Our next night we visited Au Pied de Cochon, restaurant of one of Canada's most creative chefs and certainly its most excessive (more on that later). We ordered to reflect that excess - four 'appetizers' and two 'mains' for the three of us. It was actually enough to feed six comfortably:
- Foie Gras Poutine
- Bluefin tartare (cut off a 600lbs tuna split between multiple Montreal restaurants)
- Smoked meat sandwich with foie gras
- Pickled bison tongue
- Pig's head for 2 (from pigs raised on Martin's own farm), stuffed with foie gras
- A PDC au foie gras (the signature pig's trotter, stuffed with foie gras)
Martin wasn't in but we shared a bottle of scotch with the head chef, sous chef and the kitchen til close. We may have gotten the sous chef drunk enough she had to walk around the block for a few hours to sober up. Also, kudos to the Sommelier for helping us get last minute reservations to Joe Beef (up next!) and kudos to the Head Chef for getting us seats at Au Pied De Cochon's sister restaurant: Cabane au Sucre (the finale).
Also, in that vein, thanks to Normand Laprise for getting us better reservations here and starting the conversation for Cabane au Sucre!