Winter’s most wonderful dinner experience returns to Vancouver in January, when the much-awaited Cabane à Sucre returns to Michelin-starred Railtown restaurant St. Lawrence. Tickets for the perennially sold-out dinner series go on sale to the public on December 1 and are expected to sell out quickly.
Created by St. Lawrence Chef/Founder Jean-Christophe (J-C) Poirier and Executive Chef/Partner Ashley Kurtz, the menu pays homage to Poirier’s home province of Quebec, and the annual tradition of trekking to its sugar maple forests. There, rustic, homespun habitant meals are served at the “Sugar Shacks” (Cabanes à Sucre), where sap is boiled and turned into the nation’s prized syrup.
For 2024, the annual St. Lawrence celebration will feature Sugar Shack-inspired dishes in two consecutive formats — communal long table dinner and chef’s tasting menu – with both menus sure to spark excitement and nostalgia from Québécois expats and Cabane lovers alike, making it a perfect gift under the tree this Christmas.
First up, from January 17 to 27, St. Lawrence is bringing back its original Cabane à Sucre Long Table dinners first introduced in 2020, with classic, communal Cabane seating and seven-course family-style menu featuring classic Québécois favourites like Oreilles de Crisse (fried pork rinds with maple & MTL steak spice), tourtière de cerf (venison tourtière, fruit ketchup & red wine sauce) and tarte à l’érable, crème glacée, lait & sapin (maple tart, maple ice cream, milk foam & spruce). Priced at $225 per person plus tax and gratuity, guests can expect rustic sharing plates, and alcoholic and non-alcoholic beverage pairings by Sommelier and fellow French-Canadian David Lawson, who will join Chef Poirier in guiding guests through the fun and lively Cabane experience.
Cabane à Sucre Long Table Dinner
January 17-27, 2024
Oreilles de Crisse
Fried pork rinds with maple & MTL steak spice
Flan de foie gras & gelée à l’érable
Foie gras custard with maple aspic
Saucisse cocktail & bbq sauce à l’églantier
Cocktail sausage with rosehip bbq sauce
Croquette de fromage de Québec
Cheese croquette
Gravlax de truite marinée au gin du Québec & érable
Crêpes au sarrasin
Steelhead trout gravlax marinated with Québec gin & maple
Buckwheat crêpes
Soupe aux pois & foie gras torchon
Cretons, moutarde & brioche
Yellow split pea soup with foie gras
Brioche, cretons & mustard
Mini tourtière de cerf, sauce vin rouge & ketchup aux fruits
Pomme Paillasson
Venison tourtière, fruit ketchup & red wine sauce
Potato cooked in duck fat
Canard au charbon, boulette de canard & choux garnis
Fèves aux lard
Charcoal grilled duck, duck meatball, ‘all dressed’ cabbage
Baked beans
Tarte à l’érable, crème glacée, lait & sapin
Beigne à l’érable & fromage Sauvagine
Maple tart, maple ice cream, milk foam & spruce
Maple Cruller & Sauvagine cheese
Guimauve à l’érable
Maple marshmallow
Biscuit à l’érable
Maple cookie
Bouchée de la Reine à l’érable
Maple vol-au-vent
Then from January 30 to March 2, the maple syrup homage continues, as the St. Lawrence Chef’s Tasting Menu returns with elevated dishes inspired by the iconic Canadian ingredient. Using the best of what’s available from local farmers, fishers and producers, the chef’s tasting menu is offered at $148 per person plus tax and gratuity.
Tickets for both dining experiences offered from January 17 to 27, 2024 and January 30 to March 2, 2024 go on sale December 1 and are available online at stlawrencerestaurant.com/cabane-a-sucre. For more information about Cabane à Sucre, holiday offerings, or to stay up to date on all the latest news, visit stlawrencerestaurant.com
