Au Pied de Cochon
RestaurantTop Pick
Au Pied de Cochon
5 pm - 11 pm
| Monday | Closed |
| Tuesday | Closed |
| Wednesday | 5 pm - 11 pm |
| Thursday | 5 pm - 11 pm |
| Friday | 5 pm - 11 pm |
| Saturday | 5 pm - 11 pm |
| Sunday | 5 pm - 11 pm |
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Info & Location
The Au Pied de Cochon restaurant is where it all began. Passed from one generation to the next, family knowledge contributes to the restaurant's reputation. Constantly evolving, the Pied de Cochon celebrates its 20th anniversary in November 2021. This à la carte restaurant is located in the heart of the Plateau Mont-Royal. Authentic to its Quebec and Canadian roots, the dishes are hearty and comforting. Adopting the style from French brasseries, the chef and his team draw inspiration from local and seasonal products to create a timeless menu. With private import wines, beers brewed in Montreal, and signature cocktails, Au Pied de Cochon restaurant is a friendly place where local products are showcased. There is one of the first open kitchens in Montreal where you can see the cooks in action.
Amenities, services & more
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Au Pied de Cochon - recent news.
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Reviews often mention
Display Allfoie gras(370) duck(285) bar(146) recommend(139) wine(135) poutine(133) dishes(122) dessert(119) pork(118)Page 4 of 5 - 131 Reviews
via LibroFun atmosphere totally indulgent food. We had foix gras poutine & duck in a can. We sat at the bar & got to watch the kitchen at work. The food was all carefully prepared & was completely on point. We finished the meal & felt like we accomplished something this will be a meal remembered for a lifetime
via Libro
This was our destination meal on our trip to Montréal from Kamloops BC. Five stars are not enough. Not only were the food & drinks sublime, the service was among the best I've ever received in any restaurant anywhere. As a bonus, because we sat at the bar we got to watch the ballet of the amazing chefs cooking & playing the incredible food.
Thank you so much to everyone who was working last night. You made us feel welcome & you fed our souls while filling our bellies beyond capacity!
via LibroWe dine at the bar every time we visit Montréal from Texas. This place is always a winner!
via LibroService au top de toute l'équipe. Nous étions assis au bar, & Michael (le chef) & son équipe nous ont donné un service au top. Un plaisir de voir que le Pied de Cochon a su garder la qualité dans l'assiette, mais encore plus que tout, la convivialité & la générosité sont plus que jamais présentes . SVP, merci de trouver une solution pour offrir les cidres de la Cabane à la bouteille avec les repas. Merci!
via Libro
If you're a party of two, please consider sitting at the bar to observe the kitchen & hard working staff.
The atmosphere is relaxed & loud, the food excellent.
via LibroLa nourriture est incroyable, les boissons & le service aussi. Nous y retournerons certainement. Seul hic: Nous étions assis au bar & l'ambiance dans la cuisine était un peu tendue avec le chef qui sermonnait le sous chef déjà débordé de façon peu cavalière devant les clients...
via Libro
Difficile de ne pas donner un 5 étoiles sur tous les critères.
Quand on va Au Pied de Cochon, on s'attend à des plats décadents, & c'est ce qu'on a eu. La recette pour apprêter l'entrée d'huîtres & le canard en conserve étaient recherchée. La présentation de la côte de cochon vieillie, impeccable. & que dire de la tarte aux pacanes, qui aurait pu être partagée à 6 personnes 😋
Côté alcool, les cocktails signature avec les spiritueux de la maison sortaient de l'ordinaire. Mention spéciale au Moji Pho avec Vodka Spécial Piments 🌶️
Le vin grec 2017 Ktima Foundi Xinomavro Naoussea pour accompagner nos plats principaux est digne de mention.
Nous étions au bar, ce qui nous a permis de goûter à certains extras offerts par le sympathique barman. Ce qu'on aime de l'endroit, c'est que c'est sans prétention & convivial. La serveuse, qui nous a suggéré cet excellent vin, était souriante, heureuse de nous servir. Même le chef se promenait pour savoir si tout était à notre goût.
