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!
Hands down the best French restaurant in town!
If you're looking for top-tier quality & phenomenal service without feeling overcharged, this is the number one place I recommend.
We arrived late at night with a full house-three adults & three kids-& Pascal was truly amazing. He was so accommodating, took incredible care of us, & made sure everyone in the family left completely happy!
A few absolute highlights:
• French Onion Soup: Rich, comforting, & easily the best I've ever had.
• Châteaubriand: Tender, cooked to perfection, & full of incredible flavor.
• Oysters: An excellent, ultra-fresh selection.
To top it off, they have an extensive wine list with fantastic options to pair with every course. Between Pascal's warm hospitality & the incredible food, it was a 10/10 experience
The absolute gold standard for French dining. You simply cannot beat the quality, service, & value here.
Grabbed bar seats facing the kitchen at Au Pied de Cochon & it was the best seat in the house. Watching the line move all night, the discipline & energy back there, it's a masterclass - total controlled chaos executed flawlessly, plate after plate. If you love food, ask for the counter.
The food itself was phenomenal from start to finish - rich, indulgent, unapologetically Québécois, exactly what this place is famous for. Every dish landed.
Service matched the kitchen. Our server was sharp, warm, & clearly loved the menu - walked us through everything without a hint of script. The GM also came by to check in, genuinely engaged, not just doing rounds. That kind of top-to-bottom hospitality is rare.
If you're in Montreal & want to see a great kitchen in action while eating some of the best food in the city, sit at the counter. Cannot recommend enough.
25 juil. 2026
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Made reservations for dinner here weeks in advance to secure our desire time a slot. We went early June so the outdoor dining area was available. I would suggest a table outdoors as it is way more comfortable (if it's warm outside , but no patio warmers) & quieter so easier to talk. The service is very attentive as all the servers & runners are very knowledgeable about each dish.
We got the lobster starter, plogue a Champlain foie gras, & stuffed pigs foot. Dessert was a crème caramel. Each dish was delicious. It's foie gras & maple syrup in a lot of the dishes, very rich food!
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.
Eclectic, eccentric, delicious. One of the richest, most decadent meals I've experienced. Great ambiance & interaction with the chefs, preparing each dish just feet away. Do yourself a favor & go.
Enjoyed a really nice meal here! I tried the foie gras poutine which was to die for - the sauce was rich, the chips were crispy, the curds were melty & perfectly squeaky & having foie gras on top felt so decadent & luxurious. The service was great - friendly, knowledgeable & attentive from the moment I walked in. The atmosphere was lively, & it's always nice to see a packed restaurant (be sure to book ahead!) You absolutely should dine here - you'll be in for a real treat!
Stumbled upon Au Pied de Cochon last Saturday afternoon after wandering around the Plateau, & honestly it completely blew my expectations. The duck in a can is as ridiculous & incredible as everyone says - rich, messy, & absolutely worth it. The vibe inside is lively without being overwhelming, perfect for a solo afternoon exploring the city. Definitely going back before the summer is over.
I dined here with my mother in December. The service was truly impeccable. Everyone was so warm, friendly, & incredibly professional. Our server gave us excellent wine recommendations that complemented our meal. The food was decadent, rich, & blew us away. We somehow made room for dessert, which I highly recommend you do as well. The was one of my favorite dining experiences!
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.
