AU PIED DE COCHON
Chef Martin Picard has made a name for himself at a young age for his innovative market cuisine, making liberal use of foie gras and other luxury ingredients as well as less highly regarded ingredients such as liver, tongue and pig's feet. Au Pied de Cochon features high end versions of local comfort food, such as the excellent foie gras poutine, and the pig's foot stuffed with foie gras. The seafood is painstakingly sourced and very fresh and the meat dishes are generous and hearty. The room is rustic, warm and welcoming: all wood and brock and no tablecloths. Personally, I think there is a little too much hype about this restaurant. Yes, it is good, but foie gras stops being revolutionary when you put it in every dish on the menu. Nonetheless, as the restaurant at the forefront of real Quebec market cuisine, Au Pied de Cochon is a must-visit.
RATING
Four stars
COST
Expensive
BLOG REVIEWS
None
CONTACT
Au Pied de Cochon
536 Duluth East
514.281.1114