Au Pied du Cochon
Posted 21 March 2005 - 07:36 PM
Yet, Anthony Bourdain just published a pig testament in this month's Gourmet magazine, which basically hails Au Pied as one of the best of the best in Montreal. Is he just blowing smoke? I'm just looking for a little more info . . .
Posted 23 March 2005 - 10:25 PM
I have not been back to Montreal for a number of years. However, I have read some reviews on "other" Foodie listservs that were not "straddling the picket fence" at all...they were all "raves".
They were so good that had I been heading to Montreal I would have been dialing (514) to make resos.
Let us know if you went and regardless what you enjoyed in my former home town.
Posted 23 March 2005 - 10:26 PM
Regarding Anthony Bourdain recent write-up on APDC in Gourmet magazine. You have to remember, when he came through Montreal several months ago, he was given a VIP treatment in all the restaurants he ate at(with probably several people from Montreal media tailing him everywhere). Everyone was on their best behavour. I'm saying this, being a big big Anthony Bourdain fan.
Posted 23 March 2005 - 10:30 PM
***Every Monday***At the Sign of the Pink Pig.
If the author could go around the place hitting random readers with a rubber hammer, the Pink Pig would still be worth a visit.
Posted 23 March 2005 - 10:37 PM
sandwiches that are large and filling and do not contain tuna or prawns
Posted 23 March 2005 - 10:40 PM
He's also hampered by his empathy with fellow chefs.
I have nothing against Bourdain, who seems a thoroughly pleasant and entertaining fellow, but he has a track record of raving about restaurants which disappointed me. I imagine it is partly because he has little chance of not being recognized and VIP'ed.
Posted 23 March 2005 - 11:07 PM
Posted 25 March 2005 - 01:23 PM
Posted 11 April 2007 - 07:03 PM
We started with the venison tongue and fried foie gras..
Vension tongue stewed in a tarragon vinegar sauce.. I love venison meat..When cooked it tastes like a more buttery and cleaner filet, when raw it tastes like a crisper and fresher ahi tuna.. The tongue had the texture of a perfectly stewed piece of brisket.. Held its consistency a lot better then any tongue I have had..
I dont know how to spell the french name. .But its fried foie gras.. I have done a similiar version with truffle juice, gelatin, and some port.. This was really good. Perhaps a little more bland then the ones I have made.. But hot molten foie.. Whats not too love..
Sorry no blueberry reduction here..
Foie gras poutine.. He has blended foie into the gravy, he has then added house made fries, local cheese curds, and topped the whole thing with about two 2.5 ounce lobes.. Who can possibly ever look at foie gras as snotty again.. I have had this dish before, the gravy was more salty this time then in the past..
Might as well get the burger to go along with the fries.. Actually there is no beef in the burger.. The burger is actually a quarter pound hunk of foie gras.. I have seen the burger in the cook book and was curious about it.. He does a lot of cool things with just salting the hunks of foie.. Plus he was adding cheddar cheese to foie gras so I had to try it.. It was good.. It was a little intense.. I love the idea but, it was not my favorite dish.. I felt it was too balsamic tasting.. The greens really cut through the grease and added a crisp and freshness.. I am glad I tried it..
Duck in a can..
Cooked in a can:
Opened table side and placed on toast with mashed potatoes..
I cant say enough good things about this dish.. The duck was cooked perfectly.. A medium rare that you woulld expect out of a sous vide machine.. Another 4 oz piece of foie was on the plate and not even a highlight.. It was just such a wonderful, creative, and comforting dish..
For dessert a hot maple syrup pudding..
Posted 11 April 2007 - 07:58 PM
I dont know how to spell the french name. .But its fried foie gras.. I have done a similiar version with truffle juice, gelatin, and some cognac.. This was really good. Perhaps a little more bland then the ones I have made.. But hot molten foie.. Whats not too love..
cromesquis de foie gras.
Quis custodiet ipsos custodes?
Posted 11 April 2007 - 08:54 PM
“Your father is going deaf. I can’t hear a word he says!”
“I hope to set an example, you know, for children and stuff."
Posted 12 April 2007 - 05:20 AM
Posted 12 April 2007 - 05:40 PM
Posted 12 April 2007 - 05:51 PM
Its that chicken dinner i was talking about.