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Au pied du cochon

I watched this new cooking show last friday, and this man was making all types of foods with foie gras, most of it looked beyond disgusting, including foie gras poutine, I was shocked by the ugliness of the food during the whole show, the show is called "Martin sure la route", Now...I had no idea that this man was um..related to Au Pied du Cochon, but I literally screeched. So...does Martin own Au Pied du Cochon, or just a cook, I was about to write a review on Au pied du Cochon, but right now, after seeing what he cooked last friday, I am unsure, what I did like about the show was the camaraderie between him and his friend, and the though of maple syrup foie gras.

Anyone else see the friday show?

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  1. Hiya - haven't seen the show, but someone talked about this show on the News & Media board recently:

    http://www.chowhound.com/topics/473782

    9 Replies
    1. re: kpzoo

      Thank you kpzoo, and yes, throughout the show he showed how goose foie gras was prepared, not really fun to see, but heh. I liked that part though,realizing that animals are part of the food chain and so forth, but I am quite sure, it must upset some, in this show, he had the factory that makes the foie gras feed the goose maple syrup for two weeks. Apparently, it makes for a delicious foie gras, I just might go and ask Martin to let me taste. Ha ha ha.

      1. re: Richelle

        Goose foie gras? I thought only ducks were used for foie gras in Quebec. I know that recently PDC has been selling some maple-fed ducks, both raw and cooked, for take out. And yes, you're right, Picard's food tends to be a lot of brown on the plate. I personally think his boudin and foie gras tart, for example, looks grotesque. It just tastes wonderful.

        1. re: rcianci

          Reading my first post. I see I made plenty of typos...so ack.

          It must have been duck...they looked like goose, by the size of them...of course they weren't though, thinking now the necks weren,t long enough to be geese. Just goes to show how much I have to learn.

          I am glad to hear you speak about the brown on the plate, I think that was mostly it. I shall definately have to go and write up on it.

          1. re: rcianci

            There is, in fact, one commercial farm raising geese for foie gras. It was featured on Daniel Pinard's show. According to Pinard, goose foie gras has better taste and texture and stands up better to heat than the duck variety. I'm curious to try it. I've only ever had goose foie in the canned emulsified form.

            http://www.loienaudiere.com/

            http://www.radio-canada.ca/television...

            1. re: SnackHappy

              I was lucky enough to have goose fois gras at Per Se in NYC in December. It was prepared as a torchon. The flavor was wonderful, but what really stood out was the perfectly silky smooth texture. Very luxurious, and worth searching out...

              1. re: moh

                I might have to go get myself one of those livers and do a comparison.

                1. re: moh

                  SnackHappy -- Well, that's good news. I'll keep a lookout for it on Montreal menus.

                  Moh -- I've never had the pleasure, so I'm envious. I've heard it has a less strong smell than duck foie gras. Could you tell that with the torchon?

                  1. re: rcianci

                    Re: smell of goose fois gras, I did not notice any significant smell from the goose fois gras. But I haven't noticed anything much from duck fois gras torchon either. Except the smell of deliciousness! I love that stuff to much....

                    1. re: moh

                      Same here, though, never having eaten at Per Se, I'm not talking about Keller's version.

        2. Picard is the chef-owner of Au Pied DE Cochon and the show is "Martin SUR la route." www.radio-canada.ca/television/guide_...

          Haven't seen the show but have seen the poutine. It looks like poutine with a slab of foie gras on top, no more disgusting than regular poutine, if you ask me.

          Not sure I understand the point of your post. If you're considering writing a review, then you've obviously been there Did you find the food at the resto looked beyond disgusting? What does that mean, anyway? And, in the end, what does it matter if it tastes great?

