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.
Les critiques convergent sur Au Pied de Cochon comme une institution montréalaine où la cuisine est riche, généreuse et résolument axée sur le foie gras et le canard en conserve. La poutine au foie gras et le canard en conserve reviennent comme des incontournables, accompagnés de plats plus audacieux comme le foie gras nigiri et les temaki de canard; les portions sont copieuses et les saveurs intenses, parfois indulgentes, parfois excessives, plaisent aux amateurs de comfort food tout en suscitant quelques réserves sur l'équilibre des saveurs et le niveau de raffinement. L'expérience est souvent décrite comme immersive et conviviale: cuisine ouverte, ambiance chaleureuse et service attentif, avec des serveurs enthousiastes qui expliquent les plats et créent une ambiance de spectacle, surtout au bar. Néanmoins, certains avis signalent un cadre bruyant, une certaine hâte côté service, et des tarifs élevés; malgré cela, l'ensemble demeure perçu comme une expérience culinaire unique, mémorable et difficile à égaler pour les amoureux de la gastronomie québécoise riche et généreuse.
I visited Au Pied de Cochon earlier this month while traveling in Montreal, & I still find myself thinking about what an incredible dinner it was. Even we had some issues, without a doubt we would come back.
It was a very special evening with a multi course tasting menu, as they had a guest chef in residence. The whole experience felt unique & thoughtfully curated, something you truly cannot easily find elsewhere.
The night started in an unexpected way. A perfumer came to our table & presented a warm tin, & inside there was a towel infused with an absolutely beautiful fragrance. I never thought I would be praising a scented towel as part of a dining experience, but it was unforgettable & something we still talk about today
The dishes themselves were delicious & very generous. It felt like the portions had not been perfectly calibrated for this special menu, & there was a lot of food. Our favorite dishes were definitely the pasta courses. I do not have photos of everything, but I am sharing the ones I could find on my phone.
Service had a few hiccups throughout the evening. At times, it felt like we were forgotten. Guests who arrived after us were served much earlier, & at one point we waited around 30 minutes with nothing arriving at the table. We also ordered cocktails that were recommended by our server, but they never came. However, once we brought this up, the team handled it very well. They apologized, brought the missing drinks & offered them on the house. The staff was genuinely attentive in resolving the situation, which we really appreciated.
Even though the experience was not perfect, the way they handled the issues made a big difference. I highly recommend it for a special occasion. It is definitely on the pricier side, but it offers something truly unique. & if they ever repeat this kind of guest chef experience, do not miss it. It is also important to make a reservation in advance
J'ai vécu une expérience absolument mémorable au Pied de Cochon. Malgré un fort achalandage, certains plats que nous souhaitions n'étaient plus disponibles au départ. Toutefois, l'équipe a tout mis en oeuvre pour nous accommoder & a finalement réussi à nous offrir exactement ce que nous voulions.
Arthur a été un serveur exceptionnel : attentionné, professionnel & réellement engagé à rendre notre soirée agréable. Le chef ainsi que toute l'équipe étaient impeccables.
Nous avons passé une excellente soirée & je recommande ce restaurant mille fois.
21 mars 2026
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Wowww,
C' est le seul mots qui me vient en tête instinctivement, le service est un 6 etoiles…
Dès notre arrivé dans la petite & chaleureuse entrée, ont ce sent comme à la maison…
Un immense bravo au groupe responsable du service, tout est drôlement bien rodée & le tout mener de mains de maitre par Charlotte & Émile … un sans fautes.
En fin de soirée le chef Michael a pris le
Temps de venir nous demander notre avis sur notre expérience… Nous étions déjà conquis mais l'activité PIEDS DE COCHON MTL a ce moment était bouclé.
Staff denfer…ont remets ca.!
En mon nom & en celui de mes partenaires de découverte culinaire qui etaient avec moi ce soir là.
C'est un 10/10 pour vous les amis… longue vie.
Staff is listening to guests. Evening started complicate but ended well. Started with a 2 hour electricity outage in the neighbourhood & the staff did all they could to manage well. We arrived in the aftermath, felt it, let it known, & the staff spoiled us a bit with their attention & a few surprises even a bit beyond expectations. Thanks again for that, we're grateful, I think their names were Emile & Charlotte. Overall thanks for the nice evening & compliments to the chef the food was exceptional, maybe the broth/glace of the braised meat dish a bit too salty & concentrated but I still enjoyed a lot as well as the red wine by the glass which they allowed us to sample two & pick the one we prefered. Thanks & hoping to visit again.
