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 of cultivating local produce, such as preparations from maple-syrup, including wine, and apple cider and delicacies. However it is now a "Contemporary" Sugar Shack. The menu is new, without some of the traditional foods. The dishes offered are a “fusion” of new cuisine using local produce. In addition the boutique features jars of pickles, apple-cider and other preparations, and maple wines.
La Tablée des Pionniers will serve year-round breakfast and brunch on Saturday and Sundays, and on Saturday evening dinner with specialties prepared by Chef Michael Lessard (previously of L'Eau à la Bouche, Ste. Adele). Yes there is still maple syrup on the table, there is an omelette, there are crêpes for breakfast and brunch...on the other hand there is no pea soup, eggs in maple syrup or deep-fried crisp crunchy ears, but the menu does offer pork rib with wild mushrooms, Turbot Steak or Filet Mignon, and for desert there is a Tatin with caramelized apples. Would be interesting to hear how old-time patrons will react to this transformation.
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