Perhaps the most well known restaurant in mtl...\n\nMy romance with au pied de cochon started in 2005. I went because i read in the gazette that their dish won the most original dish that year: duck in a can!!!\n\nDuck in a can !?! WTH? ok let's try it...\n\nThen I came ordered Duck in a can, couldn't finish the damn thing it was so huge... but it was good, no i mean, it was evil good, you know like pee in the pool good... you know you're being naughty but it feels nice :)  definitely an impressive dish served at the table, they open it and dump it out in front of you, then you eat it and you're like damn it good too? on top of the mini show...what a cool dish\n\nThe thing with au pied de cochon is, the food looks like a mess and it looks like it could induce an instant heart attack. And the first few times i came here, i fell to the fat coma... you know when you've eaten too much fatty stuff, it's too rich, you get this feeling where you're about to hurl, yep i've been there. that's because I just ate too much...but it was just too good to stop.\n\nWord to the wise, if you come here don't finish your food, doggy bag it.\n\nThen i discovered the foie gras menu!!! \n\nlet me just say, \""ploque de Champlain\"" is just the most original foie gras dish ever!!! pan cake, potato slices, bacon foie gras seared and maple syrup, yeah can't say i thought of that... but it makes a carzy evil dish, killer, really killer.\n\nThen there's the foie gras burger, like a burger with seared foie gras sun dried tomatoes and balsamic vinegar, yummy.\n\nAnd of course the Poutine au foie gras, not only is foie gras in the sauce, the whole thing is topped of with a piece of seared foie gras. i'm not a fan of poutine, but this I like.\n\nHappy pork chop, another winner, bison ribs!!! the best. This place is famous for the foie gras, but it's a deep menu with many excellent dishes if you care to explore.\n\nIf you come here don't eat with your eyes, eat with your taste buds. the plating is very rustic, but the taste is always good. except a few times when the cook gets a little heavy handed with the salt.