La salle à manger étant pleine, l'ambiance y était. On sentait que le personnel, autant que les clients passaient un bon moment. La musique était parfaite, juste assez forte.
via LibroExcellent soirée! Comme toujours, on se régale avec des portions assez généreuses quoique moins gargantuesques qu'avant (ce qui n'est pas plus mal). Nous étions au bar, malheureusement un peu loin des cuisines mais le barman Jo a compensé largement la tristesse de cet éloignement par son service professionnel, impeccable, personnalisé & ô combien chaleureux! (Jo, ce n'est pas aujourd'hui que je te ferai perdre ton boulot!!!)
via LibroMerveilleuse soirée. L'ambiance décontractée style « bar-resto » de ce restaurant fine-bouche ne nous a pas laissez sur notre faim. Impeccable service. Nous recommandons vivement.
via LibroWe had bar seating & thoroughly enjoyed observing the dance of all the staff members as they coordinated the delivery of delicious meals.
via LibroTrès belle soirée, tout était excellent. Toujours plaisant manger au bar. Merci à toute l'équipe
via Libro
Super soirée , Nourriture excellente ,Service excellent , . Nous Étions au Bar face a votre personnel de cuisine . Super sympathique a répondre a nos questions sur les plats en préparations & autres questions malgré le rush du moment . .
Félicitations a vous tous .
via LibroWe sat at the bar. The food was great. The service was excellent & the chefs are very entertaining. Enjoyed my evening. Thank-you Chefs.
via LibroWonderful food, wine, atmosphere & service. We sat at the bar & loved watching the action in the open kitchen. All the serving staff were knowledgeable & friendly. Our server made an excellent wine recommendation that paired well with our meals.
via LibroAbsolutely unique & wonderful experience to sit at the bar in front of a Chef de Partie & his team, with excellent servers finding their way to bring us wine & food from the crowded space. The place buzzed with energy on a Wednesday night, serving incredible ris de veau/morel/crispy potato appetizer, the renowned Canard en Conserve, & Macaroni & Cheese with foie gras. A solid Brouilly at a reasonable price was followed by Creme Brulee accompanied by a glass of Sauterne. It was a dizzying & delightful evening that felt very Quebecois to 2 American tourists!
via LibroEverything was fantastic. Balanced flavors & incredible flavor combinations made for an exceptional evening out. Very much enjoyed watching the team cook at the dining bar, & everything from our wine to our cocktails were delicious. The Duck tartare & Cod Cheek salad were the perfect start to our more decadent entrees of Canard in a Can & 30 day dry aged Pork Chop. & we couldn't come to PDC without having their Fois Poutine & Pudding Chomer. Thank you!! Tim & Sydney
via LibroDidn't get the hype. Booked the dining room, got seats at the bar. Food (onion scoop, potato mousse, fish & pork rib) was ok but not something I would eat again. Most dishes contained bacon or chicken stock, not suitable for those who don't eat red meat. Overall, so-so experience.
via LibroEverything was fantastic! I couldn't possibly pick a favorite dish. Sat at the kitchen bar & had great interaction with staff. Loved it & can't wait to return.
via Libro
Je suit la gang du Pied de cochon depuis maintenant 7 ans je crois à la télévision, j'avais vraiment des attentes très élevé tant pour la nourriture, le service & l'expérience client en général. Ma conjointe & moi avons visité le restau pour le premier service le 3 décembre 2022. Ma blonde a eu la brillante idée de prendre place au bars directement à l'avant d'une station de travail, juste a coté de la passe. A la seconde que nous avons mis les pieds dans le restau, nous avons eu une expérience client extraordinaire, du boss boy, a la serveuse jusqu'à Micheal Picard qui est venu nous parler à deux reprises. Non seulement il était dans la cuisine à superviser & donner un coup de mains à sa brigade, il était sur le plancher à servir les clients & a même pris la place du boss boy pour débarrasser notre coin de comptoir! Son leadership est exemplaire & transpire à tout la brigade, impressionnant pour son jeune âge! Cheong Fun & Canard en conserve & comme dessert pouding au chômeur, tout était vraiment parfait!
