Comments on: Au Pied du Cochon (Montreal) – No Reservations http://www.chuckeats.com/2007/06/19/au-pied-du-cochon-montreal-no-reservations/ International adventures in cuisine Thu, 22 Jul 2010 02:37:12 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: S Lloyd http://www.chuckeats.com/2007/06/19/au-pied-du-cochon-montreal-no-reservations/comment-page-1/#comment-93782 S Lloyd Sat, 19 Dec 2009 19:21:42 +0000 http://chuckeats.com/blog3/2007/06/19/au-pied-du-cochon-montreal-no-reservations/#comment-93782 Chuck, Like you, I too had less stellar meals there (less stellar to MY tastebuds) in the past (their cromesquis and duck in a can didn't do the trick for me, back then). I just came from a latest dinner there (this past Tuesday Dec 15th) and both the poutine of duck liver + Pig's trotter of foie gras I ate have honestly stunned my tastebuds this time. So, it is a matter of what tastes good to each of us. With that said, it is unfair to put down other people opinions since we never know how the experience really went for them: they may had a different cook on their dinners, some ingredients may have went missing during ours, and so on. Keep in mind that those who are raving about APDC are probably doing so because they really liked it. Once, I was not turned on by their duck in a can, but that is irrelevant to the mediatic coverage of APDC, nor other people's opinions. Lately, my tastebuds were amazed by this latest dinner there and I am not thanking Anthony Bourdain nor anyone else's opinions for that. It's just irrelevant. I appreciate your long time generous food writings (and I am a big fan of yours because you contribute in sharing knowledge and that is priceless!) but honestly, mocking at Anthony Bourdain's or anyone else's opinions/mediatic coverage about APDC stands as an unecessary note. Last note: you seem to be turned off by the over-mediatic coverage of APDC. But the opposite would be a disaster: you know better than most that lots of really great restaurants are closing because of lack of visibility. I get the fact that APDC does not fit in your ideal of a great restaurant, but the question of visibility remains essential to the survival of most restaurants. I agree with challenging a restaurant that is swapping average food against my hard earned money, but nor other's opinions nor mediatic coverage (they might be incentives, sure, but I am the one willing to give it a try in the end). Make no mistake Chuck: I respect your opinion about your appreciation of the food at APDC (after all, who are we to challenge each other's tastebuds?). S Lloyd Chuck,
Like you, I too had less stellar meals there (less stellar to MY tastebuds) in the past (their cromesquis and duck in a can didn’t do the trick for me, back then). I just came from a latest dinner there (this past Tuesday Dec 15th) and both the poutine of duck liver + Pig’s trotter of foie gras I ate have honestly stunned my tastebuds this time. So, it is a matter of what tastes good to each of us. With that said, it is unfair to put down other people opinions since we never know how the experience really went for them: they may had a different cook on their dinners, some ingredients may have went missing during ours, and so on. Keep in mind that those who are raving about APDC are probably doing so because they really liked it. Once, I was not turned on by their duck in a can, but that is irrelevant to the mediatic coverage of APDC, nor other people’s opinions. Lately, my tastebuds were amazed by this latest dinner there and I am not thanking Anthony Bourdain nor anyone else’s opinions for that. It’s just irrelevant. I appreciate your long time generous food writings (and I am a big fan of yours because you contribute in sharing knowledge and that is priceless!) but honestly, mocking at Anthony Bourdain’s or anyone else’s opinions/mediatic coverage about APDC stands as an unecessary note.
Last note: you seem to be turned off by the over-mediatic coverage of APDC. But the opposite would be a disaster: you know better than most that lots of really great restaurants are closing because of lack of visibility. I get the fact that APDC does not fit in your ideal of a great restaurant, but the question of visibility remains essential to the survival of most restaurants. I agree with challenging a restaurant that is swapping average food against my hard earned money, but nor other’s opinions nor mediatic coverage (they might be incentives, sure, but I am the one willing to give it a try in the end). Make no mistake Chuck: I respect your opinion about your appreciation of the food at APDC (after all, who are we to challenge each other’s tastebuds?).
S Lloyd

]]> By: mek http://www.chuckeats.com/2007/06/19/au-pied-du-cochon-montreal-no-reservations/comment-page-1/#comment-65268 mek Mon, 02 Mar 2009 12:49:13 +0000 http://chuckeats.com/blog3/2007/06/19/au-pied-du-cochon-montreal-no-reservations/#comment-65268 Indeed, what an utterly embarrassing entry this is. Indeed, what an utterly embarrassing entry this is.

