Cabane à Sucre Au Pied de Cochon
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.
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.