Au Pied de Cochon, Montreal
Chef Martin Picard’s bustling, rustic restaurant, open since 2001, has earned a cult following for its modernized, over-the-top (and insanely rich) take on traditional Quebecois food. There’s a gonzo edge to the hallmark dishes here: stuffed pied de cochon (pig’s foot) the size of a forearm, duck poached in a can (and opened at the table) and foie gras–topped poutine (the signature Québécois dish of French fries and cheese curds smothered in gravy). A lesser-known highlight: Picard sources seafood from Eastern Quebec and the Canadian Maritimes from late spring through early fall, transforming his place into one of the city’s finest fish restaurants.
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