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The front dining room of Au Pied de Cochon, before service.
Terrence Henry experiences "whole hog" dining the Montreal way in
Worshipping at Montreal's Nose-to-Tail Temple.
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The tomato tart, made with San Marzano tomatoes, canned in-house each summer.
Terrence Henry experiences "whole hog" dining the Montreal way in
Worshipping at Montreal's Nose-to-Tail Temple.
| 3 of 6 |
The magical "Duck in a Can."
Terrence Henry experiences "whole hog" dining the Montreal way in
Worshipping at Montreal's Nose-to-Tail Temple.
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Frites, cheese curds, gravy, and foie gras: the Foie Gras Poutine.
Terrence Henry experiences "whole hog" dining the Montreal way in
Worshipping at Montreal's Nose-to-Tail Temple.
| 5 of 6 |
A dish of boudin and sausages.
Terrence Henry experiences "whole hog" dining the Montreal way in
Worshipping at Montreal's Nose-to-Tail Temple.
| 6 of 6 |
Pudding Chomeur , or "Poor Man's Pudding."
Terrence Henry experiences "whole hog" dining the Montreal way in
