Down with PDC

MONTREAL – Yeah. You know me. Waking up to a garbage truck smackdown outside our hotel in the Latin Quarter.

On our first night in Montreal, I checked off a tasty item on my international bucket list. It’s all about food. Our server said we went big at Au Pied de Cochon. According to my Lonely Planet guidebook, residents’ nickname for this epic food place: PDC.

We waddled home after a decadent meal of foie gras and meat fat.
Duck in a Can

My hubby ordered “Canard en Conserve” (duck in a can). I watched PDC open up a can of duck goodness for Bourdain on “No Reservations.”

Bourdain described PDC as “a temple to all things fatty, porky and duck-related.”

We needed a reservation at 10 PM, Sunday. The food temple was packed with local acolytes and international pilgrims. Our server liked our selections. He advised us on a light California Pinot Noir that did not overwhelm our fat-powered dishes.


The duck can presentation tickled us. They presented it with a can opener. I felt my heart racing as I sampled slices of rich duck breast and fat. The idea of cutting duck fat and chewing it boggled Mark’s mind.


We ordered foie gras poutine as a starter. California’s ban on foie gras makes me crave it. I’m happy to indulge in it when traveling to enlightened food countries. PDC sears a slice of duck liver and pairs it with creamy gravy, cheese curds and fries.

The foie gras inspiration continued with my entree. I took on the restaurant’s namesake dish: Stuffed pied de cochon with foie gras.
stuffed au pied de cochon with foie gras @ Restaurant au Pied de Cochon
OMG! I nearly drowned in pork heaven. On my plate: a huge, breaded pig’s foot over stewed vegetables and mashed potatoes. I quickly filled up on bites of gelatinous pork fat and meat. I think I could feel my arteries clogging. I managed to plow thru half of the dish.

Our server said he was impressed with how I did with this dish. “Impressive for a girl,” he added.

At the end of the night, we picked up Martin Picard’s new book, “Au Pied De Cochon Sugar Shack.

Bottom line – Best meal of our trip.

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