Making gourmet food in maple syrup country
Just in time for the maple syrup season, well-known Montreal chef Martin Picard has released a new 386-page cookbook with recipes from his gourmet sugar shack, Au Pieds de Cochon. The setting may be traditional, but the cuisine is unique.
Erik Mandracchia checks the smoker at the Au Pieds de Cochon sugar shack in St-Benoit-de-Mirabel, Que.Ryan Remiorz
Chef Martin Picard stands in his kitchen at the Au Pieds de Cochon sugar shack Thursday, March 1, 2012 in St-Benoit-de-Mirabel, Que. The wild-haired leader of a culinary rebellion in Canada has produced a back-to-the-land cookbook in which squirrel becomes sushi and the beloved beaver gets butchered. THE CANADIAN PRESS/Ryan RemiorzRyan Remiorz/The Canadian Press
Nicolas Binnette prepares food at the Au Pieds de Cochon sugar shack Thursday, March 1, 2012 in St-Benoit-de-Mirabel, Que. THE CANADIAN PRESS/Ryan RemiorzRyan Remiorz/The Canadian Press
Cooks prepare food in the kitchen at the Au Pieds de Cochon sugar shackThursday, March 1, 2012 in St-Benoit-de-Mirabel, Que. THE CANADIAN PRESS/Ryan RemiorzRyan Remiorz/The Canadian Press
A lobster and smoked meat omelet is one of the featured menu items at the Au Pieds de Cochon sugar shack Thursday, March 1, 2012 in St-Benoit-de-Mirabel, Que. THE CANADIAN PRESS/Ryan RemiorzRyan Remiorz/The Canadian Press
Marc Picard looks over the maple syrup boilers at the Au Pieds de Cochon sugar shack, Thursday, March 1, 2012 in St. Benoit de Mirabel, Que. THE CANADIAN PRESS/Ryan RemiorzRyan Remiorz/The Canadian Press
Carl Rousseau checks the smoker at the Au Pieds de Cochon sugar shack Thursday, March 1, 2012 in St-Benoit-de-Mirabel, Que. THE CANADIAN PRESS/Ryan RemiorzRyan Remiorz/The Canadian Press
Emile Picard samples some fresh maple syrup poured on snow at the Au Pieds de Cochon sugar shack Thursday, March 1, 2012 in St-Benoit-de-Mirabel, Que. THE CANADIAN PRESS/Ryan RemiorzRyan Remiorz/The Canadian Press