Au Pied de Cochon, Montreal: Best. Meal. Ever. Period. Mike Richard July 13, 2007 Canada, Destinations, Dispatches, Food + Booze, Montreal 13 Comments Artwork © Marc Séguin, Pied de cochon, 2003, Photo: Ã‰liane Excoffier. When one thinks of CNR, one’s mind goes right to Match Game. That show was delightful. No, no, it was brilliant. No, no, no, no … there is no word to describe it’s perfection. So I’m forced to make one up. And I’m going to do so … right now: scrumtrulescent! Match Game was absolutely scrumtrulescent. - James Lipton (Will Farrell) interviewing Charles Nelson Reilly (Alec Baldwin) on Saturday Night Live Urban Dictionary defines scrumtrulescent as: adj: so great that any other word employed would be woefully insufficient, and would serve only to limit the sheer magnitude of the greatness intended as a descriptor. Restaurant Au Pied de Cochon in Montreal (aka PdC) is just that: perfectly, exquisitely scrumtrulescent. I could end this post there, since any further words will no doubt be grossly inadequate to describe the life-altering meal we experienced there. But I suppose that wouldn’t make for very good reading, so I’ll try my best. The cab dropped us off in the stylish Montreal Plateau at the corner of Duluth and St. Hubert, in the midst of pouring rain, right where Ellise from Tres Braseurs said it would be. It was a dark, unfamiliar neighborhood with little sign of activity. There were no larger-than-life McDonald’s-sized golden arches to indicate where PdC actually was. Yet across the street a non-nondescript, well lit cafe of some sort seemed entirely too crowded and noisy, considering the neighborhood. Still, with mere minutes before our reservation, we ducked into a local video store to be sure where we were headed. In the interest of demonstrating my phenomenal command of the French language, I asked the clerk if he’d ever heard of “Oh Pee-head doo Coach-on”. He replied with a disgusted look at both my butchering of such a simple phrase and, more importantly, the insult to his Montreal-ness that I would even consider the possibility that he’d not heard of it. As it turns out, the aforementioned well lit bistro across the street was in fact PdC. Yes, it is evidently a restaurant so good that they don’t even need to bother with such trivial things as … signs. If you want it, they’re confident you’ll find it. Inside, I was immediately struck by the chaos and hustle of patrons and waitstaff. Contrary to the white linens and library-like stuffiness of more hoity toity suit-and-tie eateries, PdC is clean, but not sterile. The waitstaff: professional, but not stuffy. The chef, Martin Picard, recognizes that dining out should be an enjoyable experience; not a rigid, ritualistic exercise in politeness and faux courtesy. PdC was full of real people making real conversation, eating really great food. The wine list is extensive and truly top-notch. From great $7 glasses of Bourdeax (what we drank) to $4500 bottles of [insert name I can't pronounce here], you won’t feel priced out of the stratosphere no matter your budget. If they’ve yet to win a Wine Spectator award of excellence, I’m sure it’s in the mail. The menu presents a real problem. If you haven’t hit the lottery recently or are without access to a corporate expense account with a manager who’s loose with the purse strings, you’re going to have to decide on one entrée. And again — that presents a real problem. My inclination was to hand the menu back to the waiter with a confident, “Yes, please.” – an indication that I would be partaking in all they had to offer. But … decisions had to be made. First the appetizer. For two reasons – three actually – I excitedly wanted to try the Geoduck Ceviche. The first is that I’ve yet to see it served anywhere. The second is that I watched Mike Rowe farming for them (mmm … clamlicious!) on Dirty Jobs and was partially excited that I knew what it was. And third is that I’ve never tried ceviche before. If you’re unfamiliar with it: The marinade used in ceviche is citrus based, with lemons and limes being the most commonly used. This being said, all citrus will do. In addition to adding flavor, the citric acid causes the proteins in the seafood to become denatured, which pickles or “cooks” the fish without heat. The result tastes more like a cooked dish and less like raw fish preparations such as Japanese sashimi. Old style ceviche was left up