The Chef · Charles · Montréal
Au Pied de Cochon
This is not a light meal and it never pretends to be. The foie gras poutine is the dish everyone names, but the duck in a can — canard en conserve — is the one I bring out-of-towners to watch get opened tableside.
Martin Picard's temple of duck, pork, and foie gras. Maximalist Québécois cooking that does not whisper.
— Charles, The Chef
The move — Charles's insider tip for Au Pied de Cochon — is in the app.
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