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What to get at APDC besides the canard en conserve?

t
The Chemist Jan 6, 2010 08:21 AM

I need suggestions for other great things on the menu. Things that I've already had and are not interested in getting this time around include the poutine, the burger, the lamb shank, and the awesome canard en conserve. I am really curious about the pied de cochon. Can anyone tell me how it is?

I know they do seafood now but I am interested in fatty meat, to be honest.

  1. m
    mak2k Jan 6, 2010 09:16 AM

    they usually have daily special which can be very interesting. Last time i went there, they had a chicken for 3 (which could have easily fed 6) which was stuffed with cauliflower, and alot of fatty goodness. I think i saw in another thread somebody got a full pig head or something on the line of that.

    1. m
      Maximilien Jan 6, 2010 09:54 AM

      Ask for the daily specials, especially the fish and seafood, IMO. they are more fun and inventive than the regular menu.

      The "Pied De Cochon" is a huge piece of food, you need to have at least 6 persons to share it with if you want to order something else.

      M.

      4 Replies
      1. re: Maximilien
        t
        The Chemist Jan 6, 2010 10:15 AM

        The plan is to go with a buddy and get the canard en conserve and another entrée. It seems like there are 3 types of PDC you can order, including: Pied de cochon (22$), La Coupe PDC (0.5 kg)(33$), PDC farci au foie gras (45$). Have you had any of these before and can recommend between them?

        Thanks.

        1. re: The Chemist
          w
          wattacetti Jan 6, 2010 10:28 AM

          The last time I went to APDC (3+ years ago), our party did order the Coupe PCD and PDC farci. Former is essentially an upper cut of the leg, while the latter is the lower part (including foot) that has been deboned and then restuffed with pork and foie.

          We found the former to be the better dish in terms of flavor; the latter was okay with the amount of foie but nothing particularly special flavor-wise. It's probably changed, but it was served with mash and lentils. The person who ordered the Pied de Cochon stands about 5'3" and at the time weighed around 130. Outside of the tasting bites, she had no problems polishing it off unassisted.

          1. re: The Chemist
            w
            westaust Jan 6, 2010 11:53 AM

            I had the PDC farci au foie gras, it was really good, could easily feed 2 persons if you have appetizers before, i had it alone, and couldn't finish the whole thing (after amuse gueules, appetizer, a shared poutine...)

            As for other meals you could get, Potee du PDC is nice, also the Plogue à Champlain (pancakes, bacon, foie gras, cheddar, maple syrup) is a nice dish and definitly out of the ordinary

            1. re: The Chemist
              m
              Mr F Jan 6, 2010 12:27 PM

              I've had the regular, non-stuffed pied (trotter) and it was excellent, if you don't mind lots of gelatinous connective tissue.

              Also had the coupe. This is a small roast or massive chop, depending how you look at it, and it's wonderful. (It really is huge, but don't worry -- order it, share, and don't be shy about taking the leftovers home.)

              According to the book, it's loin; the name of the dish is a reference to the resto, not the cut.

          2. r
            rcianci Jan 6, 2010 11:12 AM

            Agree with Mak2k and Maximillien about the daily specials. You may also want to try their Potée du PDC. It's a potful of their garlic cheese mash topped with 2 kinds of sausage (one of which is their house-made boudin), several cuts of roasted and braised pork, roasted onions and mushrooms, and the combined roasting juices.

            1 Reply
            1. re: rcianci
              humbert Jan 6, 2010 01:17 PM

              I had the duo, half a poutine and a foie gras hamburger...very good, although the hamburger was a little heavy on the balsamic vinegar. My avatar is a pic of the hamburger.. My b/f had the pied de cochon and it was great, heavy, meaty and savory. No light seafood for us!

              And everyone seems to recommend the deep fried cromesquis!

            2. Andria Jan 6, 2010 04:07 PM

              Never-ever miss the cromequis!

              The foie gras stuffed pied de cochon is one of my favorite dishes, and it is usually among the items we order every time we go. From the crispy outside to the moist insides, this dinner is a winner. Served with their mashed potatoes and a few greens for good measure, this plate is very filling.

              The entire pigs head is an item I spoke about in a previous thread. The table next to us had ordered it and I was envious. It is on my to-do list for 2010.

