To cap off our third day in Montreal, we visited two favorites - drinks at the Cloakroom Bar and an outrageous dinner at Au Pied de Cochon.
Cloakroom has been voted one of the world's best cocktail bars on numerous occasions. It's a tiny speakeasy-style space with no menu - the customer instead discusses preferences with their bartender, who makes them something on the fly. We had a great experience on our previous trip and were looking forward to the same again.
Cloakroom Bar
2175 Rue de la Montagne, #100, Montreal, QC
On our previous visit, we asked our bartender about something special and he suggested a decades-old bottle of aged Campari, which really blew us away. We enjoyed a similar thing here with this bottle of green Chartreuse from 1980!
Next up was the OG of Montreal Quebecois dining, and probably my favorite restaurant in the world.
Au Pied de Cochon
536 Ave Duluth E, Montreal, QC
We made a point of reserving seats at that bar, which we've never sat at before. We lucked out and were positioned directly in front of the kitchen - it was a lot of fun to watch the team at work, and they were very friendly with us.
Sea Urchin
Tuna Specials
We had been tipped off that one of the chefs had recently caught a huge bluefin tuna and they were gradually serving it at the restaurant. We made a point of ordering several tuna dishes, including an incredible raw dish and a sort of salad with sliced tuna.
Foie Gras Nigiri
One of our all-time favorite dishes which we get every time - creamy pieces of poached foie gras over sushi rice with peanuts and maple.
Tagine
We were thrilled to see an old favorite return. This was one of the first dishes we ever had at PDC - at the time I called it, "The best meat experience of my life" - and it had not lost a step since then. A myriad of different meats slow-cooked in an earthenware pot, served with fresh bread and spicy, herbaceous sauces.
Plogue à Champlain
Another outrageous signature dish of the restaurant - a buckwheat pancake topped with foie gras, cheddar, rich sauce, and scrambled eggs cooked in maple syrup.
There was a large office party in the back of the restaurant - we had a ball watching the chefs prepare and send out some truly insane food, including a massive sushi and oyster platter, multiple fish pies, and the pièce de résistance, a fried pig's head set on a bed of brussels sprouts and crowned with a double rack of ribs. Unreal.
Dessert
To finish, we ordered a pair of sweets, including our favorite maple pudding chômeur.
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