Written by Dahlia Merlo on 24.04.15

This weekend is the last weekend for the delicious and food-coma-inducing Le Cheese x Montreall.com Cabane a Sucre Brunch. If you haven’t gone yet, what are you waiting for?! (Hint: Reserve here.)

If you don’t know what’s on the menu, you absolutely need to check out the drool-worthy menu reveal. We also got an exclusive behind the scenes look at the making of the brunch service.

This time, we went behind the counter and put on our (metaphorical) Le Cheese hat and apron and got the chance to make one of the iconic sugar shack dishes: Le Croque Monsieur. Watch our Editor in Chief get her hands dirty with Le Cheese chef Ketan.

Le Cheese Cabane a Sucre Montreall Montreal Croque Monsieur

First step: deep frying that thick cut Challah bread. For an extra kick, the batter has cinnamon in it (YUM!). Once deep fried into golden goodness, the next step is to pile on the maple smoked ham and lots and lots of cheese. We like extra cheese. Like extra extra cheese. Next, toss that in the oven to achieve melty happiness. While that’s ooing and gooing, fry an egg sunny-side up. Plop that on top of your pile of fried challah, sweet ham, and salty cheese, and then you only have one thing left to do: maple that bad boy. Drizzle as much maple syrup as you want. You’ll get your own maple syrup bottle once you sit down to eat so you can be as generous as you want. We put a lot.

If you don’t believe that this brunch is worth eating in a maple-induced frenzy, see what a happy customer had to say: “The Cabane experience was VERY good! It was refreshing to be in the city and not in an overly crowded shack. The shack feel was still very much present but in a modern way! :) Needless to say the food was amazing.” – Ivana Lemme (@tinybumblebee).

5976 Av de Monkland, Montréal, QC H4A 1G8
(514) 487-3316

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