Montreal's food scene is top notch & this bustling little place is a must-stop. Chef Picard & his staff do not fail to delight. From the foie gras, to the pork chop & shank, to the dulce de leche'lava' cake, even the most discerning patron will be moved by this remarkable food. The exceptional service, & fun atmosphere of this restaurant will not disappoint! Fully recommended.
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.
28 déc. 2025
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Eating is usually functional, rarely is it an artistic experience. When I was making plans for my girlfriend & I before we visited Montreal, I almost made reservations for a place called Joe Beef. They had a few reservations left at the bar here, which I was slightly nervous about because bar seating isn't quite as intimate but I made them anyway. Little did I know we would have front row seats to an incredible display of execution & teamwork as well as a meal to remember. Ariel was our server, welcoming us with a brief walkthrough of the seasonal menu - she left us to decide the journey we wanted to take. After we ordered, we quickly became mesmerized by the way the HC Robert moved with the food like a graceful dance. This alone was impressive but in addition to his skills it became evident he was teaching a junior chef (Spanish speaking), both about plating & food as well as French! Both gentlemen were a treat to watch work. We chose a sweet & salty starter - my introduction to Foie Gras arrived on a bread pudding complemented with a lovely cider reduction & poached pear. After tasting that we honestly couldn't believe two other groups had already come & gone beside us as if this was any other meal. Our grilled Rabbit, Tuna, & sourdough came after we had a minute to take a breath from our starter. We took our time with this & the following dishes as we felt savoring this effort was the best compliment we could pay our hosts. The chef noticed we had taken enough time to clean the grilled rabbit plate with our sourdough so only trace evidence was left of what was served - so he offered to heat the tuna for us - extremely grateful for his attentiveness. The grilled tuna was incredible, sandwiching bacon, greens, & served in a tomato water with cherry tomatoes. My girlfriend couldn't finish her portion so I took one for the team. No dishes went back to the kitchen with food. For dessert we decided on a caramel fondant with frozen raspberries, ice cream & a coffee. I'll just say even if I had no room for this I would've found a way to struggle through. The staff was having fun, we had fun, everything was beyond our expectations! If you are considering making a reservation - stop thinking & figure out where it will fit into your schedule. This place was perfectly reflective of our lovely trip, Thank you so much to the staff & specifically Robert & Ariel - we will surely be back :) Merci!
We had a great dinner at the bar & got to watch the chefs hard at work in the open kitchen. Our server Alex was amazing & very accommodating to our requests in wanting to try a variety of food. We definitely will be back for more duck in a can.
Tabarnak que c'est bon! C'est pas juste de la bouffe, c'est un hostie d'chef-d'oeuvre culinaire pour de vraie!!! Chaque bouchée, c'est comme un câlisse de voyage dans la culture d'ici. Sérieux, si t'as pas mangé là, t'as manqué un morceau de porc du Québec!
Un petit mot qui veut tout dire : 🤩 WOW !!!
Nous avons passé la plus belle soirée !! La bouffe tout simplement excellente, fraîche & cuisinée à la perfection avec la touche d'amour qu'un plat mérite.
Le staff est super & nous partage leurs passions en nous faisant découvrir les mélanges d'ingrédients qui rendent leurs plats exquis. Le chef nous a proposé de lui laisser la liberté de choisir les plats qu'il souhaitait nous faire découvrir & c'est ce qui a rendu notre soirée aussi agréable.
Merci Robert, Margo & toute l'équipe!!!
12 juil. 2025
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Restaurant chaleureux, une équipe accueillante & souriante. La nourriture est extraordinaire. Le chef était vraiment gentil & disponible. Tout était parfait. C'était la première fois pour nous & sûrement pas la dernière, je recommande fortement.
Hello, with all the respect to the staff & hard working people involved in this restaurant.
I write this because a reputation like the one PDC has, the restaurant must've seen better days.
-The flavor of the oyster with quail eggs isn't memorable, cold oysters with mignonette is more enjoyable. Maybe temperature, seasoning, not special overall i don't know, it did not hit
- The poutine sauce is comparable to a regular gravy… it isn't recognizable by a distinct foie gras flavor, there is an opportunity there to make us eat FOIE GRAS POUTINE FROM PDC. Cooked foie gras was delicious
- temaki, It isn't exceptional, i could have a similar satisfaction from a mid sushi restaurant
- flétan, potatoes were almost the best part
- foie gras torchon, amazing with the sauce, amazing classic
- duck in a can, tough breast, maybe should be leg instead? I dont know
That, & i havent yet said that not a single dish came piping hot the way it should to make us customers feel good.
