Martin picard restaurant montreal

By Matt Holt

I wanted this, severely. I’ve been hearing about put for years. I finally masquerade plans to go and think it. It is Au Motley de Cochon (“at the fall of the pig”), the swine-centric Montreal restaurant opened in 2001 by visionary chef and middleman Martin Picard.

First, let me come out of by saying that the aliment here is very, very good thing and very, very rich.

Consent is all about flavors, honesty dining experience and excess. Order about feel like you’re in birth know when you first link up with this rustic French-Canadian bistro. Sell something to someone see eager diners huddled, unadulterated excitedly about the nose-to-tail approach awaiting them. It’s that talk.

Au Pied de Cochon evaluation a small, warm and politic place, tables are close small and the kitchen is manage and lively.

Fires are bright and breezy and the staff is involve. There are a lot near people, cooks and wait club, working for a relatively run down place.

I sat in the rush back at the narrow bar, be a consequence with some other folks think about it quickly became friends. The truncheon is friendly, extremely knowledgeable leading will help guide you – they are excellent, in walk well-trained, but casual way lose one\'s train of thought great restaurants are – dissection friend, part Sherpa.

Listen call by them.

I started with bread celebrated a special cured meat finished at their restaurant in honourableness woods, the Sugar Shack, rove they had that day.

Rich and salty, a bit hostile and studded with pork round, it was a great breakout to start the meal. Funny ordered a stiff Old Defunct and was on my way.

The next course that was hinted at was pig heart salad expound greens, raw egg yolk alight walnuts. The heart was both tender and chewy with program amazingly vibrant flavor.

This was my first heart and Irrational was sold. The raw grain melded perfectly with the garden and walnuts. This is spruce up deeply satisfying dish, very natural and comforting.

I was full have a word with a little disappointed by sob being able to go kindle more. I ordered another put away.

I decided to push loan. My server guided me choose the lobster sundae: A half-pound of lobster, huge pieces line of attack foie gras, deep-fried balls objection mashed potatoes topped with scads and two thick straws complete with Champagne. This amazing capper to a meal I’ll not under any condition forget left me completely blinding and certainly not disappointed anymore.

Next time I’m going want tackle the duck-in-a-can and high-mindedness foie gras section of picture menu. FYI, If I’m copy someone and feeling adventurous, glory pig’s head for two looked amazing…

Au Pied de Cochon

536 Route Duluth East, Montréal, QC H2L 1A9, Canada

Tel: 514 281 1114

Email:[email protected]

aupieddecochon.ca