Marco Ovies is a staff writer for Dished Vancouver, covering food news in and around the city. He loves cats, overpriced iced coffees, and a good cheeseburger.

<p>There&#8217;s no denying that the team at St. Lawrence knows what they&#8217;re doing when it comes to French and Québécois cuisine. <span style="box-sizing: border-box; margin: 0px; padding: 0px;">There&#8217;s a reason it&#8217;s made it on the coveted <a href="https://dailyhive.com/vancouver/la-liste-vancouver-2025" target="_blank">La Liste&#8217;s top 1000 restaurants from around the world</a> after all, alongside being nominated as one of the <a href="https://dailyhive.com/vancouver/vancouver-canadas-best-restaurant-2024" target="_blank">best restaurants in Canada</a> and one of the <a href="https://dailyhive.com/vancouver/michelin-vancouver-guide-2025" target="_blank">few Michelin-starred restaurants</a> in the city.</span> Now, the restaurant is ready to invite guests back to its much-loved sugar shack-inspired dining event: Cabane à Sucre.</p>
<p>Available now throughout March, Cabane à Sucre is inspired by one of Québec&#8217;s most cherished traditions, meant as an homage to the sugar shack gatherings that mark the arrival of spring in la belle province.</p>
<p>&#8220;Rather than a literal recreation, this year&#8217;s menu offers an elevated interpretation of the flavours, techniques, and spirit that define the experience,&#8221; writes the restaurant.</p>
<p style="font-weight: 400;">&#8220;Watching maple sap slowly reduce into syrup over the fire left a lasting impression, one that continues to shape [Chef/Owner Jean-Christophe] Poirier&#8217;s approach to cooking. Cabane à Sucre at St. Lawrence captures that sense of warmth and memory, translated into a thoughtful, seasonal menu that celebrates Québec&#8217;s culinary heritage.&#8221;</p>
<p>On the menu, there will be multiple delicious offerings, including <strong>Raviolis de Confit de Canard</strong> (duck confit stuffed pasta, duck ham, maple duck jus), <b>Crêpes aux Herbes, Blanquette de Champignons et Miranda </b>(crepes with mushrooms ragout, fine herbs and Miranda cheese sauce), and <b>Cerf Grillé, Tourtière and Sauce Vin Rouge </b>(grilled venison loin with tourtière and red wine sauce).</p>
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<p>However, St. Lawrence does add that menu items may change due to its use of premium seasonal ingredients.</p>
<p class="p1"><ul class="article-see-also"><strong>You might also like:</strong><li><a href='https://dailyhive.com/vancouver/boulevard-kitchen-vancouver-2026' target='_blank'>Vancouver restaurant to welcome chef from award-winning Bangkok eatery for collaborative dinner 17 years in the making</a></li><li><a href='https://dailyhive.com/vancouver/must-try-dine-out-vancouver' target='_blank'>12 must-try restaurants participating in Dine Out Vancouver</a></li><li><a href='https://dailyhive.com/vancouver/uch-vancouver' target='_blank'>Vancouver&#039;s first true Peruvian cevicheria is opening next month</a></li></ul></p>
<p>You can attend St. Lawrence&#8217;s Cabane à Sucre from Jan. 16 to March 29, and reservations are available <a href="https://www.exploretock.com/stlawrence/?_gl=1*qrwg77*_ga*MTE1OTM2Mjk4My4xNzY4OTMyNzk0*_ga_BKLZ4LHHK3*czE3Njg5MzI3OTMkbzEkZzAkdDE3Njg5MzI3OTMkajYwJGwwJGgw" target="_blank">online now</a>.</p>
<h2><a href="https://www.stlawrencerestaurant.com/" target="_blank">Cabane à Sucre — St. Lawrence</a></h2>
<p><strong>When:</strong> Jan. 16 to March 29<strong><br />
Where: </strong>269 Powell St., Vancouver<br />
<strong>Cost: </strong>$125 per person</p>
<p><a href="https://www.instagram.com/stlawrencerestaurant/" target="_blank">Instagram</a></p>
<p class="p1"><b><i>Still hungry? Discover </i></b><a href="https://www.tiktok.com/@dishedvancouver" target="_blank"><b><i>Dished Vancouver on TikTok</i></b></a></p>


Vancouver

Vancouver's highly anticipated sugar shack-inspired dining experience is once again returning to St. Lawrence.