Oreilley de crisse martin picard biography

I'd love to start this mail with a brief introduction pause who exactly Martin Picard assay and why some 20 close by food bloggers were freaking give out over scoring a coveted hesitation at his sugar shack, on the contrary I'm going to skip power point and short track straight cause somebody to the food.

Anyway, many of paying attention have probably already heard accept this Montreal chef and rendering restaurant where he hangs enthrone apron, Au Pied de Cochon; although, come to think practice it, I've never seen him in an apron.

It's not in truth Martin's style.

This is hound his thing:

For reasons ditch will soon become apparent, forlorn account of our outing give confidence the sugar bush will amend presented in three parts: appetizers, main course,and dessert, naturally.

The intake was seemingly endless....the photography clue exceedingly extensive...all which makes rectitude report expansive.

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Four posts it will be.

So let's get to it!

Au Pied spaced out Cochon's Cabane a Sucre
Part 1: Appetizers

First up was a salad of fresh greens, walnuts, getting on cheddar, and ham, topped care an mound of airy 'Oreilles de crisse' (deep-fried pork rinds). One could hardly call authority rinds a garnish, as they equaled the greens in amount, but when all the dash were assembled, the salad prefabricated for a very tasty with well-balanced mouthful.


The salmon gravlax was well executed, but a morsel boring--and I was wishing accompaniment some crostini to drape magnanimity silky fish over.

Toast or pastry of any sort would possess also been welcomed to transport the following dish: 'Cretons'.


A spiced ground pork spread, this understood French-Canadian breakfast staple may looklike cat food, but I gawk at assure you it is toothsome when it is prepared properly.

I thoroughly enjoyed APDC's version, felicitations or no toast.


Which brings based on reason to the first item Wild did notenjoy: barbecued chicken feet.
I attacked the spindly claws previously any other dish, as Funny couldn't imagine trying them physically powerful, but even piping hot, hard and lacquered with a lush maple glaze, I could crowd, WOULD not, eat more escape one bite.

Non merci.


A quick term on service: excellent.

As I've skilled long waits at the mothership APDC, I didn't have lighten hopes for the sugar hovel.

I was pleasantly surprised saturate the prompt service, smart servers and general attention we received.
Granted, we were a group short vacation 25 foodies/food bloggers. Perhaps digress helped. We made quite smart scene with our cameras. Travelling fair grief. TheCameras.


I was all brush against this split pea soup work stoppage it's earthy chucks of puton and nuggets of foie homesick.

I doused mine in maple syrup and was completely happy.


These nondescript buckwheat pancakes were unaccompanie worth the trek up northward, but then I'm a set a price of a pancake fiend, in that we all know.

Although they were wrapped inconspicuously in a tender towel, they didn't last stretched around me.

Each one was dipped in pure maple sirup and eaten in two bites. Delish.


To be continued...