Au Pied de Cochon

Thursday night we eat at Au Pied de Cochon.

Unfortunately I take no pictures. It’s not that it isn’t worthy of pictures, but more that it is so worthy I just drink it all in. I tend to stare about me discerningly whenever I’m in a new restaurant these days; I want to see how the place functions, what the systems are that hold it together.

I am more impressed than I have been in a long time.
From the carefully stamped logo that is wrapped around the napkin

to our charming server and the absolutely delicious food, Au Pied de Cochon is well thought out, well executed, and well deserving of its excellent reputation.

The food is not for the faint of heart however. We are, fortunately, well prepared. We order and devour Foie Gras Pountine and an eel sushi roll to start. (The eel are kept alive and swimming in tanks that greet guests as they first walk in the door) We split a bottle of 2008 Morgan between the three of us.

(okay so there is one photo, Jude takes it so we can remember which wine we had)

For our main meal we order the special. It is a whole cornish game hen served with cavatelli, cream sauce, and yes – more foie gras. Cavatelli, I learn, is a type of pasta made with ricotta.

A trolly is rolled to our table. There is a huge round of parmesan that has been hollowed out to form a bowl, a beautiful baking dish with the game hen inside, a jar of cream sauce, and freshly made cavatelli. The cavatelli is poured into the parmesan bowl with just a touch of cream sauce where it is tossed with long wooden spoons that scrape the sides of the bowl. Flakes of parmesan infuse the dish, more cream sauce is added, the foie gras is mixed in and more parmesan is shaved until the entire dish is fragrant with cheese and coated in sauce.

It is one of the most heavenly things I have ever eaten.

Ambitiously, we also order a dish that Au Pied de Cochon is famous for:

“Canard en Conserve” or “Duck in a Can.”

It is a whole duck breast, 100g of (yes) foie gras, cabbage and seasoning, packing into a metal can that is cooked for 27 minutes and brought to the table with a can opener. To be honest, the cabbage is the best part. Perhaps this has something to do with the amount of foie gras we have already consumed, but it is also because the cabbage is supremely delicious.

It is, by all accounts, an extremely successful evening. It’s still early so we walk home, do a little shopping, and watch an excellent French film.

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2 Comments Add yours

  1. nancy mckimens says:

    OK I am “on”
    I can barely imagine eating foie gras let alone so much! so urbane
    bon voyage, ma petite chere(?)

    we are finishing pancakes with coast huckleberries…wet near freezing…puts more of a chill in the bones than snow!

    xox GN

  2. Pingback: The Littlest Bit

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