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Au Pied-de-Cochon Review

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Au Pied-de-Cochon

Fodor's Review:

Low ceilings, whitewashed beams, white tile, and a worn zinc bar give context to simple regional dishes like cassoulet, longeole, choucroute, émincé de veau (veal strips in a cream reduction), filets de perches, and the namesake pigs' feet (served grilled or stuffed). The crowd can be noisy and smoky; table service can be gruff. But the Bourg-de-Four terrace makes for great people-watching.

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