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The meat at Pied Au Cochon?

mainlinefilms Jul 7, 2010 05:41 AM

I have an allergy to antibiotic residue in meat and fish and stopped in to make a reservation. I asked about their purveyors and was told that all their meat comes from small local farms, but the fellow who took the reservation didn't know the antibiotic situation. Anybody have any insight or experience about this? I'm hoping that things like duck breast and/or bison are fine (I'm really interested in the pork, of course), but I'd love to be sure. Any help is appreciated.

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    blondee_47 RE: mainlinefilms Jul 7, 2010 10:48 AM

    Instead of the phone call, I would email the restaurant and ask if they can find out for you before you make the reservation. I believe an email would get better results going to higher management. I would hope they go the extra step for a customer and in the process they would then know themselves. If true allergies are involved then it is to the restaurant's better interest to be able to inform their patrons.

    but I do have to ask what 'antibiotic residue' is, if you wouldn't mind enlightening me.

    2 Replies
    1. re: blondee_47
      mainlinefilms RE: blondee_47 Jul 8, 2010 07:26 AM

      Thanks for your response. Antibiotic residue is the small amount of antibiotics left in the tissue of the animal after the course of antibiotics has been completed. The antibiotic class that I'm allergic to, fluoroquinolones, reside in the animal for a very long time. and can touch off a bad response in me

      1. re: mainlinefilms
        blondee_47 RE: mainlinefilms Jul 8, 2010 09:29 AM

        in light of this: if the restaurant doesn't respond I wouldn't eat there. good luck and let us know if they actually do respond : that in and of itself would be interesting to know their level of customer service.

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      sockhead RE: mainlinefilms Jul 8, 2010 10:16 AM

      You're allergic to cipro, or some metabolite of cipro? Cipro has a half-life about 4 hours and I don't really think trace amounts in livestock will harm you. In addition, cooking will denature the compound and render it inert. Fish are not given antibiotics, so if you're concerned you could stick to that.

      1 Reply
      1. re: sockhead
        hala RE: sockhead Jul 8, 2010 01:44 PM

        If he's reacting to trace amounds of residue left in the meat despite the 4 hour half life you quote, then that is a serious issue. Also, when the meat comes straight from the farmer to the restaurent, wouldn't it be more recently slaughtered compared to that from the grocery store? So, potentially, there could be more residue in it.

      2. b
        bakersdelight RE: mainlinefilms Jul 9, 2010 11:46 AM

        fluoroquinolones are approved for use in Canada, according to this list:


        so to be on the safe side, order vegan or stick with the seafood. only remember anthony bourdain, who advises ordering fish on mondays!

        2 Replies
        1. re: bakersdelight
          Maximilien RE: bakersdelight Jul 9, 2010 11:58 AM

          Au Pied de Cochon, as far as I know (and remember), fly in fresh seafood daily in the summer.

          1. re: Maximilien
            blue bike RE: Maximilien Jul 12, 2010 07:27 AM

            This is correct. We have been told that a couple weeks ago when we went there. The seafood platters for two looked amazing and seemed to be the most popular order of the evening. We had our mind set on duck, though.

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