Au Pied de Cochon
Restaurant
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Au Pied de Cochon
Le Plateau-Mont-Royal
Opens Tomorrow at 5 pm
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The Au Pied de Cochon restaurant is where it all began. Passed from one generation to the next, family knowledge contributes to the restaurant's reputation. Constantly evolving, the Pied de Cochon celebrates its 20th anniversary in November 2021. This à la carte restaurant is located in the heart of the Plateau Mont-Royal. Authentic to its Quebec and Canadian roots, the dishes are hearty and comforting. Adopting the style from French brasseries, the chef and his team draw inspiration from local and seasonal products to create a timeless menu. With private import wines, beers brewed in Montreal, and signature cocktails, Au Pied de Cochon restaurant is a friendly place where local products are showcased. There is one of the first open kitchens in Montreal where you can see the cooks in action.
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foie gras(229)
duck(184)
recommend(100)
bar(84)
poutine(82)
pork(81)
dishes(79)
wine(66)
dessert(65)
nigiri(58)
chef(57)
highly recommend(49)
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Reviews for Au Pied de Cochon
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foie gras(229) duck(184) recommend(100) bar(84) poutine(82) pork(81) dishes(79) wine(66) dessert(65) nigiri(58) chef(57) highly recommend(49)Page 1 of 102 - 2035 Reviews
1.0
Vraiment bon mais Service un GROS 0 nous font attendre 1h avec une réservation! On a eu le temps de se saouler à coter un sdf viens à notre table avec un bud dans les mains cris à coter de notre table (semble habituer d'être la) après vue que on avais trop bue pis que on fesais du bruit il nous mettent dehors malgré le fait que un sdf se pointe avec une bud dans les main un sdf qui dépense 0 fait se qu'il veux mais une facture d'une table de 600$ aaah on mets dehors
yesterday
on Google
5.0
What an amazing time at dinner this evening. The entre was delicious, the pouding chômeur was so decadent & the service was remarkable. Thank you to Nathan, Henri & Luc for the fantastic service & such an enjoyable evening. I will definitely return next time I visit Montreal.
Feb 1, 2026
on Google
4.0
Staff is listening to guests. Evening started complicate but ended well. Started with a 2 hour electricity outage in the neighbourhood & the staff did all they could to manage well. We arrived in the aftermath, felt it, let it known, & the staff spoiled us a bit with their attention & a few surprises even a bit beyond expectations. Thanks again for that, we're grateful, I think their names were Emile & Charlotte. Overall thanks for the nice evening & compliments to the chef the food was exceptional, maybe the broth/glace of the braised meat dish a bit too salty & concentrated but I still enjoyed a lot as well as the red wine by the glass which they allowed us to sample two & pick the one we prefered. Thanks & hoping to visit again.
Jan 31, 2026
on Google
5.0
We walked into Au Pied de Cochon at the beginning of the big power outage on January 30. We weren't sure if they were going to stay open, but the staff were friendly, positive, & didn't seem stressed out at all. They lit candles, strapped on headlamps, & continued with service. It was a blast. The food was incredible. It's clear that so much thought & personality was poured into the making of each dish. We loved it!
Jan 30, 2026
on Google
5.0
Au Pied: A Critical Knife & Fork Review
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.
Jan 25, 2026
on Google
5.0
Première expérience est pas la dernier
nous avons adoré notre soirée
Nourritures était délicieuse est décadent à souhait
Jan 24, 2026
on Google
5.0
Celebrated my 30th birthday here. Food was absolutely delicious & hearty, definitely lived up to the hype. The service was exceptional. The level of care & attentivess was unmatched tbh. Thank you again!
Jan 24, 2026
on Google
5.0
On adore !
Merci la chef & toute L'Equipe pour une soirée Gourmande & animée
A la prochaine !
Jan 19, 2026
on Google
5.0
Fantastic meal. Sat at the bar & was able to watch the kitchen work, which was incredibly entertaining & educational. Service was spot on & each employee friendly & helpful. For the experience, definitely value for money.
Jan 12, 2026
on Google
5.0
A must try when in Montreal!! Be open to tasting new flavours but overall amazing dishes & staff was super friendly. Overall very lovely restaurant
Jan 9, 2026
on Google
5.0
Si tu aimes le foie gras, de la bonne bouffe & un friendly staff. Viens ici!
Get the hand Roll Duck sashimi, to die for.
Jan 9, 2026
on Google
5.0
Superbe soirée ! Entrée excellente & la poutine au foie gras à tomber par terre ! Équipe extrêmement chaleureuse & accueillante ! 10/10 merci beaucoup! Nous reviendrons 🙏🏻
Jan 7, 2026
on Google
5.0
Such a cute & charming little spot with a warm, inviting atmosphere. We chose it for our first night in Montreal, craving comforting Canadian/Québécois cuisine-& it truly delivered. The staff were absolutely wonderful & made the experience even more special. With limited seating, reservations are definitely a must.
Dec 29, 2025
on Google
5.0
Wow wow wow ! Un repas plus que délicieux & un service des plus exceptionnel !!! Bravo a toute l'équipe
Dec 28, 2025
on Google
5.0
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.
Dec 28, 2025
on Google
4.0
Première fois dans ce restaurant mythique, c'était très bon, même excellent mais j'ai quand même été déçu que mon plat principal soit arrivé tiède & le temaki de canard (qu'on a vu à la télé) n'était qu'un tartare déposé dans une feuille de nori comme un taco, rien avoir avec un temaki. Pourquoi ne pas indiquer taco de canard ? Je n'ai pas compris.
Dec 27, 2025
on Google
2.0
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.
Dec 26, 2025
on Google