counter of our guest chef
Our last year's chefs à l'érable
2017 à 2017
DANNY ST PIERRE
2018 / 2019
Every year for 8 years, La Scena has been transformed into a sugar shack during the sugar season from March to April. Celebrate the sugar season in the heart of Montreal. Colorful and original decor, let us take you beyond your sweet expectations. In collaboration with a Montreal chef, from Danny St Pierre to Hakim Chajar, we are developing a traditional sugar shack menu with a touch of modernity.
We approached the sugar shack theme is with taste and creativity, sharing comforting dishes in a festive atmosphere. With the collaboration of our exclusive caterer Agnus Dei, we make sure to provide a quality service and surprise you and your guests. It’s a 4 services meal including decadent dessert, which translates into a culinary show! And of course, be sure we don’t forget the traditional maple syrup!
LITRES OF MAPLE
Menus from previous years : 2017 /2018 / 2019
Some examples from previous years:
- Ceasar roasted cauliflower
- Pike quenelles with lobster bisque
- Veal tongue pie and shish taouk lardon, caramelized onions with maple syrup and cheese curds
Inspired by typical sugar shack dishes, the chefs who sign the menu are responsible for making the menu both innovative and traditional!
A big challenge:
- Glazed pork ribs with soy and maple sauce emulsified with foie gras
- Braised veal shank with maple syrup on dauphine potatoes
Every year, traditional desserts are presented in a spectacular way! The end of the meal, the closing of the show, signed Agnus Dei.
- Maple pudding chômeur
- Decadent donuts with maple sugar