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Sugar shack

Chef à l’érable, edition 2021
From 11th of march to 31st of April

Chef-erable_4

This year our guest chef, Wadensky Fontaine offers a sugar shack menu with Cajun and Creole accents!

Discover our 3 Courses sugar shack menu with a decadent dessert table to create yourself! Included in your box: Presentation and dressing advice and a video with our Chefs.
  • Event box
  • à partir de 89 $
    2 or 4 persons
  • First Service

    Pea, bacon and vegetable soup
    Jerky style maple glazed smoked herring
    Puffed rice, cranberries, pink peppercorn and white chocolate cornbread to share

    Second Service

    Beer and maple flavoured rolled pork flank Smashed potatoes, bacon with corn and peppers Homemade gravy with pork jus and bacon Buttered carrots
    Baked beans and chipotle
    Anna potato gratin and buttered peas Pickled vegetables
    ‘Oreille de crises’ and maple syrup

    Decadence

    Maple macaroons and praline hearted meringue
    Maple mousse and Jamaican pepper in a sphere
    Yuzu milk chocolate and boreal herbs sauce, maple custard with oat and buckwheat crumble
    Maple sugar

The concept

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.

Our last year's chefs à l'érable

2017 à 2017

DANNY ST PIERRE

2018 / 2019

HAKIM CHAJAR

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!

9
YEARS
90
REPRESENTATIONS
11 200
GUESTS
80
LITRES OF MAPLE

Menus from previous years : 2017 /2018 / 2019

  • Discover our 2020 menu by Chef Daren Bergeron!

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

Corporative

Seasonal events

Wedding