Au Pied de Cochon
This lively restaurant, manned by chef Martin Picard, has earned a cultlike following both within the city and abroad for its obsessive (and inventive) preparations of all things meat. Inside, the atmosphere is pitch-perfect habitant: rollicking, fiddle-heavy Québécois music plays on the stereo, and the menu features no less than nine permutations of foie gras: in a tart, in a terrine, on poutine, and with boudin (Mon Dieu!), to name a few. Be warned: dishes are absurdly copious and rich, if you hadn’t figured that out already.
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From Food & Wine, Feb 2009
“Picard has been sourcing his seafood from Eastern Quebec and the Canadian Maritimes, transforming his place into the city’s finest fish emporium from late spring through ...” MORE>>
Last updated February 2009 lastArticle = 2/2009 and lastAward =
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