Martin Picard’s exuberant Plateau restaurant remains an essential reference for rich, celebratory Quebec cooking. It is deliberately indulgent and best for diners who actively want foie gras, meat, and generous portions—not simply a generic “best restaurant” booking.
Why It Belongs on the List
Au Pied de Cochon helped turn Quebec’s abundance into a recognizable modern restaurant language: foie gras, maple, game, potatoes, pork, and seasonal local products served with humor and very little restraint. The dining room is lively rather than formal, and the menu changes. The restaurant currently serves dinner Wednesday through Sunday and accepts reservations online only. Review the current menu before committing, especially for dietary restrictions, and avoid planning around old claims about how many months in advance tables are released.
What Stands Out
- Martin Picard’s flagship restaurant
- Indulgent modern Quebec cooking
- Foie gras and seasonal local products
- Dinner Wednesday through Sunday
- Online reservations only