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.
Food was just ok. The duck temaki & foie gras nigiri were good. While the duck in a can wasn't bad, it didn't leave any lasting impression. The stuffed pig's foot was very heavy & we didn't manage to finish. Service was top notch.
Amazing flavors, but also heavy food. Don't eat lunch before coming here for dinner to fully appreciate the amazing dishes. Great staff! Reservation 1-2 weeks in advance is a must for this popular location.
12 sept. 2025
sur Google
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Le meilleur spot est au bar! On se sent dans l'action, le service se fait tout autour de nous & on peut discuter avec Margot qui est si minutieuse dans son art!
La qualité de la bouffe est incomparable...du vrai beurre, de la crème, du gras de canard, du foie gras, les goûts se marient si bien! C'est dur de résister à la gourmandise de prendre plus de plat de chaque service! Toutes les entrées sont pensées en vue de les partager donc laissez vous tenter quand même un peu!
Personnel amical comme si on y étais chaque semaine & service par pleins de monde comme s'ils étaient tous là juste pour nous. C'est plus que de la bouffe, c'est une expérience ❤?
We went to Au PDC on our final night to experience the modern twist on Quebecois cuisine. I had reserved a week in advance online for 2 guests for an early time. I was impressed & appreciated that the staff was trained to greet each guest with eye contact &'Bon soir.' We were served primarily by Frederic, a charming local who had lived in other parts of Canada & overseas & who willingly entertained our questions about Quebec & Canada. The restaurant had a warm, cozy, rustic vibe. We were rather hungry & ordered our starters, which came rather quickly--the foie gras nigiri & the foie gras poutine. Both were excellent & very much rich & decadent. I had not had any poutine until that night just to have the'authentic poutine.' It did not disappoint. Based on Frederic's recommendation, we did not want to overdo the entrees after the starters so we ordered one entree to share, the Pork Shank. It took much longer time than expected but we appreciated the tenderness of the pork & flavor. As other reviewers had mentioned, the staff could speak to the dishes with authority. Frederic convinced me with dessert--not very difficult with me--haha. I cannot remember the name but it was basically a donut with berries & cream--absolutely delightful with the chamomile tea. The total was $140 CAD & we gave a rather generous tip for Frederic who made our experience fun & interesting. Merci beaucoup for a memorable evening!
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.
I really did not enjoy my experience here, but the excellent service & friendly server kept this from being a 1-star review.
The atmosphere is cozy & inviting, but the service was extremely slow. We waited over 3 hours for our food, with no explanation given when we asked. The drinks were decent, but nothing memorable.
The biggest letdown was the food. For a bill over $500, we expected far better quality. The foie gras poutine was the only standout dish. The duck in a can was okay, but far from exceptional. The steak was a disaster. It was chewy, poorly cooked, & still had silverskin. For a dish that cost $180, it was truly disappointing. The flavor & execution were lacking on this dish. I could not even swallow the steak as it was so chewy that I had to spit every bite out.
On a positive note, dessert was quite good, & again, the service was excellent. If it wasn't for the server, we would've walked out.
Unfortunately, I won't be returning or recommending this place unless you have time to kill & don't mind overpaying for mediocre food. All of us went to get poutine afterwards, that's how disappointed we are with this place.
Fun fact, the $20 poutine place had way better taste & way better flavours then here.
From the moment my lady & I entered the restaurant, Chloe was very kind. Then, we were greeted by Fred, Arielle, & last but not least Leo'. Special thanks to Martin for the time to speak with both my friends Angelo & Paul. Kitchen staff although flooded with orders, maintained a composed demeanor. Again, thanks Leo for suggesting the dessert 😋. Tu ma gosse.
