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Wow, came here expecting your average overrated sugar shack, damn was I off, this was an experience worth every penny.
A reinvented menu but an outstanding chef (Louis-Philip Marcotte) that brings your pallet to another level!
Starting from the pea soup that was Devine to...More
Go ahead and do it! Pay 2.50 and let the Cabane a Sucre pour syrup right at the boiling point over smooth FRESH snow. Count to 45 and then push the tongue depressor you are given into the syrup and roll up the taffy like...More
This is a place with a 55-year history. It was officially closed in the beginning of 2013. In July it re-opened by new owners who preserved the décor and will try to keep the traditions. Since the people now involved are themselves families with tradition...More