It is a well-known fact that a meal at Au Pied de Cochon, the cabane à sucre or food truck, will be a calorie-laden adventure. With a menu packed with meat, foie gras, and fat-driven dishes, this PDC trifecta is where diets go to die. I had to know how foie gras had come to take over Picard's life and become an ingredient synonymous with PDC.
“It took close to three years to perfect, and there is something great about the slowness it took,” proudly stated the chef born in Repentigny, QC. "I learned how to cook foie gras at Marc Meneau’s -- a three-star Michelin chef -- where I was an apprentice. There were mountains of foie gras there. I was inspired by the abundance and the variety."
His love for foie gras as a young apprentice grew to an obsession when he became the kind of chef who dared to ask, "What happens when I stuff this into that?" Since a section of the cabane a sucre’s menu is dedicated entirely to foie gras, I had a sneaking suspicion that Martin secretly wanted to kill (or at least induce comas in) his patrons with endless amounts of fatty food.