Maple syrup is one of Canada’s most iconic sweet treats, loved for its unique flavour and natural origin. However,...
Chef Martin Picard launches an amazing range of grocery products
The Quebec chef who owns the famous restaurant "Au Pied de Cochon" has developed a range of grocery products. Mustard, sauces or condensed milk with maple: he put his culinary know-how and his love of local specialties into it. The result is products with original flavors reminiscent of Canada. We tell you more!
Chef Martin Picard's range of grocery products
Chef Martin Picard's offer is made up of maple-based products. They are marketed under the “Au Pied de Cochon” brand, like the name of his first restaurant.
He offers a maple condensed milk, which he announces on his site as being the fruit of several years of research. To concoct this delicacy, he would have added maple syrup to the milk, before boiling the whole thing to condense it. It is delicately scented, very sweet. It allows you to prepare gourmet coffees and other hot or cold drinks. It is also incorporated into culinary preparations. A tip from the chef? Boil the unsealed can for two hours - completely submerging it in water - to turn its contents into Dulce de Leche! It is simply slightly caramelized condensed milk! Note that Dulce de Leche with maple is also a product offered by the brand "Au Pied de Cochon".
The chef also offers different maple BBQ sauces. They are used to marinate meat or to give more flavor to salads.
The classic sauce stands out with its unique flavors. It is made up of ketchup, brown sugar, orange juice, beer, dates, spices... This sauce is also available in a spicy Habañero version for thrill seekers.
The chef has prepared a selection of maple mustards. This typically Canadian condiment goes well with all sauces. It enhances the flavor of the meat. Find smoked maple mustard, or even Dijon mustard with maple butter.
Its smoked maple baseball mustard is spiced up with paprika and turmeric, for an explosion of flavors and a pretty colour. Purists will appreciate the old-fashioned Dijon mustard flavored with maple. Its grains release their flavor coated with the sweetness of maple butter and concentrated maple syrup.
On our site, you can discover different mustards of the brand “Au Pied de Cochon”:
- Smoked maple mustard
- Maple Butter Mustard
- Old fashioned maple Dijon mustard
- Maple mustard and cider from Île d'Orléans
You'll prefer the first two varieties if you have a fondness for classic smooth mustard.
Those who like it grainy will probably opt for the old-fashioned maple Dijon mustard. We also invite you to discover the maple BBQ sauces classic or Habañero, or the discovery pack of 4 jars of BBQ sauces.
Focus on chef Martin Picard
Martin Picard spent his childhood in Quebec, in Repentigny. He is a graduate of the Institut de tourisme et d'hôtellerie du Québec and worked in several regions of France, as well as in the United States and Italy. After joining the team of Chef Normand Laprise at Le Citrus, he quickly became second and proved his know-how as well as his culinary mastery.
In 1993, he met Elena Faita, of Italian origin. She gives him new inspirations to help him improve in the kitchen. He opened "Au Pied de Cochon", a first restaurant, in 2001, which was very successful, both in Canada and internationally. He puts the best Quebec products in the spotlight, through a generous, warm and friendly cuisine. On the strength of his success, the Chef will release a book also entitled “Au Pied de Cochon”. The latter will be awarded several times.
The Quebec leader does not stop there. In 2008, he opened the Cabane à Sucre in Saint-Benoît de Mirabel, in particular to produce his own maple syrup. Over time, the establishment became a restaurant. The chef and his teams revisit traditional dishes. This new restaurant is once again a great success. He released another book in 2012: Cabane à Sucre Au Pied de Cochon. He shares recipes around maple syrup.
Today his Cabane à Sucre has become a real maple syrup operation. It even includes an orchard, farms, crops, a cider house and a lodge.
The list of its establishments is growing once again with the opening of the Cabane d'à Côté.
In 2020, Au Pied de Cochon had to bend to circumstances and turn to online ordering due to the pandemic. According to the Chef, this made him realize the lack of diversity in his activities. To bounce back, he begins to explore other possibilities with his partner. After a period of reflection, they decide to develop grocery products for mass distribution and export. They launch into artisanal ready-to-eat, without hurrying and taking their time to do things right. The Chef, as usual, prefers to bet on a small, very qualitative offer.
Chef Martin Picard has other strings to his bow: he gives lessons to cooking lovers and he was even a judge and mentor on a cooking show: Chefs de bois. We note that before that, he began to participate in a Télé-Québec program called “Un chef à la hut”. Thus, he became known to the general public. The filming took place in his Cabane à Sucre. The chef was surrounded by his associates: Vincent Dion-Lavallée and Marc Beaudin. We also found the chefs of his restaurants: Clément Boivin, Philippe Picard-Labelle and Michaël Picard-Labelle. They are usually accompanied by other members of his team. The show was a success and filming continues to this day. Quebecers enjoy seeing the days of his team and following their evolution over time.
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