My first attempt at meeting Martin Picard was not successful.
I was on the other end of a rejection email saying, in so many words, "It’s not you, it’s me.” But I refused to accept this clichéd breakup line as my fate. Picard is a legend, a culinary madman known for highlighting local ingredients, incorporating Quebecois history into his whimsical yet bold dish presentations, and most notably, things like duck in a can. And I, a woman of little stature (literally -- I'm 5'2"), was on a mission: to land an interview with Montreal’s Wild Chef.
For months, I had been anxiously awaiting the day of my reservation at Au Pied de Cochon’s renowned cabane à sucre, a 45-minute drive from the heart of Montreal. Seating for the entire season fills up within one night, but somehow, I managed a seat. I marked the April date on my calendar with a doodle of a tiny pig. I was impatient for this day to arrive.