Venue Info

Known For

Wine

Dining at “the foot of the pig” ("Au pied de cochon") is a Montréal must, as Chef Martin Picard has created a temple for all things meaty, decadent, and over-the-top (read: poutine topped with foie gras!). While ultra-luxe ingredients like red wine chutney and pig's trotters are a common theme here, their application to low-brow foods is what sets this bustling restaurant apart. The price tag might not match the casual atmosphere, but exaggerated indulgences like pan seared foie gras with goat cheese and raspberries on a brioche will blind you to dollar signs.

Nation

Au Pied de Cochon

Flickr/Magalie L'Abbe

Dining at “the foot of the pig” ("Au pied de cochon") is a Montréal must, as Chef Martin Picard has created a temple for all things meaty, decadent, and over-the-top (read: poutine topped with foie gras!). While ultra-luxe ingredients like red wine chutney and pig's trotters are a common theme here, their application to low-brow foods is what sets this bustling restaurant apart. The price tag might not match the casual atmosphere, but exaggerated indulgences like pan seared foie gras with goat cheese and raspberries on a brioche will blind you to dollar signs.