“La Cabane à sucre” translates literally to a sugar shack. It’s basically a restaurant in the woods. The traditional menu consists of an oversized egg omelette, generous slices of ham, pig delicacies and various pickled vegetables. But the real appeal is the endless supply of the most important condiment: maple syrup.
Most often, the sugar shack produces its own maple syrup on the premises. There’s a boiler room where the sap water coming from the trees is heated until only the sweet nectar of maple syrup remains. Spring is key to this maple syrup production. The sap flow increases due to the cold nights and warmer days. The average proportion is 40 litres of sap water boils down to a single liter of maple syrup.
We produce 72% of the world’s maple syrup—by far the largest share globally. Quebec is home to the Global Strategic Maple Syrup Reserve, sometimes nicknamed the “Fort Knox of maple syrup.” In 2012, the great Maple Syrup Heist made headlines when thieves entered the reserve to siphon off 3,000 tonnes of syrup, worth about C$18.7 million. Some barrels even refilled with water to conceal the theft.
After a meal at the sugar shack, it is customary to go for a walk or a ride in the woods. A long tractor pulling a cart or a folksy horse and carriage. Some sugar shacks have added petting farms for kids. The commercialisation of this experience grows every year. Once again, going to a sugar shack with your family is a moment of rejoicing. Everyone is smiling and enjoying the warmer days.
When I was in University, there would always be a night at the sugar shack. The evening began with a school bus ride out of the city and into farmlands. A great meal for 200 or so people would take place in the sugar shack. A small army of locals served the multiple dishes and kept the maple syrup flowing. Then, we would all pitch in to move the tables to the side. The barn like space transformed into discothèque with lights and our very own student DJ. Everyone danced the night away until the final buses brought us back to school at 4am. Mixing a traditional cultural heritage with a party atmosphere is yet another example of how we live our joie de vivre.