Not for the timid, the menu at this famous bistro is an ode to nose-to-tail cooking…and fat. Martin Picard is one of Québec's most famous chefs and among celebrity chef Anthony Bourdain's favorites. The wild chef doesn't hesitate to serve pigs' feet stuffed with foie gras, pickled tongue, bison tongue, guinea hen liver mousse, a whole pig's head for two, pork hocks braised in maple syrup, or oreilles-de-crisse (literally, Christ's ears, or crispy, deep-fried crescents of pork skin) and his now famous duck in a can (a whole duck cooked and served tableside in a sealed can). But it's the foie gras that Picard really loves. He lavishes the stuff on everything, including hamburgers and his own famous version of poutine. Come summer, look for the Au Pied de Cochon food truck on the streets of Montréal from which you can grab one of those famous foie gras poutines or a very decadent APdC donut.