              And one more thing... never-ever miss the molten lava-like pouding chommeur - also ordered by me every visit.

               
               
              4 Replies
              1. re: Andria
                t
                The Chemist Jan 7, 2010 04:41 AM

                I was curious about the pigs head as well. It seems to me that it would be a nightmare to prepare in a fast paced restaurant with a limited kitchen. I mean, you can't roast it to order, it's just too big... so you would have to do them before service... but how many do you prepare? Seems like the kind of thing you would have to order in advance while making the reservation. I could be wrong, of course.

                1. re: The Chemist
                  s
                  stak Jan 7, 2010 07:00 AM

                  Funny you should ask...I was there last night and we had a great view of the guy working the huge wood oven. I have no idea what the preparation of a pig's head would involve, but it appeared that he took it out of the fridge and sent it somewhere else for a while (pressure cooker perhaps?? I know this is how they did pigs' ears in under an hour on Iron Chef) and it came back not looking very different but it did appear to be hot by the way he was handling it...then it went into the big oven for a while (didn't seem like very long but that oven must be HOT). Not sure what the total prep time would have been, but it didn't seem unusually long.

                  1. re: stak
                    t
                    The Chemist Jan 7, 2010 07:15 AM

                    That must be a BIG pressure cooker! But I agree that this seems to be the only way to do it. Then dry it off and roast the thing for texture... I got a buddy starting at APDC soon... so I'm gonna have to get the secrets from them =D

                    As tempting as the pigs head is, perhaps that an adventure best left for another time =D

                    1. re: The Chemist
                      KzenCass Jan 7, 2010 09:42 AM

                      The pressure cooker there is about 3.5 feet tall.... i was hanging out with the Somm when they were closed and someone was cooking something in there.... supposedly they use it for there huge lobsters they get.....

                      As to what to order.... Cromesquis, guinea hen liver mousse, duck carpaccio, plogue a champlain (if it's on the menu), and the pied....

                      I've been a dozen times and these items have never failed me....

                      I'm planning to go this month for the head!

              2. NickMontreal Jan 11, 2010 05:44 AM

                I ate at APDC for the first time last night with my partner. Like most people, we were just blown away by the food. Really – I haven’t had food that good in a long time. We started with cromesquis de foie gras, little croquettes filled to bursting with molten foie gras. So satisfying to eat. They pop in your mouth and ooze out a lava of foie gras. Incredible. We then both had the langue de bison dressed with tarragon and hollandaise. Meltingly tender meat. If you think you don’t like tongue, give this a try. You’ll eat your words.

                I then had the famous duck in a can. People can say what they like, I think this is one of the best dishes I have ever tried. A rare duck magret, a succulent medallion of foie gras, cabbage slowly cooked in a beautiful balsamic meat glaze, served on toast with a puree of swede. Divine. My partner had the cassoulet. A smooth and silken bean casserole, with a confit de canard that was out of this world. We both had a nice Madiran with that, which washed it down nicely.

                At this point we felt so full. No surprise seeing as we practically ate about ten ducks between us. Something about that place though – somehow you still want to eat, beyond what you thought was humanly possible. We decided to share a dessert. The only one we could even bring ourselves to think about without feeling horrendously ill was the poached pear with vanilla ice cream. We asked our waiter what dessert wines were available. “Tell me what you want” he said. Kind of caught me off guard. Off the top of my head, I wanted something light - a nice break from the meal and something delicate to go with the poached pears. So I asked if he had any Moscato d’Asti. “Don’t have any. Will bring you something very similar. OK?” Then he brought his hand down on my shoulder with a big ka-thunk, (I think it was meant to be a pat), and walked away before I even got a chance to get a word in edgewise. He brought us an ice cider. I don’t know what planet this guy comes from, but these could not be any more different. One is a wispy, ethereal wine that makes you feel like you’re sleeping in a bed of clouds, the other is like being thwacked across the face by a giant apple. And sure enough, it bulldozed the flavours in our dessert, and made the simple nature of the dish seem boring.