There must be revision of technique & maybe the menu items & portion sizes, presentation, to honor the glutinous & honorable quebecois cuisine influenced by the og chef. If the restaurant wants to party, make the crazy food make us want to partyyyyyyyyy!!!!!!!!!!!!!!!😍😍😍😍🤗🤗🤗🤗🤗😛😛😛😛
MORE PASSION CHEFS MORE LOVE & CRAZINESS IN THE FOOD 🤩🤩🤩🤩🤩 LETS GOOOOOOOOOOOOO
Une soirée mitigée. Les plats excellents, décadents, superbe carte des vins, mais assis au bar & la cuisine un réel chaos devant nous. Nous sommes pas à notre premier resto assis au bar, mais première fois qu'on assiste à une soiree autant chaotique. Le sous chef a sacré tout le long de la soirée qui a créé une ambiance pas à la hauteur du repas & loin d'être agréable pour les clients qui consomment devant lui. Les gens en salle ont sûrement eu une ambiance différente qu'au bar. Toutefois, je tiens à mentionner que le cuisinier a couru tout le long de la soirée & a maintenu le cap, impressionnant de le voir aller !
The dining experience provided is World Class. The presentation, cuisine & service delivered beyond my expectations. The food was delicious & memorable. My compliments to the staff & chefs. I flew out from Southern California & had the honor to meet Master Chef Martin Picard in person. I can't thank you & your staff enough for one of the best dining experiences I've ever had. (The Foie Gras Poutine & Canard En Conserve are sublime)
Max Lopez-
12 mars 2025
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An epic dinner, one for the ages! Delicious food (comme d'habitude!), spectacular service: one of our party was a vegan, had called ahead, & the chef prepared a spectacular meal just for her. The exquisite food was matched only by the ambience & the warmth of the staff. Can't wait to return.
Exceptional, as always! Chef Michael & his culinary team-- Spot on! A great off-menu mixed salad, again the duck tartare, presented in seaweed sheet-cone, & this time the Aged Grilled Pork Chop, & Ice Cream Profiteroles! All were both outstanding! Theo's cocktails & service were outstanding! Thanks everybody!
Foie Gras. Foie Gras. The Scallop dish. The pancake dish. Our dessert was the creme pudding. Paired with Pinot Noir. A great culinary experience. Service was slow & disconnected. Everyone was friendly but the attention & timeliness wasn't there. Our waitress was more of a campaigner walking around to smile & be friendly but she didn't serve us. Odd right? They had bussers, food runners, altogether we had 4-5 different staff tend to us but none were truly attentive & timely. I'm a generous tipper but I was wondering who gets the tip. I felt my waiter didn't deserve it. Odd right? We sat in front of the cooking station witnessed all the action. It felt operationally inefficient & chaotic. The head chef & his team, in my opinion deserved the tip. They held the entire restaurant together working in chaos & kept the dishes coming. I noticed he'd call out that a dish was ready but the dish would sit on the shelf likely too long. The food did take too long to get & the time gap between dishes were too long. Wine ordering took too long. If the dishes came out more timely we would've wanted to order more. The best part by far are the incredible & unique dishes. Flavors, richness, uniqueness, all exceptionally enjoyable & memorable. The show stealer. About the atmosphere...for me...it's a bit too cramped & loud for me, but I know it's just me. It's a bar & pub feel. The atmosphere could be completely great for others. What do I know, the place was packed on a Wednesday evening.
Great food & service, but a really strange atmosphere for this type of restaurant. Loud 90s rock being played is definitely a vibe, but not for a $150pp+ dinner. Super cramped seating as well, chairs way too big for the space makes it claustrophobic. Very rich food, which is tasty. Chef definitely knows french flavours but I wouldn't call any dish life changing. Enjoyed our dinner but wouldn't rush back. Maybe we hyped it up too much.
We came to Montreal for the first time & this place was a highlight. From the starters to the main course was immaculate. We loved watching the chef & all the detail him & the others put into their food art was amazing & some of the best food we have had. We loved the recommendations we were provided & watching from the counter as they prepared each meal with quality. Would definitely recommend to others.
