It just made sense to me to make my first real post about my favorite restaurant. It’s called Au Pied de Cochon (or PDC for short), and it is located in Montreal, Quebec. If you have not heard of it, the Chef’s name is Martin Picard, and he specializes in everything related to foie gras, pork, duck, and fat. How could this not be MY favorite restaurant in the world? This is truly a gastronomic destination.
The restaurant is very easy to miss the first time you walk by it. The only visible signs are located on a high window. I don’t think it is much concern to Chef Picard, though, because the restaurant is packed every night. I have eaten there a total of five times, and was able to get a reservation only once. I have realized as a single diner, your best bet is to walk in once they open, and grab a seat in front of the open kitchen.
The entrance way is very tiny. I was greeted by two hostesses and sat in the "special seat" at the bar. When Au Pied De Cochon opened in 2003 Martin Picard asked for donations because he couldn't afford to buy all the seats he needed at the bar. The result was three hunters donated three chairs that looked VERY out of place, but are very cool in their own sense. I felt lucky to sit in the last one standing, which was wrapped in gold antlers.
When you walk in you immediately pass by their seafood tank, and then a huge array of market produce before making your way to your seat. So many fresh tomatoes, turnips, apples, and so forth just on display. The tank hides the pizza oven area, where two cooks prepare the large items like the guinea hen for 2, pork loin for 2, and the lamb shank. PDC bakes their bread fresh daily, and also had eight of their fresh sourdoughs attached to what looks like a giant spear on a counter table. Unlike most restaurants, the FOH team is very involved with the daily routines of the kitchen. I witnessed my kitchen runner slicing fresh sourdough to order, as well as others peeling and shelling fresh cranberry beans.
When you walk in you immediately pass by their seafood tank, and then a huge array of market produce before making your way to your seat. So many fresh tomatoes, turnips, apples, and so forth just on display. The tank hides the pizza oven area, where two cooks prepare the large items like the guinea hen for 2, pork loin for 2, and the lamb shank. PDC bakes their bread fresh daily, and also had eight of their fresh sourdoughs attached to what looks like a giant spear on a counter table. Unlike most restaurants, the FOH team is very involved with the daily routines of the kitchen. I witnessed my kitchen runner slicing fresh sourdough to order, as well as others peeling and shelling fresh cranberry beans.
