Maple syrup is more than a topping—it's a symbol of Canadian identity, woven into the very fabric of our flag. Whether it’s evoking memories of fall foliage or elevating gourmet cuisine, this golden liquid is as resourceful as Canadians. At Bearfoot Bistro in Whistler, it’s also the centrepiece of a culinary celebration that brings heritage and innovation together.
The restaurant is marking the return of its Magic of Maple Sugar Shack dining experience, a tribute to Quebec’s sugar shacks reimagined through a West Coast lens. Culinary director Dominic Fortin has created a five-course, maple-forward menu that transforms rustic Québécois classics using modern techniques and seasonal ingredients.
Partnering with the Quebec Maple Syrup Producers (QMSP) and Maple from Canada, Bearfoot Bistro’s menu—priced from $49—features a variety of maple-derived products, including syrup, sugar, water, butter, vinegar, and taffy. Each dish showcases the versatility of maple and highlights its deep connection to Canadian culture.
The event is also part of a national campaign led by Maple from Canada to highlight the culinary and cultural importance of maple syrup. As outlined in its Cursus d’Érable, pure Canadian maple syrup is a natural product containing more than 100 compounds, including vitamins and antioxidants.
Maple syrup’s story in Canada dates back long before colonization. When European settlers arrived, they learned how to use "sweet water" tapped from maple trees from Indigenous communities. That knowledge shaped the foundation of what would become a global export.
Fortin’s personal favourite maple product? Maple water. “It’s fairly different, delicate. For example, we make snow for the oysters that brings a refreshing sweetness, with hints of maple,” he told Pique. Unlike syrup, maple water is subtly sweet and rich in electrolytes—a nod to modern health trends.
Inside Bearfoot Bistro, the restaurant transforms into a sugar shack scene with checkered tablecloths and rustic touches. The experience begins with a shareable amuse-bouche platter: pork and venison cretons, maple salmon jerky, oreilles de crisse (crispy pork rinds), fruit ketchup, Parker House buns, and pure maple syrup.
First-course selections include French onion soup with Québec Louis D’Or cheese and maple syrup, butter lettuce salad with smoked aged Québec maple cheddar and maple pecans, and Sawmill Bay oysters topped with maple water granité and sherry pearls.
Main course highlights range from braised venison and beef tourtière with Pemberton beets and caribou liqueur jus, to duck confit cassoulet with maple pork belly, and maple miso black cod in a maple water dashi broth. A vegetarian cassoulet and an Alberta elk tenderloin with elk sausage and celeriac-apple maple jus round out the savoury options.
Desserts include the nostalgic pouding chômeur with maple butterscotch and blueberry ice cream, and a showstopping Nitro Ice Cream Sundae prepared tableside with Tahitian vanilla and maple syrup drizzle. Petit fours include maple taffy on snow, maple leaf cookies, marshmallows, fudge, and chocolates.
After tasting each and every dish, I can say with certainty there are no wrong choices. All lead to a warm heart, full belly and a reasonable price point.
Marc Des Rosiers, marketing and communications manager for Bearfoot Bistro, said the sugar shack concept complements the restaurant’s goal of offering immersive experiences—from sabering champagne in the wine cellar to tasting vodka in the Grey Goose Ice Room.
“Magic of maple was aligned with the shoulder season,” he said. The event offers locals a chance to enjoy Whistler’s best without the usual crowds, though it’s best to get a reservation ahead of time because of popularity.
Canada is home to more than 13,300 maple syrup producers, with more than 90 per cent based in Quebec. The country produces roughly 75 per cent of the world’s maple syrup. The sap is harvested during a short window in early spring, making the season as precious as it is sweet.
David Marino, spokesperson for QMSP, emphasized the global appeal of maple. “If we go to Japan, they use it with soy sauce. It’s fascinating to see the different ways it’s incorporated,” he said. “It’s also a great opportunity to share what we have in in Canada with Canadians.”
Sugar shacks remain cultural mainstays in Quebec and Ontario. Families gather during the sugaring-off season to enjoy hearty comfort food and freshly tapped syrup.
"I want people to learn about a Canadian tradition," said Fortin. "For West Coasters, tourists from overseas, we aren’t doing classic French Canadian. We’re matching East and West Coast—we’re trying to build an event that comes back year over year."
His signature tourtière has proven a hit with guests. “It’s a favourite—classic but extremely rich," Fortin said. "Lots of meat: elk, pork, duck, beef, and potato, finished with a caribou liqueur jus.”
Running from April 22 to May 4, Magic of Maple is more than a meal—it’s a uniquely Canadian experience that pays tribute to the enduring sweetness of our natural and cultural landscape.
