Au Pied de Cochon agit comme un temple de l'indulgence sans retenue, privilégiant des préparations riches centrées sur la viande qui célèbrent les racines culinaires québécoises traditionnelles. Le menu met en avant des ingrédients décadents, intégrant notamment le foie gras dans des plats réconfortants et copieux comme la poutine et la tourtière. Chaque préparation se concentre sur des assiettes caloriques et nourrissantes qui défient les notions modernes de modération en utilisant toutes les parties de l'animal. La cuisine se spécialise dans des techniques rustiques robustes qui privilégient les sauces épaisses, les graisses animales et les portions généreuses. Les clients découvrent un environnement défini par une énergie bruyante et une production directe qui reflète l'intensité de la cuisine. Cette institution demeure un point focal pour ceux qui recherchent une expérience viscérale centrée sur l'application immodérée de beurre, de crème et de protéines minutieusement sélectionnées.
Au Pied de Cochon est largement considéré comme une institution culinaire incontournable à Montréal, célèbre pour sa cuisine québécoise audacieuse, riche et généreuse. De nombreux clients louent les plats emblématiques, notamment le canard en conserve et les diverses préparations au foie gras, soulignant que la nourriture est à la fois créative et réconfortante. Bien que l'expérience soit souvent décrite comme mémorable et vivante, certains visiteurs notent que le restaurant peut être bruyant, étroit et assez dispendieux. La plupart des commentaires mettent en avant le service exceptionnel, chaleureux et attentionné du personnel, qui améliore considérablement l'atmosphère malgré des délais d'attente occasionnels ou des défis liés aux réservations. Bien que quelques convives aient trouvé la cuisine trop lourde ou l'expérience moins raffinée que prévu, le consensus général est que cet établissement offre une aventure gastronomique unique et gourmande qui justifie pleinement sa réputation.
This is hearty Québécois cuisine, perhaps so hearty it's exactly what the pioneers needed to survive the early harsh Montréal winters! Indeed the signature move of the chef, Martin Picard, is to elevate traditional, rustic Québécois'peasant food' into world-class fine dining. With the philosophy of unapologetic excess in every dish comes a line up of starters & mains packed with foie gras, butters, & oils in every corner. While the flavors in each dish by themselves are delicious, the onslaught of richness may not be for everybody, & it seemed deliberately without a palate cleanser or lighter counterbalance. In fact, knowing what we were getting into, we ordered an accompanying green salad, & the wait staff forgot to bring it out! We were outright denied anything but sheer gluttony.
Our meal consisted of the foie gras poutine, duck in a can, & green tagliatelle. The mantra of excess here meant foie gras melding with cheese curds & gravy on the poutine. Their unique'duck in a can' involved packing quite literally a can with fatty duck breast, foie gras, buttered cabbage, herbs, & gravy, & blasting it all together with heat for 27 minutes. The result is a delicious stew of decadence, for which I wish I had more bread to dip & devour. Even the tagliatelle was bathing in a rich, oily pesto that provided no reprieve from the onslaught.
We didn't try the namesake dish of the restaurant, the stuffed pig's foot (le pied de cochon), but seeing it served was an experience & nicely highlighted the elevated'peasant food' aspect of the entire affair. Very unique!
Overall I had an excellent experience trying the local cuisine & this more decadent approach to dining. While it's fun sometimes to break culinary rules, I did overall find myself missing a more balanced meal that could feel more sustainable & less coronary artery disease-inducing. I think as long as you know what you're getting into, it's worth a visit, but probably not several!
Stop & ban the sale of foie gras in Canada. It involves animal torture that centers around force feeding ducks multiple times a day, & extremely inhumane, disgusting practices.
Not bad. Only 3 little pieces of foie gras on the poutine. Gravy is made of foie gras but tastes pretty generic. Duck tartare nori was very salty but still enjoyable.
26 juin 2026
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I'm not sure what the hype is all about. Anthony Bourdain made this place popular so they have benefitted from the publicity but paying $61+tax+tip for a large piece of fat in a can along with liquid grease & some duck breast, foie gras was a bit much. It was not tasty. Plus they forgot our order so we waited 75 minutes before we got our appetizer & 90 minutes before we got our main dish (duck in a can). The flavoured sour beer & cider were excellent though.
We had an excellent time hear. Food was delicious, fun & exciting for our visit in Montreal & for a special celebration. Service was kind & very helpful, managing to serve us in French, English & some Spanish.
We specially liked the duck in a can & the nigiris, & the cider options.
Originally I wanted to give a 2 star because I visited here in Jan 2026 for duck in a can, but it gave me a familiar Chinese cuisine taste rather than the Canadian French style I expected, lots of oil + dark black sauce + heavy salty + sticky. I previously gave 2 stars because I was unsatisfied to see the chef using Asian fusion logic, the heavy umami to give a dopamine boost, that's so lazy as a French chef, I felt like I was tricked. I grew up in China & duck in a can made me felt so sleepy the same way as the time when I had lunch at my Chinese high school cafeteria.
But thanks to their excellent service quality during my first visit, which made me consider a second visit after 4 months. & now I am so glad that I tried APDC for a second time in May 2026 with the fact that I was originally expecting a mixture of French & Asian this time. I ordered duck temaki, foie gras nigiri & pork loin, it was a really wonderful experience, I enjoyed my dinner & my server Michel was so nice & answered all my questions patiently. The pork loin was so great that I ordered some sourdough to take away all the meat jus.
I would definitely come back some day, & I would recommend it to my friends, but I bet I would tell them not to expect an'elegant' Quebec French style, but a savory'calorie carnival'
Excellent service from our server. Intimate decor & local music fit the restaurant well but I gotta say hearing a Kylie Minogue song made it a great.
The lobster app was delicious & gorgeously presented. The Pied du Cochon was very rich, not much for presentation & a lot of well-flavoured fat. The duck in a can was pretty good. It was a lot of food overall, definitely important to share.
Desserts were basic but good between the pouring chômeur & the creme caramel.
Cocktails were pretty mediocre, despite being creative.
We made a reservation for two people, but still ended up having to wait almost half an hour because the patrons at our table were still eating. I was excited to try the duck in the can & the foie gras poutine but unfortunately they told us they did not have the duck in the can.
The poutine took a long time to get to us, & it was good but not great enough to justify the long wait & below par service.
I have frequented this establishment on numerous occasions throughout the years, & it has consistently met my, & on occasions exceeded my expectations.
While the wine selection is extensive, I highly recommend sampling their in-house ciders or cocktails.
For first-time visitors, the duck in a can is an excellent choice. It is a substantial & flavorful dish that will leave you feeling satisfied.
Their foie gras dishes are all exquisite, but my personal favorites are the nigiri & the poutine, which I consider to be the finest in the city.
The atmosphere is consistently vibrant & bustling. The staff members are all courteous, polite, & provide exceptional service. Although the evening began a bit slowly, it was understandable given how crowded the restaurant was.
I often forget that the restrooms are situated in a somewhat inconvenient location, behind the bar. Additionally, they could benefit from more frequent attention throughout the shift to maintain their cleanliness.
I dont believe anyone can be disappointed making a reservation here. Im excited to book my next visit.
