It is every bit as good as the rumors - full review to be posted in two parts. The Why: When I travel I do it primarily for two things - hockey and food - and when visiting the home of the winningest team in NHL history it only made sense to visit the most well-known restaurant in Montreal...twice...in the same night...sandwiching a game at the Bell Centre. Owned and operated by Martin Picard Au Pied de Cochon had been on my food bucket list for almost as long as a trip to see Les Habitants for obvious reasons...I just hoped my mother and picky aunt could find something on the menu they'd like. The Reservation: Having made mention of this above I'll admit the plan was a little convoluted, but it worked out perfectly - one reservation at 5:00pm for appetizers and entrees, a second reservation at 10:30pm for dessert, coffee, and maybe more. I knew we'd overeat. I was okay with this. The Space: Located on what is essentially a side street amongst other stores and eateries the wooded exterior of APdC is quite unassuming and arriving early parking was a cinch. With doors unlocked we were the first to arrive and given our choice of seats we opted for a spot up front near the window of the long and narrow space. Wooden and rustic with an open kitchen spanning nearly the entirety of the space up to a long bar in back the only thing "formal" about the space is the linen napkins and stemware - the rest feels like a cozy cabin and a tribute to many things Canadian. The Service: Superlative. From watching Chef Picard himself haul in a large case of Foie Gras and innumerable loaves of bread before stopping by to say hello to our primary server, a young blonde woman, everyone just seemed happy to be at Au Pied de Cochon - an atmosphere that was entirely in harmony with the food and extended from front of the house to the back both at 5:00pm and again at 10:30. With both the standard menu and a list of eight specials described at length and our time constraints noted with regard to preparation and presentation it would be hard to ask for better service than what we received at APdC - it was Michelin Star quality. The Food: Complimentary Bread and Butter, House Muddled Strawberry Lemonade, Six Appetizers, Two Entrees, Three Desserts, and Coffee. Fresh Bread with House butter: I have no idea where Picard gets his bread but they bring it in by the bushel and served up warm with unsalted butter the only challenge was not to eat too much. A crusty French baguette with good crunch and better chew plus a bit of salinity juxtaposing yeasty notes this was as good as much of the bread service in Paris. Foie gras cromesquis: Think of these as liquid foie gras nuggets. Order them. Eat them. Bask in the gluttony. Tomato Tart: Knowing my aunt would struggle with the meat-centric menu I also knew this would be right up her ally and as much as it may seem odd to order such a thing at Au Pied de Cochon I would strongly recommend it. Essentially nothing more than a buttery puff pastry topped with herbs, olive oil, a bit of gruyere, and incredibly fresh tomatoes the tart was acidic and bright yet creamy and balanced plus big enough to share and probably enough to serve as a meal for some. French Onion Soup: Another order fitting my aunt's palate, though certainly not traditional, was this pork and lard based French Onion soup. Generally not a fan of the classic form of this dish I think I actually enjoyed this dish the most of anyone at the table as the swine based broth was thick and full - almost like that of ramen - with plenty of fatty pork and root vegetables beneath the bubbling dome of cheese. Great on its own and more-so when used for dipping bread this is another great choice for those not wanting one of the more substantial plates on Picard's menu. "The Monte Cristo:" One of the daily specials I somehow talked my mother into ordering this and although she was hesitant it ended up being a hit with everyone at the table. Limited to only "about a dozen" sandwiches that evening and featuring thick maple-custard dredged brioche French toast topped with imported jambon, local turkey, and a blend of Gruyere and Comte plus spreads of guinea hen liver mousse, maple butter, apple jelly, and caramelized onions there was really no part of the palate that this enormous "appetizer" did not touch on and with a drizzle of maple syrup to finish the plate the biggest shock was that every flavor came through with aplomb. Certainly gluttonous but entirely delicious this and what followed certainly displayed Picard's propensity for 'shock n' awe' cuisine but honestly, it works. ...to be continued.
How would this review be described in terms of sentiment?
positive