Bearfoot Bistro brings Quebec sugar-shack culture (and deliciousness) out west
Words :: Feet Banks
Anyone living in the mountains really need to tip their hat to the province of Quebec. Historically known for producing top shelf hockey goalies, political separatism and severely attractive women, Quebec has also give us the après-favourite poutine, snowboard pioneers like Martin Gallant or Marie-France Roy, mogul champions like Bilodeau, Kingsbury and the Dufour-Lapointe sisters, and mountain culture game changers like JP Auclair.
But the Belle Province’s most ubiquitous contribution is perhaps also its most taken for granted— Maple Syrup. Quebec is responsible for more than 72% of the world’s maple syrup (more than 90% of Canada’s) and exports the sweet “liquid gold” to more than 70 countries.
Every spring, in a centuries-old tradition, families and friends will take to the maple forests of Quebec and gather in rustic “Sugar Shacks” where sap collected from maple trees is boiled down to produce maple water, maple sugar, and various other maple products. It’s hard, honest work and, in good French Canadian fashion, a hearty party often ensues.
And to make sure everyone out west gets an opportunity to sample a bit of that Quebec cultural magic, Whistler’s Bearfoot Bistro is offering a special sugar shack-inspired dining experience April 22-May 4, 2025.
“This time of year is when all the restaurants in Whistler do their deals,” says the Bearfoot’s Marc Des Rosiers. “We wanted to try something different so, last year, we teamed up with Maple From Canada, that represents the 13,500+ individual producers in Quebec’s maple industry to turn the entire restaurant into a sugar shack.”
Bearfoot culinary director Dominic Fortin comes from the Charlevoix region of Quebec and has created a menu that pulls inspiration from his childhood (Montreal Smoked Meat Waygu Croquette, Venison/Beer Tourtière) that also gives a nod to the West Coast (Sawmill Bay Oysters, Maple-Miso Black Cod).
As with any Bearfoot dinner, the food is only part of the experience. Cocktail and wine pairings (including the small batch, very-hard-to-get-out-west red from Quebec’s Clos Sainte-Thècle), and Nitro ice cream Sundaes or classic maple syrup taffy, hand made at the table.
But the real fun is in the vibe. The Bearfoot sugar shack dinner is served family style, just as it would be in a real “cabane à sucre” and maple syrup is always available (alongside beer maple mustard, fruit ketchup, maple smoked salmon and other delicious treats).
The highlight of the night, all of it, but at the press dinner people were losing their minds over the hand-made Maple Leaf Cookies that look exactly like the ones in the store but taste 15,000 times better. For me, an early highlight was the “Oreilles de Crisse,” deep fried pork belly or fatback (essentially the same as a Mexican Chicharron) but dipped in maple syrup.
For crusty westerners and folks who may havenever gotten a chance to experience the magic of French Canadian culture or all the delicious things you can do with maple syrup/water, this dinner is the hot ticket of the spring. Also, chef Fortin’s French onion soup is absolutely bonkers.
Vive le Québec! Vive les cabanes à sucre!! Oreilles de Crisse!!!
The Bearfoot Magic of Maple Sugar Shack Dining experience is a 5-course menu for $49. For the full menu or to make reservations click here.
And check out this ML archival story about skier Marie-Pier Préfontaine’s return to her own family sugar shack.
