Pied de Cochon
When you're at a restaurant called Au Pied de Cochon, you've simply got to try the Pied de Cochon (pig's foot).
This was a perfectly roasted pigs foot (crispy skin, cartilage softened, meat tender), although you can't see it hidden under the sauce (dijon mustard and shallot cream sauce). Served with Aligot, which is basically extremely cheesy mashed potatoes.
(Scarily, you can also order this stuffed with foie gras, just in case you need that extra something...)
A most excellent dinner, and the rare example of a dish that bested me (I was simply unable to finish everything, although I did eat all the meat). Mind you, there was enough butter in this dish alone (probably three sticks between the sauce and the mash), plus some cheese whipped into the potatoes, that I may have to fast for a few days (remember that right before this we had the foie gras poutine!).
Read my review here
Pied de Cochon
When you're at a restaurant called Au Pied de Cochon, you've simply got to try the Pied de Cochon (pig's foot).
This was a perfectly roasted pigs foot (crispy skin, cartilage softened, meat tender), although you can't see it hidden under the sauce (dijon mustard and shallot cream sauce). Served with Aligot, which is basically extremely cheesy mashed potatoes.
(Scarily, you can also order this stuffed with foie gras, just in case you need that extra something...)
A most excellent dinner, and the rare example of a dish that bested me (I was simply unable to finish everything, although I did eat all the meat). Mind you, there was enough butter in this dish alone (probably three sticks between the sauce and the mash), plus some cheese whipped into the potatoes, that I may have to fast for a few days (remember that right before this we had the foie gras poutine!).
Read my review here