Jet lag is an awful thing to get over. Sometimes when I think I’ve got it beat then I go to sleep and wake up with a a start at 3am. Or I’ll start nodding off in the middle of dinner between courses. I should explain that it is in the mid 30′s celsius temperature wise here in Montreal at the moment which doesn’t help. Not that I’m complaining, I did wish for this weather after all. One thing that is guaranteed to wake me up however is food. And when it’s a restaurant with the most extensive foie gras menu in Canada I’m most certainly jolted awake. Au Pied de Cochon means “foot of a pig”. It featured on Anthony Bourdain’s No Reservations where he ate a 16 course foie gras meal. Chef Martin Picard told his chefs to randomly pick items from the extensive foie gras menu and send them out to Bourdain “and when he dies, stop”.
Au Pied de Cochon is one of those places that is so well known and popular that there is no sign outside. You always need to book ahead of time, even on a quiet night like a Tuesday. As it’s Summertime the front of the restaurant is filled with a bounty of fresh local seafood much of which we don’t get in Australia. These are a Summer item only and come Winter the front display would be filled with foie gras. Ah foie gras that indulgent, controversial treat. Au Pied de Cochon extensive foie gras menu includes foie gras poutine, foie gras hamburger, cured foie gras and boudin tart among the ten foie gras items. This is not the place to take vegetarians as it also features roast piglet (aww, they are very cute I have to admit), pig’s head for two, “Happy” pork chop and well as a slew of other pork dishes as well as boudins (sausages).
Duck in the can is served!
There is also “Duck in a Can” which is thankfully nothing like the scary chicken in a can. Instead it’s a stew with duck that is made here as they have their own cannery. I want to order it but Mr NQN puts his paw down and says no. It’s hot and he doesn’t feel like rich food. Fair enough. Diners can buy the cans for $36 each and they need to be used within two days. A lot of the items are rather plainly described so they do require some enquiries from the friendly and knowledgeable staff who are all young and good looking (well one does tend to notice these things!).
The ingredients in Duck in a Can
A diner owner chair
Au Pied de Cochon is owned by Martin Picard who is known as “The Wild Chef” and he has his own television show of the same title. On this show he tracks food from when it is caught until when it is cooked and he also employs the nose to tail philosophy. The restaurant itself started on somewhat of a shoestring. Money was tight and to help buy vital pieces of furniture, diners were able to buy their own tables and chairs. The artwork in the restaurant is all done by his staff including an interesting number where his face has devil’s horns drawn above and a love heart underneath it.
Artwork featuring the chef Martin Picard done by staff members
Foie Gras Poutine $23
You knew we were going to order this right? 
The gravy is a duck fat gravy (everything here is cooked in duck fat) and simmered over three days. The fries are also cooked in duck fat and there is a generous slab of foie gras on top as well as cheese curds. The sublime quality of the duck gravy and the foie gras makes this an incredible dish. It’s rich of course and best shared between 2 or 3 people as we did.
Crispy PDC salad $8.50
I know, I just had to have some salad. Tanya from Tourisme Montréal explains that Martin Picard doesn’t want “salad munchers” here and even his salad has a big square of deep fried pork cartilage cake. The pork cartilage is soft and jellied in texture and very mild in flavour (it tastes most like tête de veau). It is housed inside a thin crunchy dark golden crumbed exterior.
Tarragon Bison Tongue $6
Again I cannot believe how reasonable the prices are here especially given that this is said to be one of the most renowned restaurants in Montreal. The Bison tongue is absolutely gorgeous, soft and perfectly cooked with a slight gelatinousness to the sauce. It’s served with a tarragon rich Bearnaise sauce and diced vegetables.
PDC’s melting Pot $20.50
The Melting Pot is a cast iron pot filled with a delectable mix of meats on a bed of creamy mash made even creamier by the addition of those omnipresent cheese curds which gives it an almost mozzarella like stretch. In it there is an absolutely perfect boudin noir (black or blood sausage), a pork sausage, a simmered whole eschallot, mushroom and a large square of meltingly soft pork belly. It’s so rich though and we feel terrible that we can barely make a dent into it given the extreme heat outside. This is a cold weather dish most certainly and I know we will dream of this when we return to Australia’s Winter in a few weeks.
