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Maple mania

Maple syrup can be used in countless ways to add that special touch to any cocktail, entrée or dessert.

Pomegranate and maple punch

When Jacques Cartier discovered Canada, he was the first European to discover the sugar maple and maple water. A Native American told him that in his language, the word for sugar maple is "couton".



  • 1.75 L (7 cups) pomegranate juice
  • 250 ml (1 cup) maple syrup
  • 250 ml (1 cup) vodka (or gin)
  • Seeds of two pomegranates


1. Combine all ingredients in a pitcher, cover and refrigerate.

2. Serve on ice.

Servings: 12 portions

Spareribs marinated in maple water

Maple syrup from Quebec is sold in more than fifty countries. There is a molecule in our maple syrup (Quebecol) that is found nowhere else in nature. It also contains various quantities of amino acids, proteins, organic acids and vitamins. Quebecol is part of the polyphenol family, molecules that are good for your health.



  • 1.4 kg (3 lb.) pork spare ribs
  • 2 litres (8 cups) NAPSI-certified pure maple water
  • Salt and pepper to taste
  • 15 ml (1 tablespoon) soy sauce
  • 30 ml (2 tablespoons) chili sauce


1. In a large pot, cover spare ribs with maple water and season with salt and pepper.
 Bring to a boil, skimming foam. Cover and simmer over a low heat for 1 hour.
 Remove from heat and let cool. Refrigerate overnight.

2. Preheat oven to 190 °C (375 °F) with rack on the centre shelf. Line two baking sheets with aluminum foil.

3. Remove spare ribs from maple water and lay them on the baking sheets.

4. Skim fat from maple water and reduce over high heat in a saucepan until syrupy. Add soy sauce and chili sauce.

5. Baste ribs with syrup and roast for 20 minutes


Preparation time: 20 minutes
Cooking time: 2 hours
Servings: 6 portions

Maple-chocolate strawberries "en papillote"

The first wooden sugar shacks were built in around 1868. Around that time the first shack sugar parties were held, meeting the needs of many nostalgic city dwellers wishing to return to their roots in the country.




  • 1.25 L (5 cups) fresh strawberries, halved
  • 115 g (4 oz.) dark chocolate, broken into pieces
  • Zest of an orange
  • 5 ml (1 tsp) cracked black pepper
  • 30 ml (2 tbsp) fresh tarragon, chopped
  • Pinch of ground cinnamon
  • 125 ml (1/2 cup) 35% cream
  • 190 ml (3/4 cup) maple sugar (or maple flakes)



1. Preheat your barbecue or grill with the heat set to high.

2. In a large bowl, combine all the ingredients.
On top of 4 large pieces of aluminum foil, place 4 large sheets of parchment paper of the same size.
Distribute the mixed ingredients equally over the 4 sheets, then fold over to make envelopes.

3. Place the envelopes on the barbecue and bake for about 5 minutes.

4. Serve in the envelopes with a scoop of vanilla ice cream.

Cooking time: 5 minutes
Servings: 12 portions