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Au Pied de Cochon
Photograph: Philippe Picard-Labelle

Au Pied de Cochon has a new pizzeria up and running, and yes, you can add extra foie gras

The ovens at chef Martin Picard's famous flagship restaurant Au Pied de Cochon in the Plateau are now cooking up pizzas.

By JP Karwacki
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Au Pied de Cochon's Michael Picard Labelle has fired up a wood oven and is serving a growing menu of pizzas that—when considering the toppings—fit in perfectly with the restaurant's milieu, running anywhere from $16 to $24 dollars: As many classic margherita and six-cheese pizzas are on offer as there are inventive options like a 'mapo pizza' with spicy pork, tofu and udon noodles or a blood sausage pizza with caramelized onions and an apple and rosemary sauce.

And yes, the option of adding foie gras in on the menu for an extra $10. The full menu can be found here.

With Montreal's red zone status resulting in a 28-day lockdown in the city's restaurants and bars—and more announced closures tentatively on the horizon for the city—we're all looking for a bit of comfort right now. That's at least the most solid logic we've got for why chef Martin Picard's infamous Au Pied de Cochon's has flipped to this pizzeria format.

Opening day 1 of the lockdown on October 1, Au Pied de Cochon announced that its restaurant would temporarily become a pizzeria. The news follows the coming end to the season for the restaurant's satellite cabane à sucre operation La Cabane d'à Côté in Mirabel and the closure of its sugar shack restaurant for the 2020 harvest season.

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Voici la pizza à JC! Pizza aux bourgots 20$. Béchamel à l'ail, bourgots de la côte nord à la fleur d'ail, tomates et olives.

A post shared by AuPieddeCochonMTL (@restaurantaupieddecochon) on

The new pizzeria at Au Pied de Cochon is open for takeout and limited delivery in the Plateau from Wednesday to Thursday from 5pm to 10pm, Friday to Sunday 1pm to 10pm, and is closed on Mondays and Tuesdays. 

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