When it is not the sugar shack Martin Picard pig's foot with his dishes completely revisited the maple terroir, what we can offer many different on sugar shack? For DesGroseilliers family Domaine La Branch St-Isidore de Laprairie is simple: to provide for four generations sweet tooth lovers the traditional skills combined with alcohol products from their orchard, vineyard and their ... their sugar bush!
The adventure of the sugar shack, the Division began with Willie DesGroseilliers, grandfather Marcel, the current owner. It was in the 1940s in the Montérégie, a small hut in the center of the sugar bush which produced, from its 1200 cuts, syrup and maple sugar for the needs of the family. The surpluses were sold in some grocery stores in Montreal.
A first extension was created in 1960 through the work of Victor and his wife, Marcel's parents. Twenty years later, during the reign of the latter and his wife Marie-France, this first dining room of 100 seats, the room kettles and dance hall saw a second dining room appear capacity totaling 125 people and 260 places for meals spread over 4 different spaces. It is now a vast field with even a petting zoo for the delight of children.
But that's not all! In 2013 under the leadership of their 6 children born Domaine La Branche for the production of cider, wine and alcohol products designed from maple syrup. In total, eight products we find the Domain. Some like fire cider are also found at the SAQ.
Tradition and innovation
Smoked sausage grandfathers in the syrup through omelettes or greaves, everything is obviously homemade.
Agricultural producers for eight generations, DesGroseilliers have the right idea to include fruit crops (cauliflower and different varieties melon) sugar shack menu, either through the homemade pickles or ketchup fruits and melons.
To see recipes that can be found on their website, concocted by renowned chef Laurent Godbout to blend wine, cider and maple wine with divine temptations as an onion soup with pancetta, croutons and gruyere or the mix of Lawrence Picard, perhaps it can be assumed find all this proposed on the next sugar shack menu. "Nothing is impossible, admits Eve Brien-Boucher, but our customers really appreciate the traditional side of our menu. By cons, our apple shack project is under construction and we have several ideas for this new project. »
Constantly innovate
But for now, which is frankly interesting on the menu, this is the opportunity to taste the Domaine alcohols with traditional dishes. For what we can drink well with baked sugar shack bacon!
"Without a doubt for the sugar shack, I would suggest the maple wine, advises Ms. Brien-Boucher. This product fits very well with eggs, ham and especially with the bacon side of criss ears or bacon! »
But for dessert, pie with maple syrup, why not try their fire cider. Unless the current ice cider, but interesting. From a blend of Cortland, McIntosh and Spartan, the wort concentration by evaporation on outages maple syrup. This is followed by a slow fermentation in stainless steel tanks 2 months to 2 ° C. The result is extremely interesting: a caramel nose coupled with a nice acidity on the palate with a slight orange citrus flavor.
Since DesGroseilliers family seems carburized passion, another restoration project on the horizon: apple shack. Unfortunately, we do not know more. But who knows, puisqu'aller Domaine La Branche is also visiting DesGroseilliers, perhaps one of six children and their parents will tell you more chance meeting in the dining room or in their Shop for products ... they are still there! By the way, the opening of this apple shack is scheduled for next September, with meals served at the tables, tasting alcohols La Branche and even wine tasting courses.
To learn more about Domaine La Branche
http://labranche.ca/domaine/
