“We are focused on reviving the hearty cuisine of French Canada, which includes seasonality, self-sufficiency, and nose-to-tail dining. We have a farm restaurant outside Montreal (Cabane à Sucre, or Sugar Shack) open during the harvest. There we grow fruit in our orchard, vegetables, free-range chickens, pigs, and lamb. We use animal waste as fertilizer and all food waste from the restaurant gets composted. We also have a maple forest on-site for tapping syrup. Otherwise we source from local, environmentally responsible farmers, like Rougié, our supplier of foie gras. With fundraising or meals, we support organizations such as Quand l'art passe à l'action (ATSA), Fondation de la Place des Arts, CHU Ste-Justine Fondation (supporting the pediatric hospital), and The Amal Foundation for chronically ill children.”

Stuffed pig’s foot with foie gras; duck in a can; and foie gras poutine with Quebec curd cheese.

Martin Picard is largely responsible for the revival of French Quebecois rustic cuisine, which focuses on seasonality and whole-animal eating. A commitment to sustainability and the environment is evident in the management of his Montreal restaurant, Au Pied de Cochon. Diners will be treated to unique, quality food handled with respect, all while resting assured this venue is giving back to the world, too.

“Au Pied de Cochon, a restaurant acclaimed for resuscitating classic Québécois dishes like pouding chomeur, ragout de boulettes and poutine ... no Montreal restaurant feels as electric.” –Lesley Chesterman, Montreal Gazette