]]> By: will-smith-but-not-that-guy http://www.chuckeats.com/2007/06/19/au-pied-du-cochon-montreal-no-reservations/comment-page-1/#comment-63879 will-smith-but-not-that-guy Wed, 18 Feb 2009 17:50:11 +0000 http://chuckeats.com/blog3/2007/06/19/au-pied-du-cochon-montreal-no-reservations/#comment-63879 No one should write comments about anyone like the ones that have been written about Leslie Chestermann. Say them over cocktails, maybe, when one thinks one is being "funny," but never put them on a blogsite. They aren't even worthy of a teenager's Facebook profile! We all have strong opinions, but insults bring down the level of a site. One can disregard a critic based on their writing style, but not their personality. But, I'm sure chuck agrees! Anyway, I'm over my soapbox, just disappointed about reading those sorts of comments here. No one should write comments about anyone like the ones that have been written about Leslie Chestermann. Say them over cocktails, maybe, when one thinks one is being “funny,” but never put them on a blogsite. They aren’t even worthy of a teenager’s Facebook profile! We all have strong opinions, but insults bring down the level of a site. One can disregard a critic based on their writing style, but not their personality. But, I’m sure chuck agrees! Anyway, I’m over my soapbox, just disappointed about reading those sorts of comments here.

]]> By: veronique deshotels http://www.chuckeats.com/2007/06/19/au-pied-du-cochon-montreal-no-reservations/comment-page-1/#comment-51145 veronique deshotels Tue, 11 Nov 2008 19:10:59 +0000 http://chuckeats.com/blog3/2007/06/19/au-pied-du-cochon-montreal-no-reservations/#comment-51145 oink! oink! leslie Chesterman resembles a marzipan sow! her writing is the lowest of the low. get thee to the trough, sow! a friend ugh oink! oink! leslie Chesterman resembles a marzipan sow!
her writing is the lowest of the low.

get thee to the trough, sow!

a friend

ugh

]]> By: Tom Gandey http://www.chuckeats.com/2007/06/19/au-pied-du-cochon-montreal-no-reservations/comment-page-1/#comment-31249 Tom Gandey Sun, 27 Jan 2008 18:49:04 +0000 http://chuckeats.com/blog3/2007/06/19/au-pied-du-cochon-montreal-no-reservations/#comment-31249 Juice, I was born in Montreal and grew up with cretons, tourtiere and cabbage on my hot dog. You can have rustic and rich food without cloying sauces (cheapo balsamic reduction on the foie burger) and questionable duck/foie preparations (canard conserve). Case in point? Joe Beef... which is what APDC would probably be if it lived up to its hype. Juice,

I was born in Montreal and grew up with cretons, tourtiere and cabbage on my hot dog. You can have rustic and rich food without cloying sauces (cheapo balsamic reduction on the foie burger) and questionable duck/foie preparations (canard conserve). Case in point? Joe Beef… which is what APDC would probably be if it lived up to its hype.

]]> By: Juice http://www.chuckeats.com/2007/06/19/au-pied-du-cochon-montreal-no-reservations/comment-page-1/#comment-24302 Juice Sat, 01 Dec 2007 23:32:14 +0000 http://chuckeats.com/blog3/2007/06/19/au-pied-du-cochon-montreal-no-reservations/#comment-24302 I think that your concept of dining and cuisine differ based on your regionality. Quebec food is rustic, substantial and rich, a far cry from the delicate and highly refined tastes such as Keyah Grande, which you seem to be inclined to. APC does a good job at expressing the lust and sin of quebec food. I think that your concept of dining and cuisine differ based on your regionality. Quebec food is rustic, substantial and rich, a far cry from the delicate and highly refined tastes such as Keyah Grande, which you seem to be inclined to.

APC does a good job at expressing the lust and sin of quebec food.

