Au Pied de Cochon

Au Pied de Cochon Restaurant Review:

Owner-chef Martin Picard first garnered wide-ranging attention for Au Pied de Cochon (The Pig’s Foot) with his fancy version of a Québec staple, poutine: fries, cheese curds and gravy made upscale with a foie gras sauce. He revolutionized the comfort food found at "casse-croutes" (snack bars) throughout the province, turning it into a gastronomical fast food. The dish provides a good example of how the menu works at this lively, simply decorated restaurant where most tables are closely aligned around the bar and open kitchen. If you order the canned duck, an actual metal can will be opened right on the table and the duck breast and foie gras poured onto your plate over a bed of rice by a proficient server. The Potée du PDC (for Pied de Cochon) lays large pieces of smoked sausage, blood sausage and pork loin side-by-side over the house mashed potatoes, which are infused with melted cheese in an unctuous and rich mix. Expect large portions of rich food and generous seasonal seafood platters paired with addictive sauces.