Brunoise and APDC
Re-visited Au Pied du Cochon a couple of weeks back and was really disappointed with the food quality. We were hoping to try the roasted veal shoulder but it was sold out by 8:pm. The waitress enthusiastically pushed the pig's heart and liver instead.We were assured it was going to be tender and mouth-watering so we went along with the suggestion as well as an order of my favorite wood roasted macqueral with vegetable medly. After a very long wait with staff apologetically dropping by to report "it wont be long", our meal came. The fish and veggies were barely warm ,swimming in oil with way too many vegetables stuffed in and around the plate. The pig's heart was covered in too much sauce( a tasteless dark tomato-based sauce) and the meat was dry, the liver inedible. When the waitress collected our plates and inquired on how we liked the meal, she seemed indifferent to our complaints. What's happened to this place? I heard the dante sisters bought in to it, which might explain its decline(there background is in selling kitchen and hunting supplies.)
As for Brunoise, its certainly gives good value and excellent service. Main course of pan- roasted skate was a touch small for a relatively inexpensive fish, a bit salty and over-cooked. It was surrounded by a ton of squid in a fresh tomato sauce, as if the chef was insecure that diners would not be keen enough on skate alone. The desert panna cotta is devine, the best in montreal.