Railtown’s St. Lawrence Restaurant unveiled the menu for its annual tribute to Quebec’s “maple syrup season”.
Every winter and spring, sugar shacks (sugar shacks) showcase the fruits of Quebec forests with “sugaring” activities and other pleasures related to the manufacture of maple syrup.
Some families head to real working sugar shacks to observe the syrup-making process, enjoy sleigh rides and petting zoos, listen to upbeat music, and taste maple taffy on the snow, among others. other traditional treats. Other hut more like pop-up restaurants for the special season.
Saint-Laurent, with the blend of classic Quebec and French cuisine from chef-owner Jean-Christophe Poirier, has organized its own table d’hôte sugar shack card since 2020.
After the restaurant’s winter closure (from December 31 to January 24), the menu until the end of February will offer dishes inspired by the bounty of Quebec maple (available online reservation, Tuesday to Sunday, until February 27, $ 75 per person).
This year’s menu offers a wide choice of starters, main courses and desserts. To start, you have the choice between the very traditional split pea soup with smoked bacon, smoked maple trout with scrambled eggs, the pate with maple syrup and Grand Marnier, and the pancakes with mushroom stew, herbs and cheddar.
A traditional meal. Tourtière (this one with game and red wine sauce), share the bill with a pork chop glazed with maple, a scallop and beef cheek croquette and an aged duck breast with braised sausage in apple cider .
Finally, the desserts don’t stray too far from tradition here, with a classic sugar pie and vanilla ice cream of your choice alongside a maple mille-feuille, caramel creme maple, apple and whipped cream. and Quebec cheeses with brioche and jam.