Au Pied de Cochon
Not for the timid, the menu at this famous bistro—one of the late Anthony Bourdain’s favorites—is an ode to gluttony. Wild restaurateur and chef Martin Picard serves pickled bison tongue, guinea hen liver mousse, duck in a can, a whole pig's head for two, and pork hocks braised in maple syrup. However, his obsession with foie gras is what truly sets him apart; he lavishes the stuff on hamburgers and, brace yourselves, poutine. Come summer, book a picnic experience in the orchard of Au Pied de Cochon's Cabane d'à Cóté in St-Benoît de Mirabel. In winter and spring, "pig out" on pork and maple syrup creations at one of two Au Pied de Cochon sugar shacks, also in St-Benoît de Mirabel. Reserve via website or by email at [email protected].
