New ‘Sugar Shack’ brunch: Palm Beach tribute to Quebec’s maple-tapping tradition


The “Sugar Shack” series at Chez l’Epicier is the sweetest of all local brunches. 

 The farmhouse-chic Palm Beach restaurant pays homage to the maple syrup-tapping tradition of its owners’ native Quebec province. Translation: Maple syrup is the big theme at the restaurant’s trio of brunches this month. Brunch dates are March 12, 19 and 26

>> Related: 50 must-try brunch parties in Palm Beach County

 While the Quebecois celebrate their annual rite of spring by gathering near the syrup production “shacks,” Palm Beach diners can feast on Chef Laurent Godbout’s hearty brunch dishes. The Montreal native has put together quite a menu, with starters like French Canadian pea soup with maple whipped cream, breakfast omelets with dill, goat cheese and caramelized apple, and entrées such as maple ham and foie gras terrine, braised short rib with roasted Brussels sprouts, cauliflower and maple flakes, and meat pie with seared mushrooms and Crown Royal and peppercorn sauce. 

 Dessert is thoroughly maple – as in maple pudding cake, maple sugar pie, maple foam-topped apple pie in a jar, maple taffy on snow and homemade maple marshmallows. 

 The Sugar Shack brunch costs $45 per person, plus tax and tip. Seatings are offered at 11 a.m. and 1 p.m. Reservations are strongly recommended as brunch tickets will be sold in advance at the restaurant.  

Chez l’Epicier: 288 S. County Rd., Palm Beach; 561-508-7030


Reader Comments ...


Next Up in Food

Don't let the office refrigerator start a cold war
Don't let the office refrigerator start a cold war

In "This Is Just To Say," the poet William Carlos Williams wrote gently, beautifully: I have eaten the plums that were in the icebox and which you were probably saving for breakfast Forgive me they were delicious so sweet and so cold. Seriously? Talk about entitlement. Williams was a master poet, but as an office-mate, it sounds like he was...
Sesame on the ziti, and we couldn't be happier
Sesame on the ziti, and we couldn't be happier

There's something to be learned from even the simplest recipes, and this bowl proves the point. Radicchio's bitter edge mellows once this vivid chicory spends seconds in a hot pan. That same pan, graced with a little olive oil, can then immediately coax firm grape tomatoes into almost-bursting beauties. Ziti tends to get baked into cheesy casseroles...
The best recipes of 2017 that wowed us over and over
The best recipes of 2017 that wowed us over and over

It was a year of plant foods, bowl foods and whole foods.   With whole foods that meant preparing foods as simple as possible using foods with very few ingredients, it also meant Whole Foods Market chain being gobbled up by Amazon.   Not only did Amazon stun the grocery world by buying Whole Foods Market, the grocery store industry...
Slow-roasted vegetables make sumptuous sauce for pasta
Slow-roasted vegetables make sumptuous sauce for pasta

Basic shares much with basement: It’s the bedrock, the beginning, the building block. The computer uttered its first words in BASIC. The classic dress comes in basic black. Garlic, chemically speaking, is basic.   Basic is being abased. Not for its link to debased or base, as in lowly. But simply for its simplicity. Among the young...
Popular school fundraiser is just 'junk-food marketing to kids,' experts say
Popular school fundraiser is just 'junk-food marketing to kids,' experts say

For 43 years, schoolkids and their parents have clipped the labels from cookie bags and cracker boxes as part of a popular rewards program called Labels for Education. Through this and similar programs - think Tyson's Project A+ or General Mills' Box Tops for Education - schools get cash and supplies in exchange for clipped labels from participating...
More Stories