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.
Très bon service, je pense qu'on doit avoir eu 5 personnes différentes à la table alors on n'a manqué de rien & les gens étaient très aimables, pas hautains. Coup de coeur pour les nigiris au foie gras, la poutine au foie gras ainsi que le canard en conserve. WoW !!! Quand j'ai vu la grosseur/hauteur de ma poutine, je n'en croyais pas mes yeux! Disons qu'on a eu notre dose de foie gras pour un bout. J'ai moins aimé l'entrée tartare de canard mais c'est une question de goût. Le dessert pouding chômeur était presque de trop après tout ce festin ! Allez-y sans hésiter !
5 mars 2026
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Tout d'abord: qu'est ce que c'est que ce restaurant de malade!!!! C'est comme aller visiter la famille qu'on a pas vu depuis un bout de temps dans un ambiance chaleureuse de chalet d'après-ski avec de la musique passant des cowboys fringuants à Bernard Adamus ainsi que de la bonne cuisine savoureuse. Que demander de mieux pour une soirée gagnante & nous étions seulement 3 donc imaginez avec une gang! Personnels jeunes, fringuants, dynamique, polis, professionels… ils le sont tous. De l'accueil, la concoctions de drink, à la présentation des plats, aux suggestions, à notre départ où tous nous ont salué comme un: à la prochaine la famille! WoW!! Des plats que nous avons osé, dont la fameuse canne ainsi que la pudding avec cheddar & foie gras. Bref, nous avons été accueilli, pris en main, & saluer! Tout était parfait! On retourne sur la Côte-Nord avec l'agréable envie de revenir voir la famille bientôt! Ça vaut le détour! Bonne dose d'amour à tous! Merci & à la prochaine!
The service is excellent, the atmosphere is great.
The food is really below average. it is very gamey & the smell & taste are missing something...
I don`t know why the menu is very heavy on Foie gras which
1) Does not taste good at all
2) Is ethically controversial since it involves cruel treatment of ducks..
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.
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.
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!
24 déc. 2025
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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!!!!
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
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 +++
7 nov. 2025
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Pour un restaurant de foie gras, on dirait que c'est la pire place où j'en ai mangé (ça reste que c'est bon , mais c'était décevant).
Soupe : Excellente
Temaki : Correcte, la sauce épicé ne fittait pas avec.
Nigiri : Encore une fois la sauce arachide ne fit aucunement avec le foie gras.
Poutine : Les frites sont bonnes, la sauce est l'affaire la plus lourde que j'ai jamais mangé. Le goût était pas mauvais , mais trop intense.
Je vais pas y retourner mais si j'étais pour y retourner, je commenderais la soupe , peut être la poutine & j'irais pour les trippes de boeuf.
C'étaient notre première visite, nous avons vécu une découverte culinaire, le choix du foie gras est touchant à la bouche, merci nous avons vécu une expérience unique.
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!
Absolutely amazing meal & cocktails. The foie gras apps were especially memorable as was the spicy cilantro drink. Fantastic server & a handsome space.
