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Baking mixes

PDC condensed milk with maple

This maple condensed milk is an essential ingredient in comforting, typically Canadian cuisine.

Give it a starring role in traditional dessert recipes – pies, cakes, sucre à la crème, etc. – or as a dip for your favourite fruit. You can even turn it into dulce de leche: simply boil the can for two hours to make a perfectly delectable caramel!

Be creative! This delicious condensed milk can also sweeten milkshakes or enhance an alcoholic drink – imagine a vodka shooter or a creamy margarita.

Evaporated milk, liquid sugar, maple syrup, lactose.

Opened in 2001 and ranked among Canada’s 100 Best Restaurants, Au Pied de Cochon has become a true institution on the Quebec culinary scene. The establishment’s cuisine can be enjoyed in several places: a restaurant in Montreal’s vibrant Plateau-Mont-Royal neighbourhood, a sugar shack near Mirabel, and a food truck making it possible for a growing number of foodies to try the famous foie gras poutine, the signature dish of chef and founder Martin Picard, whose reputation has spread beyond the borders of La Belle Province.
Indeed, New York celebrity chef Anthony Bourdain once said about him, “He’s my new hero. His cooking breaks every known standard of decency. His restaurant alone is worth the trip.” 

After learning the trade in fine dining restaurants, Martin Picard now offers a cuisine that blends techniques from renowned establishments with Quebec culinary tradition.
“I try to revisit recipes from past generations and to work with local products. I make these dishes my own without altering their nature. The most important thing is to have fun.” 

In firm contrast to the culinary trends promoting light and healthy recipes, the chef made his mark with rich and plentiful dishes. His reinvented cuisine made Au Pied de Cochon one of Montreal’s must-go restaurants, as well as a Quebec icon on the international culinary scene.

This combination of avant-garde and tradition made him a pioneer of new Québécois cuisine. Martin Picard gave himself a mission: to awaken our memories of tastes and smells and to leave a culinary legacy. 
“We need to reclaim our products and develop them to remind the whole world that Québécois gastronomy does exist, even if it is still in its infancy.” 

In 2019, Martin Picard decided to launch his own line of products inspired by his hearty cooking. In  the summer of 2018, he created a highly versatile maple condensed milk – all it needs is your inspiration. If you are looking for ideas, Au Pied de Cochon's website has a wealth of original recipes to get your creativity flowing. A smoky maple mustard and a maple butter mustard complete this product line created with foodies in mind.


❖    Star of Gastronomy Awards, 2003, 11th Culinary Gala
❖    Roger Champoux Prize, Fondation des Amis de l'art culinaire, 2007
❖    Best Cookbook of the Year, Gourmand World Cookbook Awards, Paris, 2012
❖    Sugar Shack Au Pied de Cochon, Best Single-Subject Cookbook, Taste Canada Awards, 2013