Cabane a sucre Chez Ti-pere

On April 2, 2017, there were 6 of us who went to this sugar shack. The regular price for dinner is $23.00 but we were lucky to get half-price tickets ($11.50) with Shopico. Upon our arrival, it didn't look very promising as during the sugaring season sugar shacks are usually crowded, we were surprised to see only about forty people on the premises. No one greeted us or seated us, we had to go to the server ourselves to ask because we had a reservation. There was only one server for the forty people who also acted as a host, server, busser, cashier, payment receiver, and bartender. As they say, the poor man had his hands full. The split pea soup arrives and disappoints us, it is bland and has an aftertaste that we can't discern. After adding a lot of salt and pepper, it is edible but nothing special. There are pickles and beets on the table, the beets are okay but the pickles have a strange taste. While we expected to receive a nice thick omelette, it arrives small and flat, but the taste was good. The baked beans were so overcooked that there is no more juice in them, the ham seems to have been cooked and overcooked because it is tough to cut and eat. The sausages in the syrup were also overcooked and tough to cut or chew because the outer skin became hard from cooking. The potatoes were small breakfast potatoes but they were good. The bread was fresh and the cretons were good. So, my meal consisted of potatoes and bread with cretons. The only thing everyone agreed was really good were the pig's ears. We were supposed to have coleslaw but the poor guy forgot to bring it to us. Of course, the wait between courses was endless for the reasons mentioned above. When we finally had dessert, there was no choice, he brought sugar pie and dumplings in the syrup. The crust of the pie was so hard that we gave up on eating it and the dumplings were undercooked. But the highlight was the maple taffy, the cook came out of the kitchen with a dish of snow with a jug of taffy and brought it to the middle of the room and it was self-service, only one dish for the forty people. It was so laughable that almost everyone was laughing, no one could believe it. Normally this step is supposed to be done outside on a large snow-covered plank and it is an employee who pours the taffy, people take a stick and pick up the taffy. We were very far from the usual tradition of a sugar shack. In short, a big disappointment for the six of us and the same for several customers who left in anger.