We had our first cooking course of 4 with Martin Picard today. I'll post more on how that course went on another post.
Not sure if someone already posted, but during the course, Martin said he recently purchased a Cabane a sucre. It will be called, Cabane a sucre Au Pied de Cochon. He briefly explained that there will be options like lobster in syrup, and will be pushed around the dining room in those dim sum style carts. So I assume you pick and choose what you want, instead of the typical all you can eat style Cabane a sucre. The place use to hold over 200 seats, but after changing and having a much bigger kitchen, it should hold around 100 seats. They expect to open late February, early March.
Looking forward to APDC's new addition.