Restaurants & Bars

Quebec (inc. Montreal)

Au pied de cochon report

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Au pied de cochon report

OMalley | Nov 4, 2002 02:15 PM

After Carswell`s rec, I decided to take my NYC guest to PdC for dinner on Fri night. Arrived at 8PM and the restaurant was busy but not oppressively so. We were actually given our choice of tables which was nice. Did I mention that wonderful aromas were emenating from the partly open kitchen? We decided to begin with a douzen fresh oysters (there were 5 varieties on the menu so we did 2 of each). The shellfish were perfect (falling into our mouths with no more effort than tilting the shell). The oysters were served on ice with a small vinegar and red onion sauce on the side. I had a half pint of the stout to accompany them...a perfect match. As an interim course, we chose to have a simple salad that was very fresh and perfectly dressed. We also tried a pepper that the chef was coring and flash frying...they were fantastic with jsut the right amount of bite so that they did not overwhelm the palate (there was a garlic mayo served on the side). For plats pricipaux, my date had the lamb and I the magaret de canard with mushrooms. Both were incredible (the lamb melted in your mouth). We washed it down with a reasonably priced Ribiera del Duero (Spain). Instead of desert, we opted for a cheese plate and were not disappointed. The plate had a trio of cheeses: goat, padano, and a third that I am forgetting, but not because it was forgetable, it was actually very similar to an cheese that I had at a friends farm in Ticino in Sept). As a bonus, the simple crusty country bread that was served with the meal was perfect for mopping up sauces.
Now for the kicker....as we were waiting for a cab, Martin Picard came over to ask how the meal was etc. After a few seconds (I think that he took a liking to my date), he invited us to have a post-dinner drink with him at the bar. After some vodka neat, he wanted to know what we had had for dinner. When he discovered that no fois gras had been savored, he jumped form his stool and raced into the kitchen. When he returned, he had three of the biggest, most luscious pieces of fois that I have ever seen. An already great evening of eating was capped off with fois gras and a 1.5 hour conversation with the chef. Oddly enough, he and I share the same birthday, so I think that I am supposed to go hunting with him next week, but it was getting a bit hazy by that point of the evening.

My advice to all is go be a pig au pied de cochon!

PS I had another wonderful evening with my fiend at La Papaye Verte the following night.

O`Malley

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