J'avais des attentes très élevé, la gang du Pied a vraiment été capable de livrer! Bravo a tous.
via LibroPlogue a Champlain, Duck in Can, Seat a bar watching kitchen... heaven.
via LibroSuperbe soirée au bar devant la cuisine où les membres du personnel s'affairaient à cuisiner les plats commandés. Nous avons pris 3 entrées avec un plat principal partagé avec dessert & café. Simplement délicieux. Merci à toute l'équipe.
via LibroDisappointing experience. The food was good but the service left a lot to be desired. Our waiter forgot to put in a drink order as well as an order for a side. We would have ordered an additional round of drinks but our waiter never came by. Had to ask for the check twice. Also, the kitchen is in full view of people sitting at the bar & there was one cook who kept licking his fingers & then handling food. Really gross.
via LibroWe sat at the bar & thoroughly enjoyed being able to watch the seem less mess with which the kitchen operated. The food was delicious, beautifully presented, & perfectly cooked. Was worth the late night to check this place out! Delicious foie gras! Friendly & attentive tobe serving & kitchen staff.
via Libro
* If the host suggests that you start your meal at the bar & then be moved to your table when it is ready, don't agree to start at the bar unless you are also wiling to finish your meal at the bar. The moment you are seated, no matter where in the restaurant, you are no longer the host's, or anyone's for that matter, responsibility to follow up.
* If you keep asking about your table after being seated at the bar, the manager will avoid you & send someone else to pretend like nothing ever happens & that they did not promise you a table
* If you seat at the bar, be very proactive about flagging ANY server who runs pass you. Otherwise, no one would come by to check on you or ask for your orders or give you your food.
* Overall, highly recommend that you only go to this restaurant if you can get a reservation at 8PM or earlier. Because then you will be able to leave the restaurant by 11:30PM with some food. If you can only get a reservation for after 8PM, don't expect to be properly seated for about an hour after your reservation time, & don't expect to finish your meal until midnight or 1AM.
* But if you can get a reservation before 8PM, it seems that you could take as much time as you want, including taking 2 hours for 2 people to drink a bottle of wine, including multiple smoking break because the restaurant doesn't impose a slightly time limit on its customers, especially if they dress the part.
via LibroFabulous food & great atmosphere. Sit at the bar & enjoy observing the energy & controlled chaos of the kitchen!
via LibroWe had high expectations & this restaurant did not disappoint!!! Amazing food, great drinks, wonderful service. We sat at the small bar & got to watch the chefs work. Once you taste the nigiri foie gras you will never want to eat anything else. We even had dessert — a maple bread pudding. Outrageously delicious.
via Libro
Our dinner was wonderful: from the ambience to the service & most definitely the food! If you have the chance, I'd highly recommend sitting at the bar that overlooks the kitchen: watching the team of chefs at work was entertainment in & of itself... not to mention, it was a great preview of what you might want to order :)
The food is gluttonous in the most wonderful way: be prepared to come hungry & leave (very) full!
via Libro
I would put 1 star but Libro wouldn't publish the review. The lowest you can give it is 3 stars.
Absolutely terrible service. The service at a 2am hole in the wall Chinese restaurant was 10x better. There's so many good restaurants in this city, don't even bother. The food was good but nothing special but the service, that was something to remember.
We had a reservation for 10. When we showed up the hostess let us know that the table was running late & they could sit us at the bar while we waited for the table. No problem. We sat at the bar without service for 10 minutes. When they did come, we asked for a beer & water. The water never came. While sitting there & chatting, the table behind us continued to flag the server asking where there dessert was, they were visibly upset at how poor the service was. This would eventually be our table. When we were finally seated they took our order. The Duck Temaki came out relatively quick & was tasty. & then we waited.. & waited, some bread & butter showed up at the table with no explanation (we didn't order it), over an hour later the manager came by & apologized for the long wait & said that the food should be coming out in 5min & wanted to confirm it's the duck in the can & the lobster roll. We had to correct her that it was the duck breast & not the duck in the can. We waited another 10 min. They offered us free dessert for the delay. We didn't end up taking it. We were exhausted & fed up with the service & want it to end. However, it took forever to get our bill.
via Libro
My husband & I visited Montreal this week & a dinner here was a must. The meal did not disappoint. My husband got the risotto which he loved & we shared the Pigs foot which was also outstanding. However, the star of the meal was the Poultry Liver Mousse which is essentially a liver stuffed, maple glazed donut with pistachios & caramelized onions on top. We were instructed to spread the onions over the top & then cut the donut in half. I don't know who thought of this combination, & I'm not much of a donut fan but from now on any donut I eat must be stuffed with liver & covered with maple, pistachios & onions!
I am back in New York now & still dreaming about this donut! I hope to return & would love a seat at the bar to watch the chefs work their magic!