Hard to put them in order, but... 1) Tasting menu at Restaurant Eve (D.C.) 2) Anniversary dinner at Charleston (Baltimore) 3) Tomato festival dinner at Petit Louis (Baltimore) 4) Meat orgy at Au Pied de Cochon (Montreal – yeah

As for your list of restaurants, I think you’re off to a great start. Hopefully you’ll have a good meal at Arnaud’s- I find it to be hit or miss. I would skip Tujaques. How about Cochon in the Warehouse...

I think Kevin reminds me of an American (southern) version of Au Pied du Cochon's Martin Picard.

Oh my goodness. You all have managed to get my mouth watering. My hubby and I are heading up to Montreal and Quebec this weekend from the USA. I stumbled on this thread as I was looking for write ups on au pied de cochon....

Just confirmed with the Four Seasons Hotel Boston (to my utter shock) that Aujourd’hui will be closing at the end of June 2009, to be converted into private meeting space. Another casualty of the recession and the resultant...

Esteemed chowhounds. I’ve been enjoying all your posts while doing my research for my upcoming long weekend in Montreal. And, thanks to the advice I’ve received so far, I’ve made dinner reservations at Au Pied...

Anyone see the commercials for The Wild Chef? It’s got Martin Picard from Au Pied de Cochon and his sous chef wandering around the wilds of Quebec.... the dishes he makes look oddly interesting.

, charcuterie, and especially great expensive shellfish platters loaded with oysters, clams, crabs, and langoustines, and so on. Generally serving food at all hours from early morning till nate at night. Some, like Au Pied du...

component was indeed perfect; however, the overall effect was overwhelming. It reminded me of eating Luke’s tete du cochon in Kingston which I had to abandon because of the grease. My friend enjoyed her chocolate cake with...

, but I stand by my Fairmount and St. Viateur bagels) and restaurant outings (when I die you can blame Martin Picard at Au Pied de Cochon), but for the most part our larder is stocked right here, at home, in Toronto. For us, the...

a certain portion of the head of the veal. This portion tasted somewhat gelatinous, like certain pied de cochon that have been deboned. Anyhow, this cuir of veal and the eel (as liz described, glazed with the sushi-type saucing)...

Société Roquefort, pretty good Stilton, and Morbier, which is sometimes very good. But that’s about it. The terrines are actually from Trois Petits Cochons—fine for what they are, but I can’t get too excited...

de Cochon and Les 3 Brasseurs. As expected, L3B was by far the worst, no big surprise so let’s move on. LaB was good, particularly the curds but the fries were nothing special and the gravy, weak, weak, weak. APdC was by...

Scrapple Pongal Natto Tsimmes Cochon de Lait

bleu rotie, pates fraiches a la poudre d’orange, asperges vertes et jus de crustace (67) (Roasted lobster, green asparagus and shellfish jus) – Carre et plate de cote de cochon fermie eleve en plein air roties, blettes...