La Cabane Tombe dans les Pommes (Cabane à Sucre)

'Tombe dans les pommes' is a French idiom.  It litterally means 'to fall in the apples' but is used as an expression to pass out.

Martin Picard's Cabane à Sucre has been open for two years and I've missed getting a reservation both years.  When Picard announced he was opening the shack for a few weeks to celebrate the apple harvest of the surrounding farms I (and many others) rushed to send an e-mail and be entered into the reservation lottery.  Weeks passed and just as I thought I had missed another chance 'CabanePDC' appeared on my phone's display.  I had a reservation confirmed for two at the bar.

Now all I had to do was remember that I made a reservation for September in May.

Cabane à sucre aux Pommes

The day of the dinner I attended a Women's Soccer Fitness session; two hours of learning how to kick a soccer ball followed by a scrimmage.  I played a little too aggressively and caused a collision with another player.  She came out unscathed while I rolled around on the turf clutching my knee, coating myself in black turf pellets.  After the initial shock of the blow I was less worried about the state of my knee and more worried about whether or not I'd be able to make the reservation.  Priorities, right?

Determined to make the almost four month old reservation I slapped on a coat of Deep Ice, took a healthy dose of ibuprofen and got myself into a presentable state.  Skipping the heels and using the boyfriend as a crutch I made the dinner, even had time to spare to take a short drive and see the surrounding apple orchards.

Cabane à Sucre offers a set menu served family style.  The dishes in my photographs are portioned for two people and are quite generous so you can go in for seconds if you dare.  As the group gets larger the presentation gets grander and the portions become even more incredible.  I suggest you order a mug of apple cider (or apple martini) and taste the dishes not gulp everything down.  Take away containers are available so take advantage of it and take dishes you love (everything) home to enjoy the next day (or on the drive home).

Curdled goat yogurt w/ honeycomb and foie gras shavings.

Cured ham and head cheese.

Cream of squash au gratin w/ apples, Amaretti cookies and foie gras.

Ravioli stuffed w/ chicken livers, cavatelli apple sauce and foie gras confit

Apple glazed beef roast w/ roasted carrots and warm oysters.

A cream based apple cider sauce w/ clams and escargots.

Eggplant crepes w/ hazelnut broccoli.

Salmon cooked in newspapers stuffed w/ apples.

Apple pie.

Marbled soft ice cream & apple sorbet.

Apple and plum sticky toffee pudding w/ warm caramel sauce.

Chocolate and apple soufflé.

After a mug or two of cider or beer (or both) the shack becomes very warm; conversations become louder and the 'ooh's and 'ahh's become yells of pleasure or disbelief as more food is rolled in.  The food is excessive, luxurious, amazing and unbelievably priced at $50 / person (drinks extra).

Reservations are closed for this years Cabane aux Pommes but the reservation lottery will open for the maple season as of December 1.  Maybe you'll get the call this year.