Au Pied de Cochon
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Au Pied de Cochon
Restaurant animé de cuisine québécoise du chef Martin Picard mettant en vedette le foie gras et le porc.
Ouvre aujourd'hui à 17:00
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Le restaurant Au Pied de Cochon est le lieu où tout a commencé. Opéré d’une génération à l’autre, la passation de connaissances familiales contribue à la renommée du restaurant. En constante évolution, le Pied de Cochon fête ses 20 ans en novembre 2021. Ce restaurant à la carte est situé au cœur du Plateau Mont-Royal. Authentiques et fidèles à ses racines québécoises et canadiennes, les plats sont copieux et réconfortants. Tirant également son inspiration des brasseries françaises, le chef et son équipe s'inspirent des produits locaux, et saisonniers pour créer un menu intemporel . Avec des vins d’importation privés, des bières brassées à Montréal, et des cocktails signature, le restaurant Au Pied de Cochon est un endroit convivial où les produits du terroir sont mis en valeur. On y retrouve une des premières cuisines ouvertes à Montréal dans laquelle on peut y voir les cuisiniers en pleine action.
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Au Pied de Cochon - nouvelles récentes.
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Les avis mentionnent souvent
foie gras(226) duck(183) recommend(99) bar(83) poutine(81) pork(80) dishes(78) wine(66) dessert(65) nigiri(58) chef(55) highly recommend(49)Page 1 de 101 - 2020 Avis
Liz
Such a cute & charming little spot with a warm, inviting atmosphere. We chose it for our first night in Montreal, craving comforting Canadian/Québécois cuisine-& it truly delivered. The staff were absolutely wonderful & made the experience even more special. With limited seating, reservations are definitely a must.
Mélanie
Wow wow wow ! Un repas plus que délicieux & un service des plus exceptionnel !!! Bravo a toute l'équipe
Andre
Au Pied de Cochon remains, without question, my favorite restaurant in Canada. Alongside its sister properties; Cabane d'à Côté & Cabane à Sucre in Mirabel- it is a group that simply does not miss.
This visit marked roughly my tenth time through its doors, though opportunities to bring my wife here are rare. Experiencing it together this time gave the meal a different resonance, allowing me to see the restaurant anew through her reactions as much as my own. Her first time here compared to this was much different, as she was prepared - & she loved it.
Service, as always, is impeccable - & worth mentioning briefly because it has never wavered. The staff are deeply knowledgeable, disarmingly honest, & charming in a way that feels entirely unforced. There's a self-aware joy in how they describe the excess you're about to consume. At one point, our server leaned in with a broad, knowing smile & a thick Québécois accent to say:'The Champvalon is cooked from all of the meat juices & drippings from basically everything throughout the day.' She didn't hesitate - dropped the plates on the counter & confidently walked away knowing we were in for a treat.
We began with the onion soup, a dish that could justify the visit on its own. Deeply savory, intensely warming, & loaded with well-charred, gooey, funky cheese, it also contains actual chunks of sausage - because of course it does. On a night where it was -17°C outside, this was comfort at its most primal. Alongside it came the foie gras poutine: house-cut fries, a decadent foie-laced gravy, huge chunks of soft foie gras & gloriously oversized cheese curds. It's indulgence dialed unapologetically to eleven.
The main course was the Champvalon - something I had somehow never encountered on previous visits (or even heard of as I'm also a chef). A slow-braised mélange of venison & pork, cooked for hours in cast iron, layered with thinly sliced potatoes & bound together by a glossy, sticky sauce that speaks to patience, restraint, & technical saucier skills. It was rich without being too heavy, rustic yet precise, & deeply, impressively delicious.
Dessert, as has often been the case here, was the showstopper. These aren't listed on the website & should never be skipped. The pouding chômeur is otherworldly - the best we've ever had. Incredibly rich, deeply sweet, unctuous, & unapologetic. Every adjective that points toward absolute food heaven applies here.
If there is a criticism - & it's one I've never had to offer before - it's that the menu feels smaller than in years past. While it's comforting to see the staples remain (duck in a can, foie tamaki, tartare cones), the reduced selection offers fewer surprises for repeat visitors. For someone returning for the tenth time, the sense of discovery is slightly diminished. I was fortunate there was one main I hadn't yet tried yet, & it was still available. I'd love to see a little cross-pollination from Cabane à Sucre when it closes for the season, if ideation over the years becomes too much, or bring back some of the hits over the years (I recall an incredible French toast with maple syrup, foie gras, cranberry, goats cheese, as well as a delicious tarragon pickled cows tongue).
Until then-see you at the Cabane on May 2nd. I've been lucky enough to snag a reservation.
DavidA
Première fois dans ce restaurant mythique, c'était très bon, même excellent mais j'ai quand même été déçu que mon plat principal soit arrivé tiède & le temaki de canard (qu'on a vu à la télé) n'était qu'un tartare déposé dans une feuille de nori comme un taco, rien avoir avec un temaki. Pourquoi ne pas indiquer taco de canard ? Je n'ai pas compris.
Lily
This is a long-standing restaurant with a pleasant atmosphere. The space feels warm & classic, very much an old-school American style, & the service was attentive & kind throughout the evening.
Unfortunately, the food itself was very difficult for me to enjoy. Several dishes had strong gamey odors & pronounced alcohol notes, & the flavors did not come together harmoniously.