to 3 hours for marinade. Modern style seviche usually has a very short marinating period. With the appropriate fish, it will marinate for as long as it takes to mix the ingredients, serve and carry to the table. So it’s somewhere between sushi and cooked fish. When asked about it, the waiter responded by pressing the tips of his fingers to his pursed lips. “Magnifique.” I’m pretty sure that means good in French. Alas, K really wanted the oysters and to be honest, I didn’t care what we ordered – word of mouth had assured me that everything was good. A dozen were brought to our table, served with a raspberry relish which was absolutely delicious. When it comes to seafood – shellfish in particular – the colder the water they’re pulled out of, the better. And it doesn’t get much colder than the icy waters of the North Atlantic, just off Prince Edward Island. We sipped wine and gleefully tried to guess what delights the next course would bring. Watching the impeccably organized chaos of waitresses and waiters move in perfect concert within the narrow bistro was incredible. It was fun to take a sip of water only to have our glasses promptly refilled every thirty seconds. There were not only bus boys, but – and I can’t be certain of this – knife boys, fork boys, and soup and spoon boys. Every one of them completely invisible, like culinary ninjas. We’d turn our heads for a split-second to examine this or that person or piece of furniture, only to turn back and find old dishes vanished and replaced with the next course, piece of flatware, or glass of red wine. Finally: dinner. K ordered the signature dish – au pied de cochon (“foot of the pig”) stuffed with braised pork and foie gras. Yes, you read that right: it’s pig stuffed with more pig. And goose liver. Needless to say, it was both rich and impossibly delicious. But I came for one thing and one thing only. It’s the dish that alone inspired a dozen Food Network hosts and countless Montreal travelers to visit PdC: Duck in a Can. A shallow bowl is brought to the table containing only a buttered crouton, topped with PdC’s signature mashed potatoes, complete with heart attack-inducing doses of cream, butter and cheese curds. The waiter then brings a soup can labeled “Canard en Conserve” and can opener to the table. Upon cracking it open, half a mallard duck, jus, foie gras, garlic, balsamic demi-glaze and other heavenly ingredients contained within are squarely place atop the potato pile. There literally are no words to describe the richness and exquisite taste. Comparing it to anything I’d previously eaten would border on criminal. About half way through the meal, K looked at me with silver dollar-sized eyes as if to say, “I’m beyond full.” I was too. I also told her that if the building were burning down around me and I had to choose between saving an old lady with a walker or finishing my meal, I’d kindly send my regards to Blanche. Sure I’d be going to hell. But I’d be content to burn for all eternity with a belly full of meat so heavenly that God himself could have only replied with a “Daaaaamn!” (you have to say it like Martin Lawrence). I get my love of food and all things culinary from my stepfather. At an early age, he imparted on me such dining etiquette essentials as: don’t put ketchup on your steak and chocolate milk is not a dinner beverage. Short of pouring a dash of wine on the ground (one for my homies!) in his honor, I sat plump and satiated, thinking how happy he’d be if he could see me now. Like all great things in this world – great sex, heavenly single malt scotch, high stakes casino gambling, and finally finishing the latest Oprah Book of the Month book – you really have to try it for yourself. Au Pied de Cochon is not an experience one can adequately explain in words. It’s impossible to overstate just how great this food was. PdC was the best meal I’ve ever had. Ever. Period. I say that without an ounce of hyperbole, knowing that it’s a meal by which I will measure many future meals. This place is a destination restaurant with a capital “D”. I could happily build an entire trip to Canada around a visit there without thinking twice. Come to think of it … if I leave work now … I just might … I gotta go. For more on Canada’s (not just Montreal’s) burgeoning gastronomic scene, check out Conde Nast Traveler‘s A Dispatch From Canada’s New Culinary Front. Address: Au Pied de Cochon 536 