PDC seafood platter $49
This seafood platter was enormous and full of items that I had never tried before and a minimum of fried items. There are whelks with garlic aioli, conch with guacamole, clams, three types of oysters (one with a jelly, one with melon balls and one to eat plain or with an onion and red wine vinegar), calamari with spicy yogurt, small fried fish called Caplan, mussels with a tomato sauce and prawns. I start with the whelks which have a soft chewiness with an even texture and are wonderful with the garlicky aioli (there are six of the huge blighters too!).
The conch with guacamole is soft and tender and cut into small pieces with the smooth guacamole as the perfect foil. The calamari is well cooked and not chewy at all with a spicy yogurt that packed a punch. The prawns are small and sweet and the mussels are plentiful as they stuff three or four mussels within each mussel shell. The only thing I don’t go for are the clams.
Squab with green and yellow beans
We watch another diner receive her Duck in a Can and it causes a flutter at nearby tables when it was brought out. Her dining companion gets the pig’s head for two and it’s enough for four people (not surprisingly he gets a doggy bag). Sadly, and rather obviously given the portion sizes, there is no room for dessert. And the bar chair you may ask (as we did) was a gift from their venison supplier!
So tell me Dear Reader, have you ever tried food cooked in duck fat and what do you think of it?
NQN travelled and explored Canada as a guest of Tourism Canada
Au Pied De Cochon
www.restaurantaupieddecochon.ca
536 ave Duluth est, Montréal, QC H2L 1A9, Canada
Tel: +1 (514) 281-1114
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45 Comments | Add your own
I remember seeing that episode of No Reservations…the food looks terrific, although definitely better in cooler weather. DOn’t you wish you had a doggy bag with you now?
Well Lorraine, that foie gras poutine is one of those must try dishes on my foodie bucket list. You do well by it and describe it better than any other so far… brava!!! I love duck fat… now to try fries in it!!!
I like meat but felt sick looking at some of those dishes.
I have tried potaroes roasted in duck fat- very crispy.
I never thought I’d try tongue, but that bison tongue dish looks mighty tasty.
Mr.NQN wanted something ”light”?? Is that even possible at this place? Hah.
I am dying to go there. Ever since I saw that “No Reservations” episode, I’ve wanted to book a trip just to eat there. A Montreal resident whom I recently met said it’s the type of restaurant you can only eat at once a year, as it’s just so rich. But it would be worth every calorie, I’m sure!
I must visit Montreal then, foie gras is the most delicious thing in the world (I feel sorry for the poor ducks but I can’t refrain from eating it…)
Very reach and good priced plates indeed.
I tend to notice the young good looking staff too. It might be harder though with that gorgeous food around. xoxo Mum
I have seen and ate similar duck in a can! it’s awesome. I had it it in Paris!
I have to send this to my friend. She is always emailing me about this place. She will be so proud!!!
Formidable! J’aime la poutine!
Only you could actually make cartilege cake not sound revolting
Still, I think I’d rather have the poutine or the seafood platter. The first for the richness, the second as a cleanser 
I loved the quote from the video “obscene, but in a good way” Thanks for including it as it helped to put the whole experience into context.
As for duck fat, fat is flavour!
I hope you never forget the fantastic experience!
Well if it’s good enough for you and Anthony Bourdain then it’s going on my bucket list! =)
Hi Lorraine- Well. What can I say? This doesn’t necessarily look like the kind of food that I’d normally go for, but I congratulate you and Mr NQN for making it away with your arteries still in tact!
You’re much braver than I… bison tongue?! Me thinks not.
Claire
I LURVE foie gras!!!!!! So jealous. You get the best assignments!
Duck fat? Of course! I have a tub in my fridge and will be making use of some tonight.
Oh. My. Goodness. I had heartburn just watching the video clip. What amazing food! Interesting that their foie gras is duck liver – I always thought it was goose?
wow Lorraine- another fantastic trip by the looks.
hi lorraine
we have also a “pied de cochon” in paris tight in the center of the city !! i am confused with the match of Foie gras and Poutine is there an explanation ?
Pierre
I am going to the truffle and game dinner at Balzac tomorrow and he is doing Pomme Sarladais with the main course – which is potato mash.. mashed with duck fat instead of milk or cream! MMMMM can’t wait!!! I am not a huge potato fan but i have to say they go really very well with duck fat!
