{"id":8429,"date":"2017-03-30T06:00:52","date_gmt":"2017-03-30T10:00:52","guid":{"rendered":"https:\/\/flourishandknot.com\/?p=8429"},"modified":"2026-10-19T17:29:43","modified_gmt":"2026-10-19T21:29:43","slug":"sugar-shack-lunch-cabane-a-sucre","status":"publish","type":"post","link":"https:\/\/flourishandknot.com\/fr\/2017\/03\/30\/sugar-shack-lunch-cabane-a-sucre\/","title":{"rendered":"A Sugar Shack Lunch | Cabane \u00e0 sucre! | Year of Feasting"},"content":{"rendered":"

In springtime in Qu\u00e9bec, Canada, we have one BIG tradition: \u00ab\u00a0la cabane \u00e0 sucre\u00a0\u00bb, also known as the SUGAR SHACK!\u00a0Cabane \u00e0 sucre is a quintessential Qu\u00e9bec experience (though I know that other parts of Canada also do the sugar shack thing), and I LOVE everything about it: the rich food, the great traditional music, the still-snowy landscape, the sleigh ride, and of course… the maple syrup.<\/p>\n

When Danyelle of Life is a Party<\/a>\u00a0invited me to be a part of her series, A Year of Feasting, I jumped at the chance. This series is different because we are not only pulling together four tablescapes throughout the year, we are\u00a0actually hosting real events<\/em>! I love house tours and tablescape posts but they always feel a little hollow to me, mostly because the images are lacking, well,\u00a0real life<\/em> occupants<\/em>.<\/p>\n

I adore the entire premise of A Year of Feasting: host four different events throughout the year (one for each season), and blog about it. We are being encouraged to not only capture the food and the table settings and the details, but the people who attend and the overall vibe of each different gathering. This is totally up my alley!<\/p>\n

\"Sugar<\/p>\n

Product for this post was sponsored by Giant Tiger<\/a>. All opinions remain my own. Thank you for supporting Flourish & Knot’s partner brands. For more information, please see my Policies<\/a> page.\u00a0<\/em><\/p>\n

To kick things off and introduce myself as the Qu\u00e9becoise contingent in our group, I decided to host a small, laid-back \u00ab\u00a0cabane \u00e0 sucre\u00a0\u00bb (or sugar shack) themed lunch. Let me show you how I pulled together this meal \u00e0 l’anciennne\u00a0<\/em>(in old-time style). I even have a traditional recipe for you to try out at home!<\/p>\n

<\/strong><\/p>\n

Qu\u00e9bec Sugar Shack (\u00ab\u00a0Cabane \u00e0 sucre\u00a0\u00bb) Lunch Menu<\/h2>\n

Canadian Cheeses with Artisanal Bread and Fresh Apples<\/h3>\n

Maple, Dijon, and Orange-Glazed Ham<\/h3>\n

Lamb & Pork Tourti\u00e8re (Meat Pie) with Mushrooms<\/h3>\n

Maple Roasted\u00a0Carrots<\/h3>\n

Traditional\u00a0F\u00e8vres au lard (Baked Beans)<\/h3>\n

Green Salad with Maple Vinaigrette<\/h3>\n

Poudding ch\u00f4meur (Poor man’s pudding)<\/h3>\n

Homemade Apple Pie<\/h3>\n

Maple Sugar Candies & Sucre \u00e0 la cr\u00e8me (Maple Fudge)<\/h3>\n

\"Cheese<\/p>\n

We started things off with a delicious (and very rich!) plate of Canadian cheeses, served with artisanal cheddar baguette and fresh apple slices. The smoked blue cheese from St. Benoit Abbey (here in Qu\u00e9bec) was a particular hit! I served the cheese course with a selection of Qu\u00e9bec craft beers. Two of our favourites are Raftsman and Maudite. Delicious!<\/p>\n

\"Quebec<\/p>\n

\"Cheese<\/p>\n

The meal itself was based on the traditional Qu\u00e9becois cabane \u00e0 sucre menu, which includes baked beans, sausages in maple syrup, pea soup, and other hearty dishes. I decided to go a little lighter (but not by much!), and incorporated carrots and a green salad into my menu. My dad (who is an awesome cook) made both the tourti\u00e8re (traditional meat pie) and a scrumptious apple pie for dessert. I’m lucky to have a family that cooks!<\/p>\n

\"Maple<\/p>\n

The maple-glazed ham was a hit with everyone, and was sooo easy to make. I served it with the thickened glaze. Yum!<\/p>\n

\"Maple<\/p>\n

One of my favourite items I picked up at Giant Tiger was this lovely, simple ceramic baking dish by KitchenAid. It came in a set of five dishes and they\u00a0were on special for just $20!! SUCH an amazing deal. I recently broke my favourite casserole dish, so this one will make for a sturdy, long-lasting replacement. I roasted some carrots with maple syrup (of course) and apple cider vinegar in the dish. They turned out perfectly and the dish cleaned up really well afterwards.<\/p>\n

\"Red,<\/p>\n

Another great Giant Tiger find for this meal was the graphic and fun throw that I used as a table cloth. It is made of flannel and I think it will be really cozy next winter… But for now it makes a great table accent piece! The bold stipes remind me a bit of a Hudson’s Bay blanket (another Canadian tradition). Red and white are, of course, Canada’s national colours, so this was the perfect piece for this event. (By the way, did you know that this year is Canada’s 150th birthday? You can expect to see more Canadiana on the blog!)<\/p>\n

\"Red,<\/p>\n

I added some red tulips and pussy willow branches in galvanized metal buckets, reminiscent of the buckets used to gather the sap from the maple trees at this time of year. A bold black lantern with lines that echo the stripes in the throw and one of my dad’s handmade wood chargers topped it off.<\/p>\n

\"Red<\/p>\n

\"Canadian<\/p>\n

With the meal, I served two Canadian red wines (yes, we produce lots of wine – and some really good ones, at that!), Sandbanks and Calliope. Both were delicious and great with the tourti\u00e8re and ham.<\/p>\n

\"Traditional<\/p>\n

The pi\u00e8ce de r\u00e9sistance was the f\u00e8vres au lard (or baked beans), which I adapted\u00a0from the recipe on\u00a0the back of the bag of beans! *Shh! Don’t tell!<\/em>*<\/p>\n

F\u00e8vres au lard \u00e0 l’\u00e9rable (Maple Baked Beans)<\/h2>\n

Ingredients<\/h3>\n