Au Pied de Cochon

Poker

5.0

An absolute highlight of dining in Montreal. Au Pied de Cochon's unique, theatrical style of cooking makes for a meal you won't forget.
?Foie Gras Cromesqui: Outstanding. Crispy on the outside, bursting with rich, liquid perfection on the inside.
?Duck in a Can: Served right at the table with incredible flair, & the rich, savory sauce was completely delicious.
?Drinks: The Pépinière cocktail & a crisp, citrusy mocktail provided the perfect bright acidity to balance out the indulgent, heavy flavors.
?Bold, decadent, & totally unique-a must-visit spot on Duluth.

Yuetong

5.0

Amazing service, & the dish sizes are really generous.

Marky

4.0

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.

Karla

1.0

Our experience did not quite reflect the expectations set by this restaurant's reputation. While the concept & open kitchen are intriguing, our table placement resulted in a very loud & hectic atmosphere, with constant kitchen activity & a leaking AC that affected our comfort throughout the evening.

The service was polite but lacked attention to detail, with delays & a few missed requests, including a mocktail order that arrived as a lemonade instead. The food had some interesting elements, but the foie gras nigiri was below average, the pork loin lacked tenderness, & the sweetbreads were not properly explained, which impacted the overall experience.

Unfortunately, the atmosphere, service, & execution did not meet the standard we were expecting.

Aïna

4.0

Très bon restaurant. Le service est agréable. La viande est bonne mais les portions petites.

Johanne

5.0

Meilleur table de Montréal !

Norman

5.0

great all around resto.
the tripe & tomato sauce is great
the hierloom tomato tart, also great
the cod with the spanish rice? great

service, 10 out of 10. very fast, smart & efficient & polite.

Analia

5.0

We went during our first trip in Montreal & it was 100% the highlight of our trip! We sat at the bar in front of the open kitchen, & the hospitality & food was the best we have ever experienced. We could clearly see how much effort every dish took, & were able to talk with the chefs briefly about the time & commitment each took. It was a once in a lifetime experience for us, & it exceeded our (already high) expectations. I got the special off the menu (chicken) & I wanted to cry it was so good. My partner got the stuffed pig's foot & it was a religious experience, unlike anything we've ever had. Prepare to be incredibly full & satisfied!

Steve

3.0

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!

Rudy

5.0

Ambiance au top, cuisine au top & service au top (que des sourires) !
Je recommande la table au comptoir face à la cuisine pour être dans le jus ;)