]]> By: Teich.Net :: All In » Montréal Guide http://www.chuckeats.com/2007/06/19/au-pied-du-cochon-montreal-no-reservations/comment-page-1/#comment-5762 Teich.Net :: All In » Montréal Guide Sun, 22 Jul 2007 00:47:47 +0000 http://chuckeats.com/blog3/2007/06/19/au-pied-du-cochon-montreal-no-reservations/#comment-5762 [...] Au Pied de Cochon Another Montréal must-visit. They prepare foie gras a dozen ways, only about four of which are sized for one person, and that is assuming a generous appetite — ask your friendly wait-person. The foie dishes, the daily special risotto, anything pork, and duck in a can (yes, you read that right) are all house specialities. We thoroughly enjoyed everything we tried but be forewarned that the portions are massive. This is “low-class” fare done by skilled chefs with top-notch local ingredients. Anthony Bourdain described it memorably: “It’s like driving down Hollywood Boulevard naked, wearing a cowboy hat and holding a white castle hamburger in one hand, having sex with two hookers while listening the ZZ Top. Total trash. [And I love it.]” (Quote courtesy of a Gazette reporter via eGullet. That last part is from another comment Bourdain posted there directly.) EDIT (7/21/07): Chuck recently posted a scathing review and some of the comments are no better. I still enjoyed my meal and the debate and notariety alone may make it worth a trip, but set your expectations accordingly. Attire: Slightly funky jeans that don’t look like you’re trying. 536 Duluth East - 514.281.1114 Tuesday-Sunday, 5pm-12am [...] [...] Au Pied de Cochon Another Montréal must-visit. They prepare foie gras a dozen ways, only about four of which are sized for one person, and that is assuming a generous appetite — ask your friendly wait-person. The foie dishes, the daily special risotto, anything pork, and duck in a can (yes, you read that right) are all house specialities. We thoroughly enjoyed everything we tried but be forewarned that the portions are massive. This is “low-class” fare done by skilled chefs with top-notch local ingredients. Anthony Bourdain described it memorably: “It’s like driving down Hollywood Boulevard naked, wearing a cowboy hat and holding a white castle hamburger in one hand, having sex with two hookers while listening the ZZ Top. Total trash. [And I love it.]” (Quote courtesy of a Gazette reporter via eGullet. That last part is from another comment Bourdain posted there directly.) EDIT (7/21/07): Chuck recently posted a scathing review and some of the comments are no better. I still enjoyed my meal and the debate and notariety alone may make it worth a trip, but set your expectations accordingly. Attire: Slightly funky jeans that don’t look like you’re trying. 536 Duluth East – 514.281.1114 Tuesday-Sunday, 5pm-12am [...]

]]> By: Tom Gandey http://www.chuckeats.com/2007/06/19/au-pied-du-cochon-montreal-no-reservations/comment-page-1/#comment-4227 Tom Gandey Tue, 03 Jul 2007 05:00:51 +0000 http://chuckeats.com/blog3/2007/06/19/au-pied-du-cochon-montreal-no-reservations/#comment-4227 Mark - agreed w/ Chuck on CeP... excellent for its price point and the finest restaurant in Montreal. Check out Joe Beef, definitely more casual but you should have a good meal at the very least... Market ingredients prepared simply in an old school manner. Lesley C - Glad you realize that you are toxic and yes, being as fabulous as I am... I will enjoy my Manni :p BTW, its not anger, its discontent with the state of food journalism in Canada. Mark – agreed w/ Chuck on CeP… excellent for its price point and the finest restaurant in Montreal. Check out Joe Beef, definitely more casual but you should have a good meal at the very least… Market ingredients prepared simply in an old school manner.

Lesley C – Glad you realize that you are toxic and yes, being as fabulous as I am… I will enjoy my Manni :p BTW, its not anger, its discontent with the state of food journalism in Canada.

]]> By: ChuckEats http://www.chuckeats.com/2007/06/19/au-pied-du-cochon-montreal-no-reservations/comment-page-1/#comment-4223 ChuckEats Tue, 03 Jul 2007 00:04:37 +0000 http://chuckeats.com/blog3/2007/06/19/au-pied-du-cochon-montreal-no-reservations/#comment-4223 mark - see my latest review on Chasse et Peche - just as decadent as APC (if you order that way), more refined, and an overall better experience. mark – see my latest review on Chasse et Peche – just as decadent as APC (if you order that way), more refined, and an overall better experience.

]]> By: Lesley Chesterman http://www.chuckeats.com/2007/06/19/au-pied-du-cochon-montreal-no-reservations/comment-page-1/#comment-4222 Lesley Chesterman Mon, 02 Jul 2007 22:22:19 +0000 http://chuckeats.com/blog3/2007/06/19/au-pied-du-cochon-montreal-no-reservations/#comment-4222 Wow, all that anger over olive oil and eGullet. Yeah you're right. I guess I am a toxic bitch after all. You, on the other hand, are obviously a great guy. Enjoy your Manni olive oil. Sounds like you've earned it! Wow, all that anger over olive oil and eGullet.
Yeah you’re right. I guess I am a toxic bitch after all. You, on the other hand, are obviously a great guy. Enjoy your Manni olive oil. Sounds like you’ve earned it!

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