                That was the only hang up. My waiter was a bit of a bonehead. I didn’t mention, but for starters he forgot to put in two langues de bisons for our first course. Which I didn’t mind at all. Mistakes happen, right? I used to be a waiter, I understand. So I asked him politely to bring another. He outright said, well you only asked for one buddy, but sure I’ll bring another. Pretty rude if you ask me. But I thought – whatever, I guess it goes with the whole rough around the edges style of the place. But then he picked our dessert wine without our consent. It was like having money taken out of my wallet. It really p’d me off. I didn’t want to object and make an awkward situation during what was an otherwise very pleasant evening.

                I’ll give it another try one day, no doubt. I just hope I don’t have such a dolt of a waiter. Don’t let my review put you off – the food is incredible. It’s a great place.

                5 Replies
                1. re: NickMontreal
                  humbert Jan 11, 2010 09:57 AM

                  I had the goat cheese and beet salad as an appetizer..and let me tell you, it was mouth watering. Another woman next to us had it and she litteraly shook with pleasure when she had her first bite!

                  1. re: humbert
                    souschef Jan 11, 2010 05:18 PM

                    There's something special about that combination ! I had a goat cheese with beet salad at a restaurant in Toronto and was amazed at how good it was.

                    1. re: souschef
                      humbert Jan 13, 2010 08:31 AM

                      On top of it it was made with YELLOW beets...

                      1. re: humbert
                        t
                        The Chemist Jan 13, 2010 10:00 AM

                        Beets are some of the most naturally beautiful of foods. Especially when they are cut to show off the rings and such.

                  2. re: NickMontreal
                    t
                    The Chemist Jan 13, 2010 07:56 AM

                    I have had issues with the service before as well. They tend to treat you a bit rudely, and I find (having gone with different groups of people often enough) that this is magnified if you come off as an 'anglo' or a tourist.

                    Our reservations are for Thursday, but they would have never been made if I hadn't called out of paranoia and confirmed... As it turns out, our original reservation never made it into the book. Their explanation: We don't keep reservations. This is actually, word for word, what they told me. They explained that they are far too busy to keep reservations and so you have to call back, on your own accord several times to confirm they haven't given your table away. Now, I don't go out super often to places this popular but this kind of policy, as far as I know, is highly unusual and it really pissed me off. The LEAST they could have done is warned me when I made the original reservation that I would have to call back to confirm before showing up. Imagine you walk in with a group of 5 others and they tell you that your table was given away without warning? Who does that?

                  3. KzenCass Jan 14, 2010 10:47 PM

                    Went tonight and had amazing service... food was crazy... we were 4 and had
                    apps: Bison tongue... duck carpaccio.... tripe..... cromesquis....
                    main: Tête de cochon for 2 but could feed an army.....and the PDC farci au foie gras....

                    Everything was amazing. I think sometimes rudeness is subjective..... especially in a busy resto.... i avoid rushhours.....
                    My favorite waiter is Denis.... i personally think he is top 3 in montreal in terms of ability and consistency....

                    3 Replies
                    1. re: KzenCass
                      t
                      The Chemist Jan 15, 2010 04:44 AM

                      That's funny, I was there last night too and had SUPERB service. Is Denis the kinda scruffy older looking one? If so, we had him and were very well taken care of. Even the busboy/girls were great: I dropped a fork from the loosely wrapped napkin and before the thing could bounce off the ground... another fork was on the table! It may have helped that we went early (6 pm) and the place wasn't yet packed.

                      I had the cromesquis and the PDC farci au foie gras. Everything was well prepared and to the standard expected at APDC, but honestly, I was dying for some acid. I ordered a really sharp wine to cut through the fat, but it wasn't enough. That's the thing I love about the duck in a can, it's got a balsamic demi which really cuts through it but other things I've had like the hot pot and the PDC farci au foie gras have just been a bit too on the one note (ie. fat) side. It was still a nice meal, of course and I have about half my entree in the fridge waiting for me tonight, so maybe I can re-season to my liking! =D

                      1. re: The Chemist
                        KzenCass Jan 15, 2010 08:45 AM

                        Yes that's Denis... with a slight whisp of white in his hair....

                        For acid a friend of mine taught me this trick when at PDC..... order a salad... it works wonders....

                        1. re: KzenCass
                          t
                          The Chemist Jan 15, 2010 10:37 AM

                          Yeah, that sounds like it would be a good idea. Have them come at the same time to balance it off. I'll try that next time I go.

                          Yeah, that Denis guy is awesome.

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