Au Pied de Cochon
Au Pied de Cochon Review
Not for the timid, the menu at this famous bistro is an ode to whole-animal cooking... and fat. Chef Martin Picard—from the Food Network's show The Wild Chef—doesn't hesitate to serve pigs' feet stuffed with foie gras, pickled tongue, bison tongue, guinea hen liver mousse, 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). 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. Crowds pack the restaurant every night and all eyes are on the open kitchen, where Picard entertains, concentrates, smirks, and educates like a pro.
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