Duluth Avenue East Montreal, QC Neighborhood: Plateau Mont-Royal By subway: Get off at Sherbrooke. Call: (514) 281-1114 to confirm hours or make reservations (recommended). Hours: Tuesday to Sunday, from 5 p.m. to midnight. Pricing: Relatively expensive. Total cost for two of us, including appetizer, two entrees, dessert, bottle of wine, and tip: $180 CAN Website: restaurantaupieddecochon.ca 13 Responses Rich Cianci July 17, 2007 What a great post! Worth waiting for. I really enjoyed my vicarious meal though you at PDC. Now I need a cigarette and sleep. Reply Mike July 18, 2007 Thanks, Rich. I’m glad I could do it some justice. Reply Greg July 21, 2007 Reading your article brought back memories. I have been to au p de c many many times. In the first 3 years I would hit it regularly. His food is over the top indulgent and soooo good. Not sure why I stopped going, I do know I will be heading there this week to rekindle the love affair. The next time you are in town head to Le Club Chasse et Peche. Hands down the best fois gras in the city and in my opinion the best resto in town. It’s pricey but worth every penny. Not as casual in atmosphere as au pied, but very funky with a cool crowd. Not to be missed. Reply Mike July 21, 2007 Hey, Greg – thanks for the tip on Le Club Chasse. I’ve never even heard of it, but I’ll definitely give it a spin. Reply Rich Cianci July 21, 2007 I have to second Greg’s rec of LCC&P. Great food and a really whacked-out place. They don’t have their name on a sign either, just a weird looking crest that looks like a cross between a medieval coat of arms and a Rorschach test. You go through this forbidding looking door on an almost deserted street and down into another world, cave-like and clubby. Reply Mike July 23, 2007 That definitely sounds like my kind of place! Reply Sandra March 15, 2008 I went to au Pied de Cochon this Wednesday and was pleasantly unsurprised. My friend had soupe gratinee a l’oignons which the wine totally covered the aroma of the onions which is the centerpiece in the soup. Totally disappointed. The magret de canard I ordered which was way too salty. And the shitakee mushrooms that went a long were so badly cooked they were hard to eat. Definitely a big disappointment. Oh and did I mention the service is very “stuck up waiters” style. The kind that acts like they are some renowned masters of fine dining. Not worth it. Forget about all the good reviews. Cause this is all about HYPE! Reply Rich Cianci March 18, 2008 That’s very interesting. Their onion soup doesn’t contain any wine. They make it with pork stock and beer. The service is in no way “stuck up waiter style”, whatever that means. I eat at PDC whenever I’m in Montreal and every time I’ve gone, the servers have been friendly, flexible, and eager to show me a good time. That’s been my experience and the experience of everyone I know who’s eaten there. In my opinion, Au Pied de Cochon is one of the great restaurants of the earth. I would not hesitate to recommend it to anyone. Reply mathamore August 23, 2008 hahaha rich of course the lady is in the field(dans le champs) the problem is not always the restaurant…..but the client…….if they always expect to be serve like the queen or king they will never be……im not surprise to think that they were…(the client), the stuck up……..the pied de cochon is one of the best restaurant in montreal….. Reply mathamore August 23, 2008 maybe they drink so much vine that they though it contain vine lollllllll Reply rcianci August 26, 2008 …And sometimes it’s the culture. The PDC onion soup is made with pork stock and beer and topped with raw milk Gruyere and Emmenthaler. This is way more funky and flavorful than the supermarket Swiss and Lipton soup mix that most U.S. types are used to. It doesn’t surprise me that most find it challanging. That’s PDC. It offers a cuisine of jarring contradictions. It’s comfort food, yet at the same time it’s challanging, especially if you’re from the States. Reply Basically. « YOU FOOL! February 24, 2009 [...] Edit: If you’re curious about the restaurant, read this review. [...] Reply Tamara August 10, 2010 What a great post!!! Brought a smile to my face!!! Does anyone know how easily it is to make reservations for a visit in October? I’d love to try it out! Reply Leave a Reply Cancel Reply Your email address will not be published. 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