          1 Reply
          1. re: carswell

            Actually, I am just thinking carswell that maybe it is the lighting, frankly, by the sounds of it, Au Pied du Cochon is the place to go and enjoy food, so what made the food he cooked on the show look so horrid? I mean, the colors were all greys, browns and everything looked gloopy. I am a great fan of the josée à la Di Stasio show, why? Because she has me trying foods I would never think to try because of the amazing camera shots, everything looks delicious, whilst in this show, everthing that should look delicious, looked laden with some grey brownish sauce and there seemed to be nothing to look forward to in the plates he assembled.
            I even though he was laughing at us when he made the poutine...so maybe he needs a better camera crew.
            And contrary to what most may think, I am now all the more intrigued by APdC, I definately have to go there and see, taste and experience, I know many of you are fans of APdC, and because of this, I trust you guys know what you are talking about.
            I was planning to go there this thursday, I will see as I have others coming with me, and since I am not a true foodie, (though in my circle of friends, they think I am), I think I speak more for the ordinaries out there, I shall see how it goes.

          2. The food at APdC is brown with a bit of red-ish (tartare and stuff like that), especially this time of year, you will not find a lot of summer colors in there; and it's not the type of restaurant (IMHO) to pretend to be high class by bringing in costly green veggies and red fruits just because they can do it from all over the world.

            Don't get me wrong, the food and produce are top quality; but it's not finesse like we are used to from other restaurants of this class.

            You have to go to APdC with that in mind; and the fact that there is an irreverence to the "look" of the kitchen does not diminishes the quality and the enjoyment factor of the restaurant.

            I have not seen the show yet, but will probably have the same reaction that had, Picard and friends only wanted to show where produce come from and what is done with it.
            There's a hunting show where I think they show the animal being hunted down (the sequence will probably be cut for the US market) and butchered by Picard; not necessarily my cup of tea, but that's part of the persona of the guy.

            2 Replies
            1. re: Maximilien

              I read the episodes are 1 hour each on the French Radio-Canada and will be cut down to half an hour when they show on the English Food TV, with blood and guts being cut out. Food TV also refused to show them hunting beaver, while Radio-Canada did not allow then to hunt fox, coyote, wolf, weasel and fisher.

              1. re: Maximilien

                That's what I like about APdC. While still quite pricey by my standards, the atmosphere, from the diners to the kitchen and serving staff to their cutlery, is casual (with the service still very good and amicable, of course).

                They get the best quality they could find of the humble food types (okay, except the foie gras) and turn them into delicious dishes that define the local cuisine.

                I know I am repeating the gist of what you said but I'd just like to say it anyway :)

              2. Its funny how food can engender very different reactions from one person to the other. I believe this short series is one of the best food show I have ever seen (right next to the british River Cottage series and the Spanish series by Ferran Adria).

                I'll admit that it is brutally frank about where food comes in that Martin Picard and his sous chef don't disguise food by making pretty little flowers, turned vegetables or sprinkles of this and that to go with a meat medalion that is equally not looking like the animal it came from... If you watched the show about moose hunting, you would have seen how much work they did to leave the foot of the moose as intact and natural as possible while braising the shanks at the same time... or the show on game birds where foots and legs where sticking out of the cipâte which was crowned with a feathered neck and head goose. I personnaly think this is something to admire and I think food looks great this way...

                Au Pied de Cochon and Martin Picard got famous worldwide for doing exactly that... it is anti-chi-chi... it is food for hungry people... it is food to have fun and food you can play with... and it is rooted in local traditions.

                I am writting this thinking that a lot of restaurants get away with bad food using squeeze bottles and microgreens piled a foot high and often hiding bad products (e.g. supermarket mushy chicken) with strongly flavoured sauces... In the face of this, the food of Martin and Hughes is greatly refreshing.

                1 Reply
                1. re: Magictofu

                  Well said! Hear, hear!

                  Martin Picard and Au Pied de Cochon have been the biggest inspirations for me in the last year, embodying an approach to food that is both respectful of ingredients, seasonality, and tradition, as well as an ambiance and attitude that makes it apparent how important the enjoyment of food and company are, not only within the walls of Au Pied De Cochon, but in life. At the very heart of his approach to food is a sense of conviviality and respect, firmly rooted in the soil of Quebec.