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
foie gras(371) duck(285) bar(146) recommend(139) wine(135) poutine(133) dishes(122) dessert(119) pork(118)Page 33 of 98 - 1946 Reviews
X
delicious food & fantastic service. The portions can really be split in two!View more
Jan
A truly special place. Everything they prepared was incredibly delicious, beautiful & served with warmth & kindness. If you can, try to reserve seats at the bar so you'll be right in the action as their hard-working chefs & team work in an impressive symphony of collaboration to bring your amazing, creative & delightful dishes. Truly worth the wait to get in & definitely deserves all of the love this place has received over the years! Thank you guys for such a memorable time & keep up the wonderful work!!View more
via LibroThe pork head special was sublime. Your reputation is so well deserved. How rare to feel one's experience was worth every mile (or km), every minute planning your trip, every hard-earned penny. Thank you.
via Libro
When we were there, someone - perhaps an off-duty member of the APDC staff, or at least a friend of our server - was dining at the bar with his girlfriend. Our server (tall, small mustache) spent the entire night chatting with them & ignored us entirely. I am accustomed to the wonderfully attentive staff there & have loved my prior visits. This visit was unpleasant because of our server. Everyone else was lovely.
It was an enormous pity to watch everyone else having such a good time while we were ignored.
5 stars for the rest of the team. Zero stars for our server.
via LibroJe n'étais plus venue depuis 8ans & je trouve que le service a changé. Équipe très jeune, un serveur ne sentait pas bon, & plusieurs serveurs nous ont demandé si nous avions terminé de manger alors que nos assiettes étaient encore pleines. On s'est senti un peu pressé de partir, c'est dommage.
via LibroJe n'y étais pas allée depuis des lustres & je me suis demandé pourquoi donc? C'est le resto réconfortant par excellence. Impossible de ne pas en ressortir de bonne humeur. À refaire absolument, sans attendre un autre 15 ans.
via LibroThis is my third time to Montreal & now my third time to Au Pied de Cochon. Every time has been outstanding. I love the atmosphere. Even in a bustling, busy room you are made to feel special & attended to. The food is second to none. Creative & cozy, this place is a must visit!
via LibroWhat an amazing/adventurous experience this evening was for our tastebuds & memories!!! The food was decadent & delicious. The service was impeccable. I could not fault this restaurant. Martin Picard the chef/owner was so kind to take a photo with us & was very welcoming into his culinary world. Nicholas our server was so knowledgeable & attentive. 5 stars across the board!!!
Joseph
Top notch. Highly recommend the aged pork chop. Great food & service.View more
Aditya
In general, surprisingly overrated. I've heard about this restaurant for years now & finally decided to come here, & really wanted to like it. The service is very good, & the staff are very friendly & probably the best aspect of this restaurant . The food uses excellent top quality delicious ingredients though suffers from what seems like inexperienced execution. The Guinea Fowl was over-salted & sauces over-reduced. It could have done with a little more time exposed to heat to render the skin fat. Pate ingredients need to be sliced much finer & warming to room temperature instead of serving cold would probably improve its consistency. The bread pudding was nauseatingly sweet. No one needs that much sugar or maple syrup. I suspect that this place caters more to the American rather than the French pallet, & that's a shame given the quality of ingredients available. Oh well. Great wine though.View more
via LibroIn general, surprisingly overrated. I've heard about this restaurant for years now & finally decided to come here. The service is very good, & the staff are very friendly & probably the best aspect of this restaurant . The food uses excellent delicious ingredients though suffers from what seems like inexperienced execution. The Guinea Fowl was over-salted & sauces over-reduced. It could have done with a little more time exposed to heat to render the skin fat. Pate ingredients need to be sliced much finer & warming to room temperature instead of serving cold would probably be an improvement. The bread pudding was nauseatingly sweet. No one needs that much sugar. I suspect that this place caters more to the American rather than the French pallet, & that's a shame given the quality of ingredients available. Oh well.
via LibroExcellent service, bonne bouffe, aucune pression pour partir rapidement pour une autre tablée
via Libromy wife & i sat at the bar & couldnt have had a better time. watching the staff moving 100 mph & never a miss step. it was just amazing how great the meal was. So sad not able to finish the bread pudding but we were so full of all the wonderful quebec food. My foodie friends are all very jealous ! thanks to your great staff
Ana
I've known of this restaurant since watching Anthony Bourdain old episodes & I'm so glad I got the opportunity to go. Foie, that's all I can say, try all of it🤌🏼so good. The service was excellent, the staff is very excited to be there. Would definitely recommend & go backView more
via LibroAmazing from start to finish. We would have given 50 stars if we could. Had been waiting to visit for years as we live in America & it was everything we had hoped for & more. The service was outstanding & made you feel right at home. Merci beaucoup!