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The Much-Touted PDC Seafood Platter

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After reading here about the amazing seafood platter at Pied de Cochon, I decided to try it today. Three of us shared the $49 platter. The food was VERY poorly cooked; never before have I had to discreetly pull so much out of my mouth because it was so chewy and inedible. This ran the gamut from the rubber mussels to the giant rubber snail. Some of it was gritty as well.

I will return to PDC, but only for the stuff that Picard does so well.......like duck, rabbit, and swine.

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  1. I was there as well with the family last night. I wonder if they were having an off nite. It as the first time that APDC was merely OK for me. We started with two cromesquis. The server warned us to wait a minute before popping them into our mouths because they were quite hot. We couldn't wait, however, and popped them right in. They were not hot. They were at best lukewarm. The experience of the cromesqui, all that rich, hot lusciousness oozing into your mouth, is ruined if it is cold. We had the duck in a can (which was very good) and the PDC melting pot, which also was lukewarm. We were seated at the very back of the room facing the wall, which annoyed my spouse, but from my observation was where all of us who had children were being seated. I can understand that, but always before we had much nicer seats as a family closer to the front. I missed not being able to see the kitchen in action.

    1. I remember the first time walking into PDC a few years ago. It was summer and the seafood display at the front was amazing; crab, lobster, scallops, whelks, and more. I was anticipating a seafood orgy.
      Then I learned it was all served cold - only the lobster could be ordered hot.

      There was no changing this;
      'can I have a coupla crabs outta the tank and simply boiled?'
      'No'
      'How about the fresh scallops or whelks?'
      'No, they're served cold.'
      'So everytthing is pre-cooked, plopped in the fridge, THEN served on a platter? What if someone likes it hot?'
      'Well, many people say serving seafood cold is the best method...'

      I know a losing battle. I ordered the stuffed pig foot.

      Sous, I know you're lamenting on the texture brought about by poor cooking. I didn't get to that step because I felt I should have at least had the choice of hot or cold. I don't particularly like precooked, cold seafood, I find the flavors muted. Done well and served hot, I feel the flavors can sing!

      Again this is only my opinion, but I felt only having only the cold option was a waste of great possibilities.

      3 Replies
      1. re: porker

        I agree with you, porker. Seafood served at the right temperature can be wonderful - just like chocolate. The cold definitely dulls the flavours.

        1. re: souschef

          Actually I consider cold lobster (the few times I've had leftovers from a boiled lobster dinner) to be a great treat.

          Grit in my seafood, well that's another story.

        2. re: porker

          Pardon my ignorance, but isn't a seafood platter cold by definition? I've always though that's what a seafood platter was, a bunch of cold seafood on a tray. Otherwise isn't a fisherman's platter or something?

        3. We had a similar experience with the "grand bleu" platter...very underwhelming. I would never recommend seafood at APDC, but many do seem to like it....different strokes I guess.