Through the end of April, Québec’s ‘sugaring season’ is in full force with charming sugar shacks taking advantage of Spring’s flow of maple syrup production to offer a traditional Québécois dining experience in a rustic setting.

Here are four places guaranteed to get one’s juices running:

• Cabane Panache: Montréal’s Verdun neighbourhood welcomes the annual Cabane Panache festival from March 20 to 23. Promenade Wellington transforms into a lively urban sugar shack camp complete with festive music, lumberjack shows, and tasty food and drinks. Local neighbourhood chefs serve up seasonal small plates ranging from $6 to $8 – think poutine with foie gras or ‘arancini à la tourtière’ with house-made ketchup – while the on-site bar menu features maple-smoked porter and warming whisky
• Sucrerie de la Montagne: Hearty home-cooked menus (photo below) are served in a scenic woodland environment at this year-round sugar shack atop Mont Rigaud in the Montérégie region. The signature dinner features sugar-cured country ham, meatball stew, wood-fired baked beans, and a traditional Beauce-region meat pie. Cozy cabins are available on-site for those who want to turn their dining experience into an overnight stay.

• Érablière le Chemin du Roy: Located in St-Augustin-de-Desmaures just 30 minutes outside of Québec City, this family-run sugar shack invites visitors to explore scenic walking trails and snow tubing before tucking into a delicious meal. The all-you-can-eat dinner (served Thursday through Sunday) includes an array of sugar shack favourites like maple sausages, baked beans, crispy pork rinds, and Acadian ‘chiard,’ all accompanied by live music from local Québécois performers.
• Cabane à Pommes: Labonté de la Pomme’s Apple Shack elevates traditional Québécois cabin fare to deliver a truly gourmet dining experience inspired by the terroir of the Laurentians region. Prepared by chef-owner Sylvain Mercier, the farm-to-table menu showcases in-season ingredients such as apple-wood-smoked sausages and French onion soup with a hint of maple and local Oka cheese gratin. During the sugaring season, visitors can reserve a sit-down experience in the dining room or opt for a more casual picnic and cider pairings from the bistro counter.

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