I headed out to PDC on Thursday evening with my brother and a friend. A trip here has become tradition for us every time my brother visits from Vancouver. Remember, if you are planning to eat here, reserve well in advance in order not to be disappointed.
The atmosphere was as boisterous as ever, a stark contrast to our dinner at Europea the night before. Those in the kitchen worked swiftly and efficiently as knowledgeable staff worked the tables. I love a place where the staff know the menu so well that they can quickly answer any questions thrown their way. Chef Martin Picard was in the room making rounds of the tables and adding garnishes to platters as he passed by the counter.
We ordered wine, hoping it would help cut some of the fat of our anticipated meal. We ordered a few appetizer to share. We started with two cromesquis each, We never pass up those crispy fired cubes of liquified foie gras. The sensation of the savory foie gras as it explodes into your mouth is something everyone should experience... pure pleasure - close your eyes and enjoy.
Next came their classic poutine, a smaller serving than we are usually served, served with a perfectly seared generous piece of foie gras and the right amount of gravy. Another item we are always certain to order came next - the Guinea hen liver mousse, served with a lovely gelee and sliced pickled onions. My brother always likes to order the strangest thing on any menu, and for tonight, the honors went to the tarragon bison tongue. I have never ventured a taste of toungue before, and found it to be surpisingly tender and tasty.
For our mains, we ordered the foie gras stuffed pigs foot big enough to serve four, and the PDC Melting pot. The pigs foot, hoof included and served atop creamy mashed potatoes, is crispy skinned on the outside and incredibly moist on the inside. It is served with a blend of vegetables including onions, baby bok choi, peppers, and mushrooms - all swimming in an incredibly rich sauce, The melting pot is a combination of homemade boudin, pork, and sausage, served on creamy mash with a few sweet roast onions and mushrooms thrown in for good measure.
With a careful plan of pacing ourselves, we were able to leave room for desert. We ordered the lemon meringue tart, the maple churros served with café Robidoux, the maple syrup pie with vanilla ice cream, and of course... the pouding au chomeur. The star of the deserts is always the pouding au chomeur, a traditional Quéquois offering, served bubbling hot, and reminding me of molten lava. The lemon meringe pie has a strongly pronounced lemony taste and I proclaim it the best lemon meringue pie I have ever eaten (soory Mom). The maple syrup pie was good, as were the churros, but their flavors seemed muted after eating the pouding au chomeur.
I look forward to a return visit in August when I have another friend in town.