Cuisine:

• French
• Wild Game
• Fusion
• Canadian
• Others
• Regional
• Sea food

Restaurant au Pied de Cochon Description:
Owner and chef Martin Picard first garnered wide-ranging attention for Au Pied de Cochon (The Pig's Foot) with his fancy version of a Québec staple, poutine: fries, cheese curds and gravy is upscaled with a foie gras sauce, giving it a rich edge and turning it into gastronomical fast food of sorts. The dish provides a good example of how the menu works at this incredibly lively, simply decorated restaurant where most tables are closely lined-up around the bar and open kitchen. If you order the canned duck, an actual metal can will be opened right on the table and the duck breast and foie gras are poured onto your plate over a bed of rice. The Potée du PDC (for Pied de Cochon) lays large pieces of smoked sausage, blood sausage and pork loin side by side over the house mashed potatoes, which are infused with melted cheese in an unctuous and rich mix. Portions are generally large, if not huge (the pied de cochon, the restaurant's namesake dish, would be enough for two average appetites). And there is more than pork and foie gras to be had. Expect generous seafood platters with tasty sauces. Excessive yet satisfying, noisy yet welcoming, Au Pied de Cochon is definitely a place to pig out in style. Service is quick and upbeat, with a sense of humor: after you haven't finished your entrée, they'll ask you if you want dessert.


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