I shall try some duck fat tonight upon this suggestion. I have some potatoes which I will cook in it. A bit of finely chopped continental parsley and dinner is served.
I loved the video clip from No Reservations, good to see it again, in fact I loved the whole review, awesome food, a little excessive but hey, that’s what its all about.
Thanks for the link up lovely =) I’m glad it was nothing like the chicken in a can!!
x
So glad you added the you tube clip in of no reservations, I hadn’t seen that episode. OMG I was full after watching it! How awesome is this guys food, I would have loved to have tried the duck in a can.
Foie Gras Poutine that is like Classic Canadian meets duck. $49 for a sea food platter too, this place is value and the food looks great.
Wow that looks so intense! I don’t think I could eat any of that – but very interesting!
P.S. Chicken in a Can is repulsive.
a staff that’s easy on the eyes is second only to food that’s easy on the palate.
Loved reading this post. And salivated as I reminisced about Paris in winter, and the garlicky potatoes cooked in duck fat. Then I checked my other mail….and the word of the day from dictionary.com is: gormandize – to eat greedily or ravenously. How spooky! How appropriate!
Potatoes cooked in duck fat are divine! As is duck confit, of course. I missed this restaurant when I was first and last in Montreal (as a poor student) but should I return, I must hit it up!
With duck fat being so reasonable to purchase, about $6 for 500mls, making duck fat (baked) chips is so easy and delicious but remember children, it’s only a SOMETIMES food!
Oooh you’re in Canada how exciting! I haven’t been but always wanted to go. Strangely I don’t get jetlagged too badly even flying between Oz and UK.. mainly because I can sleep whenever wherever I want, I think!
What an amazing selection of food.
Duck fat is quite a popular ingredient in the Uk though I’ve never tried it. People use it to cook potatoes in, especially during christmas and stuff.
I’m feeling the artwork
*kisses* HH
foie gras poutine…yum ^^
Lorraine…the food look SO good, if I only could have a sample of every dish, I sure would be very happy
I think I need to try Duck in a Can! What an interesting (and delicious-sounding!) product. The foie gras poutine sounds fabulous too!
Wow whaat a feast! I generally feel like something is missing when I don’t have that something sweet to end a great meal. Desserts are my weekend treat.
My parents live in Ottawa, about a 2 hrs drive from Montreal. The last two times we went back to visit them, we purposely make the 4 hr return journey to eat at APDC. It is worth the drive.
If available, try the steak tartare (served like a Japanese hand roll) and the tuna with pea sauce…both wonderful. Of course, the poutine is a must.
The duck in a can was delicious, I can attest! I fell for the Pied de Cochon dish too, it was heart achingly delicious.
We were really lucky when we went – managed to somehow get a late table for the day we rang, sitting at the bar where all the action is (although, not so practical when you’re wearing a short dress, as I discovered).
Nothing quite like seeing a pig’s head being brought out to a table
Man, I really miss that place. Though the next time I go, I’m not sharing my poutine.
Lucky you, I wish I could travel as a guest of some Tourism Office. How amazing for you and your husband.
raised in n.z. to eat everything that moved, but even i feel a lttle sicky at the richness of these dishes..thank heavens for the seafood.. well done you & mr nqn for showing such fortitude!
Oh dear, I feel stuffed, just reading about all that rich food. The only food I have tried cooked in duck fat are chips and must say that they tasted delicious.
So tell me Lorraine, how do those young things sitting at the bar stay so slim eating at Au Pied De Cochon?
Loving seeing all these different, unusual foods. That foie gras poutine looks very naughty but very nice!
Lorraine…nice to read about your outing to this eatery. Here, in Montreal, it has been the rave. Myself, personally…I’m not such a fan of this kind of overabundance. I’m a little unpopular in that regard.
Duck fat is very useful for some dishes, however, it’s not to everyone’s liking. I’m on the fence about it.
Hopefully, you had a chance to try out many more of our fine eating establishments. Looking forward to your other upcoming posts.
Ciao for now,
Claudia
I *used* to feel far too sorry for ducks to eat them… and them my mum told me where pate came from (I was pretty young at the time, and had been eating pate since, well, even younger!). And so now, I figure it’s only fair to eat the rest of the duck (or goose, as the case may be…). This looked like a great place to visit, and I just loved the story about Bourdain!
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