Montreal was not a complete disaster like Colborne Lane or Au Pied du Cochon. We had a few meals that were good; fine if you’re visiting but nothing worth traveling for.

Club Chasse et Peche

The name, “Hunting and Fishing Club”, and design are in-line with today’s irony as expression. There’s the requisite small sign that barely distinguished the restaurant from its neighbors - a faux exclusivity considering the restaurant is open to anyone with a reservation. The hunting theme continues inside - subterranean dining room, leather club chairs, low ceilings, antler motifs, and dark shadows - you could be eating on the 17th century frontier. The room does capture the charm of the cobbled-street Old Montreal. And the food does live up to the promise of its name - heartier fare with plenty of fish and game options.

Read the rest of this entry »

“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 to ZZ Top. Total trash. [And I love it.]” - Anthony Bourdain describing his meal at Au Pied du Cochon

“No one ‘gets’ or loves what Picard and his talented crew do at Au Pied de Cochon more — or enjoy more fully what he does — than his fellow professionals.” - Anthony Bourdain in the introduction to “Au Pied du Cochon - The Album“

Marc Séguin, Pied de cochon, 2003, Photo: Éliane Excoffier. (from the Au Pied du Cochon web site.)

Anthony Bourdain can be a charming writer but many of his recommendations are suspect. He incessantly talks about good food but he’s more into documenting iconography than good eats. He’s an international map for food and restaurants of the place, regardless of the quality. But he writes it with enough enthusiasm and exaggeration that disappointment is rarely a concern. It’s entertainment and it sells books and television shows. Granted, I wasn’t naked nor wearing a cowboy hat but if my meal at Au Pied du Cochon (APC) was like having sex with two hookers, abstinence might be the best choice.

Read the rest of this entry »