At Au Pied de Cochon, Chef Martin Picard serves indulgent Québécois dishes like foie gras poutine in a vibrant setting that'll leave you satisfied.
"Established in 2001, Au Pied De Cochon is known for its luxurious poutine with duck-fat fries, curds, seared foie gras, and foie gras sauce. The restaurant has significantly influenced Montreal's dining scene and is a popular spot among tourists. Reservations are recommended due to high demand." - ByValerie Silva
"This style of cooking grew to prominence in places like Montreal at Au Pied de Cochon and Joe Beef, and in London at Fergus Hendersons’s iconic St. John, but was a novelty at the time on this particular stretch in the Fairfax District." - Cathy Chaplin
"The collection features instructions for a Monte Cristo sandwich inspired by a dish Dagenais tasted at famed Montreal restaurant Au Pied du Cochon." - Valerie Silva
"Martin Picard’s twist on the poutine involves a hunk of foie gras on top. It has, over time, become a pilgrimage-worthy dish — and is often credited with expanding poutine’s culinary reputation beyond that of local diner fare." - Erinn Blicher, Eater Staff
"After working as the chef de cuisine at the iconic Quebecois restaurant Au Pied de Cochon..." - ByMehdi Brunet-Benkritly, as told to Mia Leimkuhler
