Au Pied de Cochon

Au Pied de Cochon     514-281-1114  5pm-midnight closed Mondays

Laughter, warmth, good food, good friends, new experiences, and great wine, sum up a night at au pied de cochon.  A restaurant devoted to exploring every possible food combination – utilizing every part of the pig, from the head to the tail.  Chef and co-owner Martin Picard creates imaginative dishes – accentuated with the most luxurious of ingredients.  I’ve been a few times and each experience is better than the last.  I’m making my way down menu, slowly but surely.  Razor Clams and oysters wet my palette today, fresh from the sea.  Foie gras is rich but floats like a cloud in the foie gras pountine where the fries have been cooked in duck fat.  Stuffed pied de cochon with foie gras is enough to feed a small village without ordering any sides.  Zucchini Blossoms pop open inside your mouth with a salty – floral sweetness that has to be tasted to be believed.  My favorite is the pigs head for two –  adored with real flakes of gold, stuffed with a lobster, then  stuffed with the pigs own tongue and christened with several dollops of mustard drenched with mashed potatoes, and finished with a side of asparagus, gravy and a lobster tail.   Life just doesn’t get any better.

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