4. The Sugar Shack, Quebec
A meal at the cabane à sucre is a springtime tradition in Quebec, even though the hard work hauling buckets of sap through the snow that makes a heavy meal a necessity is more or less a thing of the past. For high-end maple syrup dining, head to the Au Pied de Cochon Sugar Shack run by famed Montreal restaurateur Martin Picard – if you can get a reservation. Another favourite? Cabane à Sucre Chez Dany in Trois-Rivières, whose year-round offerings include maple taffy produced, in the warmer seasons, on freshly made snow.