, yellow peas & smoked butter sauce).
This culinary offering is especially close to the heart of Chef JC Poirier, whose paternal grandfather maintained a small cabane à sucre when he was growing up.
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“Watching maple sap slowly reduce into syrup over the fire left a lasting impression, one that continues to shape Poirier’s approach to cooking,” adds the restaurant. “Cabane à Sucre at St. Lawrence captures that sense of warmth and memory, translated into a thoughtful, seasonal menu that celebrates Québec’s culinary heritage.”
To make a reservation, click here.
Cabane à Sucre at St. Lawrence
Address: 269 Powell St, Vancouver
Date: Now available throughout March
Cost: $125 per person