Au Pied Cochon
Chef Martin Picard’s classic Montréal restaurant Au Pied Cochon (The Pig’s Foot) is the epitome of excess and a meat-lover’s dream.
I have to give props to my travel buddy for securing a great reservation for my birthday. I had tried and was only able to get a spot at 10PM a night, but lo and behold she already had it in the books! Pro tip: Make reservations. The sooner the better.
Au Pied Cochon offers a menu choked full of meats cooked in animal fat, fois gras, and even topped with maple syrup. It’s completely decadent. Downright gluttonous.
Au Pied Cochon, 536 Avenue Duluth E, Montréal, QC H2L 1A9, Canada, aupiedcochon.ca, Photo courtest of Alison Slattery and the Infatuation
What I Ate:
Gin and Tonic with Maple Syrup
Tartare Temaki – raw duck tartare served with a quail egg
Agnoletti – a ravioli stuffed with duck ragout and served with mushrooms
Melting Pot – pork belly, andouillette and boudin served with PDC cheesy mashed potatoes
The rich food is influenced by Quebec’s rustic cooking traditions as well as French cuisine. You’ll notice that in many of their duck and fois gras dishes.
Some of the stand-out items included the tartare temaki with raw duck meat that is full of salty goodness. It literally just melts in your mouth. And the blood sausage in the melting pot. I mean. OH. MY. GOD. It was so good. I’ve have tried blood sausage before, but it wasn’t nearly this good. Pro tip: If you want to order their standout dish, the Duck in a Can give yourself extra time as it takes 30-min to prepare.
The vibe is fun and lively and the staff is helpful and proud albeit a little slow in service. Clearly Chef Picard would love nothing more than for you to leave full and satisfied with your arteries having an extra coating.
Honestly, my meal at Au Pied Cochon is full of regret. Regret that I wasn’t able to try more on the menu. I will definitely be back and I will show up hungry.