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  • Chef/Owner Martin Picard has certainly gotten his fair share of great press in the last year. Chef and Raconteur Anthony Bourdain proclaimed this his favorite restaurant and Chef Picard was featured in his own multi-page article in Gourmet Magazine's dedicated Montreal issue last year. A true practioner of the art of "terroir", Chef Picard has connected to local suppliers of everything from greens to foie gras to maple syrup and has crafted a menu that is uniquely Quebecois - not a pale immitation of any other cuisine. Unabashedly meaty, their menu offers a surplus of wild game options and you can get Foie Gras on almost everything. Now the concept of "too much foie gras" is generally alien to me, but if it could happen anywhere, it's happening here. For an appetizer, we had a "Napolean" with Foie Gras, maple syrup and I can't remember much else. Unbelievably rich, this was tasty, but the maple did overwhelm the subtlety of the Foie and it ended up feeling a little like we were having fat for fat's sake rather than a true delicacy. Other dishes were better - we certainly enjoyed the lobster roll - just like the Maine classic, on lovely, thick, and delicate toasted bread, but again...the lobster was coated in Foie Gras...not really necessary (or particularly adding anything to the lobster). The bustling interior is packed and noisy, but not so much that you can't participate in a conversation. The food was all very tasty, but after all of the build-up, a tad disappointing. If you only had a night or two in Montreal, I'd recommend Pintxo (intimate setting and perfect tapas) or Club Chasse et Peche (a more refined terroir experience and amazingly well executed and balanced cuisine in a funky setting - a former hunting and fishing club's restaurant, updated to hip nouveau dining hotspot). Still, if you're a fan of terroir and need that meaty fix and can't get enough artery-clogging Foie in your diet...Au Pied de Cochon is the place for you.
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