What happens when you put together a mad chef crazy about foie gras (Martin Picard), a beer company that is offering an all-you-can- drink experience (McAuslan) and a carnivore and maple syrup infused inspired breakfast of 14 courses? The McAuslan Brunch.
I'm shocked that this brunch is not advertised more and I'm spilling the secret. It's extremely difficult to get into and you have to get onto a shortlist before it happens in January/February. You will be called two weeks before the date of the brunch and it packs up fast with Montreal food hounds and insiders.
Make sure you drive or have a ride. The Cabane A Sucre is in Mirabel and expensive by cab and not easily accessible otherwise.
Some of the courses we indulged in where foie gras canneloni with ricotta truffle; layered omelt with bacon and carmelized potatoes; Chiken brined and injected with lobster bisque stuffed with foie gras.
Pictured is: maple yogurt, salmon, fennell salad, smoked horse meat, baguettes and maple infused croissants.
It was one of the most inventive brunches I've ever been to. I'll never forget it!