30 2015 Sep

Au Pied de Cochon

MontrealTagged foie gras, food, french, quebecois

There are restaurants out there that you have to go to when you visit a city. Here in Montreal, that place is Au Pied de Cochon which translates to “the foot of the pig.” And yes, that is a signature dish on the menu. You can read about that later. For me, this place is all about their hearty dishes and of course, their foie gras. It’s hard to believe the food is in within the French family, Québécois French to be exact. The flavors are heavy and very rich. Well, maybe it’s because we added foie to just about every dish. What? That’s how we roll.

As for the restaurant itself, it’s pretty lively and loud. Not in an annoying way at all. It’s festive. And the wait staff didn’t miss a beat weaving in and around the tables dealing with the rambunctious patrons, like us. Our waiter was really cool explaining dishes in both French and English. Props for his patience. Once we ordered the appetizers came out within ten minutes. The entrees came out much later, but all at the same time. I figure for the size of our group,the time it took to prepare everything was okay.

The feast lasted about two hours and we had to take a few courses home. We ordered so much. And you know what? We’ll do the same thing next time around. For real.

Au Pied de Cochon
536 Avenue Duluth E
Montréal, QC H2L 1A9, Canada
+1 514-281-1114

Verdict: Seek this place out, make a reservation, and loosen your belt. Highly recommended.


Duck Carpaccio @Au Pied de Cochon

Yep, that's duck with a duck yolk. Very interesting indeed. Though raw duck is rather bland compared to beef. so I was left wanting more.


Ox Impressions: 

Duck in a Can @Au Pied de Cochon

The plating may not look very appetizing coming out of a can regardless of the attempt to be elegant. But believe me, it's delicious. The generous portion of duck breast was very tender and the foie. The foie was served in its purest form. Cooked so delicately it spreads like warm butter. Oh I love this stuff.


Ox Impressions: 

Dessert in a Can @Au Pied de Cochon

If you were already turned off by the plating of the duck, you wouldn't like the dessert. Although, I have to say, we got a good laugh from it. To be fair, they were training a new server. The chocolate cake itself was sweet. It's also covered in sweet cream sauce. A bit too rich after a meal filled with foie.

Ox Impressions: 

Foie Gras Poutines @Au Pied de Cochon

OMG, have you ever seen such a lovely plate of poutines. That sauce and that foie gras. It takes this Canadian comfort dish to levels unseen. You'll be amazed by its richness as you soak up the last fry in that wonderful sauce in search of the last piece of foie.


Ox Impressions: 

Cured Foie Gras & Boudin Tart @Au Pied de Cochon

I tried something different, very different, a flaky pastry topped with blood sausage and cured foie gras. Unfortunately, it didn't vibe with me. The blood sausage didn't have that earthy taste I love and the cure foie was beyond my taste buds. The only saving grace was the wonderfully prepared pastry and the extra seared foie I added.


Ox Impressions: 

Stuffed Pied de Cochon @Au Pied de Cochon

If you're hungry, like very hungry, you may want to try this behemoth. It's a crisped pig's foot stuffed with goodness, topped in gravy, and sits on pureed potatoes. And if that's not enough, it comes with a nice helping of foie gras. It happens to be behind the foot in this picture. The biggest person in our group couldn't finish this dish.


Ox Impressions: 

Risotto Preparation

For cheese lovers, get the risotto. They prepare it in a whole parmesan wheel next to the table. It's a wonderful sight.

Mushroom Risotto @Au Pied de Cochon

Yes, even the risotto gets a foie gras add-on. This dish is not your typical dainty risotto. It's heavy and filled with flavor.


Ox Impressions: 

Duck Magret in Mushroom Sauce @Au Pied de Cochon

The only dish besides dessert that didn't have an extra helping of foie gras. The duck breast was tender and tasty in that wonderful mushroom sauce. However, it didn't have that crispy sear on the skin. Still very nicely done.


Ox Impressions: 

Inside Au Pied de Cochon

Last time I was here, the place was just as crowded and bustling with activity. And the scents coming from the open kitchen are wonderful and torturing because you usually want to be hungry coming here to eat.

The OxPosted September 30, 2015 By the hungry ox

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