The foie gras sushi had a noticeable clash between the gamey taste of the foie gras & the alcohol used in preparation. Even with soy sauce, the flavors did not integrate at all. I managed to eat one piece but could not finish the second.
The pork knuckle had an overwhelming porky smell, & there were visible pig hairs on the skin. I understand that occasional hairs can happen, but the amount here was significant & affected the overall experience. The mushrooms served with it had absorbed both the pork odor & what tasted like high-proof cooking wine; the alcohol flavor felt harsh, as if it had not fully cooked off. Among all the components of this dish, the mashed potatoes were the only element I genuinely enjoyed.
The temaki, on the other hand, was decent & ended up being my favorite dish of the night.
I do want to highlight the service: when I explained that I truly could not eat the pork knuckle, the staff were very understanding & handled the situation professionally. They offered compensation, & the dish was ultimately discounted by 50%, which I appreciated.
Overall, while the ambience & service were strong, the execution & flavor balance of the food were disappointing, especially for a restaurant known for foie gras & rich, offal-forward dishes. I would have expected cleaner preparation & more refined flavor control.
Derrek
Busy loud & amazing food. If you want to go & eat too much but enjoy every bite of it this the place. Foie gras for days, amazing meats, crazy wine list & overall a glutinous dream for any foodie. Just be prepared to get carried home!
Nicolas
Expérience culinaires incroyable du vrai classique bien exécuter avec notre touche québécoise un menu qui laisse place a l'imagination & une vrai surprise dans l'assiette... Meilleure terrine de foie gras de ma vie!!!!
Andrew
Honestly one of the best meals I've ever had, thank you to the staff for a lovely time. The canned duck lived up to the hype.
Rene
Ses la place la plus merveilleuse de la terre j ai manger comme un roi la bouffe est débile toute est super bon & le service est excellent toute est 5 étoile & je vais reveni
Christiane
Pour commencer le service , le personel, fantastique. Le foie gras est a mourrir, tout est incroyablement bon
Serge
20 ans après ma dernière visite, toujours une belle expérience
Alex
Eat here! Bucket list place. Excellent. Favourite dish was the guinea fowl.
Aaron
Theo made sure that we had the night of our lives for our 5th anniversary. Thank you so much to the team for their hard work & dedication to perfection. Can't wait to come back on our next trip to Montreal.
Life changing.
Naomi
Every dish was served room temperature or cold because each dish sat under a heating lamp for a while before being served to us. Also, our waiter went home in the middle of our meal so we didn't have a server for half of our time here.
Adam
Had been looking forward to eating here for over 20 years. It did not disappoint
Jackson
Absolutely phenomenal experience at Au Pied de Cochon! From the warm welcome to the last sip of my cocktail, everything was perfection. The foie gras poutine is pure decadence, rich, creamy, unforgettable. The duck in a can? A showstopper tender, flavorful, & beautifully balanced. Every plate felt crafted with passion & precision. The staff were attentive, knowledgeable, & genuinely proud of what they serve. Cozy, lively ambiance with that classic Montreal charm. Easily one of the best dining experiences in the city indulgent, bold, & unforgettable…Definitely going back soon
Gilles
J'ai acheté plusieurs produits de la boutique Pied de Cochon, du célèbre restaurant du même nom à Montréal. La tourtière était bien garnie, pleine d'ingrédients & de saveurs - un vrai plat qui fait honneur à nos traditions du Québec. Le ketchup maison, en accompagnement, ajoutait une belle touche sucrée-acidulée qui relevait parfaitement le goût de la tourtière.
Le pâté au poulet, par contre, était décevant. Bien garni, oui, mais sans véritable saveur. Toute la famille a eu la même impression : ça manquait d'amour & d'assaisonnement. Ce n'est pas qu'une question d'ingrédients, il faut aussi du goût.
La tarte au sirop d'érable était un excellent dessert, fidèle à ce qu'on attend d'un produit du terroir. Nous avons aussi acheté une tourte au canard que nous n'avons pas encore goûtée - je viendrai ajouter mes commentaires plus tard.
Dans l'ensemble, c'est une belle expérience, mais à ces prix, on s'attend à une constance irréprochable. Chaque produit devrait offrir autant de saveur que de générosité. C'est du haut de gamme, mais certains plats mériteraient un petit ajustement pour être pleinement à la hauteur du nom Pied de Cochon.
Playing
Une adresse à tester absolument ! Les plats étaient délicieux & le personnel très attentioné. Nous avons partagé plusieurs plats à plusieurs & chaque plat fut une belle découverte : la poutine au foie gras, le ploque à champlain, les tatakis de canard, les pétoncles marinées, le foie gras nigiri,les oursins... & c'est la que nous avons découvert au dessert le pudding du chômeur, un régal ! Alors certes les plats dans ce resto sont gras, mais le goût de chaque plat nous fait l'oublier. On recommande +++
Kyle
Absolutely stunning plates with fantastic Quebec fare. I was going to get the Duck in a can, but the chicken & Morels won me over. I have no regrets getting this dish as it was more like a deconstructed chicken pot pie. Fantastic from start to finish. The drinks were fantastic as well. Highly recomend a reservation & going if you are visiting Montreal.
Ariane
Très belle expérience! Le service est incroyable & la bouffe 10/10 !!