Au Pied de Cochon

"As French peasant tradition has it: "Tout est bon dans le cochon"—meaning all parts of the pig can be cooked—an approach this Maple Country restaurant embraces. Here, they make no bones about serving offal (andouillette, calf sweetbreads, beef tripe—all top quality) as a starter, for example. An entire section of the menu is dedicated to foie gras, one of the house specialties. There is also plenty of variety: trout from the lakes of La Mauricie National Park with wild mushrooms; scallop quenelle with chicken sauce and mussels. Finish with the famous pouding chômeur—the province's emblematic "poor man's pudding." The energy in the open kitchen during the dinner rush is palpable." - Michelin Inspector

Where to Taste Canada's Most Iconic Desserts

"A Montreal restaurant celebrated for extravagant takes on Quebecois comfort food; its version of pouding chômeur elevates the Depression-era maple-and-butter pudding by offering it topped with optional cured foie gras and shavings of aged cheddar." - Pay Chen

The Best Breakfasts in Paris for Non-Pastry People

"A longstanding brasserie in the city that occasionally features morning staples like scrambled eggs on its menu, reflecting traditional French brasserie breakfasts within a convivial, classic setting." - Kristy Alpert

The Best Poutine in Montreal | Bon Appétit

"A high-profile, rowdy Plateau restaurant that has significantly influenced Montreal’s dining scene, known for an indulgent foie gras poutine: fries cooked in duck fat topped with squeaky curds, seared foie gras, and a velvety foie gras sauce. The decadent preparations attract tourists and require advance planning for seats due to popularity." - ByValerie Silva

Animal Restaurant Closes Permanently After 15 Years on Fairfax - Eater LA

"This style of cooking grew to prominence in places like Montreal at Au Pied de Cochon and Joe Beef, and in London at Fergus Hendersons’s iconic St. John, but was a novelty at the time on this particular stretch in the Fairfax District." - Cathy Chaplin